Dining Dining that leaves you with unique and elegant memories
- The ultimate collection of culinary experiences -
Dine in the lap of luxury
レストラン イベント
毎月様々なレストランイベントを開催しています。ぜひ、お気軽にご参加ください。
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
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
- 7-11: 00 (LO 10:00)
- Lunch
- 11: 30-14:30 (LO 13:30)
- Dinner
- 17:30-22:00 (LO 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
- 7,000 yen (7,700 yen)See menu details (PDF)
- felice
- 10,000 yen (11,000 yen)See menu details (PDF)
- chimera
- 15,000 yen (16,500 yen)See menu details (PDF)
- Seasonal Collection *
- 23,000 yen (25,300 yen)See menu details (PDF)
- プレミアムディナー※
- 50,000円（55,000円）
- bambino (children)
- 5,000 yen (5,500 yen)See menu details (PDF)
- Lunch
-
- nova
- 3,000 yen (3,300 yen)See menu details (PDF)
- rispetto
- 5,000 yen (5,500 yen)See menu details (PDF)
- passione
- 7,000 yen (7,700 yen)See menu details (PDF)
- Breakfast
-
- Adults
- 4,500 yen (4,950 yen)See menu details (PDF)
- Children (12 & under)
- 2,000 yen (2,200 yen)See menu details (PDF)
* Orders must be reserved at least 3 days in advance.
- ・ Prices in parentheses include tax.
- ・ A service charge of 15% will be added to the above charges.
- ・ 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"
Head 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 as a cook for the opening of Le Salon Jacques Borry
- 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"
Japanese Hama
A modern high-end Japanese restaurant seamlessly blending into the surrounding waterscape
Our Japanese restaurant seems to float in a vast Japanese water garden and is a fusion of traditional Japanese crafts with the modern world of Nu Deco. At Japanese Restaurant HAMA, you will dine on authentic kaiseki cuisine traditionally prepared with a modern twist. Each table is situated in it's own private dining room. In each secluded dining space, screens and walls that utilize historical materials such as hand crafted lattices, shoji screens, and kumiko, together with the brilliance of the water surface taken into the room, invite you to the world of sophisticated Japan.
Reservations are highly recommended
- Hotel Floor Guide
- 3rd floor
- Hours
-
- Breakfast
- 7:00-10:30 (LO 9:30)
- Dinner
- 17:30-22:00 (LO 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 *
* About the use of a private room for 10 people Reservations can be made from 6 people or more. We accept from the course fee of 17,000 yen (excluding tax) or more for dinner.
Separate room charge of 20,000 yen (excluding tax)
- Menu
-
- Dinner
-
- Meigetsu
- 10,000 yen (11,000 yen)See menu details (PDF)
- Ryuka
- 13,500 yen (14,850 yen)See menu details (PDF)
- Kojitsu
- 17,000 yen (18,700 yen)See menu details (PDF)
- Seasonal Collection *
- 23,000 yen (25,300 yen)See menu details (PDF)
- プレミアムディナー※
- 50,000 yen (55,000 yen)See menu details (PDF)
- Children's menu
- 5,000 yen (5,500 yen)See menu details (PDF)
- Lunch
-
- Hama tea set
- 8,000円（8,800円）メニュー詳細をみる（PDF）
- Breakfast
-
- Breakfast Hamazen
- 4,500 yen (4,950 yen)See menu details (PDF)
- Children Hamazen
- 2,000 yen (2,200 yen)See menu details (PDF)
* Orders must be reserved at least 3 days in advance.
- ・ Prices in parentheses include tax.
- ・ A service charge of 15% will be added to the above charges.
- ・ 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 restaurant "Hama"
Head Chef Aoki Nobuhiro
"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 HAMA experience.
Training history
- 1969
- Born and raised in Kanagawa Prefecture, trained in Japanese cuisine in Yayama
Trained at Japanese cuisine "Yayama" and Roppongi "Charyo Arai"
Appointed as head of side dishes at Hibiya "Kinsen"
Yugawara Onsen Fukiya Ryokan Cuisine
Yokosuka Central Hotel "Japanese Cuisine Arai" Cuisine
Tokyu Hotel Cerulean Tower "Kanada Nakagusa" Cuisine - 2020
- Yokohama Baycourt Club Hotel & Spa Resort
The Kahala Hotel & Resort Yokohama
Appointed as head of Japanese restaurant "Hama"
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 (LO 13:30) *
- Dinner
- 17:30-22:00 (LO 21:00)
* Lunch is open only on weekends and holidays
- Seats
-
- 16 seats
- 6 people private room 1 room 6 seats
10 open seats (Partition for 2 people)
- Dress code
- Smart casual
- Menu
-
- Dinner
-
- Saifu
- 13,000 yen (14,300 yen)See menu details (PDF)
- Koki
- 18,000 yen (19,800 yen)See menu details (PDF)
- Chomei
- 25,000 yen (27,500 yen)See menu details (PDF)
- Seasonal Collection *
- 30,000 yen (33,000 yen)See menu details (PDF)
- プレミアムディナー※
- 50,000 yen (55,000 yen)See menu details (PDF)
- Lunch
-
- Shio
- 6,000 yen (6,600 yen)See menu details (PDF)
- Nagi
- 9,000 yen (9,900 yen)See menu details (PDF)
- Misaki
- 15,000 yen (16,500 yen)See menu details (PDF)
* Orders must be reserved at least 3 days in advance.
- ・ Prices in parentheses include tax.
- ・ A service charge of 15% will be added to the above charges.
- ・ 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.
Hama Teppanyaki "Hama"
Head Chef Akimoto Narushin Shigenobu Akimoto
"Thank you", "sincerity" and through cooking
I want to express "fun"
Providing customized suggestions and warm service while exceeding the needs of our guests beyond what their expectations are, this is what I see as the appeal of Hama Teppanyaki.
Teppanyaki is always considered the ultimate cooking style. In order to express a unique world view, we not only pursue the beauty of taste and appearance, but also pay attention to the aroma, texture, and sound. I would like you to enjoy your dining experience by using all five of your senses.
Furthermore, we would be happy if we could provide extraordinary feelings, impressions, and surprises in a fun conversation with our guests.
Training history
After working on western-style dishes at locations such as "Tokyu Hotel" and the "Sheraton Hotel", I mastered the basics of teppanyaki at "Yokohama Kaitei" and "Ginza Kaitei"
- 2008
- Joined Resorttrust
Became a teppanyaki chef as the opening staff of Tokyo Baycourt Club - 2010
- Appointed as head of Western-style food with the opening of XIV Hakone Palace
- 2020
- Yokohama Baycourt Club Hotel & Spa Resort
The Kahala Hotel & Resort Yokohama
Appointed as Head Chef of Teppanyaki "Hama" Cuisine
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（L.O. 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.
