Starting April 1, 2026, Sushi Kappo Tomozuna on the 35th floor of the Hilton Fukuoka Sea Hawk will be serving a new seasonal menu for its afternoon tea-style sushi lunch "Karen (花蓮)." The limited menu runs through June 30, 2026, and draws inspiration from the fresh greenery of early summer.
Themed around "Soushoku (蒼色)," a traditional Japanese color that evokes the sight of lush vegetation, the April–June menu features three appetizers, a salad, five pieces of temari sushi, cocktail sushi, and six desserts — all enjoyed from the hotel's top floor.
The three appetizers each highlight the season's flavors. "Matcha An no Kaisen Chawanmushi" is a seafood steamed egg custard with a thick, deep-green matcha sauce made from Yame matcha, holding squid, shrimp, and carrot cut into butterfly shapes, finished with a touch of yuzu. "Kawariage Tako" features white fish paste mixed with minced pickled ginger and wrapped around octopus in a takoyaki-inspired presentation, served with a Japanese-style fond de veau and mustard sauce. The third starter, "Age Nijaga Prosciutto", pairs deep-fried new potatoes with a sweet sauce made from sieved green peas seasoned with bonito dashi, accompanied by prosciutto.
The five-piece temari sushi selection was inspired by the season of lush foliage and blooming flowers (from left, clockwise):
- Sea Bream (Tai): A charming pink piece using rice mixed with sakura-colored sweet fish flakes (denbu) for a subtly sweet taste.
- Hiroshima Mustard Leaf (Hiroshimana): A vegetarian sushi made with rice mixed with crunchy pickled ume, wrapped in hiroshimana leaves, with a pleasingly salty flavor.
- Squid (Ika): Temari sushi featuring rice with aosa (sea lettuce) and squid with pine-cone cuts.
- Medium Fatty Tuna (Chutoro): Tuna brushed with Tomozuna's special soy sauce made with dashi, honey, and kuzu starch, paired with rice containing crunchy pickled daikon.
- Salmon: Salmon packed with rich fat, wrapped in salted napa cabbage.
The menu also features a "Bouquet Salad" — squid, shrimp, and vegetables arranged in a bouquet-like presentation inside crispy spring roll wrappers, dressed with a green shiso dressing. Six desserts round out the meal, including "Kashiwa Mochi" (oak leaf rice cakes enjoyed from May through early summer) and "Yomogi Manju" (mugwort steamed buns).
Lunch "Karen (花蓮)" Details
- Period: April 1 (Wed) – June 30 (Tue), 2026
- Location: 35th Floor, Sushi Kappo Tomozuna, Hilton Fukuoka Sea Hawk
- Hours: 11:30 AM – 2:00 PM (last order 1:30 PM)
- Price: ¥5,800 per person / ¥6,000 per person for ocean view seats
- Reservations: Tel 092-844-8000 (10:00 AM – 6:00 PM)
- Official Website: https://fukuokaseahawk.hiltonjapan.co.jp/restaurants/lp/tomozuna-lunch-afternoontea
Tax and service charges are included. Menu contents and business hours are subject to change.
