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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 offers an indulgent array of services focused on safety and peace of mind through improved hygiene management that prioritizes the health and wellbeing of our guests, employees, and the local community.
The Kahala Hotel & Resort Yokohama’s preventive measures against COVID-19

Italian food
RISTORANTE OZIO

  • Breakfast
  • Dinner
  • Private rooms available
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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.

  1. MENU
  2. INFORMATION
  3. CHEF INTRODUCTION

MENU

  1. DINNER
  2. LUNCH
  3. MORNING

INFORMATION

CHEF INTRODUCTION

  1. Kosuke Otsuka

    Chef CHEF

    Kosuke Otsuka
    Training 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.

Our thoughts Timeless Luxury

Japanese Hanagoyomi

  • Breakfast
  • Dinner
  • Private rooms available
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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.

  1. MENU
  2. INFORMATION
  3. CHEF INTRODUCTION

MENU

  1. DINNER
  2. LUNCH
  3. MORNING

INFORMATION

CHEF INTRODUCTION

  1. Nobuhiro Aoki

    Chef CHEF

    Nobuhiro Aoki
    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"

    "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.

Our thoughts Timeless Luxury

Teppanyaki Hanagoyomi

  • Breakfast
  • Dinner
  • Private rooms available
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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.

  1. MENU
  2. INFORMATION
  3. CHEF INTRODUCTION

MENU

  1. DINNER
  2. LUNCH

INFORMATION

CHEF INTRODUCTION

  1. Katsuji Inoue

    Chef CHEF

    Katsuji Inoue
    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
    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!

Our thoughts Timeless Luxury

THE KAHALA LOUNGE

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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.

  1. MENU
  2. INFORMATION
  3. CHEF INTRODUCTION

MENU

    INFORMATION

    CHEF INTRODUCTION

    1. Kazuya Takada

      Chef/Pastry Chef

      Kazuya Takada
      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
      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.

    Our thoughts Timeless Luxury

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