This restaurant is located in a quiet residential area just a 20-minute walk from the bustling Kamakura Station, which is popular with tourists. I enjoyed a fantastic weekday lunch course that provided a truly valuable culinary experience.**Corn** It was a chilled corn soup, and it was the sweetest and most delicious corn soup I’ve ever had. You can really taste the natural sweetness of the corn.**Dou Chi** Dou Chi is a traditional Chinese seasoning made from fermented soybeans. It was paired with turban shell (sazae), which had a large, satisfying texture.**Tamba Kōsaka Jidori** This was a dish of spicy chicken (Yodare Chicken). The chicken was of very high quality, and the bright red sauce made with Sichuan pepper and star anise was incredibly delicious. Even for someone like me who isn’t fond of spicy food, it was manageable.**Dumplings with Sauce and Noodles** I enjoyed the dumplings and noodles dipped in the Yodare Chicken sauce. The dumpling was large and packed with filling, while the noodles were said to have Sichuan pepper mixed in, but the flavor was subtle enough that even those who dislike it wouldn’t have a problem.**Passion Fruit** This was the biggest surprise of the day. Instead of a palate cleanser, I was served shrimp with mayonnaise. This pleasantly defied my expectations. The shrimp, coated in fragrant mayonnaise, was absolutely delightful.**Subuta** Another surprise! This was a katsu sandwich. The fat was not overwhelming, and I finished it easily.**Kailan** The stems tasted like broccoli, and the leaves were similar to kale, just as described.**Sesame** This was the final cold noodles dish, served with a sesame sauce.**Aiyu Jelly** This was a peach dessert. It was refreshing yet sweet enough.**Tea Sweets** There were five varieties. The oolong tea cookie on the far left and the caramel next to it were particularly delicious.The staff provided enjoyable explanations of the dishes and offered attentive service. Although the price exceeded JPY 10,000 for a weekday lunch, I felt it was well worth it.
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