press release
Inheriting tradition and pursuing elegant expression: New menu at Italian restaurant RISTORANTE OZIO
Limited time offer from June 1st (Sun) to August 5th (Tue), 2025
THE KAHALA HOTEL & RESORT YOKOHAMA (Address: 1-1-3 Minatomirai, Nishi-ku, Yokohama, Kanagawa Prefecture / General Manager: Yasutoshi Abe), which will celebrate its 5th anniversary in September 2025, will be introducing a new dinner course menu at its Italian restaurant, RISTORANTE OZIO, starting on Sunday, June 1, 2025. This will be available for a limited time until Tuesday, August 5.
*5th Anniversary Dinner Chimera
Located on the hotel's top floor (14th floor), RISTORANTE OZIO offers a spectacular view of the Minato Mirai 21 district. Chef Kosuke Otsuka is the last successor to Jacques Borie, a Meilleurs Ouvriers de France recipient widely recognized as a leading figure in French cuisine in Japan. Inheriting his belief that "modern is classic," Otsuka's cuisine incorporates the spirit of Italian cuisine while respecting traditional French techniques. This summer's limited-time menu, expressing Otsuka's unique and original worldview, incorporates his favorite ingredients and techniques, perfect for summertime dining, as he continues to refine his specialties. This menu, packed with expert techniques and attention to detail, is also recommended for anniversaries.
◼️ Italian Cuisine RISTORANTE OZIO Dinner Course Overview
[Location] Italian restaurant RISTORANTE OZIO (14th floor THE KAHALA HOTEL & RESORT YOKOHAMA)
[Period] June 1st (Sun) to August 5th (Tue), 2025
[Time] 17:30-22:00 (Last order 21:00)
[Price] Spica 13,915 yen / Felice 18,975 yen / 5th Anniversary Dinner Chimera 24,035 yen / Premium Dinner 37,950 yen (all prices include tax and service charge)
【URL】https://thekahala.jp/yokohama/event/4339/
【Web予約】https://www.tablecheck.com/ja/shops/thekahala-yokohama-italianrestaurant/reserve
【ご予約・お問い合わせ】045-522-0077（レストラン予約10:00～19:00）
※Spica
※Felice
※Premium Dinner
<Recommended course "5th Anniversary Dinner Chimera">
A total of 8 dishes including 3 amuses, 2 appetizers, pasta, fish, and meat, plus seasonal compote and dessert wagon service. This course is full of Chef Otsuka's originality and playfulness in a classic preparation. Amusements include the signature creamy potato puree with a dense layer of caviar and the Summer Mont Blanc, which heralds the arrival of summer. For pasta dishes, cheese fondue replaces the stuffing of agnolotti del pudding, a local Piedmontese dish in which extra meat and vegetables are stuffed into the dough. This is one of Chef Otsuka's own favorite arrangements. Also, Otsuka's unique skills and sense of style are evident in the way he combines a hybrid sauce of fish and meat broth with a flavorful arrangement of burnt butter for the main fish dish, and his unique method of cooking Matsusaka beef for the meat dish.
*The photo is for illustrative purposes only.
*From July 1, 2025, reservation and inquiry hours will change to 10:00-17:00.
*The menu and serving period may change depending on the supply situation.
■Anniversary course information
The "5th Anniversary Dinner Chimera" course, which is limited to two groups per day and includes an original bear and an anniversary plate, guarantees a shell-shaped sofa seat by the window.
[Price] 26,035 yen (tax and service charge included)
■ Chef Otsuka Kosuke Profile
"Modern is classic" - this is my cooking style. Identify the essence and constantly hone my specialties. The food made by a chef who can do this is appreciated and loved beyond the boundaries of companies and countries, and transcends time. I was able to reach this conclusion thanks to the opportunity to work with Mr. Borie, whom I regard as my mentor. I will continue to approach cooking with gratitude and respect, without arrogance, and with pride as his final successor.
Born in Kanagawa Prefecture in 1978, he has trained in restaurants in Kanagawa and Tokyo.
2001 - Traveled to Italy twice, and returned to Japan after training
2006: Joined Shiseido Parlour
He learned the essence and spirit of Jacques Borie from Mr. Kuroda, who was Jacques Borie's right-hand man, and was highly regarded by Jacques Borie.
In 2012, he became head chef at Le Salon Jacques Borie upon its opening.
2013: Awarded SILVER EGG at RED U-35 2013
2018: Became sous Chef at LUBANO, main dining room at Ashiya Baycourt Club
In 2020, he became Chef Italian restaurant RISTORANTE OZIO
