Kamakura Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Friday Lunch: 11:00 - 15:00(L.O.14:30), Dinner: 17:00 - 23:30(L.O.22:30, Drink L.O. 23:00) Saturday & Sunday & Holiday Lunch: 11:00 - 16:30(L.O.15:30) Saturday Dinner: 16:30 - 23:30(L.O.22:30, Drink L.O. 23:00) Sunday & Holiday Dinner: 16:30 - 23:00(L.O.22:00, Drink L.O. 22:30)
Restaurant Menu
| Rich Cream "Panda" Cotta | Rich panna cotta cutely arranged in the shape of a panda. | |
| 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. | |
| Purple Sweet Potato Tart | A rich tart made from the purple sweet potatoes of Miyakojima in Okinawa Prefecture. | |
| Assorted sashimi Gozen | 3 types assorted sashimi selections, 3 selections of side dishes, rice, pickles, miso soup | |
| "Yukimuro-Jukusei Pork" Gozen | Yukimuro-Jukusei pork (snow aged pork) teriyaki, 2 selections of side dishes, rice, pickles, miso soup | |
| Children's Gozen | Children's plate served in lacquered box, pudding, orange juice | |
| "Kamakura" Gozen | _?First course: side dish / _?Second course: 2 sashimi selections, yuba (tofu skin), 2 fried selections, rice, pickles, miso soup, sweets (differs according to season), coffee or tea | |
| Deep-fried Chicken Meal | Deep-fried chicken with lemon sauce, 2 selections of side dishes, pickles, miso soup, rice | |
| Large Fried Shrimp and "Yukimuro-Jukusei Pork" Cutlet Meal | Assortment of fried selections, 2 selections of side dishes, pickles, miso soup, rice | |
| Chicken Kamameshi Gozen | Kamameshi (chicken, rice and vegetables served in a small pot), Daisendori chicken and vegetable tempura, 2 selections of side dishes, pickles, chicken soup | |
| Salmon and Salmon Roe Kamameshi Gozen | Kamameshi (salmon,salmon roe, rice and vegetables served in a small pot), Daisendori chicken and vegetable tempura, 2 selections of side dishes, pickles, chicken soup | |
| 7th Generation Yosuke Sato: Inaniwa Udon Noodles (Cold Noodles with Tempura, Served on a Bamboo Steamer) | Cold noodles served on a bamboo steamer, tempura, condiments, dipping sauce | |
| 7th Generation Yosuke Sato: Inaniwa Udon Noodles with Kamameshi | Kamameshi (meat and vegetables served in a small pot),small cold noodles served on a bamboo steamer, condiments, dipping sauce | |
| Kirin Ichiban Draft Beer | A draft beer made with the “Ichibanshibori Seiho” -- first-press brewing process -- to create a clean richness. A luxurious beer with 100% malt. | |
| Kirin Ichiban Stout | The fragrance of carefully roasted malt and the flavour of 100% barley are employed in the "first-pressing method" to extract its mellow body and florid aroma in a black beer featuring a creamy froth. | |
| 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. | |
| 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 | |
| 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 Katana Sake | We chose the best sake to go with Yukimuro-Jukusei Pork. The aroma of sake enhances the sweetness of the meat. | |
| Salted and Grilled "Yukimuro-Jukusei Pork" | The sweet and umami flavors of Yukimuro-Jukusei pork (snow aged pork) is baked simply with rock salt. Please enjoy the authentic meat flavors. | |
| Comparative Sampling of Fresh Fish vs. Fresh Sashimi Prepared with Time and Effort | The flesh of the fresh fish used in sashimi is tight to the texture and delicious. However, new delicious flavors can be discovered by adding special time and effort. Why not sample and compare the delicious fresh fish with the sashimi? | |
| _?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. | |
| 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. | |
| _?See the rice cooking!!_? 15-grain Rice with Grated Yam Earthenware Pot rice | 15-grain rice in an earthenware pot. Fluffy, springy, and very delicious 15-grain rice is cooked at your seats. First, try the freshly cooked rice as-is. Next, refresh with grated Japanese yam. In this way, 2 different manners of tasting are made possible. | |
| 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. | |
| Boiled Whelk and Potherb Mustard | To suit sake well, boiled whelk that are stewed in a delicate flavour and potherb mustard . Enjoy it together with the Tohoku region's spicy flavoured seasoning, "kanzuri oroshi." | |
| 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. | |
| Deep-fried Tofu with Mushroom Sauce | Deep-fried Tofu covered in a mushrooms and chrysanthemum sauce. The exterior is crunchy. | |
| 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. | |
| Daisen Chicken Tempura | Enjoy Oita Prefecture's local cuisine, "chicken tempura," with the brand name Daisen chicken. Daisen chicken features fluffiness and juiciness, so thickness and elasticity are plentiful in this Tottori-produced brand-name chicken. | |
| Daisen Chicken Magnolia Leaf Fry | Magnolia leaf miso paste, shiitake mushrooms, spring onions, and the brand-name "Daisen Chicken" are wrapped in a Magnolia leaf and cooked. The aroma of the Magnolia leaf permeates its contents for a highly flavourful taste. | |
| Lemon-seasoned Deep-fried Chicken and Vegetables | Deep-fried chicken and vegetables with a lemon sauce make for a refreshing taste. | |
| 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. | |
| 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. | |
| Red Miso Soup and Pickles | Special red miso soup and pickles. Enjoyable as a finisher with your sake. |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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