Dankazura Kosuzu

For us, Japanese, this is one of the most famous soba place in Kamakura. Among Japanese, it is said that the "chewiness" is the important thing for soba and udon noodle. For that point, I think this place serves perfect soba. And as you know soba is made of buckwheat but at the same time with flour too to connect each flour stronger. The ratio is different depend on the soba place, and I think this place uses more flour than buckwheat. So the soba has less buckwheat aroma compared to the other soba noodle place. It's just the matter of preference.
Anyway I like this place because of the chewy soba and frendly staff, and the desert "warabi-mochi". Just make sure to have enough cash since they won't acccept card.

Trying the soba as specialties from Kamamura. It's nice, fresh and the texture is a bit chewy and unique. The mochi is also nice. The place is traditional and so cute both from outside and inside.

Lovely service and delicious soba, you might have to wait quite a lot if you don't arrive early. English menu available and very helpful waitresses, loved the experience !

Great rest stop to eat while in Kamakura. Food quality is excellent and the traditional Japanese desserts are amazing.

This is one of the best soba noodles restaurants in Kamakura, and it's also famous for warabi-mochi (bracken-starch dumpling). Even if you don't enter the restaurant, you can take away warabi-mochi, which will be a perfect souvenir. You can find warabi-mochi everywhere but Kosuzu's one is the best. One thing to note is the best-before period for warabi-mochi is only 3 days.