CLASKA Restaurant "kiokuh"
New Verdure Dinner Course

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving the new verdure dinner course starting May 26th(Fri).

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Fresh, vivid green is featured in every plate. Feel and taste the eloquent and bold combination of the season's best savor.

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Tasting Dinner Course for New Verdure, 2017

Mussel & French fries

Carp & Cherry

Conger Green soybeans Seasonal ginger

Pot au feu of New Verdure
~Bonito New burdock Loquat~

Sardine Zucchini Ratatouille

Aomori Shamorock Chicken Black rice Green yuzu 

Melon Yoguhrt Dill

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.
*Menu serving from May 26th(Fri) until mid June.

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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.


[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


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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.