Kamakura Kitajima Kamakura

Ranked 2nd in the Kanagawa Prefecture Tabelog categoryRanked 113th in the National Tabelog categoryRanked 37th in the National Japanese Cuisine categoryTabelog Award SilverThis is the restaurant of Chef Yasunori Kitajima, who hails from Wakuden! Kamakura Kitajima!! I had high expectations since my food-loving friends praised it unanimously, and it exceeded all of them with its stunning offerings!!- Mulberry tea from Zoki- Lotus leaf with tomato and Koshun jelly- Daimonji grilled wild mushrooms: Ginkgo mushroom and Chichitake- Rice cooked with seasonal ingredients: absolutely exquisite- Meichidai (Japanese sea bream): exceptional- Shonan black rockfish, grilled with umeshu pickled turnip: outstanding- Kue (grouper) clear soup: superb- Eggplant with Hayama sea urchin (Murakami uni): incredibly delicious- Tororo kombu, okra, ginger, and konbu-wrapped yam and taro stems: exceptional- Sesame tofu tempura with new ginkgo sauce: truly remarkable- Abalone from Sagami Bay with Manganji pepper and pumpkin somen: exquisite- Clear soup with lightning squid: superb- Sawara (Spanish mackerel) sushi: incredibly delicious- Meichidai fried rice bowl: exceptional- Sweetfish somen: outstanding- Manganji pepper with black shibi kamasu and ume rice: exceptional- Mink whale porridge: truly remarkable- Shine Muscat grape tofu with carbonated white wine jelly: exquisite- Isehara suzume egg with kuzu: exceptionalI have always been impressed by the wonderful restaurants run by chefs from Wakuden! When I think about it, only a select few top chefs can establish their own restaurants among the many talented cooks competing, so it’s clear that those who own restaurants possess extraordinary skills and sensibilities!!The Daimonji grilled wild mushrooms and the rice cooked with mushrooms are essentially a mushroom rice inari, but the depth of flavor is incredible!!!As for the eggplant with Hayama sea urchin (Murakami uni), I learned that when sea urchins are raised on a diet rich in seaweed, they develop such a rich flavor!!! The era of blindly valuing wild or locally sourced ingredients is over!!!The sesame tofu tempura with new ginkgo sauce was the dish where I felt Chef Kitajima's culinary sensibility the most! The ginkgo sauce was fantastic!It’s impressive that all five of the final dishes could be the stars of the menu! I particularly loved the sushi and whale hot pot, but each of the five could easily be a signature dish!!I believe this restaurant will continue to rise in reputation!! With so many great places opening up across the country lately, it’s becoming overwhelming to choose... Kanagawa Prefecture Tabelog category: 14/30National Tabelog Japanese Cuisine: 24/3037/50National Tabelog category: 9/1015/2021/3038/5077/100110/150144/200Tabelog Award overall: 370/733Gold: 26/36Silver: 118/160Bronze: 226/557I visited this restaurant!! Less

About two months ago, I called to check for availability on the weekend and was told there was only one seat available on Monday night.So, I decided to shift my plans for Monday night and enjoy a drink here (August 24, 2026).- Kamakura Kitajima.I usually don’t choose restaurants based on Tabelog reviews, but this time, I saw a video on Instagram from a famous reviewer in Osaka, who I didn’t follow at the time (I followed her right after).Additionally, a male reviewer I’ve been following for a long time, who is well-versed in restaurants across Japan and especially in Kanagawa, had also visited.After checking both reviews, I was intrigued.It took about 10 minutes by bus from Kamakura Station to Nagoe bus stop, and then less than a 5-minute walk to arrive.I had already obtained permission for filming in advance and made sure to sit at the end of the counter (this time at the very front) to avoid causing any inconvenience.The course is only Omakase.Conversely, it’s nice not to have to think too much about it.The meal starts at 6 PM, but it seems the taxi stand at Kamakura Station gets crowded, so many people were running late.Now, what did I drink and eat?I uploaded a nearly 33-minute video on YouTube, so you can check that out (the chef and his apprentices explain the ingredients and cooking methods), or refer to the images I uploaded on Tabelog.One interesting point is that while there are four types of dishes to choose from, you can select all of them and even choose the portion size, which was quite fun. I particularly enjoyed the Tamatsukuri (I ordered all three types in S size).Overall,While the backbone of the meal was sharp and distinct,I had a pleasant and enjoyable time.The customers next to me were wonderful, which I believe contributed to the experience.The second chef mentioned that he will soon be opening a sushi restaurant in the same area, and I left with a seat reserved. Less

The day after spending a night in Yokohama's Kannai, I visited Kamakura Kitajima for lunch. It had been about six months since my last visit, but it didn’t feel that long—perhaps because I came here for a pop-up event in June. Oh? The wall decorations have changed to hanging scrolls.It was a hot day, and the greenery around the restaurant was lush, truly embodying the peak of summer. On such hot days, nothing beats a cold beer! So, I ordered beer after beer and kicked off the omakase course.- Kuwacha (Mulberry Tea)- Tomato Koshun-ni with Jelly Served on a lotus leaf, fitting for the season.- Inari Sushi Tempura Filled with mushroom rice. I enjoyed it plain at first, then squeezed some sudachi (Japanese citrus) on the last few bites. It’s rare to have fried inari sushi, but it was delicious! This dish represents the Daimonji Fire Festival in Kamakura, which I didn’t know they had.- Meichi Tai (Sea Bream) Enjoy with salt or soy sauce as you prefer. The more you chew, the more umami comes out. Delicious!- Kuro Shibi Kamasu (Black Sea Bass) The skin is cut towards the flesh. It’s fatty, so it’s served with sweet vinegar pickled turnips instead of ginger. Wow! It’s really rich and tasty!- Suji-Ara Soup This is from a member of the grouper family. It has a light flavor, and the dashi is also mild. It’s made with a 1:1 ratio of bonito flakes and kombu.- Sea Urchin and Eggplant Hayama sea urchin paired with fried Kamakura eggplant. There are people protecting Hayama's sea urchin, and I’m supporting that effort. This combination of creamy textures works perfectly! I’ve never had this before, but it’s fantastic!- Kamakura Beach The beach is represented with kombu and the greenery in the foreground symbolizes the sea. Underneath are kombu-marinated nagaimo (Japanese yam) and white yamaimo (mountain yam). This was a creative dish inspired by the chef! The crunchy nagaimo and white yamaimo were delicious.- Tempura of Sesame Tofu Served with a ginkgo puree and a sprinkle of light snow salt. The creamy sesame tofu was amazing!- Simmered Dish Featuring Tokobushi from Sagami Bay, Kamakura’s kinshi-uri (golden gourd), and Manganji peppers, topped with a jelly made from Tosa vinegar. A refreshing summer dish.Next, it was time to choose the final meal.- Meal - Mackerel Nigiri Sushi, one piece. The vinegar flavor is refreshing. - Pickles (pickled green peppers in dashi, miso with vinegared purple yam, and ginger-soy pickled white cucumber) - Red Miso Soup with clam dashi and shrimp fish cake. - Fried Ribbonfish with Tamago (Egg) The fried ribbonfish was crispy, and the egg was fluffy and delicious! - Sweetfish Somen Using somen called "Yukiyagi." The sweetfish was lightly sweet and tasty. - Simmered Plums and Manganji Pepper Rice The fish was Meichi Tai. The acidity of the plum was delightful. Very tasty. - Whale Zosui (Rice Soup) This time, instead of ramen, it was zosui. Enjoyed with fish dashi, whale bacon, and fat.- Shine Muscat Grapes Topped with carbonated jelly and served with mascarpone and tofu sauce.- Isehara's Sujaku Egg Kuzu-yaki So deliciously sticky!- MatchaOnce again, I enjoyed the seasonal fish from Sagami Bay and Kamakura vegetables. It was a great meal!Mr. Kaneko, who will open a sushi restaurant in September, seems to be making good progress with the renovations, but I imagine he has a lot on his mind. I was surprised to see he had lost weight in just two months since the pop-up!With only a month until opening, I worry about his stamina.Also, the chef will be going on a business trip to New York in September. During that time, the young chefs will take over the restaurant. The chef will let them work freely without his supervision. He even had them create a dish based on a theme this time, which shows a great mentor-student relationship. It will be tough with two veterans leaving, but I wish them all the best! Less

In July, I visited Kamakura Kitajima. With summer vacation starting, it felt like there were more people than usual around the station.Normally, I would walk to the restaurant, but this time I took a taxi. However, the taxi queue at the station was longer than usual due to the increased traffic, making it take longer for cars and buses to move. It seems wise to act early since buses were crowded and the timing was unpredictable.The restaurant door opened about five minutes before the scheduled time, allowing guests to enter in order.While there weren’t any major changes this time, a few things caught my attention.Upon being seated, I was served cold mulberry tea. While cold tea is refreshing and helps cleanse the palate, this mulberry tea felt a bit too strong, leaving a lingering bitterness that made it difficult to fully appreciate the flavors of the first dish.The first dish was inspired by Tanabata, but serving it in July, which has a different seasonal feel, seemed inappropriate. Many Japanese restaurants use similar leaves during this time, but events like Tanabata were traditionally celebrated according to the lunar calendar, which often places them over a month out of sync with the current calendar. July is typically rainy, but according to the lunar calendar, it is mid-summer. Additionally, some guests began discussing the weather on July 7th, which added to the disappointment. I believe it would be better to honor the original seasonal context, as it would create a more meaningful connection with seasonal ingredients.The subsequent dishes maintained the usual quality, but for some reason, the head chef disappeared into the back for a while, leaving only the apprentices to explain the dishes and engage in conversation with the guests. I’m not sure if it was just a coincidence or if there was a shortage of kitchen staff, but it felt a bit strange, especially since I had experienced something similar on another occasion.The drink selection has expanded, particularly with a variety of white wines ranging from classic to clean natural styles. While not strictly paired, it was appreciated that they offered suggestions for wine and Japanese sake to complement the dishes.It seems that reservations for the rest of the year are nearly full, making it difficult to book again until next year. I hope to visit a few times a year while avoiding the busy periods in Kamakura.---Mulberry TeaSea Urchin, Yuba Tofu, Kaji LeafConch, RiceSashimiRed Sea Bream, MeichidaiBlackthroat SeaperchSoup, Soft-Shelled TurtleEelTsuru Murasaki with SesamePotato, Red Onion, White DressingCorinquiManganji Pepper, Beef Horumon, Beef ShankOctopus, Junsai, EggplantMackerel SushiCorn, Aosa, Buri, Takikomi RiceOctopus, Tamajime Rice BowlHamo, ChazukeRed Miso SoupFig, Black Tea Jelly, Passion FruitGrilled Bun, Ripe PlumMatcha Less

I was invited by a friend to this lovely restaurant, Kamakura Kitajima, where the serene Japanese atmosphere, beautiful garden, and exquisite tableware truly impressed me.The warmth and attentiveness of the head chef and staff made the experience even more enjoyable, and before I knew it, time flew by!From the very first dish, I was captivated by the refreshing flavors of sea urchin and yuba. The subsequent dishes featured seasonal fresh fish, soft-shelled turtle, and the most perfectly crispy grilled eel prepared right in front of us.For the finale, there was an impressive selection of five different dishes! I chose the mackerel pressed sushi, corn and fish rice, and hamo (pike eel) ochazuke.There were also three types of desserts, and to top it all off, they served us freshly whisked tea, making for a truly delightful experience.I would love to visit again if the opportunity arises!It was a great meal! Less

Kamakura Kitajima is a restaurant that is often fully booked. I was invited for lunch this time and had the chance to enjoy a precious seat. ✨ Every dish was truly delicious, and I found myself enjoying wine more and more as the afternoon went on. The chef was cheerful and friendly, and the atmosphere of the restaurant was very pleasant, in addition to the wonderful food. For dessert, there was a wide variety, and before I knew it, I had tried five different kinds. I was stuffed, but everything was so tasty that I was completely satisfied! It was such a lovely restaurant that I definitely want to visit again. Less

It was delicious!We were served freshly caught bonito, which is a rare treat that only happens two or three times a year. It was exquisite—the texture and flavor were completely different from what I usually experience.The freshly caught young yellowtail was also fantastic.Not only the aged fish but also the freshness was delightful.We enjoyed five different types of dishes for the finale, and I left feeling completely satisfied.The sea snail was also delicious.Thank you for the wonderful meal! Less

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! ╰(*´︶`*)╯♡ Less

It's quite difficult to get a reservation at this highly-rated restaurant, Kitajima.I've visited twice.The course meals are generous, leaving you very full.Dishes keep coming one after another, but honestly, I couldn't quite understand why it has such high ratings.While there are certainly some unique dishes and the performance is entertaining, none of the dishes particularly stood out to me.The dessert, to be honest, was not delicious.The option to choose sizes was enjoyable, but if I'm paying this price, I would prefer something different.I would say the level of fullness is quite high. Less

In July at Kamakura Kitajima,the vibrant presentation using plenty of greens felt refreshing, lifting the heaviness of the rainy season.The sashimi here is always delicious! The red sea bream, paired with plenty of shrimp, was simple yet truly exquisite.The soft-shelled turtle soup had a beautiful flavor that changed my perception of the ingredients. The unique broth was fresh and delightful.I felt energized by the grilled eel and assorted Horumon stuffed into the Manganji pepper.Of course, I had to try all five types for the finale. The grilled ribbonfish sushi was delicious! ♩I always look forward to the desserts. The adorable manju that tasted just like real plums was a treat.It was a pleasant day, escaping Tokyo, with a comfortable cloudy sky that wasn't too hot. Less

A favorite Japanese restaurant in Kamakura.I love the atmosphere of the place, the food, and the wonderful hospitality from the owner and staff.This time, I had the pleasure of dining in a private room for the first time, which offered a different charm compared to the counter seating.For dessert, I could choose from about five different options, and I appreciated that I could try them in various sizes, making it perfect for those with a big appetite.Once again, I felt that restaurants run by those trained at Wakuan in Kyoto tend to be excellent!Everything was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

★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. Less

One of the traditional events listed in the seasonal calendar is the "Chinowa Kuguri" (passing through the sacred grass ring). Every June, a large circular chinowa is prepared in front of the restaurant. Customers pass through the chinowa before entering, embodying the "Nagoshi no Harae" ritual, which symbolizes purification and prayers for good health before their meal.The seasonal calendar is also incorporated into Japanese cuisine, serving as wisdom passed down to reset the mind and body at each seasonal milestone, encouraging a mindful way of living.Mr. Kitajima not only teaches about the changing seasons of Kamakura through his dishes but also incorporates events like the chinowa kuguri into his cuisine, adding color to ancient traditions.I am once again humbled by the depth, respect, and richness of Japanese culture. m(_ _)mIt was a great meal! (^^)Today's menu: JPY 60,000Omakase Course: JPY 33,000Chinowa, Bamboo Shoot Rice, MadakeMinazuki Tofu, Azuki BeansSagamihara Bay, Horse MackerelBonito, Kinmedai (Golden Eye Snapper) SashimiSagamigawa River, Sweetfish, Naredashi, New NoodlesHayama Beef, New Burdock, Egg Yolk, Mushrooms, Sukiyaki StyleAori Squid, Plum Sauce, Cucumber, Zucchini, Bachi KoFried Corn and Fish PasteAnago Narutomaki, Winter Melon, Eggplant, Red Konjac, Snap Peas◯ Five Types of Rice for the FinaleSaury SushiSquid and Edamame Takikomi Gohan (rice cooked with ingredients)Minke Whale RamenGolden Hata (Yellow Grouper) Egg Rice BowlGrilled Eggplant and Young Ginger Zosui (rice soup)Fruit Jelly with Peach, Loquat, Almond TofuSamidare (rainy season) Daifuku Jelly WrapMatchaOther Drinks Less

I visited during the hydrangea season. My wife joined me after enjoying the hydrangeas at Myogetsuin Temple in Kitakamakura and Hase-dera Temple. We always enjoy our meal while listening to the historical background explained by Kitajima. Although I tend to forget the details quickly, today we savored a variety of vegetables and fish primarily from Kanagawa and Miura. The corn tempura was cleverly made with fish paste as a binder, which was a delightful surprise. And I really love the whale ramen. It was a great meal! Less

It seems there was a cancellation, and I happened to find an available seat on Tabelog, so I made a reservation. It’s about a 20-minute walk from Kamakura Station, away from the hustle and bustle. I arrived early and took a break at the nearby Ankokuron-ji Temple before heading to the restaurant. Since it was the season for hydrangeas, I was enveloped in a refreshing atmosphere.I was welcomed just before noon.After enjoying the refreshing natural Kuromoji tea, the course began. The food was, of course, exceptional, but I was particularly overwhelmed by the beauty of the dishes. The view outside was also stunning, making me glad I chose to have lunch here.◻︎ Natural Kuromoji Tea◻︎ Half Steamed Egg Custard The top half of the chawanmushi is topped with seasonal edamame.◻︎ Aori Ika (Squid) with Nori Soy Sauce, Squid Ink Salt, and Sudachi Served on a plate from Kashiwa, which is said to be an antique that can only be used in May.◻︎ Kinmedai (Golden Eye Snapper) from Ito. The Kinmedai has a hint of shrimp flavor as it has been eating shrimp.◻︎ Yomogi Tofu with Abalone The dish is served in a Kirin-shaped vessel. Normally, it would be a 5:3 ratio, but since we were esteemed guests, it was served in a 5:7 ratio. Such thoughtful compliments show great taste.◻︎ Grilled Scales of Omomuhata with Seasonal Bamboo Shoots and Torayama Bamboo Shoots.◻︎ Octopus Tempura from Sajima Served with rice and salt on top.◻︎ Raw Asparagus with Low-Temperature Cooked Clams and Dashi Espuma, served in a glass vessel.◻︎ Soft-Shelled Turtle Broth, New Onion, and Eel.For the final rice dish...◻︎ Swordfish Sushi ◻︎ New Ginger Rice with Kuroshiri Kamasu ◻︎ Mink Whale Ramen ◻︎ Fried Sea Bream Rice Bowl ◻︎ Leaf Wasabi Zosui (Rice Porridge)Dessert ◻︎ Mango and Sake Lees Ice Cream Made with Ten-Sei sake from a brewery in Chigasaki.◻︎ Blueberry and Burdock Jelly Served on a bed of garlic chives.Drinks: Kombucha and Hojicha (Roasted Green Tea). Less

This was my second visit.The four dishes mentioned in the title were particularly outstanding.I was having trouble finding my preferred drinks, but Chef Kitajima kindly served me Nabeshima, and at the end, I enjoyed Nanbu Bijin as a complimentary sake. While the staff's service varied, the chef's attention to detail was truly impressive.Later on, a customer seated away from me called out, and when I turned around, I was surprised to see a friend I had dined with last month! Coincidences like this happen occasionally, but it’s rare for both parties to notice each other first, making this a unique case (laughs).I ordered five different dishes, choosing only what I wanted, and I could select the portion sizes as S, M, or L. I requested all varieties and specified the sizes, successfully opting for L sizes for the particularly delicious stick sushi and mixed rice from my last visit (*≧∀≦*).The tableware was also quite lovely.It was a great meal!☆ Kuromoji Tea⭐️ Cold Half-Baked ChawanmushiA cold chawanmushi with broth at the bottom, topped with plenty of edamame for great texture.☆ Simmered Pork in a Mochi-like Shape☆ Fresh Squid Sashimi, Caught on the DayServed with squid ink, nori as a substitute for soy sauce, sudachi, and wasabi. The nori was exceptionally delicious.⭐️ Isaki SashimiIncredibly firm and bouncy, with a strong umami flavor. Served with salt, soy sauce, and wasabi.⭐️⭐️ SoupThe delicate broth and yomogi tofu were truly wonderful. The abalone was from Miura.☆ Bamboo Shoot ComparisonThe top is from small sasa bamboo, and the bottom is from madake bamboo. Grilled large-mouthed rockfish with crispy scales and kinome.⭐️⭐️ Sado Octopus TempuraThe octopus had an intense umami flavor! Hasegawa-san from Sakana no Hito advised it should be served firm, but it had the right firmness and was easy to bite through ^ ^.⭐️ Fresh Asparagus in a Somen StyleThe chef sourced fresh asparagus from a Hokkaido supplier with the same name as Hiroki Hasegawa, who provides ingredients. It was finely chopped and served in a somen style, with Shonan clams in between and a clam broth mousse on top.☆ Eel, Winter Melon, Onion, and Yuba in a Soft-Shelled Turtle Sauce.⭐️⭐️ Stick Sushi of Sawara (Spanish Mackerel) - L SizeThe grilled flavor was irresistible, and the rice was delicious.☆ Red Miso Soup and Pickles.⭐️⭐️ New Ginger and Grilled Green Onion Mixed Rice - L SizeWhile it also contained hiramasu (yellowtail), the main stars were the new ginger and grilled green onion, as explained at the beginning.☆ Mink Whale Ramen - S Size.☆ Seasonal Fish Tamagome Rice Bowl - M Size.☆ Hayama Wasabi Zosui - M Size.⭐️ Ice CreamSake lees ice cream from Kumazawa Brewery, the only sake brewery in Shonan, with mango.⭐️ Wagashi (Japanese Sweets)Blueberry and egg yolk bean paste with burdock bean paste inside.⭐️ Usucha (Thin Matcha Tea).☆ SakeShinshu Kameirei Junmai Ginjo Kinmon NishikiTenbuki Shin Mugen Karakuchi Junmai Sake (Heat-treated)Morishima Hitachi Nishiki Junmai Ginjo KarakuchiShoryu Horai Tokubetsu JunmaiNabeshima Junmai Daiginjo Kitashizuku ⭐️IWA 5 ASSEMBLAGE 6Aged and Warmed Nanbu Bijin All Koji. Less

In late March, I visited "Kamakura Kitajima" for the first time, where Chef Kitajima, also from Wakuden, showcases his culinary skills. Despite being from the same school, this restaurant's approach to local ingredients from Kamakura and Shonan is strikingly fresh and innovative.What left a lasting impression were the two types of fish I tried for the first time. The "Grilled Large-Scale Rockfish with Sansho" featured a wonderful contrast in texture between two types of bamboo shoots: Matake and those from the Miura Peninsula. The finale, "Cod with Simmered Eggs over Rice," combined the delicate umami of the white fish with fluffy eggs, creating a delightful first-time experience.Additionally, the sashimi from a 4kg grouper was expertly seasoned with salt to enhance its contours, while soy sauce added a lingering finish. The tempura of octopus from Sajima was perfectly cooked, and I was pleasantly surprised by the playful twist of pork in the "Kashiwa Mochi."The highlight was the five types of signature rice dishes. From the mackerel sushi to the rice cooked with sea bream and ginger, and even whale ramen, each dish was crafted with meticulous care. This remarkable course truly brought out the best of the seafood from Sagami Bay and the mountain delicacies of Kamakura, all based on the solid techniques of Wakuden.【Today's Menu】- Steamed Edamame- Kashiwa Mochi (filled with pork for a playful twist)- Sliced Squid with Squid Ink Salt- Sashimi of 4kg Grouper- Mugwort Tofu with Steamed Abalone- Grilled Large-Scale Rockfish with Sansho and two types of bamboo shoots (Matake and Miura Peninsula bamboo)- Tempura of Sajima Octopus- Soba with Hokkaido Asparagus and Shonan Clams- Soft-Shelled Turtle Jelly with Grilled Eel, Winter Melon, and Onion- Five types of rice: - Mackerel Sushi - Rice with Sea Bream and Young Ginger - Whale Ramen - Cod with Simmered Eggs over Rice - Zosui (rice soup)- Two types of dessert: - Ice with Mango and Lemon topped with Sake Lees - Japanese sweets with Iris and Blueberries- Matcha to finishIt was a great meal! Less

In the past, the wall-mounted vases were adorned with seasonal flowers and plants, but this time, I encountered a hanging scroll for the first time. At first glance, the font seemed simple enough for anyone to replicate, but realizing the depth of artistry behind it made me think it’s not as easy as it looks.This is Kamakura Kitajima in May.I visited last May as well, but the dishes felt almost entirely new to me. While there were some similarities due to the seasonal menu, I am always amazed by the endless variety of flavors.On this day, it seemed that a legend from the Japanese culinary world was dining nearby, and I had the pleasure of hearing various stories about the history of Japanese cuisine, which made the experience even more enjoyable.Everything about the food and atmosphere was impeccable. Just looking back at the photos makes my mouth water. Normally, I would give a perfect score, but I’m holding back a bit this time, hoping for an experience that exceeds my expectations on my next visit. Less

From Kamakura Station, head southeast... it's walkable if you try hard enough.This place has become quite popular.I was grateful to receive another invitation to visit.We started with a refreshing dish for early summer: edamame chawanmushi (savory egg custard).It’s visually cooling, isn’t it?I’m also thankful to enjoy the fish from Fujimoto-san.The simmered dish using eel and soft-shelled turtle broth was exquisite.For the finale, we had five different dishes.There was the obanzushi (pressed sushi) with Oakamuro horse mackerel, mink whale ramen, and a rice dish with swordfish, among others.The vibrant flavors of the rice dish and the beauty of the mink whale were captivating, and the horse mackerel sushi was simply irresistible.That day, we also enjoyed mango and sake lees ice cream, along with seasonal wagashi (Japanese sweets) that reflect the month of May, topped off with a charming firefly presentation.Thank you very much!Omakase Course: JPY 33,000- Edamame Chawanmushi- Kakuni Mochi (braised pork belly rice cake)- Sashimi of Nodoguro (blackthroat seaperch) and Aori Ika (bigfin reef squid)- Hasu Tofu (lotus root tofu) and Abalone Soup- Grilled Oomon Hata (grouper) with bamboo shoots- Tempura of Sado Octopus- Clam and Fresh Asparagus Somen (thin noodles)- Simmered dish of Eel and Soft-Shelled Turtle BrothFinale:- Obanzushi with Oakamuro Horse Mackerel- Marinated Kihada Tuna Rice Bowl- Mink Whale Ramen- Rice Dish with Swordfish- Zosui (rice soup) with Hayama WasabiDessert:- Sake Lees Ice Cream and Mango- Wagashi with Blueberries and BurdockBottled BeerJapanese Sake (540ml) Less

Chilled Chawanmushi with Edamame Braised Pork resembling Kashiwa Mochi Sashimi of Aori Ika from Sagami Bay with Squid Ink Salt Grilled Aburi Croaker with Bone Removal, rich in flavor Yomogi Tofu with Abalone Sake Steamed Grilled Oumon Hata with Kinome and Bamboo Shoots Tempura of Octopus from Sajima, cooked once and served with Snow Salt Hokkaido Asparagus Somen with Shonan Clams Simmered Eel and Soft-Shelled Turtle with Winter Melon and Onion Yuba Saba Sushi on a Stick Marinated Tuna Rice Bowl Minke Whale Ramen Ginger and Horodai Mixed Rice Hayama Wasabi Zosui Pickles, Turnip, Grilled Green Onion, and Miso Mango Sake Kasu (Ten Ao) Ice Cream Less

I visited my favorite Kamakura Kitajima the day before my birthday. It’s a 15-minute walk from Kamakura Station, and I would prefer to take a taxi, but it’s been difficult to catch one lately.The beautiful garden at Kitajima is well-known for its exquisite seafood, and today was no exception.◆ Edamame in Yoshino-style with a half chawanmushi underneath ◆ Kashiwa-mochi style (white fish paste with yam, filled with braised pork) ◆ Makogarei (flatfish) ◆ Aori-ika (bigfin reef squid) ◆ Yomogi tofu and abalone soup ◆ Oomon-hata (grouper) with crispy scales and two types of grilled bamboo shoots ◆ Fried Sazima octopus ◆ Asparagus and clam somen ◆ Eel, new onions, winter melon, and maru broth ◆ Aji (horse mackerel) sushi ◆ Oakamuro-aji (red sea bream) marinated rice bowl ◆ Tachiuo (beltfish) mixed rice ◆ Leaf wasabi porridge ◆ Chigasaki sake brewery "Kumazawa Shuzou" Ten-sei sake lees ice cream with mango ◆ Blueberry and burdock wagashi (Japanese sweets) ◆ Usucha (thin tea) As always, the seafood was truly delicious. The last five rice dishes were exceptionally good. This time, instead of the usual tuna marinated rice bowl, I had the marinated Oakamuro-aji, which was delightful.On this day, the chef kindly surprised me with a Baumkuchen and flowers. Less

Tabelog 2026 Silver, a highly acclaimed Japanese restaurant that is considered the best in Kanagawa.Chef Yasunori Kitajima, who honed his skills for 16 years at "Wakuden" in Kyoto, offers a new style of Japanese cuisine that fuses two cities.The restaurant, housed in a beautifully restored traditional house over 60 years old, was designed by architect Tohru Kijima from Kyoto.Here’s the course I ordered:◾︎Omakase Course JPY 36,000The course includes the following:- Chilled Edamame Chawanmushi- Pork Kakuni with Kashiwa Mochi-style Shinjo and Tamami Miso- Sliced Mako Sole Sashimi- Fatty and Lean Tuna from Sagami Bay- Mugwort Tofu with Abalone Soup- Grilled Bream with Sansho and Tiger Bamboo Shoots- Tempura Octopus from Sajima- Clams with Fresh Asparagus- Simmered Dish with Eel, Winter Melon, New Onion, and Soft-Shelled Turtle Broth- Aji (Horse Mackerel) Sushi- Tuna Zuke Donburi- Mink Whale Ramen- Grilled Green Onion and New Ginger Rice- Hayama Wasabi Zosui (Rice Soup)- Mango and Yuzu Sorbet- Birthday Cake Sharing- Japanese Sweets with Blueberry, Egg Yolk, and Burdock- Matcha- Umeshu Soda- Black HojichaAmong the dishes in this course, the tuna was particularly exceptional, as noted by my regular dining companions. Due to the high-quality tuna from Sagami Bay, the fatty and lean tuna were served after the Mako Sole sashimi. The temperature-controlled toro was so delicate that it fell apart when picked up with chopsticks, as if testing its melting point.A standout feature here is the generous portion sizes for the finishing dishes. On this day, there were five options available, all of which could be ordered in different sizes. I chose the L size for the sushi and M sizes for the other four dishes.Not only were the portions impressive, but the flavors were also exquisite. A perfect five stars without any complaints. It was a great meal! Less

I enjoyed a JPY 33,000 course meal.Here’s what I had:⚪︎ Edamame Chawanmushi (savory egg custard)⚪︎ Kashiwa Mochi (rice cake)Inside, there was tender braised pork belly. Although it’s called Kashiwa Mochi, it’s not made from rice but rather a light batter using fish paste, giving it a fluffy texture. The gentle sweetness of the batter paired beautifully with the rich flavor of the pork belly.⚪︎ Makogarei (flatfish)⚪︎ Aori Ika (bigfin reef squid)The squid was in a state just before becoming sticky. Cut thickly, it had fine knife marks on both sides. The delicate sweetness spread across the palate and was delicious.⚪︎ Mugwort Tofu and Abalone SoupThe smooth mugwort tofu had a gentle aroma of mugwort. The abalone was tender yet retained a pleasant chewiness, releasing umami with each bite. The gentle flavor of the dashi combined with the mugwort created a comforting experience.⚪︎ Grilled Hata (grouper) with Tree BudsThe scales were made into a crispy topping. Served with bamboo shoots from Miura Peninsula, including both fresh and mature varieties.⚪︎ Octopus TempuraThe octopus from Sajima was tenderly cooked before being deep-fried. Cut into thick pieces, it was soft and easy to bite through. Not only was it tender, but it also retained the characteristic chewiness and flavor of octopus, which was exquisite. The thoughtful preparation made it easy for women to enjoy!⚪︎ Raw Asparagus SomenMade with asparagus skin dashi and foam. The thin raw asparagus, resembling somen noodles, was paired with clams. The fresh aroma of asparagus combined with the umami of the clams created a very delicate dish.⚪︎ Simmered Eel with New Onion and Winter MelonCooked in soft-shelled turtle dashi.⚪︎ RiceI chose the S size for all five varieties:- Aji (horse mackerel) Sushi- Aji Zuke Don (marinated rice bowl)- Mink Whale Ramen- Ginger and Tachiuo (beltfish) Takikomi Gohan (seasoned rice)- Leaf Wasabi Zosui (rice porridge)⚪︎ Sake Lees Ice Cream with Mango⚪︎ Wagashi (Japanese sweets)Blueberry bean paste, egg yolk paste, sweetened adzuki beans, and sweetly cooked burdock.⚪︎ Matcha (green tea)The presentation, dishware, and aromatic elements were all meticulously crafted, allowing one to savor the seasons through the cuisine. As always, the fish was exquisite, and I could feel the careful attention to detail in the cooking and knife skills. While highlighting the quality of the ingredients, there was also a playful spirit and surprises, making it a course that was enjoyable until the very end. Less

Visit Date: May 11, 2026 Location: A 15-minute walk from Kamakura Station Reservation: Yes, invitation, uncertain Wait Time: None, due to reservation Number of People: 4 Cost: JPY 38,000 per person Order: Omakase Course Chawanmushi with Edamame Braised Pork Mochi Mako Karei (Flatfish) Tuna Lotus Tofu and Abalone Soup Buta (Sea Bream) and Grilled Fish Octopus Tempura Fresh Asparagus and Clams Eel and New Onion Simmered Dish Aji (Horse Mackerel) Sushi Marinated Tuna Rice Bowl Minke Whale Ramen Seasonal Fish and New Ginger Takikomi Gohan (Mixed Rice) Hayama Wasabi Zosui (Rice Soup) Mango and Yuzu Sorbet Blueberry and Burdock Wagashi (Japanese Sweets) Notes: This Japanese restaurant is located in Kamakura City, Kanagawa Prefecture. It is a 15-minute walk from the west exit of Kamakura Station, served by JR and Enoshima Electric Railway. The owner is Yasunori Kitajima, who previously worked at various Wakuden establishments in Kyoto and later became the head chef at Wakuden's Tan. He then became independent and opened Kamakura Kitajima in his hometown of Kamakura on May 31, 2021. The restaurant has irregular closing days and lunch is served sporadically. Both lunch and dinner offer only a JPY 33,000 course (tax included, service charge extra), which may vary depending on the ingredients. Reservations can be made online through OMAKASE. There are 8 counter seats and private rooms available. Credit cards are accepted, but electronic money is not. Less

～ 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! Less