CLASKA Restaurant "kiokuh"
New "Kan-nagi" Dinner Course

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

"Kan-nagi" is a calm peaceful, windless time that arise in the midst of the coldest season. Relieving tastes like the "kan-nagi", some arranged from common family recipes are shown in the 8 plates by chef Yuzawa. His specialty Pot-au-feu this time resembles a familiar Japanese plate; broth boiled octopus and white radish.

mont-d'or_2_630.jpg

2018 "Kan-nagi" Dinner Course

Mont d`Or cheese Herb

Contrast

Hiroshima-Lemon Rice Ginger ale

Pot au Feu of octopus and daikon

Alfonsino Endive Onshu-mikan (Japanese orange)

Ebetsu-Pork Shrimp Spinach

Reminiscence

Bitter chocolate Mushroom Japanese pepper

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.

porc_630.jpg

chocolat_630.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.

[ For reservations ]
E-mail us at kiokuh@claska.com your: date & time / number of people / telephone number / allergies if you have any.


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.