Shokusai Makoto

The menu focuses on dishes that make the most of the fresh fish and seasonal ingredients that arrived that day, featuring items that highlight the quality of the ingredients such as shime saba (vinegared mackerel), akagai (ark shell/red clam), hon shishamo (true shishamo capelin), and assorted fresh sashimi. Even the small appetizer bowls show delicate seasonal touches and technique, and each plate reflects careful workmanship—for example, fried aji (horse mackerel) is served with a purple cabbage coleslaw. In autumn, dobin-mushi with hamo (conger eel) and matsutake (matsutake mushroom) also appears, so one of the pleasures is enjoying the changing seasonal offerings.

Despite being in a prime location just a short walk from Chigasaki Station North Exit, the interior has a quiet, relaxed atmosphere and is entirely non-smoking, making it comfortable to spend time in. The compact layout centered on the counter creates an environment that lets guests focus on the food and drinks, attracting regulars. The carefully selected sake lineup is also extensive, and many customers enjoy pairing the drinks with the dishes.

Located in Motomachi, Chigasaki City, Kanagawa Prefecture, this restaurant has carefully built its reputation by using seasonal ingredients and traditional Japanese culinary techniques. It ranks highly in the Japanese cuisine category in the Chigasaki area and has become established in the community as a place with a steady stream of repeat visitors. Details such as the restaurant's opening date and history are not publicly available at this time, so the description is based only on information that could be confirmed.

The owner, Mr. Okazaki, stands in the kitchen and carefully prepares each Japanese dish to bring out seasonal ingredients. Centered on seasonal fresh fish, his reliable skills cover a wide range of styles—from sashimi and grilled dishes to fried items and dobin mushi—and his meticulous, tasteful presentation has earned the trust of regulars. He personally selects a carefully curated range of Japanese sake, and his focus on pairing them with the food further enhances the restaurant's appeal.