Hana no Kumo embraces refreshing flavours with their summer seasonal menu

During the hot summer months, the last thing you want to do is hunker down with boiling hot soups or heavy, rich foods that weigh you. Chef Masaru Ogawa at Hana no Kuno understands this, and has created a menu that provides lighter sensations without compromising on delicious flavours.

The monthly changing tasting menu is a great way to enjoy kappou cuisine, reflecting the meticulous techniques, artistic visual compositions, and seasonally shifting rhythms that define fine Japanese food. Start with the Kyushu fig, vegetables, and tofu with sesame sauce, before moving onto the Boston lobster and Kyoto Kamo eggplant with homemade dashi jelly appetiser, which is only available during dinners.

Mains consist of a Hokkaido hairy crab and gold rush corn rice, which melds the flaky meat of the horsehair crab with sweetcorn’s lightness and “Special A” Yumepirika rice from Hokkaido. Available only at lunch, the white slow-cooked chicken soup with noodles features a milky tori paitan chicken broth that has been simmered for five hours for a deep savoury flavour.

Since the summer months are prime harvesting time for abalones – warm waters mean firmer textures – chef Ogawa has also created a steamed abalone dish, steamed with kombu seaweed and accompanied by a creamy sea urchin sauce with freshly grated yuzu. Apart from these seasonal dishes, Hana no Kumo’s signatures like simmered fish maw with turnip and chicken soup, and charcoal-grilled Wagyu, also remain on rotation.

This restaurant on the 38th floor of The Henderson has recently been named in the Prix Versailles 2026 World’s Most Beautiful Restaurants List, and only fits a maximum of 24 guests per sitting, so make your reservations ahead of time!

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