Kinon Kamakura

Toshikazu Murano san worked in Miami and in San Francisco. There he worked at Season and learned from Joshua Skenes. Skenes even wrote him a really nice letter which is proudly displayed in the restaurant.
Kinon’s concept mirrors the original Season. He is using almost exclusively open wood fire to cook everything. Besides his fire pit he has a rack which he uses to warm or rest dishes before he serves them.
The presentation and taste profile is French, the ingredients Japanese and the execution open fire only. Together is creates very interesting and tasty dishes.
Of course, the famous Uni Toast is on the menu, however Chef Murano always adjust and refines it, so it becomes his dish. Absolute high light of the evening was the beef course. Cut from a huge side, it Cooke’s for a long time on the side of the fire and has the prefecture texture when it arrives. Once you bite into it, it release loads of umami while maintaining a good bite. It is much less fatty than other A5 wagyu pieces.
Some dishes where for my taste a little overcooked, but nevertheless very tasty. His dessert are excellent, the strawberries, cooked for several hours, were absolutely stunning.
Chef Murano is a high talented young chef, who creates in his very small places of 6 counter seats a warm and hospitable atmosphere and interacts frequently and willingly with the customers.
But most importantly he creates a very good and tasty meal. Less

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鎌倉にある薪焼きの「季音」

・スペシャルコース (¥17600)

薪焼きの香りを近くで楽しめるカウンター席で、
地元鎌倉の食材を使ったコースをいただきました☺︎

サンフランシスコのSaisonでもスペシャリテとして出されるウニトーストは見た目も美しい🤤✨

特に感動したのは精肉店サカエヤの新保さんによる黒毛和牛🐃 鎌倉近いし早くまた行きたい！

村野シェフご馳走様でした！👨🏻‍🍳

#鎌倉グルメ #神奈川グルメ #薪焼き #季音 #鎌倉フレンチ #サカエヤの熟成肉 #新保吉伸 #雲丹 #ホワイトアスパラ #苺 #あまおう #kamakura #kanagawa #whiteasparagus #seaurchin #strawberries #saisonsanfrancisco #explorepage Less