CLASKA Restaurant "kiokuh"
New "Bansui" Dinner Course

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

"Bansui" means the deep green in the forests, that outlived the cold. Wildness and colors that standout in the winter are expressed in the 7 dishes.

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The appetizer titled "Tradition", made of whale carpaccio and chrysanthemum, both a familiar winter ingredient in parts of Japan. Enjoy the tastes born by boldly mixing the Japanese food culture and French techniques.

2017 / 18 "Bansui" Dinner Course

Yellowtail Radish Pear Malted rice

Our tradition
- Whale, chrysanthemum -

Beef Liver Squid Chorizo

Pot au Feu from the sea and grassland
- Ox tongue, oyster, canola flower-

Monkfish Califlower Garlic-Ginger

Deer Beetroot Raspberry Balsamico

Mandarin Charcoal Caramel hazelnut

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 November 24th(Fri) until end of January.

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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.

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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.