Menu listWelcome,-san
Search for travel destinations in Japan
Tabiiro Special Content
×
Search by area
A
C
E
F
G
H
I
K
M
N
O
S
T
W
Y
← Back to main menu
Kanagawa
French-style steak is prepared by an owner-chef with extensive international experience, beginning with training under Masakichi Ono, known as the "father of French cuisine in Japan," at the French restaurant of "Hotel Okura Tokyo (now The Okura Tokyo)." Further experience includes serving as executive chef at the Embassy of Japan in Belgium, working at Michelin-starred restaurants in Belgium and France, and training under Laurent Tourondel, former owner-chef of the BLT Group in New York. The setting balances refined elegance with a warm, welcoming atmosphere, providing a relaxed backdrop for anniversaries and other special occasions.
Japan, which is surrounded by the ocean, is a treasure trove of fresh seafood such as tuna, sea bream, and horse mackerel. One of the great pleasures of traveling is traveling to various parts of the country and enjoying seafood bowls at market cafeterias and seafood dishes at local restaurants. We'll introduce you to spots where you can eat delicious gourmet seafood.
All 8 facilities
鎌倉海鮮 碧海 umi 若宮大路
A seafood restaurant conveniently located approximately a 3-minute walk from JR Kamakura Station, offering natural bluefin tuna. Dishes feature both wild bluefin tuna sourced directly from Misaki Port in Kanagawa and "Misaki Tuna," served with views of the second torii gate of Tsurugaoka Hachimangu Shrine, attracting many visitors to Kamakura. The "Premium Lean Cut" allows a comparison between wild bluefin tuna from Ireland, known for its exceptional quality, and high-grade "Misaki Tuna" preserved at peak freshness through advanced freezing techniques. In addition to tuna, the menu includes the "Shirasu Bowl," limited to 10 servings per day, made with "Shonan Shirasu (white baits)" from Hira Toshimaru, a whitebait fishing operator at Sajima Port on the west coast of Yokosuka.
鮪お重 栄町 鎌倉小町店
"Maguro Oju, Sakamachi - Kamakura Komachi" is a 3-minute walk from the East Exit of JR Kamakura Station, serving authentic "Maguro oju (in a tiered boxe)" made with carefully selected bluefin tuna, "Kamakura vegetables," and wasabi from Shizuoka, highlighting the qualities of each ingredient; the dishes feature fresh tuna and shirasu prepared to emphasize natural flavors, paired with house-made red vinegar rice, along with a selection of beer and sake that complements seafood, all presented in a warm, wood-accented modern Japanese setting suitable for a relaxed visit during sightseeing or lunch in Kamakura.
Mr.Gentleman～Neo Japan Dining～ 横浜店
Just a 5-minute walk from JR Yokohama Station (East Exit) and one minute from Shin-Takashima Station, this modern izakaya blends a relaxed café mood with stylish dining flair. Inside, find an inviting mix of antique-style tables, sunken kotatsu tatami seats, and cozy counter spots—perfect for anything from girls’ gatherings to date nights or parties. The menu stands out with playful originals: the "Grilled Silver Salmon Set" inspired by Japanese-style afternoon tea, the ultra-thick "Smile Pork Ginger," and the bonito-rich "Gentle Set." Stop by during café hours for their signature soufflé pancakes, available in four tempting flavours.
ビストロ ラ・ペクニコヴァ
Located along the road from JR Kita-Kamakura Station toward Genjiyama Park, "Bistro La Peknikova" is a hidden retreat with a loyal following from both local and out-of-prefecture visitors despite its slightly removed location. The menu features French cuisine centered on local ingredients, such as "Kamakura vegetables" and fresh seafood, prepared with a simple, gentle approach, alongside a selection of rare Slovak wines that pair well with the dishes. Without relying on luxury ingredients, each plate highlights seasonal produce at its peak, carefully prepared and widely appreciated across generations. The warm, home-like setting also suits special occasions and private gatherings.
美味物問屋 うれしたのし屋
The appeal of "Umaimon Tonya Ureshi Tanoshiya" lies above all in its fresh local ingredients. The company president recalls, "When we first opened, I knew little about the ingredients from the area where I was born and raised." Six months later, the restaurant closed temporarily while he traveled around the Miura Peninsula, where he realized, "The Miura Peninsula is a treasure trove of ingredients." This became a major turning point. Today, the restaurant holds auction bidding rights at two nearby fishing ports and serves dishes made with fresh seafood purchased directly by the president, earning popularity among a wide range of diners.
ルマルカッサン ドール
Located approximately a 7-minute walk from JR Kita-Kamakura Station, this hidden French restaurant serves dishes prepared entirely by the chef, highlighting the natural flavors of ingredients such as Kamakura vegetables and fresh seafood delivered directly from Kanazawa City in Ishikawa, the hometown of the madame. Drawing on training in France and Belgium as well as experience as executive chef at the residence of the Embassy of the Kingdom of Belgium in Japan, the cuisine is carefully prepared with a restrained use of butter and salt. Wines are selected by the madame, who is also a sommelier. An open terrace leading out to the garden adds to the airy setting for both lunch and dinner.
横須賀ビール
"Yokosuka Beer" opened in 2017 as the first craft brewery in Yokosuka, Kanagawa Prefecture. The first floor houses a British-style brewery that produces beers, including one that won the top award in its category at the "World Beer Awards 2026," an international competition featuring beers from around the world. The idea for the business came from a flash of inspiration by the company president. He worried that if adults went through life with their heads down, the future might look bleak for children as well. Yet he believed that even in such times, drinking beer could give adults a moment to lift their heads. Dedicated to sharing the appeal of the Miura Peninsula, the company has embraced local production for local consumption, creating craft beer that is now widely recognized as a specialty of the peninsula. The second-floor restaurant serves craft beer brewed downstairs alongside dishes made with ingredients from the Miura Peninsula.
La Royale
French-style steak is prepared by an owner-chef with extensive international experience, beginning with training under Masakichi Ono, known as the "father of French cuisine in Japan," at the French restaurant of "Hotel Okura Tokyo (now The Okura Tokyo)." Further experience includes serving as executive chef at the Embassy of Japan in Belgium, working at Michelin-starred restaurants in Belgium and France, and training under Laurent Tourondel, former owner-chef of the BLT Group in New York. The setting balances refined elegance with a warm, welcoming atmosphere, providing a relaxed backdrop for anniversaries and other special occasions.
