CLASKA Restaurant "kiokuh"
Dinner course of Spring

CLASKA Restaurant "kiokuh" on the 1st floor of CLASKA, is now serving the "Shoyo" dinner course.

"Shoyo" is a seasonal phrase in Japanese, referring to the warm sunlight of early Spring. It is the best season for many vegetables and fish, and we have prepared a 7 dish course with gentle & fresh tastes, just like the Spring sunshine.

2019 "Shoyo" Spring Dinner Course

White Asparugus
New Onion
Aged pork
Apple pie
Les Mignardises, Coffee / 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.


1st Plate "Shirauo"
Shirauo (Whitebait) and new onions, fried with first flush green tea. Raw whitebait on top for texture.


3rd Plate "Duck"
A dumpling made of duck meat and foie gras, with Spring cabbage and yellow leek. Kumquat compote to freshen up the plate.


4th Plate "New Onion"
Our chef's specialty, the seasonal pot-eu-feu is inspired by baked French onion soup.


5th Plate "Octopus"
Fried soft octopus, served with celery risotto.

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.

[ For reservations ]
E-mail us at your: date & time / number of people / telephone number / 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.