CLASKA Restaurant "kiokuh"
The rainy season's dinner course "Jiu"

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, is now serving the rainy season's dinner course.

"Jiu" means the blessing rain. The June rain harvests the nature - from the rice in the fields to the fish in the river. The dinner course for the season, like the rich "Jiu", nestles close and gently to the nature and our taste.

Chef Yuzawa's specialty "Seasonal Pot au Feu" uses only vegetables this time, respecting each of the ingredient's tastes and binding them together in soft water. The dessert plate "Gin tonic" finished the course with a refreshing summer feeling.

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Season's Pot au feu / Seasonal vegetables Seaweed Plum Water

2018 "Jiu" Dinner Course

Caprese

Carp Cherry

Burdoc Chicken

Season's Pot au feu
Seasonal vegetables Seaweed Plum Water

Horse mackerel Peach melba

Lamb Piquillos pepper Amazon cacao

Gin Tonic

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 June 17th(Sun) until end of July.

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Poisson / Horse mackerel Peach melba

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Dessert / Gin Tonic

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.

Also starting in June, we are serving Kanel Bread (in Kuroiso)'s "Pain de campagne" for dinner bread.

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


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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.