Kamakura Yasai Matsudaya Second Step
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Tenju Junmai Sake from Yajima, Yurihonjo City, Akita Prefecture. This is the standard junmai sake of Tenju, which is said to help you live to a hundred years! It has a good balance and goes down smoothly. Rice used: Miyama Nishiki. Sake meter value: +3 to +5. Acidity: 0.9 to 1.1.
Fukushima Prefecture, Aizu Bandai Eikawa Sake Brewery Junmai Ginjo Sake. Go Beyond, the umami is enhanced with luster, and the finely balanced acidity tightens the aftertaste, creating a pleasant flavor. Rice used: Domestic rice, Sake meter value: -2 to -1, Acidity: 1.4 to 1.5
Tokyo, Ome City, Sawai, Ozawa Sake Brewery Junmai Sake. A rich type of Junmai sake that brings out the flavor of Gin-in rice. It has a mellow umami and depth of flavor. Rice used: Akebono, Sake meter value: +3, Acidity: 1.4
Okayama Prefecture, Maniwa City, Katsuyama, Tsujimoto Store Junmai Sake / A clean and straightforward umami that brings out the flavor of Mimasaka Yomachi rice. Mimasaka is a dialect of 'Umasaka' (delicious sake). Ingredient rice: Yomachi Sake degree: +3 to +5 acidity: 1.2 to 1.4 The owner's favorite sake.
Bottle 3300 yen. A dry sparkling wine from De Bortoli that you won't get tired of drinking. Origin: Australia. Variety: 80% Chardonnay, 20% Pinot Noir. Alcohol content: 11%.
Bottle 4400 yen. Fresh fruit aromas of cherries and citrus from De Bortoli, rich natural sweetness of grapes with a crisp effervescence. Dry sparkling rose. Origin: Australia, Riverina. Varieties: 80% Chardonnay, 19% Pinot Noir, 1% Shiraz. Alcohol content: 11%.
Bottle 4400 yen. Three Pillars has a fragrant aroma of grapes, a hint of vanilla scent, and rich bubbles that enhance the dishes. Slightly dry. Origin: Australia, South Australia. Variety: Shiraz 97%, Petit Verdot 3%. Alcohol content: 14%.
Bottle 3300 yen. Fresh and vibrant Semillon aroma from De Bortoli, with a strong and overflowing flavor of Chardonnay. A dry white wine with a hint of oak aroma. Origin: Australia, Riverina (blend ratio may vary depending on the vintage). Varieties: Semillon, Chardonnay. Alcohol content: 12%.
Bottle 4400 yen. Sula Vineyards offers a luscious flavor reminiscent of peach and young mango juice, beautifully fused with robust acidity, creating a tropical breeze in the mouth. A slightly dry white wine with a splendid finish. Origin: India, Nashik. Variety: 100% Viognier. Alcohol content: 13%.
Bottle 5500 yen. The unique nutty aroma from De Bortoli French old oak barrels blends with the rich flavor of Chardonnay, and the mellow acidity from aging is pleasant. A rich dry white wine. Origin: Australia, Yarra Valley. Variety: 100% Chardonnay. Alcohol content: 12.7%. Barrel aging: 6 months.
Bottle 6000 yen. A gas-like mouthfeel from the Domaine Louis MÃĐtaireau Sur Lie method, with the sweetness of fresh grapes and smooth acidity that tightens the finish. Origin: France, Loire region. Variety: 100% Muscadet. Alcohol content: 12.5%. Muscadet SÃĻvre et Maine AOC.
Bottle 7000 yen. Aromatic aroma reminiscent of Domaine Maurice Schuessler. When tasted, the juicy flavor of grapes spreads. Silky sharpness. Origin: France, Alsace Region. Variety: 100% GewÞrztraminer. Alcohol content: 13.5%. GewÞrztraminer AOC Alsace.
Bottle 3300 yen. De Bortoli has a fragrant aroma reminiscent of pale roses, with a moderate juiciness that spreads in the mouth, complemented by a subtle sweetness and refreshing acidity that brings the finish together. Dry rosÃĐ wine. Origin: Australia, Riverina. Varieties: Shiraz/White Frontignan (blend ratio may vary depending on the vintage). Alcohol content: 13%.
Bottle 3300 yen. You can feel the fruitiness of de Bortoli cassis and American cherry, with a soft and rich flavor. A fine wine that matches the strength of Cabernet with the softness of Merlot. Medium body. Origin: Australia, N.S.W. State. Varieties: Cabernet Sauvignon/Merlot (blend ratio may vary depending on the year's production). Alcohol content: 14%.
Bottle 5500 yen. De Bortoli's early-ripening American cherry and mountain peach aromas are complemented by a hint of new oak flavor, while the taste of ripe Kyoho grapes and plums is supported by a crisp acidity. Gentle tannins bring everything together. Medium body. Origin: Australia, Yarra Valley. Variety: 100% Pinot Noir. Alcohol content: 13.5%. Barrel aging: 3 months (French oak, 30% new barrels & 1-3 year old barrels).
Bottle 6500 yen. A complex yet perfect symphony of ripe strawberries, deep roasted coffee, and bitter chocolate combined with the aroma of oak barrels. An exquisite taste. The enchanting aftertaste draws you in with each sip. Full-bodied red wine. Origin: Australia, Great Southern, Frankland River. Variety: 100% Cabernet Sauvignon. Alcohol content: 14%. Barrel aging: 14 months.
400ml refined clear taste. Dry.
330ml
Mellow flavor. Perfect for unwinding! A favorite drink of the owner.
Uses Bushmills with a hint of vanilla.
It is a brandy made from French apples.
Using Old Grand-Dad, named after the father of bourbon, 'Basil Hayden'. The owner's favorite drink.
On the rocks, soda mix, water mix, hot water mix.
Non-alcoholic beer flavored beverage
A flavor that is surprisingly reminiscent of umeshu
5 types, 4 pieces each, 20 pieces total.
Directly shipped from Aizu, only lean meat. The way to eat it is with Aizu's 'karamiso sauce' and soy sauce, which is 'Aizu's horse sashimi'.
Directly shipped from Mr. Miyakawa, a master of fish selection from Misaki Fishing Port in Kanagawa Prefecture. What is 'Miracle Tuna'? It is a miracle of one in a thousand, where a master fish selector catches only the leader of the tuna school. Miracle Tuna refers to that leader tuna. The leader of the school acts as a radar to search for food and swims at the front, fully facing the ocean currents. As a result, its body has no unnecessary moisture, making the flesh firm and full of flavor. Truly a 'red diamond', this Miracle Tuna is not fresh tuna but 'frozen tuna'! It's really surprising! Modern freezing technology is amazing and provides freshness that surpasses that of fresh tuna. Thanks to this technology, we can ensure a stable supply throughout the year.
Based on fresh wasabi and soy sauce.
80g from Sagami Bay, fresh octopus with wasabi.
80g of dashi ponzu, sesame oil, and plenty of green onions.
Four pieces each based on the day's catch. Fresh wasabi, sake brewery salt, handmade garnish
Grilled to a fragrant finish, topped with plenty of green onions.
This is a thick-cut fillet of horse mackerel.
Simply wrapped mochi in bacon. Homemade soy sauce glaze.
This dish features a whole long green onion wrapped in pork belly, seasoned simply with salt and pepper, grilled to perfection for a juicy and rich flavor.
A rare brand of pork produced by Mr. Miyaji in Fujisawa, Fujisawa Miyaji Pork. Each pig is raised with love and care to minimize stress. It has a tenderness that surpasses beef. It is juicier than beef. The fat does not cause stomach discomfort. It contains twice the umami components of commercially available domestic pork. Marinated in homemade 'Neri Kasu' based on sake lees directly delivered from the brewery. The aroma of Binchotan charcoal is superb.
This is a local dish originating from Iwakuni City, Yamaguchi Prefecture. Chicken thigh is grilled over binchotan charcoal while being coated with homemade soy sauce.
Thigh, gizzard, liver, 3 salt skewers with green onion, homemade tsukune with 2 sauce skewers
A blend of various types of meat, hand-kneaded according to our original recipe, a long-selling product since the opening.
Miyaji Pork from the Fujisawa brand, delicious with just salt and pepper.
A popular menu item that embodies the philosophy of 'simple is best' with chicken steak.
Kagoshima Prefecture Black Hair Wagyu, please inquire for details.
Made with Australian natural beef.
This popular salad features plenty of Kamakura vegetables seasoned with a soy sauce-based dressing, and includes a performance where 'hot sesame oil' is poured in front of the customer. Note: Due to recent extreme heat, leafy vegetables used in the salad are unavailable during the summer months (when temperatures are high).
Eaten with miso mayo, salt, and bagna cauda sauce
Homemade
Full of Kamakura vegetables and very hearty. Served with three types of salt. Tempura dipping sauce is an additional charge (220 yen) with seven types of seasonal vegetables.
Made from tuna with homemade Japanese-style dressing. Note: Due to recent extreme heat, leafy vegetables used in the salad are unavailable during the summer months (when temperatures are high). Serves 2-4.
We pickle seasonal Kamakura vegetables daily in rice bran that we mill in-house.
It takes about 20 minutes to prepare in front of you, serves 2 to 3 people.
Delicious dashi!! Serves 2-3 people
150g thigh meat, breast meat
Takes time to prepare as they are made to order. 2 pieces... 660 yen, 3 pieces... 990 yen
1 piece 80g
100g per piece
3 pieces, approximately 150g
3 pieces 660 yen
Made from tuna
From Ufu Ufu Company. Directly shipped from Yonezawa City, Yamagata Prefecture, using 'Benibana Tamago'. Amazing eggs! The feed is centered around 'Benibana' and 'Rice Bran', which improves the intestinal environment of the chickens, resulting in eggs with no odor.
Small pot for one to two people, served finished
Includes a bonus. The photo is an example.
Includes a bonus. The photo is an example.
Soba dipping sauce extra 220 yen
Soba dipping sauce additional 220 yen
Additional soba dipping sauce 220 yen
Soba sauce added using wheat noodles from Shonai, Yamagata Prefecture - 220 yen
Served with red miso soup
Served with red miso soup. 5 pieces of shrimp
Fresh wasabi from Azumino, Nagano Prefecture, with shaved bonito from Kochi Prefecture. Served with red miso soup.
Medium roll, with wasabi
Available for takeout
Hot sesame oil. Note: Due to the recent extreme heat, we are currently unable to source leafy vegetables for the salad during the summer months (when temperatures are high).
Non-oil Japanese-style dressing warning. Due to the recent extreme heat, we are currently unable to source leafy vegetables for salads during the summer months (when temperatures are high).
40g
150g
40g
Kamameshi comes with miso soup and pickles. It takes about 30 minutes to cook. One serving.
Kamameshi comes with miso soup and pickles. It takes about 30 minutes to cook. One serving.
Kamameshi comes with miso soup and pickles. It takes about 30 minutes to cook. One serving.
Kamameshi comes with miso soup and pickles. It takes about 30 minutes to cook. One serving.
The rice comes with miso soup and pickles. It takes about 30 minutes to cook one serving.
Rice / Pickles / Miso Soup - Large 600 yen
Using fresh wasabi from Azumino City, Nagano Prefecture.
Salmon, plum, bonito flakes, homemade tuna, spicy cod roe, kelp, and salted rice ball, one of each
Finished with homemade soy sauce glaze, served in a set of 2.
Nameko mushrooms & silken tofu
âŧThere are 10 different menu items that change daily
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