CLASKA Restaurant "kiokuh"
Summer Dinner Course "Shirohae"

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, will be serving the summer dinner course "Shirohae" starting July 1st(Sat).

"Shirohae" is the south wind that blows away the rainy season, welcoming the bright summer sky. Inspired by this wind, the ever so unique 7 plates are filled with a cool, free feeling. Experience the eloquent and refreshing combination of the season's best savor.


2017 Summer Dinner Course "Shirohae"

Ayu Hiyajiru - cold soup - *picture above

Edamame falafel, Yogurt, Bread souffle

Sazae - turban shell - risotto, Soup de poisson

Summer Pot-au-feu
Winter melon, River shrimp, String seaweed

Bass grilled with scales, Celery, Mussels, Cuban mint

Matsuzaka pork, Sweet corn, Girolle mushrooms

Mont blanc of white kidney beans, Pimiento piquillo

Mignardises, Coffee or tea

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 July 1st(Sat) until mid August.


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) >.

We also have hotel plans with dinner included. Check the reservation site for details.


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.