On the day of Risshu (the beginning of autumn), I visited Kamakura Kitajima for lunch.According to the calendar, it marks the start of autumn, but during this time of year, the heat is still intense, and the summer sun is shining brightly!I took the bus from Kamakura Station without any trouble and arrived at the restaurant.I was warmly welcomed by my apprentice, Yoshikawa, and stepped into the cool interior of the restaurant.After greeting Kitajima and the other apprentices, I enjoyed a refreshing cup of cold mulberry tea, marking the start of my visit to Kitajima in the month of Hazuki (August).【Omakase】 JPY 33,000 (tax included)* Service charge not included* Course prices may vary by month* Prices may change based on the ingredients available on the day◇ Tomato Koshun Stew with JellyA refreshing dish served on a large lotus leaf. This appetizer features tomatoes stewed in Koshun white wine, resembling a compote, topped with jelly. The cool, sweet vegetable dish is perfect for the hot season! The Koshun stew uses seasonal ingredients and substitutes white wine for mirin, which is a unique characteristic!◇ Inari Sushi with Wild MushroomsInari sushi shaped with the imprint of the Daimon fire, inspired by the Obon season. The natural mushrooms foraged by Mr. Hasegawa from the mountains of Kamakura are inside, seasoned with a roasted aroma and sweetness, paired with mildly sour vinegared rice—absolutely delicious!◇ Sashimi: Meichidai from Sagami Bay, by Mr. HasegawaMeichidai, which is in season during summer, boasts a beautiful translucent flesh with a refined fat content and umami, making it incredibly delicious!◇ Sashimi: Kuroshibikamasu from Sagami Bay, by Mr. HasegawaThis fish is not commonly seen in other restaurants due to its long, hard bones, but it is often enjoyed in the Sagami Bay area. The skin of the Kuroshibikamasu is grilled over charcoal, and the fat is well-distributed, making it very tasty!◇ Soup: Sujiara from Sagami Bay, by Mr. HasegawaUpon opening the lid, a wonderful aroma wafts out! The clear broth harmonizes beautifully with the sweet fat and refined umami of the Sujiara white fish. I closed my eyes and savored its deliciousness. The summer vegetables, such as tsurumurasaki and green beans, are at their peak right now!◇ Grilled Eggplant with Hayama Sea UrchinThe large eggplant, grilled over charcoal, has a soft and creamy texture! The eggplant is grown by local farmers in Kamakura! Topped with Hayama sea urchin, this dish pairs wonderfully with the eggplant. While the flavor of the sea urchin itself isn't overwhelming, the use of locally sourced ingredients is commendable!◇ Tororo Kombu and Kombu-marinated NagaimoThis dish was inspired by the idea of summer beach outings! The image is of the sea right in front of Kamakura! The tororo kombu represents the land, while ginger symbolizes a boat or Enoshima (laughs). It's a refreshing dish perfect for summer!◇ Tempura of a Mixed IngredientI didn’t have a note on the ingredients, so I’m unsure. The tempura had a texture similar to agedashi tofu. Underneath was grated ginkgo with broth and soy sauce. The white crystals were probably fine snow salt. It was hot and delicious!◇ Tokobushi from Sagami Bay with Tosa Vinegar JellyThe crunchy texture of the Tokobushi is delightful! The mild acidity of the Tosa vinegar jelly and the umami of the broth paired perfectly with the Mangaji peppers and golden thread gourd harvested in Kamakura, making for a refreshing dish!◇ Closing Dishes (sizes in parentheses)✴︎ Horse Mackerel Sushi (S)✴︎ Fried Sawara (Spanish Mackerel) with Tamazume (M)✴︎ Cooked Sweetfish Somen (S)✴︎ Stewed Mangaji Peppers with Umeboshi Rice (M)✴︎ Whale Zosui (S)All of them were delicious, but I particularly loved the Tamazume here, which was especially tasty! I also saw somen noodles being served in a flowing style for the first time in the restaurant, which felt very elegant and was a great idea! I assume this was also an idea from one of the apprentices!◇ Shine Muscat with Mascarpone◇ Kuzuyaki made with Suzume Tamago (from Isehara)◇ Matcha prepared by Kitajima…………………………………………………………My visit to Kamakura Kitajima in Hazuki (Risshu) was truly wonderful!I appreciate how the apprentices experiment and refine their monthly dishes, culminating in the final confirmation from Chef Kitajima. This dedication to learning Japanese cuisine is admirable! Of course, the dishes are delicious, thanks to Chef Kitajima's careful attention!On this day, I enjoyed a harmonious and delightful gathering with the other guests. Thank you to Kitajima and the apprentices.Until next time.It was a great meal! ╰(*´︶`*)╯♡