19/11/2025
Perched atop the iconic, Zaha Hadid-designed landmark , offers a sanctuary where culinary artistry and architectural brilliance converge. The name, meaning “Cloud of Flowers,” is brought to life by an ethereal canopy of glowing sakura blossoms that floats above the intimate 24-seat dining space. This stunning centerpiece, combined with the warm, natural wood of the counter and the subtle interplay of light and shadow, creates a serene atmosphere that feels worlds away from the bustling city below, inviting guests into a tranquil realm of refined beauty.
Helmed by the esteemed Executive Chef Ogawa Masaru, the experience is a profound celebration of the kappou philosophy—literally “to cut and to cook.” This intimate format allows for a direct dialogue between chef and guest, as Chef Ogawa masterfully transforms the finest ingredients, sourced directly from Japan at their seasonal peak, into a multi-course journey. Witness the precision of pristine sashimi, savor the smoky aroma from the grill, and delight in delicately simmered creations, each dish a testament to shokunin craftsmanship and a symphony of flavors, textures, and aromas that tells the story of Japan’s changing seasons.
高級日式餐廳花雲於 Zaha Hadid 設計的地標建築 The Henderson 頂層悄然綻放，將頂尖的烹飪藝術與建築美學完美融合。餐廳的名字「花之雲」在空間設計中得到詩意詮釋——一朵由光影構成的櫻花雲海，懸浮於僅設 24 席的雅緻空間之上。這片璀璨的裝置藝術，與溫潤的天然木質吧台及精心鋪陳的光影交織，共同營造出一種靜謐私密的氛圍，彷彿將窗外的都市繁華隔絕，引領賓客進入一個純粹而精緻的美學國度。
由備受敬崇的主廚小川賢先生主理，花雲的體驗是對「割烹」料理哲學的極致頌揚。「割」指處理生食的刀功，「烹」則涵蓋煮、烤、蒸、炸等烹調技藝。在這種主廚與賓客面對面的席前料理形式中，小川主廚將其匠人精神發揮得淋漓盡致。他嚴選從日本各地直送的頂級時令食材，以炭火的炙烤藝術、細膩的燉煮功夫，以及對極致新鮮刺身的精準判斷，譜寫出一席多道式的旬味盛宴。每一道菜不僅是味道、口感與香氣的交響樂，更是一篇篇關於日本四季更迭的味覺故事。
