★4.5 - Thai-like Flavors at Kamakura Kitajima01. Plum Juice | Bamboo Rice 02. Barley Milk Mizuduki Tofu 03. On-the-Day Caught, Nerve-Processed Bonito Sashimi 04. On-the-Day Caught, Nerve-Processed Horse Mackerel Sashimi 05. Sagami Sweetfish with Dashi Soup (Somen, White Cucumber, Rice Fermented with Lactic Acid) 06. Grilled Burdock, Hayama Beef Sirloin Cap, Matsutake Mushroom, Ranmaoa, Dehydrated Egg Yolk 07. Aori Squid, Bachi Ko, Shredded Summer Vegetables, Plum Paste 08. Fried Corn and Ground Fish, Served with Broth Jelly from Cobs and Silks 09. Anago Narutomaki, Ginkgo, Eggplant, Winter Melon, Red Konjac, Snap Peas, Egg Yolk Vinegar, Anago Dashi Jelly 10. Meal 10-1. Miso Soup with Bamboo Shoots 10-2. Pickles 10-3. Hot Hojicha 10-4. Saba Sushi 10-5. Katsudon with Oomon Hata 10-6. Mink Whale Ramen 10-7. Rice Cooked with Edamame and Aori Squid 10-8. Grilled Eggplant Zosui 11. Fruit Jelly with Sesame and Almond Sauce 12. Rice Flour Chiffon Cake 13. Samidare (Sweet Bean Paste Scented with Kuromoji, Mochi, Jelly) 14. Matcha This was my second visit to the restaurant, which has a score of 4.40. The owner trained at Wakuden and used to work with bamboo from Kyoto's Ohara region, but now prefers to cook with Madake bamboo instead.Both the rice and bamboo are prepared tenderly without being watery, and they do not add any fats, resulting in a delicate yet flavorful taste. From the start, you can enjoy the unique deliciousness that this restaurant offers.The Mizuduki Tofu is made with plant-based milk instead of animal milk, giving it a light texture. As a Silver Award-winning establishment with a score of 4.40, they aim to create dishes that are easy for everyone to enjoy, regardless of age. The fact that it still tastes great is a testament to their skill.On the day of my visit, I received two types of sashimi from Mr. Hasegawa at Nagai Fishing Port. The bonito lacks the richness and intensity of returning bonito but has a delightful chewy texture and clarity. Even for someone who usually prefers richer flavors, I found this light dish enjoyable.The horse mackerel retained a crunchy, fresh texture, and as the owner said, "If you close your eyes while eating, it tastes like sea bream," it was surprising to find no fishy or strong flavors typical of blue fish.I heard that Mr. Hasegawa received some early summer mushrooms, which were prepared with beef in a sukiyaki style. Matsutake mushrooms (Japanese porcini) and Ranmaoa were used. I’ve already made a reservation for the fall to enjoy mushrooms as the main attraction.
We use cookies on this site to enhance your user experience.
