Kamakura Location and Menu in Tokyo, Japan 03-3254-2977 (+81-3-3254-2977)

Pork Shabu Shabu with “Yukimuro-Jukusei Pork” -- pork aged in an igloo, a traditional method used in Niigata Prefecture

Shabu shabu of two cuts of “Yukimuro-Jukusei Pork” -- sliced belly and loin -- cooked with seasonal vegetables and Sanriku wakame seaweed in our original broth. “Yukimuro-Jukusei Pork” is pork aged for 1 year in an igloo, using natural snow as a refrigerator.
*Yukimoro-Jukusei Pork (Snow Aged Pork)

Pork Shabu Shabu with “Yukimuro-Jukusei Pork” in Japanese Sake "Katana"

We chose the best sake to go with Yukimuro-Jukusei Pork. The aroma of sake enhances the sweetness of the meat.

Salted and Grilled “Koshino-Kogane Pork,” a Niigata Brand of Pork

Special dish using ""Koshino-Kogane Pork"" produced in nature rich Niigata.
Seasoned only with rock salt to enhance the natural sweetness and the rich flavor of the meat.

_?Extremely Fresh Sashimi_? Assorted Sashimi

Our chef prepares fresh seafood sashimi. Ask us about today’s selection of seafood.

_?Sashimi Perfectly Seared in Front of You_?Today’s “Aburi”

Our chef sears fresh sashimi purchased daily right in front of you. Ask us about today’s selection of seafood.

Kobore Sushi

Kobore sushi with a cucumber sushi roll base topped with negitoro (spring onions & tuna), crab, salmon roe, squid and sea urchin.

Kumamoto Senko Farm’s Horse Sashimi

Horse meat sashimi produced at Senko Farm of Kumamoto Prefecture. Senko Farm uses strict hygiene management to produce fresh horse meat. Enjoy this fresh, tender and tasty meat.

_?Watch your meal being cooked in front of you_? Crab Rice Cooked in an Earthen Pot

“Takikomi Gohan” is rice cooked at your table so that you can enjoy freshly cooked rice. Our rice is cooked with crab in an earthen pot. You will be able to taste the beautiful soup all the way to the last grain of rice. Enjoy the rich flavor of crab and perfectly cooked rice. You can make “Chazuke” -- eat the rice as a soup with extra broth poured over it.

_?Watch your meal being cooked in front of you_? Snapper Rice Cooked in an Earthen Pot

“Takikomi Gohan” is rice cooked at your table so that you can enjoy freshly cooked rice. We cook the rice with flavorful snapper in an earthen pot. You can enjoy this three different ways: first eat the freshly cooked rice on its own, then eat it with toppings such as “Myoga” ginger or wasabi, and lastly as Chazuke - eat the rice as a soup with an extra serving of our special broth poured over it.

Kirin Ichiban Frozen Draft Beer/Frozen Black Draft Beer

A new type of draft beer which places bubbles frozen at -5 degrees Celsius on top of the beer like soft-served ice cream. The frozen bubbles keep the beer cold and tasty for 30 minutes.

Kirin Ichiban Draft Beer/Stout

A draft beer made with the “Ichibanshibori Seiho” -- first-press brewing process -- to create a clean richness. A luxurious beer with 100% malt.

Mio (Clear Sparkling Sake) (Kyoto Prefecture)

An innovation in sake -- sparkling sake with a pleasant acidity, a gentle sweetness and refreshing bubbles.

Ho-o-biden “Tsurugi” (Dry Junmai Sake) (Tochigi Prefecture)

After being put in bottles, new sake is pasteurized in warm water. Then the bottles are all matured at a low temperature for one year to bring out the best possible flavor of the rice.
A dry pure rice sake with a sharp finish. Has a hint of fruit essence, a typical quality of Ho-o-biden.

Kamoshibito Kuheiji “Pont Neuf” (Junmai Ginjo Sake) (Aichi Prefecture, Dry)

A prime sake to be consumed during the meal and provides a good balance marriage with the food.
Pleasant aroma and taste. You will experience the sweet, tasty rice flavor. It is a dry sake with a sharp finish.

_?Japanese Sake_? Katana, Junmai Ginjo Sake (Shizuoka Prefecture, Extra Dry)

An extra dry sake.

Urakasumi, Junmai Sake (Miyagi Prefecture：Japanese Sake)

A pure rice sake with a distinctive flavor of rice. Mild but clean taste. This sake can be enjoyed with many different dishes and can also be enjoyed hot or cold.

Kurumazaka (Wakayama Prefecture: Japanese Sake: Ginjo Sake)

A sake created with the concept of “a sake which goes well with fish dishes.” This is a rich, sharp ginjo sake with mild acidity and a gentle flavor.

Onibi (Kagoshima Prefecture, Baked Sweet Potato Shochu)

Baking sweet potatoes increases the aroma and sweetness. This shochu’s aroma and sweetness are well balanced, offering a unique drinking experience. Nice cold or hot.

Ikkomon (Kagoshima Prefecture, Sweet Potato Shochu)

This shochu is made 100% from sweet potatoes, using sweet potatoes not only as the main ingredient but also for koji (malt starter). Rich aroma and taste.

Yamanashi Muscat Bailey A (Yamanashi Prefecture, Red Wine)

A red wine made from a Japanese mixed cultivar “Muscat Bailey A” which matures slowly in the barrels. It has a delicate fruit flavor and complexity.

Omori Riesling (Akita Prefecture, White Wine)

The Omori region of Akita prefecture has a cold climate and is suitable for growing Riesling grapes. A wine with both a sharp acidity and a pleasant sweetness.

Niitsuru-no-awa (Fukushima Prefecture, Sparkling Wine)

Traditionally produced light sparkling wine with the pleasant and rich aroma of tropical fruit, as well as the deep flavor of Chardonnay.

Niwa-no-uguisu “O-toro” (Premium plum wine)

This is a plum wine made with “nothing but plums.” Fresh plums are marinated in shochu made from sake lees, and then a plum puree is added. Fresh flavor and rich texture of green plums.

Yamagata La France (Fruit Wine)

After harvest, pears are left for a certain period of time to ripen further. You can taste the rich flavor of La France.

Showa Highball (Whisky from Gifu Prefecture)

Highball made with peak whisky which was brought into this world for “domestic-whisky fans” has a clear, sharp and dry taste.

Downtown Highball (Iichiko Hida-zenkoji)

“Iichiko” is known as the "Napoleon of Downtown" and has been popular for a long time. The brewer uses his expertise to prepare the “Hida-zenkoji” shochu using only barley malt. This shochu has a deep flavor artistically created by the malt’s reaction. Downtown Highball made with this barley shochu has a pleasant aroma and a gentle taste.

Ginjo Highball (Katana)

Katana, a pure rice & special brew sake, has a great aroma and a clean finish. This well- balanced dry sake goes well with any meal. Ginjo Highball made with this sake has a really sharp finish, too.

Cocktails

Gin & Tonic/Moscow Mule/Cassis (Soda__olong Tea__range Juice__rapefruit Juice)/Peach (Soda__olong Tea__range Juice)/Shandy Gaff/Red Eye

Various Non-Alcoholic Beverages

Oolong Tea/Black Oolong Tea/Namacha (Green Tea)/Jasmine Tea/Orange Juice/Grapefruit Juice/Tomato Juice/Ginger Ale/Japanese Pear Soda/Hokkaido Melon Soda/Amao Strawberry Soda/Lemon & Tonic Water

Seared Ray Fin

Quickly seared ray fin served with mayonnaise and red chili.

Grilled Miso Marinated Chicken Thigh

An entire chicken thigh is marinated in our original miso mixture.

Stewed Beef Tendon

Tender beef tendon cooked over a long period of time and seasoned with soy sauce and miso.

"Colorful Vegetable Bagna Càuda" made with Vegetables from Contracted Farmers

We purchase rare vegetables which have been carefully grown by our contracted farmers. Enjoy seasonal vegetables with our original sauce made from sea urchin and salted entrails etc.

Tomato in Cold Broth

A tomato cooked in special broth and served in a delicate sauce made from the broth. With a gentle, subtle flavor.

Healthy Spinach and Euglena Salad

Euglena is dried algae. This salad is served with our original Euglena dressing. Full of nutrients such as iron and calcium.

Crab Rice Soup

Rice soup with snow crab meat cooked in special broth with an egg. A dish which is gentle on your stomach.

_?Specialty of Akita Prefecture_? Cold Inaniwa Udon Noodles

Inaniwa udon, a specialty of Akita, is one of the three most famous udons in Japan. Enjoy the aroma of wheat and the delicate flavor.

Matcha Green Tea Custard Pudding

Contains the subtle aroma of matcha green tea with a smooth, melt-in-your-mouth texture.
Served with whipped cream and sweet azuki bean paste.

Sweet Red Bean Soup with Rice Flour Dumplings

A fluffy, sticky rice cake topped with rich vanilla ice cream. The aroma of the coffee beans on top will make your mouth water. Has a delightful, slightly bitter taste.

Tofu Doughnuts

We made doughnuts from tofu. The moist and gentle flavor will delight your taste buds.

_?Extremely Fresh Sashimi_?Salmon Sashimi

A fatty and colourful salmon made into sashimi.

_?Extremely Fresh Sashimi_? Tuna Sashimi

A fatty and colourful tuna made into sashimi.

Sanriku Wakame Seaweed Stalk and Daisendori Chicken with Cod Roe

Crunchy Sanriku wakame stalks and Daisendori Chicken from Tottori served with cod roe from famous Kanefuku.

Grilled Chamame Soy Beans

Chamame soy beans grilled to perfection. Enjoy the pleasant smell, natural sweetness and rich flavor of soy beans.

Freshly Made Potato Salad

Try our special potato salad freshly made by mixing hot potatoes with the other ingredients just before serving.

Seared Smelt

Smelt containing eggs are grilled to a simple finish. Please enjoy with mayonnaise and Shichimi (7 blend of) Japanese peppers.

Grilled Black Cod Marinated in Saikyo Miso Sauce

Black cod marinated in special Saikyo (Kyoto-style) miso sauce.

Grilled Mackerel, Opened & Dried

An extra large mackerel, opened & dried and then grilled. You will be satisfied by both the taste and the quantity.

Deep Fried Chicken Breast Cartilage

Deep fried collagen-rich cartilage

Fried Potatoes

Everyone likes fried potatoes. They are truly a nostalgic dish. But our potatoes are a bit more unique, seasoned with a special topping.

Deep Fried Oysters with Ponzu Gelée

Hiroshima oysters served with konbu kelp and ponzu gelée for a refreshing taste.

Vegetable Tempura

Fresh and juicy seasonable vegetables cooked as tempura. Freshly cooked tempura is crispy and exceptionally delicious. Please enjoy it with your favourite flavours using the included salt, sudachi citrus, kanzuri oroshi, or tempura tsuyu.

Lemon-seasoned Deep-fried Chicken and Vegetables

Deep-fried chicken and vegetables with a lemon sauce make for a refreshing taste.

Shrimp and Lotus Root with Japanese-Style Tartar Sauce

Deep fried shrimp and lotus root mixed with tartar sauce.

Yamagata Specialty -- Dashi Tofu

Enjoy Yamagata’s local cuisine of “Dashi” with tofu full of rich soy bean flavor.
Our “Dashi” is made with finely chopped konbu kelp, okra, “Myoga” ginger, eggplant, cucumber and spring onions mixed with soy sauce, etc.

Vegetable Tempura

Fresh and juicy seasonable vegetables cooked as tempura. Freshly cooked tempura is crispy and exceptionally delicious. Please enjoy it with your favourite flavours using the included salt, sudachi citrus, kanzuri oroshi, or tempura tsuyu.

Niigata Specialty -- Tochioage Tofu

Thick deep-fried tofu,a specialty of Niigata called "Tochioage". Stuffed with spring onions and bonito flakes, basted with homemade “Myoga” ginger miso, and grilled until it is crunchy.

Yuba (Tofu Skin) Sashimi

Sweet and rich tofu skin sashimi with a unique consistency. Enjoy it with homemade dashi soy sauce.

Skewered Fresh Wheat Gluten Cake with Dengaku Miso

Two kinds of fluffy fresh wheat gluten cakes -- Japanese mugwort and millet -- grilled and served with sweet Dengaku miso paste.

Kyoto-Style Rolled Omelet

Thickly sliced omelet rolled with chopped spring onions and served with a scalding hot special sauce.

Kamakura Location and Menu in Tokyo, Japan

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