In July, I visited Kamakura Kitajima. With summer vacation starting, it felt like there were more people than usual around the station.Normally, I would walk to the restaurant, but this time I took a taxi. However, the taxi queue at the station was longer than usual due to the increased traffic, making it take longer for cars and buses to move. It seems wise to act early since buses were crowded and the timing was unpredictable.The restaurant door opened about five minutes before the scheduled time, allowing guests to enter in order.While there weren’t any major changes this time, a few things caught my attention.Upon being seated, I was served cold mulberry tea. While cold tea is refreshing and helps cleanse the palate, this mulberry tea felt a bit too strong, leaving a lingering bitterness that made it difficult to fully appreciate the flavors of the first dish.The first dish was inspired by Tanabata, but serving it in July, which has a different seasonal feel, seemed inappropriate. Many Japanese restaurants use similar leaves during this time, but events like Tanabata were traditionally celebrated according to the lunar calendar, which often places them over a month out of sync with the current calendar. July is typically rainy, but according to the lunar calendar, it is mid-summer. Additionally, some guests began discussing the weather on July 7th, which added to the disappointment. I believe it would be better to honor the original seasonal context, as it would create a more meaningful connection with seasonal ingredients.The subsequent dishes maintained the usual quality, but for some reason, the head chef disappeared into the back for a while, leaving only the apprentices to explain the dishes and engage in conversation with the guests. I’m not sure if it was just a coincidence or if there was a shortage of kitchen staff, but it felt a bit strange, especially since I had experienced something similar on another occasion.The drink selection has expanded, particularly with a variety of white wines ranging from classic to clean natural styles. While not strictly paired, it was appreciated that they offered suggestions for wine and Japanese sake to complement the dishes.It seems that reservations for the rest of the year are nearly full, making it difficult to book again until next year. I hope to visit a few times a year while avoiding the busy periods in Kamakura.---Mulberry TeaSea Urchin, Yuba Tofu, Kaji LeafConch, RiceSashimiRed Sea Bream, MeichidaiBlackthroat SeaperchSoup, Soft-Shelled TurtleEelTsuru Murasaki with SesamePotato, Red Onion, White DressingCorinquiManganji Pepper, Beef Horumon, Beef ShankOctopus, Junsai, EggplantMackerel SushiCorn, Aosa, Buri, Takikomi RiceOctopus, Tamajime Rice BowlHamo, ChazukeRed Miso SoupFig, Black Tea Jelly, Passion FruitGrilled Bun, Ripe PlumMatcha
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