Press Release

THE KAHALA HOTEL & RESORT YOKOHAMA (Address: 1-1-3 Minatomirai, Nishi-ku, Yokohama, Kanagawa Prefecture / General Manager: Yasutoshi Abe), which celebrated its 5th anniversary in September 2025, will be offering a limited-time Christmas dinner at RISTORANTE OZIO, its Italian restaurant on the hotel's top floor, from Saturday, December 13th to Thursday, December 25th, 2025.

Chef Otsuka Kosuke believes that "modern is classic" and pursues his own unique aesthetic by fusing the traditional techniques of French cuisine with the spirit of Italian cuisine. He combines traditional techniques with a modern touch to create a dish with his own unique aesthetic sense.
This winter special course features carefully selected ingredients, refined with classic techniques to create a sublimated, elegant worldview. The course skillfully combines the rich flavors and aromas of ingredients such as hairy crab, tilefish, and Matsusaka beef, creating a work of art that quietly radiates winter luxury. The course is complemented by the rare aroma of white truffles from Piedmont, which can only be harvested from October to December, and artistic colors with a Christmas motif. The elegant flavors unique to RISTORANTE OZIO 's Italian cuisine will further enhance your sacred supper.

◼️ChristmasDinner Overview
[Location] Italian restaurant RISTORANTE OZIO (14th floor, THE KAHALA HOTEL & RESORT YOKOHAMA)
[Period] Saturday, December 13th to Thursday, December 25th, 2025
[Time] 17:30-22:00 (Last order 21:00)
[Price] 37,950 yen (tax and service charge included)
[URL]https://thekahala.jp/yokohama/event/5343/
[Onlinereservation]https://www.tablecheck.com/ja/shops/thekahala-yokohama-italianrestaurant/reserve
[Reservations and inquiries]045-522-0077(Restaurant reservations10:00-17:00)

■ 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
In 2006, he 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 recognized 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 Ashiya Baycourt Club
In 2020, he became Chef of Italian restaurant RISTORANTE OZIO