CLASKA Restaurant "kiokuh"
Late-Winter Dinner Course

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving a Late-Winter menu starting January 26th(Thur).

It's the coldest time around in Tokyo, but the 7 gastronomic menus using the most in-season ingredients should entertain you through your warm, cozy dinner. Chef Yuzawa's specialty "Season's Pot au feu" appears this season again, in a totally new and distinguished style.


Tasting Dinner Course for Late Winter, 2017

Puntarella Kumquat Pistachio

Red Cabbage Pork tongue Casein

Horse meat Oyster Seawater

Pot au feu of late winter
~Foie gras, Shimonita-leek, Soba~

Alfonsino Chicory Tangerine Almond milk

Duck Apple Dried carrot Dukkah

Strawberry Tung of Butterbur Black Olive

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.
*Menu serving from January 26th(Thur) until early March.



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.

E-mail us with <your name / phone number / number of people / reservations date & time / food allergies (if you have any) >.


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.