Culinary Expertise Behind a Refined Dining Experience
Kamakura Izumi Ginza
鎌倉 以ず美 銀座店
Skilled Craftsmanship in Edomae Sushi and a Wide Selection of Sweets
Traditional Edomae sushi is joined by Japanese dishes made with seasonal ingredients and a wide range of desserts, from wagashi to Western-style sweets. Each item reflects precise preparation, offering authentic flavors from the meal through dessert. The restaurant brings together a diverse range of Japanese cuisine that extends well beyond sushi.
Culinary Expertise Behind a Refined Dining Experience
"Kamakura Izumi Ginza" is located about a two-minute walk from Higashi-ginza Station on the Tokyo Metro. Beyond sushi, the menu extends to Japanese cuisine, tea, and dessert, combining the techniques of Japanese cooking with the traditions of Edomae sushi. The owner learned Edomae sushi from his father at "Kamakura Izumi" and later spent nine years developing his Japanese cooking skills at the renowned Kyoto restaurant "Wakuden." He brings together his sushi technique and the precise approach he learned in Kyoto to create a distinctive meal. At "Wakuden," he also studied tea culture and developed a deep knowledge of sweets. Particular attention is given to dessert at the end of the meal, with both traditional Japanese and Western-style confections prepared to a high standard.
Tabiiro’s picks: signature dishes
"Akami (lean tuna)" showcasing meticulous craftsmanship
"Toro (fatty tuna)" with a sumptuous flavor that delights the palate
"Nigiri" bringing together seasonal ingredients and expert craftsmanship
"Amaebi (sweet shrimp)" with delicate sweetness that fills the palate
A delicate dish elevated by the chef's careful touch
A Standout Dish with a Secret-Recipe Sauce in the "Omakase Course"
The "Omakase Course" brings together Japanese cooking techniques developed over nine years at the renowned Kyoto restaurant "Wakuden" with the Edomae sushi skills refined at "Kamakura Izumi." Among the courses, the "Zuke Maguro" is a representative dish. The marinade is a closely guarded recipe known only to the owner, who adjusts the preparation to suit the tuna used. Particular attention is given not only to the marinating time but also to when the tuna is served. The deep flavor of the marinade complements the tuna's natural umami, leaving a lingering finish. The course reflects both the precision of Japanese cuisine and the traditions of Edomae sushi.
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The Pure Delight of Melt-in-the-Mouth Anago
The anago is plump and tender, with a texture that gently falls apart in the mouth. Rather than using sauce, it is finished simply with natural salt to bring out the eel's own umami. The restrained seasoning keeps the focus on the ingredient itself.
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Squid Nigiri That's a Treat for the Eyes
Depending on the season, white squid, red squid, or young squid is used to bring out the qualities of each variety. Decorative cuts are made before the squid is briefly blanched, giving it a smooth texture. The wave pattern across the surface recalls Katsushika Hokusai's "Thirty-six Views of Mount Fuji," adding visual appeal before the first bite.
Restaurant highlights
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"Taiza crab," available only for a limited season
A Rare "Elusive Crab" Available Only at Certain Times of Year
This special course features "Taiza Crab" from Tango City, Kyoto Prefecture, which comes into season in November. Often called a "rare crab," "Taiza Crab" is caught in limited quantities and is available only for a short season. Each dish is prepared to bring out the crab's natural qualities, allowing its seasonal flavor to be enjoyed throughout the course.
Interior
A striking single-slab counter offering an up-close view of the chefs
A large solid-wood counter anchors the calm interior. From the counter, diners can watch the chef shape each piece of sushi and finish each dish up close, seeing the precision of the work firsthand. Diners of the Ginza streetscape stretch beyond the counter, offering a quiet setting in the heart of the city. With decoration kept understated, the space allows for a relaxed, unhurried meal.
A message from the owner
After nine years of rigorous training, I returned to Tokyo and have continued to build on the sushi techniques passed down from my father, bringing my own sensibility and ideas to the craft. Every day, I feel the weight of the responsibility entrusted to me in running a restaurant in Ginza, Tokyo. As a young chef, I approach each day with the determination to give my very best. I will continue to hone my skills and stay true to the spirit with which I began, striving to meet the expectations of everyone who visits.
From the Tabiiro Editorial Team
Each dish reflects the owner's approach, bringing together the traditions of Edomae sushi and the techniques of Japanese cuisine. His flexible sensibility and engaging personality also left a strong impression. His desire to make the restaurant approachable for people of all ages is reflected in both the food and the setting. It is a comfortable place where diners of any generation can enjoy their time.
Restaurant information / Access
- Address
- 8F Ginza 12 Building, 4-12-1 Ginza, Chuo Ward, Tokyo
- Access
- Train: 5-minute walk from Tokyo Metro Ginza Line, 3-minute walk from Higashi-ginza Station (Hibiya Line), and 10-minute walk from Ginza Station (Marunouchi Line)
- TEL
- +81-3-6874-8740 Please let the staff know that you saw this on "Tabiiro."
- Official website
- https://kamakuraizumi-ginza.com/
- SNS
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- Opening hours
- Monday to Saturday
12:00 P.M. to 2:00 P.M.
6:00 P.M. to 9:00 P.M.
Public holidays
6:00 P.M. to 9:00 P.M. - Regular closing day
- Sundays
- Average cost
- Dinner: From 40,000 yen to 49,999 yen, Lunch: From 15,000 yen to 19,999 yen
- Accepted payment methods
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Cash accepted
Credit cards accepted
E-wallet payments not accepted
QR code payments not accepted
- Number of seats
- 8 seats
- Parking
- Not available
Private rental
Lunch
All seats are non-smoking
5 min from station
Credit cards accepted
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Article planning/Supervision : Tabiiro Editorial Department
Kamakura Izumi Ginza
- Address
- 8F Ginza 12 Building, 4-12-1 Ginza, Chuo Ward, Tokyo
- Opening hours
- Monday to Saturday
12:00 P.M. to 2:00 P.M.
6:00 P.M. to 9:00 P.M.
Public holidays
6:00 P.M. to 9:00 P.M. - Regular closing day
- Sundays