Kamakura Kitajima

We honor ingredients nurtured by the natural environment and, by considering their background, cherish the ideas that arise from that reflection as we craft each plate. We actively incorporate local ingredients and those with limited distribution, offering Japanese cuisine that delivers not only flavor but also new value and insight.

The creation of the space deliberately avoids showing too much of the cooking process; within a simple, quiet environment it heightens anticipation for the dishes and a sense of the extraordinary. The arrangements and tableware carry seasonal stories, revealing a different expression each time you visit. Not just the food, but the entire space offers a time that stimulates the senses.

After 16 years of training at a renowned Japanese restaurant, the chef returned to their hometown, Kamakura, and opened in 2021. Having once faced the major hardship of a fire, they made a comeback with the support of colleagues and by devising solutions within limited facilities, carrying deep gratitude for those who supported them. While making use of local ingredients, they continue to offer cuisine that looks to the future of Japanese food culture.

Yasuhisa Kitajima is a skilled chef who began his career at Wakuden at the age of 20 and eventually served as the head chef. After opening his own restaurant in his hometown of Kamakura, he has been active as a professional who carefully selects fresh local fish every day. The dishes created with his keen sense attract many food enthusiasts. His commitment to valuing local resources while also considering the environment can be seen as a reflection of a true craftsman.