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 New Verdure

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


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.