Ranked 2nd in the Kanagawa Prefecture Tabelog categoryRanked 113th in the National Tabelog categoryRanked 37th in the National Japanese Cuisine categoryTabelog Award SilverThis is the restaurant of Chef Yasunori Kitajima, who hails from Wakuden! Kamakura Kitajima!! I had high expectations since my food-loving friends praised it unanimously, and it exceeded all of them with its stunning offerings!!- Mulberry tea from Zoki- Lotus leaf with tomato and Koshun jelly- Daimonji grilled wild mushrooms: Ginkgo mushroom and Chichitake- Rice cooked with seasonal ingredients: absolutely exquisite- Meichidai (Japanese sea bream): exceptional- Shonan black rockfish, grilled with umeshu pickled turnip: outstanding- Kue (grouper) clear soup: superb- Eggplant with Hayama sea urchin (Murakami uni): incredibly delicious- Tororo kombu, okra, ginger, and konbu-wrapped yam and taro stems: exceptional- Sesame tofu tempura with new ginkgo sauce: truly remarkable- Abalone from Sagami Bay with Manganji pepper and pumpkin somen: exquisite- Clear soup with lightning squid: superb- Sawara (Spanish mackerel) sushi: incredibly delicious- Meichidai fried rice bowl: exceptional- Sweetfish somen: outstanding- Manganji pepper with black shibi kamasu and ume rice: exceptional- Mink whale porridge: truly remarkable- Shine Muscat grape tofu with carbonated white wine jelly: exquisite- Isehara suzume egg with kuzu: exceptionalI have always been impressed by the wonderful restaurants run by chefs from Wakuden! When I think about it, only a select few top chefs can establish their own restaurants among the many talented cooks competing, so it’s clear that those who own restaurants possess extraordinary skills and sensibilities!!The Daimonji grilled wild mushrooms and the rice cooked with mushrooms are essentially a mushroom rice inari, but the depth of flavor is incredible!!!As for the eggplant with Hayama sea urchin (Murakami uni), I learned that when sea urchins are raised on a diet rich in seaweed, they develop such a rich flavor!!! The era of blindly valuing wild or locally sourced ingredients is over!!!The sesame tofu tempura with new ginkgo sauce was the dish where I felt Chef Kitajima's culinary sensibility the most! The ginkgo sauce was fantastic!It’s impressive that all five of the final dishes could be the stars of the menu! I particularly loved the sushi and whale hot pot, but each of the five could easily be a signature dish!!I believe this restaurant will continue to rise in reputation!! With so many great places opening up across the country lately, it’s becoming overwhelming to choose... Kanagawa Prefecture Tabelog category: 14/30National Tabelog Japanese Cuisine: 24/3037/50National Tabelog category: 9/1015/2021/3038/5077/100110/150144/200Tabelog Award overall: 370/733Gold: 26/36Silver: 118/160Bronze: 226/557I visited this restaurant!!
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