CLASKA Restaurant "kiokuh"
New "Harvest" Dinner Course

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, is now serving the autumn dinner course.

The long summer is over, and we are celebrating the harvest season with our full-flavored couse of 7 plates.

08ac4c2cda124297323d7067e8ac2c3049bf399f.jpg

2017 "Harvest" Dinner Course

Autumn salmon Avocado Apple

The memories of "Yaki-imo" (Sweat potato)

Foie gras sandwich smoked in grape leaves

Pot au Feu of "Satoyama" - Boar, Mushroom, Autumn eggplants -

Sweetfish with eggs Pumpkin Chicory Coffee

Iwanaka pork Chestnut Cabbage

Aloe Yogurt

Mignardises, Coffee or tea

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 October 6th(Fri) until end of November.

dinner_02_1800.jpg

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.


01_s.jpg

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.