CLASKA Restaurant "kiokuh"

With the season's best savor and ingredients, we offer a light and beautiful French-based meal, from breakfast to dinner. Enjoy the contemporary and exciting cuisine by our Chef Hidemitsu Yuzawa.

Dinner tasting course for "Kan-nagi" season

Relieving tastes like the "kan-nagi", some arranged from common family recipes are shown in the 8 plates by chef Yuzawa.


CHOCOLAT SOIREE with Matthieu Pinson

Live cooking of single origin chocolate tablets, and a dinner course with all 4 plates using cacao. Join the one-night soiree.


Enjoy CLASKA Restaurant "kiokuh" meals with Hotel CLASKA stay

If you are staying at CLASKA, enjoy a full dinner course and a wide selection of breakfast menus.


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.