Kamakura Kitajima
(鎌倉 北じま)
Specialities
Chef
Kitajima Yasunori - A meeting between an up-and-coming chef and a connoisseur
Food
Capture the five unique flavors of each ingredient and create your culinary goal
Others
Pride in "weaving" Japanese food culture
Set menu
おまかせコース16dishes
料理9品＋御飯物5品、水物、御菓子
Review
-
Review 903casesFollower 580PeoplePick-up reviews
鎌倉の静かな場所にある素敵なお店。 ここでは、将軍が信頼するサプライヤー...
《食べログブロンズランキング》評価：4.23 《2023 Tabelog Bronze Award》 《2023 Tabelog 日本料理 EAST 百名店》 最近、幸運にもこの店で2度、夏と秋のメニューを食べる機会に恵まれた。 鎌倉駅から15～20分ほどの場所にあるにもかかわらず、...Find out more
2023/11 Visitation
3times
-
Review 2,806casesFollower 6,946People【★4.5】赤字経営になるほどの原価率【2144-7】
1,040文字★ 00.生姜甘茶 01.鯛かぶら（長井漁港定置網2kgサイズ♂真鯛スープ、蕪、桜の花びら） 02.ブダイの手巻き寿司（味噌漬けにしてから炭火で焼いた身と風...Find out more
2024/04 Visitation
7times
-
Review 3,727casesFollower 10,282People鎌倉まで北じま
鎌倉駅からタクシーを使わず歩いていくと20分ぐらい。食事の前のいい運動になる。 お魚が美味しい北じま、今回も光っていた。 ◇生姜湯 ◆蕪に雄の鯛身と骨から取ったスープ...Find out more
2024/04 Visitation
10times
Restaurant information
Details
| Restaurant name |
Kamakura Kitajima
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
0467-73-7320 |
| Reservation Availability |
Reservations Only
予約は電話または公式HPの予約システムからお願いします。 |
| Address |
神奈川県鎌倉市大町4-3-18 |
| Transportation |
15 minutes walk from the east side of Kamakura Station. Bus: Take bus 31 from bus stop 3 at the east exit of Kamakura Station to Midorigaoka Iriguchi and get off at "Nagoshi" and walk 3 minutes. 992 meters from Kamakura. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （AMEX、VISA、Master、JCB、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
14 Seats （ counter and private room） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 2 cars, paid parking available nearby |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| With children |
There is only one course available for 33,000 yen for both lunch and dinner. |
| Website | |
| The opening day |
2021.5.31 |
閉じる
ChefKitajima Yasunori - A meeting between an up-and-coming chef and a connoisseur
Yasunori Kitajima joined the famous Kyoto cuisine restaurant Wakuden at the age of 20 and went on to serve as head chef at the restaurant's restaurant, Tan. After going independent, he returned to his hometown of Kamakura and opened Kamakura Kitajima in May 2021. Fascinated by the local fish handled by fish broker Daiki Hasegawa, who is based at Nagai Fishing Port facing Sagami Bay, Kitajima himself visits the port every day to hone his skills in fish selection and treatment. In addition, since his time in Kyoto, he has been mindful of marine resources and has a policy of not handling ingredients that have a large environmental impact.
Food Capture the five unique flavors of each ingredient and create your culinary goal
In addition to rare local fish dishes overflowing with rustic charm, such as "steamed imitation spiky crab Sushi" and "red cod soup," there are also excellent dishes using local vegetables grown without pesticides or fertilizers, which are good for both the body and the environment, as well as mushrooms and wild plants that Hasegawa has collected in the mountains and fields. "Kyoto radishes are rich in amino acids, but Miura radishes are rich in minerals due to the influence of the sea breeze," he says, and his cooking skills, which make the most of the unique flavors of each ingredient even in the same dish, are honed daily.
Others Pride in "weaving" Japanese food culture
restaurant Mr. Kitajima emphasizes "weaving" the times, things, and the thoughts of the creator in the creation of the store, using an old folk house that was more than 60 years old and renovated by Toru Kijima, an architect in Kyoto, and custom-ordering a Gatani tray reproduced by woodworker Shingo Tsukuda for the orishiki. In addition to his respect for producers, fishermen, and ingredients, his sincere craftsmanship also shows his willingness to weave the food culture of Japanese Cuisine and leave it to future generations.
A new Japanese Cuisine that has evolved with the techniques of Kyoto and the climate of Kamakura.
Yasunori Kitajima, who spent 16 years training at Wakuden in Kyoto, does not serve the traditional Kyoto cuisine at Kamakura Kitajima. His encounter with seasonal local ingredients grown in a complete
...ly different climate to Kyoto, such as rare fresh fish caught in Sagami Bay and vegetables grown in the sea breeze, has taken Kitajima's cuisine to a new level. Now, the techniques and sensibilities he has cultivated in Kyoto have been fused with the flavors that can only be tasted in this place, elevating it to the one-of-a-kind "Kamakura cuisine."