Hana no Kumo

Hana no Kumo is built around the principles of kappo, the Japanese tradition where chefs prepare and present dishes directly in front of guests. At the helm is chef Ogawa Masaru, who presents a tasting menu experience that moves through the rhythms of Japanese dining. A delicate steamed egg with crab meat introduces the meal, followed by dishes such as steamed abalone and sea urchin with seaweed sauce. Seasonal sashimi and a traditional hassun course provide a snapshot of the season, before the meal concludes with donabe rice, often enriched with toppings such as sakura shrimp or Wagyu beef with black truffle. The room itself mirrors the philosophy of the cuisine. Designed with pale woods, washi textures and soft lighting inspired by Kyoto’s cherry blossom season, it creates a serene setting where the chef’s movements become part of the evening’s theatre.

Tatler Tip

Explore the restaurant’s sake collection, which features more than 40 labels from across Japan, including rare cloudy and sparkling varieties.