CLASKA Restaurant "kiokuh"
New Verdure Dinner Course

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving the new verdure dinner course starting May 26th(Fri).


Fresh, vivid green is featured in every plate. Feel and taste the eloquent and bold combination of the season's best savor.


Tasting Dinner Course for New Verdure, 2017

Mussel & French fries

Carp & Cherry

Conger Green soybeans Seasonal ginger

Pot au feu of New Verdure
~Bonito New burdock Loquat~

Sardine Zucchini Ratatouille

Aomori Shamorock Chicken Black rice Green yuzu 

Melon Yoguhrt Dill

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 May 26th(Fri) until mid June.


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.