CLASKA Restaurant "kiokuh"
Spring dinner course "Sinryoku"

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving the spring dinner course starting April 12th(Thu).

"Sinryoku (meaning Fresh Green in Japanese)" is a season when the green deepens after the spring blooms. Strawberries and oranges, clams and edible wild plants will be presented on the plates, grown fresh and juicy in the warm sunshine. Our chef just came back from a visit to Vietnam, and now he has a special plate "From the tropical" as a souvenir.

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2018 Spring dinner course "Sinryoku"

Prawn churros

White asparagus / Clam / Green tea / "The scent of first love"

Horse meat / Carrot

From the tropical

Bonite / Dekopon / Onion

Flatfish / Cabbage / Umeboshi (sour plum)

In the mountain path of Savigny

Rhubarbe / Strawberry / Butterbur

8 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 April 12th(Thu) until early June.

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A wide variety of natural wines, craft beer, sake is 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.