CLASKA Restaurant "kiokuh"

Re-opened with new menus on November 18th, 2016. Using seasonal ingredients, we offer a light and beautiful French-based gastronic meal, from breakfast to dinner.

Dinner tasting course for Early Winter, 2016

CLASKA's chef, Hidemitsu Yuzawa presents his speciality "Seasonal Pot-au-feu", along with other delightful menus.


Christmas dinner course and staying plan

We offer a special Christmas dinner from December 22nd (Thurs) to 25th (Sun). Spend an unforgetable Christmas here at CLASKA.


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.