CLASKA Restaurant "kiokuh"
Spring Dinner Course

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving the spring dinner course starting March 17th(Fri).

After the long cold winter, flowers and wild plants sprout, bringing a bitter and fresh taste to the table. Chef Yuzawa's specialty "Season's Pot au feu" appears this season again, drawing a beautiful sign of Spring on the plate.


Tasting Dinner Course for Spring, 2017

Potato Butter Green laver from Shimanto River

Beef tongue Edible wild plants Fermented beens

Onion Blood sausage Chorizo

Pot au feu - sign of spring
~White asparagus Clam Icefish Cherry-blossom and Green tea~

Milk fed lamb Chinese chive Morel

Strawberry Red leaved chicory Rye bread

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 March 17th(Fri) until early May



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.