～ Point ～☑︎ Tabelog 2026 Silver (4.38 points at the time of posting). A Japanese restaurant with an overwhelming reputation in Kamakura.☑︎ Chef Yasunori Kitajima, who trained for 16 years at "Wakuden" in Kyoto, offers a new style of Japanese cuisine that blends two cities.☑︎ The restaurant, a renovated traditional house over 60 years old designed by architect Tohru Kijima from Kyoto, is truly beautiful.～ Order ～◾︎ Omakase Course JPY 36,000 ・Chilled Edamame Chawanmushi ・Kashiwa Mochi-style Shinjo with Pork Kakuni and Tamami Miso ・Sliced Mako Sole Sashimi ・Sakura Bay Tuna (Otoro and Akami) ・Yomogi Tofu with Abalone Soup ・Budai Grilled with Sansho and Torayama Bamboo Shoots ・Sazima Octopus Tempura ・Clams with Fresh Asparagus ・Simmered Dish with Eel, Winter Melon, New Onion, and Soft-Shelled Turtle Broth ・Aji Stick Sushi ・Marinated Tuna Rice Bowl ・Minke Whale Ramen ・Grilled Green Onion and New Ginger Takikomi Rice ・Hayama Wasabi Zosui ・Mango and Yuzu Sorbet ・Birthday Cake Sharing ・Wagashi with Blueberry, Egg Yolk, and Burdock ・Matcha ・Umeshu Soda ・Black Hojicha～ Memories ～▷ On a Sunday at 6 PM, I visited with three friends. The counter and private rooms were both fully booked. This was my first visit to Kamakura Kitajima, one of the highest-rated Japanese restaurants in Kamakura, and indeed one of the best in Japan.▷ Delving into Chef Kitajima's background, I found three significant turning points: his mother’s love for cooking, his training at Wakuden, and his encounter with Daiki Hasegawa, a fish wholesaler based in Nagai Fishing Port. Watching his mother cook for friends and seeing their smiles inspired him to bring joy to others through food. He pursued the path of Japanese cuisine, aiming to train for at least ten years before becoming independent. However, the proprietress of Wakuden told him it was still too early. After six more years, she encouraged him to establish himself in his hometown of Kamakura, leading to the opening of Kitajima.He has a deep respect and a sense of rivalry with Hasegawa, who delivers not only fish but also mountain produce from challenging locations, and he transforms these ingredients into exquisite dishes. I truly felt Chef Kitajima's passionate commitment to appreciating all people and ingredients through his cooking.▷ After a brief break during Golden Week, new menu items were introduced. Due to the hot weather that day, the menu was changed at the last minute. We started with the chilled edamame chawanmushi, a refreshing and cool dish.▷ My regular dining companions mentioned that the tuna was "rare." Since good tuna from Sagami Bay was available, Otoro and Akami were served after the Mako Sole sashimi. The temperature-controlled Otoro was so delicate that it fell apart when picked up with chopsticks. When enjoyed with salt and wasabi, it was astonishingly sweet. Such high-quality Otoro is something you wouldn’t find at just any sushi restaurant.▷ The soup featured abalone and yomogi tofu. The dashi, essential to Japanese cuisine, was gentle yet deep in flavor. The texture and taste of the yomogi tofu remain vivid in my memory.▷ The Budai, which requires careful preparation, was grilled in a large bowl, releasing a fragrant aroma of sansho. The morning-harvested Torayama bamboo shoots, delivered by Hasegawa, were truly wonderful in texture and flavor.▷ Everyone was amazed by the Sazima octopus. It was a completely new experience, with a unique texture when bitten into. The tempura itself was delicious, leaving our brains astonished.▷ The broth from the simmered soft-shelled turtle was also exceptional. Each ingredient was elevated to a wonderful flavor by the sauce. This dish left us in awe once again before the finale.▷ Next came the five types of dishes to finish off. All portions could be chosen, and I ordered the stick sushi in size L and the other four in size M. The volume was impressive! Yet, I enjoyed every bite until the end. The seasoning of the aji stick sushi was superb. The marinated tuna was also generous with three slices. The signature minke whale ramen was hearty, with a delightful texture to the noodles and an incredibly tasty broth (I finished it all). The takikomi rice, enhanced by the new ginger, was aromatic and so delicious that I had to ask for a second helping. We finished with a refreshing hayawasa wasabi zosui, which also had a truly delicious broth.～ Summary ～Along with dessert, we enjoyed matcha prepared by Chef Kitajima, and the graceful presentation by his apprentice, who served it with a bow, was beautiful enough to capture on video. The hospitality, taste, and atmosphere were all top-notch, making it clear why this restaurant is worth returning to. I look forward to my next visit. It was a great meal!
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