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.

Spring dinner course "Sinryoku"

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.


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.