Dining Dining that leaves you with unique and elegant memories
- The ultimate collection of culinary experiences -
Dine in the lap of luxury
restaurant event
We hold various restaurant events every month. Please feel free to join us.
The Kahala Clean Promise
The Kahala Hotel & Resort Yokohama has strengthened hygiene management in consideration of the health and safety of customers, employees, and local communities, and will provide luxury services through infection prevention measures in pursuit of "health" and "safety."
About the new coronavirus infection prevention measures of "The Kahala Hotel & Resort Yokohama"
Italian food
RISTORANTE OZIO
It will free your mind.
Glamorous Italian
A glamorous and original Italian restaurant combining warm golds with soft colours.
The table seats, shaped like shells, are open yet private.
We also have private rooms where you can spend a relaxing time in a modern space that resembles contemporary art.
- MENU
- INFORMATION
- CHEF INTRODUCTION
MENU
- DINNER
- LUNCH
- MORNING
DINNER 17:30-22:00 (LO 21:00)
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×DINNER MENU
2024.06.12 ~ 2024.08.05
spica
~Spica~
7,500 yen (9,487 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.12 ~ 2024.08.05
felice
~ Felice ~
10,800 yen (tax and service charge included 13,662 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.12 ~ 2024.08.05
Chimera
~Chimera~
16,500 yen (20,872 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.12 ~ 2024.08.05
The Premium Dinner
25,000 yen (tax and service charge included: 31,625 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Top
Thank you~
50,000 yen (63,250 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
bambino
~Bambino/Dwarf~
5,000 yen (6,325 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
LUNCH 11:30-14:30 (LO 13:30)
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×
LUNCH MENU
2024.06.12 ~ 2024.08.05
Passionate
~Passione~
7,500 yen (9,487 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×
LUNCH MENU
elegante
~Elegante~
10,800 yen (tax and service charge included 13,662 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
MORNING 07:00-11:00 (LO 10:00)
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×MORNING MENU
adult
〜American Breakfast〜
4,500 yen (5,692 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×MORNING MENU
child
〜Bambino American Breakfast〜
2,000 yen (2,530 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
INFORMATION
- Hotel Floor Guide
- 14th floor
- Hours
- Breakfast 07:00-11:00 (last order 10:00)
Lunch 11:30-14:30 (last order 13:30)
Dinner 17:30-22:00 (last order 21:00) - Dress code
- Smart casual
- Seats
- 2 private rooms for 6 people, 12 seats / 5 open tables for 2 people, 10 seats / 6 open tables for 4 people, 24 seats
CHEF INTRODUCTION
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Chef CHEF
Kosuke OtsukaTraining history- 1978
- Born in Kanagawa Prefecture
Trained at restaurants in Kanagawa and Tokyo - Since 2001
- Traveled to Italy twice and returned to Japan after training
- 2006
- Joined Shiseido Parlor
- 2006
- He learned the essence and esprit of Jacques Bory from Kuroda, who served as Jacques Bory's right-hand man.
Expected by Jack Borie - 2012
- Became head chef at the opening of Le Salon Jacques Borie
- 2013
- Received SILVER EGG at RED U-35 2013
- 2018
- Ashiya Baycourt Club appointed as Chef Main Dining "LUBANO"
- 2020
- Appointed Chef of Italian restaurant "Ristorante Ozio"
"Modern is classic" - this is my cooking style.
We will continue to identify the essence and constantly hone our specialties.
The food made by chefs who can do this is appreciated and loved beyond the boundaries of companies and countries, and even transcends the times.I was able to reach this conclusion thanks to the collaboration with my mentor, Monsieur Borie*.
I will continue to approach cooking with the pride of being his final successor, without losing my gratitude and respect, and without becoming arrogant.
Japanese Hanagoyomi
Blending with the waterscape,
Modern Japanese luxury at its finest
A Japanese restaurant is floating in the vast water garden.
Combining traditional Japanese crafts with Nu Deco's modern worldview.
The screens and walls that utilize lattices, shoji, and kumiko combine with the brilliance of the water surface brought into the room.
We invite you to a world that can be called the ultimate in Cool Japan.
- MENU
- INFORMATION
- CHEF INTRODUCTION
MENU
- DINNER
- LUNCH
- MORNING
DINNER 17:30-22:00 (LO 21:00)
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×DINNER MENU
2024.07.11 ~ 2024.08.21
Bright Moon
~Meigetsu~
10,500 yen (tax and service charge included 13,282 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.07.11 ~ 2024.08.21
Willow flower
~Ryuka~
14,500 yen (tax and service charge included 18,342 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.07.11 ~ 2024.08.21
Good day
~The Act~
18,700 yen (23,655 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
The Premium Dinner
30,000 yen (tax and service charge included: 37,950 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Hairy Crab and Mastusaka Beef
shabu-shabu course
23,000 yen (29,095 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Wagyu shabu-shabu
35,000 yen (44,275 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Wagyu sukiyaki
35,000 yen (44,275 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Top
Thank you~
50,000 yen (63,250 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
Kid's menu
5,000 yen (6,325 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
LUNCH 11:30-14:30 (LO 13:30)
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×LUNCH MENU
Flower meal
10,000 yen (tax and service charge included: 12,650 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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MORNING 07:00-11:00 (LO 10:00)
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×MORNING MENU
Japanese set
4,500 yen (5,692 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×MORNING MENU
Children (12 & under)
2,000 yen (2,530 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
INFORMATION
- Hotel Floor Guide
- 3rd floor
- Hours
- Breakfast 07:00-10:30 (last order 09:30)
Dinner 17:30-22:00 (last order 21:00) - Dress code
- Smart casual
- Seats
- 72 seats / 3 private rooms for 2 people, 6 seats / 8 private rooms for 4 people, 32 seats / 4 private rooms for 6 people, 24 seats / 1 private room for 10 people, 10 seats* *Reservations for the 10-person private rooms can be made for parties of 6 or more.
This offer is available for dinner course purchases of 18,700 yen (23,655 yen) or more.
Private room fee: 20,000 yen (22,000 yen)
CHEF INTRODUCTION
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Chef CHEF
Nobuhiro AokiTraining history- 1969
- Born in Kanagawa Prefecture Trained at Japanese cuisine Hachizan
Trained at Japanese restaurant "Hassan" and Roppongi "Saryo Arai"
Appointed assistant Chef at Hibiya "Kinsen"
Chef Yugawara Onsen Fukiya Ryokan
Yokosuka Central Hotel "Japanese Cuisine Arai" Chef
Chef Tokyu Hotel Cerulean Tower "Kanetanaka sou" - 2020
- Yokohama Baycourt Club Hotel & Spa Resort
The Kahala Hotel & Resort Yokohama
Became Chef of the Japanese restaurant "Hanagoyomi"
"Culture of subtraction" - strip away, without adding too much or taking away too much.
Japanese cuisine is often described as having an aesthetic of "subtraction."
By "removing" unnecessary ingredients, we can simply "enhance" the original flavor of the ingredients.Preparations such as "removing scum," "blanching," and "removing the bitterness" are done carefully and without cutting corners, and only minimal effort is made when the ingredients are at their most delicious.
What I strive to do is to create a "culture of subtraction," where delicious ingredients that are naturally available at the time are cooked without waste.Truly delicious food is made very simply.
In addition, in Japanese cuisine, tableware, which is like a kimono that brings out the flavor of the food, and presentation, which can be considered makeup, are also indispensable elements. Please enjoy these together with the delicious food.
Teppanyaki Hanagoyomi
Feel the sparkle of the crystal
The craftsmanship of a master
The private rooms, each with a unique interior design, are modern-style Japanese dining spaces.
As you walk along the long approach while admiring the sparkling waterscape, you will come across a hot plate counter.
The space is one with the scenery of the water's surface, which has turned into a mirror, and the crystal shines brightly, creating a mysterious world that goes beyond the common sense of Japanese culture.
- MENU
- INFORMATION
- CHEF INTRODUCTION
MENU
- DINNER
- LUNCH
DINNER 17:30-22:00 (LO 21:00)
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×DINNER MENU
2024.06.27 ~ 2024.08.21
Colorful wind
~ Saifu ~
14,000 yen (tax and service charge included: 17,710 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.27 ~ 2024.08.21
Brilliance
~Koki~
19,500 yen (24,667 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.27 ~ 2024.08.21
Clear
~Choice~
27,500 yen (tax and service charge included: 34,787 yen)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.27 ~ 2024.08.21
The Premium Dinner
35,000 yen (44,275 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.06.27 ~ 2024.08.21
Top
Thank you~
50,000 yen (63,250 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
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×DINNER MENU
2024.07.27 ~ 2024.08.31
Ota Farm Japanese Black Beef Fillet & Sirloin 200g Course
23,000 yen (29,095 yen including tax and service charge)The price is subject to the consumption tax and service charge.
Tax and service charges include consumption tax and service charge.
LUNCH 11:30-14:30 (LO 13:30) *Only open on weekends and holidays.
INFORMATION
- Hotel Floor Guide
- 3rd floor
- Hours
- Lunch 11:30-14:30 (last order 13:30)*
Dinner 17:30-22:00 (last order 21:00)
*Lunch is only available on weekends and holidays - Dress code
- Smart casual
- Seats
- Private room for 6 people, 6 seats per room / Open seating, 10 seats per room *Lunch is available from course menus priced at 7,000 yen (8,855 yen) or more.
*Dinner is available for 4 adults or more with course meals priced from 27,500 yen (34,787 yen) or more.
*If less than four adults are using the room, an additional 20,000 yen (22,000 yen) will be charged as a private room fee.
CHEF INTRODUCTION
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Chef CHEF
Katsuji InoueTraining history- 1975
- Born in Kawasaki City, Kanagawa Prefecture
- 1994
- Graduated from Hattori Nutrition College
- 1994
- Started training in French cuisine at French restaurant Auberge de Suzuki
- 1997
- Worked as a banquet cook and Japanese restaurant at Hotel East 21 Tokyo
- 2001-
2015 - Tokyo Disneyland Hotels
(Disney Ambassador Hotel, Disney Hotel MiraCosta, Disneyland Hotel)
Responsible for restaurant and banquet hall cooking.
Worked as opening staff at the MiraCosta Hotel and Disneyland Hotel. - 2016
- Enter the world of teppanyaki at Ginza Ukai-tei
- April 2020
- Joined Resort Trust Co., Ltd. Yokohama Bay Court Club /
Worked at Teppanyaki Hanagoyomi at The Kahala Hotel & Resort Yokohama - April 2023
- Yokohama Baycourt Club /
Appointed Chef Teppanyaki Hanagoyomi at The Kahala Hotel & Resort Yokohama (current position)
We welcome our customers with the feeling that every day is a premiere.
I believe that teppanyaki is a kind of entertainment, and the chef is an entertainer. In addition to the skill of grilling and the food, I also believe that conversation with customers and the performance that livens up the atmosphere are an important part of teppanyaki and a part of hospitality.
To that end, we carefully select high-quality ingredients that are carefully selected for their origin and quality, and use simple, delicate cooking methods that bring out the natural flavor of the ingredients to serve dishes that stimulate the eye, aroma, sound, and texture of the food. We also strive to ensure that our customers can enjoy their meal with beautiful, flowing movements and performances that are pleasant to watch.
On the teppanyaki stage, from the opening to the finale, we would like to deliver moving entertainment with breathtaking techniques and service, light-hearted conversation, and cuisine that stimulates the senses. We welcome our customers with the feeling that every day is a premiere.
Bon appetit!
THE KAHALA LOUNGE
A moment to forget the everyday
The woody feel and classic modern space will warmly embrace you.
Escape from your everyday routine and spend some time in our lounge and bar.
- MENU
- INFORMATION
- CHEF INTRODUCTION
INFORMATION
- Hotel Floor Guide
- 14th floor
- Hours
- 10:00-23:00 (LO 22:30)
- Dress code
- Smart casual
- Seats
- 40 seats / 8 seats at the bar counter / 10 tables and 32 seats in the lounge All seats are non-smoking (please use the smoking room on the floor)
A cover charge (1,100 yen tax and service charge included) will be applied between 19:00 and 22:00.
Seating is not available by reservation.
*Afternoon tea excluded
CHEF INTRODUCTION
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Chef/Pastry Chef
Kazuya TakadaTraining history- 1988
- Enter the world of pastry chefs at the Swiss confectionery “Heidi” in Kobe
- 1991
- Gained experience at "Repidor" in Denenchofu, Tokyo
- 1992
- Traveled to France. Worked at the three-star restaurant Troisgros,
Trained for three years in Paris, Bordeaux and Lorraine - 1995
- Returned to his hometown Fukuoka and gained experience as a chef patissier at a pastry shop
- 2001
- Joined Resort Trust Appointed as chef pastry chef at XIV Hatsushima Club
- 2004
- Appointed as Chef Patissier of XIV Karuizawa
- 2006
- Appointed as Chef Patissier of XIV Lake Biwa
- 2008
- Appointed as a chef pastry chef at "Particion", a limited-time store in Hoshigaoka, Nagoya
- 2014
- Appointed as Chef Patissier of St. Joseph Building in Nunoike Catholic Church
- 2019
- Appointed as Chef Patissier with the opening of Laguna Baycourt Club
- 2020
- Yokohama Baycourt Club and
Appointed as Chef of the pastry department at The Kahala Hotel & Resort Yokohama (current position)
Appreciating the bounty of the earth and valuing the basics of sweets making
What I value most when making sweets is the "classic style." The "classic style" is the basis of French pastries.
He continues to adhere to the teachings of "valuing the basics" that he learned at authentic French patisserie restaurants such as "Troisgros."Our signature cake, "Opera," is a cake that maintains the classic style. There is one more thing we value.
It is the "ingredients." For me, ingredients such as flour, eggs, and raw milk are the foundation of sweets, and are gifts from the earth and producers that nurtured them. I carefully select my ingredients, express my gratitude to the earth and producers, and use my ingenuity to bring out the original flavor of the ingredients.
And we take great care to finish the work so that our customers are satisfied.Every day we strive to provide delicious sweets that will naturally bring a smile to the faces of our customers as they take a bite, and beautiful sweets that will brighten the hearts of our customers.
