The day after exploring Kamakura from Kitakamakura and staying at the Kamakura Park Hotel, I felt the effects of muscle soreness. I finally visited this restaurant I had wanted to try for a long time. I initially planned to walk from the hotel, but decided to take it easy and stroll from Kamakura Station instead, passing by temples and lush greenery until I arrived.The restaurant is a renovated traditional house with a beautiful garden.First, I quenched my thirst from the walk with a glass of champagne.**Jellyfish** Jellyfish and octopus from Sajima. Is the jellyfish the head part? The crunchy texture of the jellyfish combined with the octopus creates an interesting contrast. The aroma and spiciness of yuzu pepper waft through the air.I paired this with a Burgundy Chardonnay.**White Swordfish** Fresh white swordfish from Sagami Bay, served with a sauce made from fermented black beans and black vinegar. This sauce is exquisite! It adds depth to the flavor.**Tanba Kōsaka Chicken** Spicy chicken with a rich sauce topped with pâté. This pâté is delicious! It tastes like a foie gras terrine. Crushed nuts and sesame seeds enhance the spicy sauce, while finely chopped cilantro adds a refined aroma.**Dumplings with Noodles** I was told to save some of the sauce from the spicy chicken to dip the dumplings in. But first, I tried the dumplings on their own. They were juicy and flavorful, with a delightful ginger aroma. They were delicious as they were, but I added a little sauce at the end. Oh my, they were amazing! I completely understood why they suggested dipping them. I wanted to eat another one.Then, I dipped the noodles into the sauce that had absorbed the flavor of the dumplings. The noodles were smooth and infused with Sichuan pepper. Of course, I finished every drop of the sauce.I was recommended a Chardonnay from Yamagata.**Passion Fruit** The menu simply said passion fruit. What arrived was fried shrimp! The passion fruit was used as a sauce. The rich sauce paired perfectly with the crunchy batter and the plump shrimp.**Subuta** The menu only mentioned subuta, but what came out was a katsu sandwich. The juicy cutlet was refreshing with black vinegar, and the acidity and crunch of the perilla seeds matched perfectly! It was so delicious that I ordered some to take home.I requested a selection of drinks to pair with the meal, and was served a sweet Shaoxing wine called Tokikuro Komesan.**Kailan** Not very common in Japan, but I’ve seen it in Chinese cuisine. It was blanched and seasoned with a base of fish sauce, red chili, and garlic. Perfectly cooked! The texture was exquisite!**Sesame** Again, the menu just said sesame… What arrived was cold soba with sesame sauce, enhanced with myoga and shredded white onion. A delightful dish to finish the meal.To accompany this dish, I had a drink called Bai Jina from Inner Mongolia, made from milk. It had a slightly tangy yogurt-like flavor. It was my first time trying it, but it was delicious. I wouldn’t have known to order it without the recommendation.**Aiyu** Taiwanese jelly served with peach compote.**Tea Sweets** Toho Bijin cookies, fresh caramel with white sesame, chocolate cake flavored with Sichuan pepper, chocolate-coated chili macadamia nuts, and dried figs.Each dish was a delightful surprise, with a playful presentation. Every flavor was outstanding. The drinks served alongside were equally surprising and impressive. I also bought katsu sandwiches and addictive nuts to take home.This location offers a wonderful escape and culinary experience worth the walk from the station, even from Tokyo. It was a great meal!