Kitajima

A restaurant where you can discover new things and not only enjoy the delicious food, but also understand its background, story, and environment.
Bringing out the flavor of the ingredients and creating delicious food.

Be grateful for the delicious food you receive and use it as energy.
We must be grateful to the ingredients, producers, fishermen, chefs and disciples who make delicious food.
We then turn what we receive into energy. I'm accumulating it, so I need to turn it into energy.

The general and his disciples were smiling from beginning to end.
The story of the general also comes in quickly.
This is a store where the general manager interacts with customers.

On this day, I had a mojito for the 0th time, so I had it with sake.
There was also sake for NOTO's Noto Peninsula Earthquake Charity. Of course I asked.

What impressed me most from what I received this time was:
・Bluefin tuna heart
Because it oxidizes, it can only be handled on the same day. That's why it gets thrown away because it's not handled anywhere.
Apparently they couldn't receive bluefin tuna due to the catch limit, but they were able to share the heart with them.
Thank you very much.

・White sweet sea bream
The reason the child looks distorted in the photo is because he is a deformed child.
A child who could not survive in nature, but survived because of his strong vitality. What's more, she's a plump child.
Fish with strong vitality are very delicious. And it feels powerful.

It reminds me of something I had forgotten.
It's a really nice shop.

・Butterfly Inari Sushi
・Ibaraganimodoki (Sagami Bay), red bean liver, in a yuzu bowl.
・Bluefin tuna heart
・Kinmedai
・White sweet sea bream
・Surime and Kabumushi Surinagashi
・Stone roasted carrots, peanut oil
・Fried shrimp potatoes and drumsticks
・Aoriika, lotus root, cucumber, egg yolk miso
·Angler pot

I had a small portion at the end.
・Freshly cooked rice, miso soup, pickles, shigureni
・Mackerel stick sushi
・Sagami Bay horse mackerel bowl
・Nyumen
・Ibarakanimodo porridge

・Strawberry (Awayuki, Benihonoka)

【drink】
・Mimurosugi Wooden Oke Bodhi Source Half-sized
・NOTO Prototype Noto Peninsula Earthquake Charity Half-sized
・Phoenix Mita Hot Sake Ichigo

My first visit was right after it opened.
It is now a store that is extremely difficult to reserve.
That makes sense too
Fresh seafood, gentle soup stock, and simple but flavorful dishes. It's too delicious.
Fish from Kanagawa has such high potential.
We also have a lot of unusual drinks, so we are very particular about them.
The general is young but amazing
There are 4 types of carbohydrates.
Everything looks delicious! But if you're feeling hungry, I'm so grateful that you can get 4 different sizes in S and S.

I want to go again, but I might not be able to make a reservation anymore...

It's been over half a year since I last visited you♪
It was a happy time as the refined taste was refined.

At this point, we are only able to make reservations for private rooms within the year. (The reservation method for next year and beyond is currently undecided.)

This is one of the few shops where you can see that the difference in water is reflected beautifully in the soup stock.

The taste and appearance are playful, which only adds to the interest.

Being able to choose what to eat for rice is always great 😊 and I'm a big fan.
Of course, the lineup offered is impressive🎵

I just pray that I will have the opportunity to visit again (^-^*)RemoRemo♪

The owner, Mr. Kitajima, is still in his 30s, but he honed his skills at Wakuden in Kyoto and its affiliated company, Tan, and started his own business in his hometown of Kamakura. The store is a renovated old house. Inside the restaurant, you can enjoy meals with a live feel only at the counter.

Although the food has a so-called Wakuden-like presentation, it focuses entirely on seafood. I was told that they purchase their fish from Daiki Hasegawa, a broker who was featured on NHK Professional. Speaking of Mr. Hasegawa, his base is Nagai Port in Yokosuka, so naturally he mainly handles fish from Sagami Bay. Since it is located in Kamakura and the fish comes from Sagami Bay, it is truly local production for local consumption.

Whether the fish is kept alive or killed depends on the skill of the chef, but I get the impression that many of the dishes were simple and brought out the best of the ingredients without adding too much extra effort.

The vessels we use are carefully selected and of good taste, and we have a wide variety of alcoholic beverages to choose from.

A Japanese restaurant that just opened. It was a complete reservation system only for the course.
I came here on the recommendation of a friend.
It looks like it was made by renovating an old folk house, but it seemed like they were very particular about everything from the chairs to the table and the dishes on which it was served.
Especially [the soup stock is delicious].
It works gently.
I've heard various stories about it, but I don't remember the details, although it was said that it took a lot of time and effort to prepare.
It seems that he was originally trained in Kyoto, and the water in Kyoto and Kamakura are different types...
It seems that there are about 30 types of sake.
They made choices that matched my tastes and cuisine at the time.
The grilled fish is prepared with great care, and even just before it's served, extra effort is taken to ensure it's in the best condition.
This was also for the best thing from purchasing...
Delicious from beginning to end.
Even the vegetables were delicious.
At the end, they made matcha.
I've never thought matcha was delicious, but it was a wonderful time that I was grateful for the owner's commitment, atmosphere, and presentation until the end.