CLASKA Restaurant "kiokuh"
Dinner course of "Kanbare"

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

"Kanbare" is a seasonal phrase in Japanese, referring to a clear sunny day during the very cold season. The dinner course resembles this day, using ingredients that nutrify and get tastiest in the coldest season of the year. Enjoy the blessings of Winter, and feel the signs of Spring.


2019 "Kanbare" Dinner Course

Pumpkin
Sinshu salmon and carrots
Piperade of the sea
Garbure
Angler
Tanba chicken
Apple pie
Les Mignardises, Coffee / 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.

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1st plate / Pumpkin

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2nd plate / Sinshu salmon and carrots

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4th plate / Garbure

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5th plate / Angler

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.


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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.