CLASKA Restaurant "kiokuh"
Re-Opening with new menus

The former CLASKA Dining & Cafe "kiokuh" is re-opening as CLASKA Restaurant "kiokuh" with new menus, on November 18th, 2016.

Hidemitsu Yuzawa, CLASKA's chef encharge of the new menus, speaks "I want more people to experience the gastronomic and new French cuisine, in a more relaxed and casual style."

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Trained in France and having a Japanese sense at the same time, he carefully places a pinch of Japanese nostalgy and a creative combination of ingredients in his plates. His experience in Burgundy has taught him to use every little bit of the ingredient, so his menus sometimes come with surprisingly delicious stems and peels.

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CLASKA Restaurant "kiokuh" will serve course menus for lunch and dinner. Using seasonal ingredients, we offer a light and beautiful French-based gastronic meal, that should leave a pleasant memory in your mind. ("kiokuh" means "memory" in Japanese.)


- Tasting Dinner Course for Early Winter, 2016

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Tasting Dinner Course for Early Winter, 2016

Riz noir Jaune d'oeuf Calamar
Black rice Egg Squid

Sériole Radis Wasabi
Yellowtail Radish Wasabi

Foie gras Pomme
Foie gras Apple

Pot au feu d'hiver
Chef's Specialty Early winter Pot au feu

Sawara Champignon Carnaroli
Sawara Mushroom Carnaroli

Chevreuil Flèche Pruneau
Venison Water chestnut Prune

Banane Chocolat Truffe
Banana Chocolate Truffle

7 Plates ¥6,000
*Tax is not included. Also, service charges (10%) are applied at dinner time.
*The menu may change, due to climate and availability on the market.
*Dinner course starting time is from 18:00 to 21:00.

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Natural wine, craft beer, Sake is newly on our drink list, and we also have a wine paring course ready. Try and enjoy the mariage.

Wine Paring
5 Glasses ¥4,000
*Tax is not included. Also, service charges (10%) are applied at dinner time.

- Unique Made-in-Japan tableware

Our menus are served in plates and bowls that are made by up and coming pottery artists and brands in Japan.

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From the top left - tableware by Koishiwara Pottery / HASAMI PORCELAIN / Hitoshi Morimoto / Makiko Suzuki.

Feel the contemporary design and roots of Japanese pottery, while enjoying your meal.

Also, Christmas dinner & Christmas stay plan of Hotel CLASKA is available.
For other menus, check the pages below.
> Breakfast Menu
> Lunch Menu
> Tea Time Menu
> Dinner Menu


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CLASKA Restaurant "kiokuh" Chef
Hidemitsu Yuzawa

Born in Tokyo, in 1981. Flies to France after graduating from cooking school and working at a few restaurants in Tokyo. Works at Michelin-starred restaurant "Le Jardin des Remparts", and becomes the first foreigner to be encharge of meat section. After 2 years in Burgundy, returns to Japan and works ate Michelin-starred restaurant in Ginza "Beige Alain Ducasse Tokyo", and joins CLASKA as main chef. Selected as Sliver-egg in the competition "RED U-35" in 2016.


[Reservations]
E-mail us with <your name / phone number / number of people / reservations date & time / food allergies (if you have any) >.
E-mail: kiokuh@claska.com

[Press Inquiries]
CLASKA Press Misa Ushida
E-mail: press@claska.com