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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 RISTORANTE OZIO

A glamorous upscale Italian restaurant that will unleash your heart

An artistically glamorous original Italian restaurant set high up on the 14th floor combines warm and soft tones to create an open, yet private, feeling. Here you will dine on authentic high-end Italian cuisine while enjoying panoramic views of Minato Mirai. The booths and seats in Ristorante Ozio give you the feeling of being wrapped in seashells.
For a more elevated dining experience; try a Ristorante Ozio private room where you will spend an immersive and secluded time in an artistically modern private dining space. Reservations are highly recommended.

    Hotel Floor Guide
    14th floor
    Hours
    Breakfast
    07:00-11:00 (L.O. 10:00)
    Lunch
    11:30-14:30 (L.O. 13:30)
    Dinner
    17:30-22:00 (L.O. 21:00)
    Dress code
    Smart casual
    Seats​ ​
    Private room for 6 people
    2 rooms 12 seats
    2 open seats
    5 tables 10 seats
    4 open seats
    6 tables 24 seats
    Menu
    Dinner
    spica
    7,500 yen (9,487 yen)View menu details (PDF)
    felice
    10,800 yen (13,662 yen)View menu details (PDF)
    chimera
    16,500 yen (20,872 yen)View menu details (PDF)
    The Premium Dinner*
    25,000 yen (31,625 yen)View menu details (PDF)
    Itadaki*
    50,000 yen (63,250 yen)View menu details (PDF)
    bambino (children)
    5,000 yen (6,325 yen)View menu details (PDF)
    Lunch
    rispetto
    5,000 yen (6,325 yen)View menu details (PDF)
    passione
    7,500 yen (9,487 yen)View menu details (PDF)
    elegante
    10,800 yen (13,662 yen)View menu details (PDF)
    Breakfast
    Adults
    4,500 yen (5,692 yen)View menu details (PDF)
    Children (12 & under)
    2,000 yen (2,530 yen)View menu details (PDF)

    * Orders must be reserved at least 3 days in advance.

    *Itadaki will not be available from April 27th to May 8th.

    • - Prices in parentheses include consumption tax and service charge.
    • ・ Photographed meals may not be current.
    • ・ Ingredients and selection may change based on seasonal availability.
    • ・ Alcoholic beverages cannot be provided to guests under the age of 20 and those who drive a car.
    • ・ The above charges are subject to change.

    Italian restaurant
    "Ristorante Ozio"

    Chef​ ​Kosuke Otsuka

    “Modern is classic” This is my cooking style.

    We will identify the essence and constantly refine our specialty. This is because the dishes prepared by cooks who can do that are valued and loved over time, transcending the boundaries of companies and national borders.

    I came up with this idea because I was able to work with Without losing gratitude and respect, he will continue to take pride in his last successor and face cooking.

    * Jack Borry

    He came to Japan in 1973 after training at a famous restaurant in Paris. Since then, he has contributed to the development of French cuisine in Japan.
    In 1982, he was awarded the title of MOF (Meilleur Ouvrier de France), which is known as the highest honor in the French cooking world. Resorttrust's total Chef Grand Chef Uchiyama has been a close friend for 50 years.
    1986 Appointed Executive Chef of Restaurant L'Osier
    2002 French Arts and Culture Medal Chevalier (Knight) Award
    2012 Produced Cafe Cuisine "Le Salon Jacques Borry" (Isetan Shinjuku)

    Training history

    1978
    Born in Kanagawa prefecture
    Study at restaurants in Kanagawa and Tokyo
    Since 2001, he has traveled to Italy twice and returned to Japan after training.
    2006
    Joined Shiseido Parlor
    Learn the essence and spirit of Mr. Borry from Mr. Kuroda who served as Mr. Jack Borry's right arm.
    Expected to be Jack Borry
    2012
    Appointed head chef with the opening of Le Salon Jacques Bory
    2013
    Received SILVER EGG at RED U-35 2013
    2018
    Ashiya Baycourt Club appointed as Chef Main Dining "LUBANO"
    2020
    Became the Chef Italian restaurant "Ristorante Ozio"

    Italian restaurant
    "Ristorante Ozio"

    Chef Patissier​ ​Kazuya Takada

    Appreciate the blessings of the earth and cherish the basics of making sweets

    What I value in making sweets is the "classic style". "Classic style" is the basis of French pastry. We continue to follow the teachings of "valuing the basics" learned at authentic French patisserie restaurants such as "Troisgros". Our signature cake "Opera" is a cake that continues to protect the classic style.
    There is one more important thing. It is "material". For me, "ingredients" such as flour, eggs, and raw milk are the foundation of sweets, and they are gifts from the land and producers that nurtured them. We select the "ingredients", appreciate the earth and the producers, and use originality and ingenuity to bring out the original taste of the "ingredients". And we take the time and effort to make sure our customers are satisfied. We strive every day to provide delicious sweets that naturally bring a smile to the faces of customers who eat them, as well as beautiful sweets that brighten their hearts. Please visit us by all means.

    Training history

    1988
    Enter the world of pastry chefs at the Swiss confectionery “Heidi” in Kobe
    1991
    Gained experience at "Repidor" in Denenchofu, Tokyo
    1992
    Travel to France. Three years training in Paris, Bordeaux, Lorraine region, including the three-star restaurant "Troisgros"
    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
    Appointed Chef of pastry department at Yokohama Baycourt Club and The Kahala Hotel & Resort Yokohama (current position)
    Our thoughts Timeless Luxury

    Japanese Restaurant Hanagoyomi

    A modern high-end Japanese restaurant seamlessly blending into the surrounding waterscape

    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.

      Hotel Floor Guide
      3rd floor
      Hours
      Breakfast
      07:00-10:30 (L.O. 09:30)
      Dinner
      17:30-22:00 (L.O. 21:00)
      Dress code
      Smart casual
      Seats​ ​
      72 seats
      2 people private room 3 rooms 6 seats
      4 people private room 8 rooms 32 seats
      6 people private room 4 rooms 24 seats
      10 people private room 1 room 10 seats *

      *Reservations can be made for 6 or more people to use a private room for 10 people. Dinner is available for course prices of 18,700 yen (23,655 yen) or more.
      Separate 20,000 yen (22,000 yen) as private room fee

      Menu
      Dinner
      Meigetsu
      10,500 yen (13,282 yen)View menu details (PDF)
      Ryuka
      14,500 yen (18,342 yen)View menu details (PDF)
      Kojitsu
      18,700 yen (23,655 yen)View menu details (PDF)
      The Premium Dinner*
      30,000 yen (37,950 yen)View menu details (PDF)
      Wagyu Shabu-shabu*
      35,000 yen (44,275 yen)View menu details (PDF)
      Wagyu Sukiyaki*
      35,000 yen (44,275 yen)View menu details (PDF)
      Itadaki*
      50,000 yen (63,250 yen)View menu details (PDF)
      Children's menu
      5,000 yen (6,325 yen)View menu details (PDF)
      Lunch
      Hanachazen*
      10,000 yen (12,650 yen)View menu details (PDF)
      Children's Hanachazen*
      3,000 yen (3,795 yen)View menu details (PDF)
      Breakfast
      Japanese set
      4,500 yen (5,692 yen)View menu details (PDF)
      Children (12 & under)
      2,000 yen (2,530 yen)View menu details (PDF)

      * Orders must be reserved at least 3 days in advance.

      *Hanachazen is only available on Fridays, Saturdays, Sundays, and holidays.

      • - Prices in parentheses include consumption tax and service charge.
      • ・ Photographed meals may not be current.
      • ・ The rice used in our shop is domestic rice.
      • ・ Ingredients and selection may change based on seasonal availability.
      • ・ Alcoholic beverages cannot be provided to guests under the age of 20 and those who drive a car.
      • ・ The above charges are subject to change.

      Japanese Hanagoyomi

      Chef​ ​Nobuhiro Aoki

      "Culture of minimalism". This culinary concept can be achieved
      by not adding or removing too much.

      Japanese food is often compared to the aesthetic of "subtraction or minimalism." By "reducing" extra items, you can simply "enhance" the original flavors of the ingredients. Careful preparations and delicate handling of the ingredients to maintain the original taste by keeping the preparation simple and subtle. Only a minimum amount of work is done when working with the freshest of ingredients.
      What I am trying to do is create a "subtraction culture" that cooks delicious ingredients that are seasonally available at that time without waste. Really delicious food is made with simple techniques.
      For this Japanese food experience, our servers are adorned in kimono's that complement the dish and presentation and can be called the "makeup" and are indispensable elements. Please enjoy your delicious dishes and Hanagoyomi experience.

      Training 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"
      Our thoughts Timeless Luxury

      Teppanyaki Hanagoyomi

      Experience an interactive Japanese teppanyaki meal while surrounded by the brilliance of our Crystal Modern Japanese craftsmanship

      ​ ​
      As you enter this unique dining space; the iron plate teppanyaki counter appears to stretch seamlessly into the surrounding glittering waterscape. Teppanyaki cuisine has been part of the Japanese dining culture since the early 1940's. Here at HAMA, come and experience the thrill of this interactive culinary adventure, and enjoy our perfectly aged meats and the freshest of seafood, all perfectly paired with the finest wine and Japanese sake selection.
      Here your senses will discover that the space seems to be integrated with the calmness of the water and its mysterious world that transcends the traditions of Japan with its crystal-like reflections .
      ​ ​
      Reservations are highly recommended

        Hotel Floor Guide
        3rd floor
        Hours
        Lunch
        11:30-14:30 (L.O. 13:30)*
        Dinner
        17:30-22:00 (L.O. 21:00)

        * Lunch is open only on weekends and holidays

        Seats​ ​
        16 seats
        6 seats in 1 private room for 6 people*
        10 open seats

        *Lunch is available for course meals over 7,000 yen (8,855 yen).
        *Dinner is available for 4 or more adults and a course meal of 27,500 yen (34,787 yen) or more.
        *If less than 4 adults are staying, a separate private room fee of 20,000 yen (22,000 yen) will be charged.

        Dress code
        Smart casual
        Menu
        Dinner
        Saifu
        14,000 yen (17,710 yen)View menu details (PDF)
        Koki
        19,500 yen (24,667 yen)View menu details (PDF)
        Chomei
        27,500 yen (34,787 yen)View menu details (PDF)
        The Premium Dinner*
        35,000 yen (44,275 yen)View menu details (PDF)
        Itadaki*
        50,000 yen (63,250 yen)View menu details (PDF)
        Lunch
        Ushio
        7,000 yen (8,855 yen)View menu details (PDF)
        Nagi
        10,000 yen (12,650 yen)View menu details (PDF)
        Misaki
        15,000 yen (18,975 yen)View menu details (PDF)

        * Orders must be reserved at least 3 days in advance.

           Reservations for May 3rd to May 6th must be made by May 1st.

        • - Prices in parentheses include consumption tax and service charge.
        • ・ Photographed meals may not be current.
        • ・ Ingredients and selection may change based on seasonal availability.
        • ・ Alcoholic beverages cannot be provided to guests under the age of 20 and those who drive a car.
        • ・ The above charges are subject to change.

        Teppanyaki Hanagoyomi

        Katsuji Inoue​ ​Chef

        Every day we welcome our guests with the feeling of the premiere

        Teppanyaki is a kind of entertainment, and the cook is an entertainer. In addition to grilling techniques and cooking, we believe that conversations tailored to customers and performances that liven up the atmosphere are an important part of teppanyaki and a part of hospitality. For that reason, we select high-quality ingredients that are particular about the production area and quality, and provide dishes that stimulate the appearance, aroma, sound, and texture based on simple and delicate cooking that makes the most of the original taste of the ingredients. I try to make sure that customers can enjoy their meal with good, flowing and beautiful movements and performances. On the teppanyaki stage, from the opening to the finale, we would like to deliver impressive entertainment with breathtaking technology and service, light-hearted storytelling, and cuisine that stimulates the five senses. Every day we welcome our guests with the feeling of the premiere. Bon appétit!

        Training 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
        In charge of restaurant and banquet room cooking at Tokyo Disneyland hotels (Disney Ambassador Hotel, Disney Hotel MiraCosta, Disneyland Hotel). Worked as opening staff at MiraCosta and Disneyland Hotel.
        2016
        Enter the world of teppanyaki at Ginza Ukai-tei
        April 2020
        Joined Resort Trust Co., Ltd. Worked at Yokohama Baycourt Club / The Kahala Hotel & Resort Yokohama "Teppanyaki Hanagoyomi"
        April 2023
        Appointed Chef Teppanyaki Hanagoyomi at Yokohama Baycourt Club/The Kahala Hotel & Resort Yokohama (current position)
        Our thoughts Timeless Luxury

        THE KAHALA LOUNGE

        A classic, yet modern space, featuring a warm woody design that will free you from everyday life.
        We invite you to spend a relaxing and peaceful time in the elegant Kahala Lounge sampling our signature cocktails and enjoying the breathtaking views of Minato Mirai and beyond.
        ​ ​

          Hotel Floor Guide
          14th floor
          Hours
          10:00-23:00 (LO 22:30)
          Dress code
          Smart casual
          Seats​ ​
          40 seats
          Lounge 10 tables 32 seats
          Bar counter 8 seats

          All seats are non-smoking (please use the smoking room on the 14th floor). Please know that due to Covid-19 restrictions, our public smoking rooms are all closed at this time.

          A cover charge (1,100 yen including tax) will be charged from 19:00 to 22:00.

          Reservations are not required to use the seats.
          *Excluding afternoon tea

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