Il Nodo

Chef Akinori Matsui, formerly of the famous Tokyo restaurant Sabatini, opened this Italian restaurant after falling in love with Kamakura vegetables. There are many Italian restaurants in Kamakura with the theme of local production and local consumption, but I think this is the number one restaurant overall.
When I visited this time, another couple at the counter kept talking to the chef, saying ``It's delicious'' and ``I'm impressed'' (lol), so I was convinced that my sense of the dish was correct.
I love that each dish is hand-crafted, so you can enjoy the flavors beyond your imagination, and the chef's personality is very friendly and warm.
Although it's within walking distance from Kamakura Station, it's located at the back of a small alley, giving it a hideaway feel. Early reservations are recommended for both lunch and dinner.

Visited in August 2022.
Mr. Ilnoud always looked at the chef's Instagram, but had never been able to visit him again.

I visited here for lunch this time, thinking once again how quickly time passes.

The lunch course costs 6,600 yen and starts at 12:00.
The menu is based on seasonal ingredients.

The chef uses plenty of ingredients from producers he has personally visited and built relationships with.
Dishes that make you feel the seasons.

I heard that the number of farmers signing contracts has increased since the last time I asked.
I was especially surprised by the variety of ingredients used and the variety of processing methods.

The dishes have been updated and are constantly evolving.
All of them take advantage of the quality of the materials, but they are also made with a twist or two, and are really fun to eat.
I'm really impressed by the chef's efforts.

Also, the counter seats are close to the chef, so you can enjoy your meal while talking to them.
It's been a long time since I've had the chance to talk to him about various things, and we had a great time.

Recommended when you want to eat Italian food with a Kamakura feel!

I have repeated it many times. This restaurant lives up to everyone's reviews, including from those with authority, and as you can see from the food, it is a restaurant that does its work very carefully, and is a restaurant that is a delight for both the eyes and the taste buds. Carefully selected seasonal ingredients are exquisitely prepared and served. Reservations are required.

Visited for dinner in January 2021 and ordered the chef's recommended course and wine pairing.

The course meals, which use plenty of Kamakura vegetables, are all visually appealing and have a wide variety of dishes. It was characterized by a gentle seasoning made with seasonal vegetables as the main character, and it had a deep flavor.

On the other hand, I was a little disappointed that the wine pairings did not seem to take into account the compatibility with each dish. I didn't feel like I was able to find a pairing that would bring out the charm of the distinctive dishes.

Enjoy Kamakura vegetables and Kanagawa ingredients to the fullest at Il Node! !

Today, my family and I went to "Il Nord" in Kamakura! !

This course is a chef's choice course (14,520 yen) that tastes Kanagawa in the center of Kamakura.
For drinks, I ordered a wine pairing (7,700 yen).

First, let's toast with champagne! !

[Kanagawa Early Winter Harvest Festival (1 item)]
A salad using vegetables from Kanagawa Prefecture, mainly from Kamakura. It's so colorful, beautiful and delicious! !

[Kanagawa Early Winter Harvest Festival (2 items)]
Enjoy chrysanthemums and cutlassfish and flatfish from Zushi Kotsubo fishing port.

[Kanagawa Early Winter Harvest Festival (3 items)]
A small blue horse mackerel tart.

[Kanagawa Early Winter Harvest Festival (4 items)]
Shiitake mushrooms, taro, oysters, and persimmons are simmered in Kamakura whey.
Plenty of Odawara truffle is sprinkled on top.

[Parent and child growth]
Mr. Shimoyama Amagi's dish is a parent-child dish of 3-year-old amago and 0-year-old golden salmon roe.
Year 0 golden salmon roe is light green in color and has a firm texture.

[Eat seasonal food]
Milt meuniere made with seasonal milt. The texture and taste of Shirako is irresistible.

[Eat Kamakura]
There are plenty of Monzamaru whitebait on top of Jerusalem artichokes from Watanabe Farm.

[Eating seasonal food from Kanagawa and Shizuoka]
Risotto made with Amagi's 12-month-old amago, made in a Dutch oven.

[Odawara x Kamakura (1 item)]
The deer loin caught by Mr. Mori, an Odawara fisherman, will be smoked with wheat and rice straw.
Porto sauce goes really well with it.

[Odawara x Kamakura (2 items)]
Enjoy Odawara Fisherman Mori's wild boar roses with water-free onions and green onions.

[Dessert with a natural feel (1 item)]
Panna cotta with sorbet and Yame green tea using garland chrysanthemums and red daisies.

[Dessert with a natural feel (2 items)]
A dessert made with persimmons and figs.

【Herb tea】