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Kanagawa RARE+c
Hidden French Dining with Flavors Found Nowhere Else
This intimate, hideaway-style restaurant serves distinctive French cuisine incorporating Japanese ingredients. Selected ingredients, including domestically grown vegetables, are combined with the chef's extensive experience and technical expertise. French techniques are paired with Japanese dashi and ingredients to create dishes unique to the restaurant. Only thoughtfully composed course menus are served, and the fully reservation-based format allows close attention to each guest for a more personal dining experience.
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Kanagawa Ushi Goku
Private Yakiniku Dining with Premium Wagyu Beef
This upscale private-room yakiniku restaurant in Kannai, Yokohama, combines a refined setting with carefully selected Wagyu. Only female Wagyu cattle raised without monensin are used, offering elegant sweetness from the fat and a delicate, clean melt-in-the-mouth texture. Stylish private rooms designed by an owner with a background in the apparel industry are well suited to business meals, anniversaries, and dates with someone special. Signature selections include the "Platinum Tongue" and limited-quantity "Premium Wagyu Harami," along with pairings featuring wine and sake. Beyond the yakiniku itself, the refined setting adds a memorable sense of occasion to the dining experience.
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Kanagawa Kamakura Seafood -umi- Kamakura Komachi
Savor Natural Bluefin Tuna and Premium Misaki Tuna
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.
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Kanagawa La Royale
A French-Style Steak Restaurant
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.
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Kanagawa Chinatown Keikyu
A New Type of Chinese Cuisine to Enjoy in Yokohama Chinatown
About a 6-minute walk from Motomachi-Chukagai Station on the Yokohama Rapid Transit Railway, Chinatown Keikyu, a Chinese restaurant that reopened in December 2022, mainly serves Cantonese and Hong Kong cuisine. Not only can you enjoy authentic cuisine in Japan, but you can also enjoy creative cuisine and dim sum prepared by the owner/chef from Guangdong, China. It's also nice to have a selection of carefully selected Chinese teas and high-quality Chinese liquors that the president himself found locally. In the store's name, Keikyu, the "Katsura" signifies a high ideal, and the "Miya" signifies a satisfying space. Combining these two meanings represents the philosophy of "the ideal Chinese restaurant that satisfies customers."
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Kanagawa Uiro
One of the Oldest Stores in Odawara, Run by the Uiro Family
"Uiro" is said to be the birthplace of "Uiro", which was born in the Muromachi period about 600 years ago. It is a long - established store that has maintained its tradition for 25 generations. Originally, "Uiro" referred to medicine made by the Uiro family, and later on, steamed rice flour sweets designed for serving customers came to be called "Sweet Uiro." Today, "Uiro" still manufactures and sells "Uiro" medicine as well as sweets. "Uiro", a confectionery made by "Uiro", is characterized by its chewy texture and refreshing, elegant sweetness. A total of five types of "Uiro" are on sale. We want you to enjoy this famous confectionery that continues to be loved by Japanese people while thinking back to the past.
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Kanagawa Miyakami
An Artistic Dish Reflecting the Flavours and Colours of Each Season
The owner, who grew up in Yokohama and was inspired to become a chef by his parents who ran a local restaurant, opened this kaiseki restaurant after honing his skills at a renowned establishment. He aims to bring out the natural flavours of carefully selected seasonal ingredients by handling them with restraint. In winter, diners can look forward to specialties like snow crab and pufferfish, as well as luxurious dishes such as "Kue Nabe" (longtooth grouper hot pot) and "Maru Nabe" made with soft-shelled turtle. Each table is served freshly cooked rice prepared in a copper pot using Koshihikari rice grown in the mountains with pure meltwater. If you can’t finish it, the remaining rice can be taken home as a thoughtful souvenir. The restaurant's signature dish, "Tai Chazuke with Sesame Sauce (sea bream rice with sesame-based broth"), also makes a popular takeaway gift.
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Kanagawa Plancha L
Teppanyaki in a Refined Space Near the Station
"Plancha L" is located within the complex "THE YOKOHAMA FRONT," directly connected to JR Yokohama Station, offering a dining experience that combines Western culinary techniques with the live, dynamic appeal of teppanyaki. Carefully selected Kuroge wagyu and fresh seafood are grilled on an iron plate right in front of diners, creating an immersive and refined atmosphere. The setting suits a range of occasions, including anniversaries and gatherings. The concept has been updated from "Spanish cuisine × teppanyaki" to "Western cuisine × teppanyaki," with new course offerings introduced in September 2025.
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Kanagawa Cuore Ricco
Dining Space Blending Regional Produce with a Historic Interior
This fully reservation-based course restaurant centers on locally grown vegetables from Odawara. Set within a renovated traditional house, the nostalgic space "Cuore Ricco," meaning "a rich heart" in Italian, reflects the owner’s intention to create a place where a sense of personal richness can be rediscovered through food and setting. Shoes are removed at the entrance, and time unfolds in a relaxed, home-like atmosphere while overlooking the garden greenery. The cuisine features carefully prepared course meals that highlight the seasonal ingredients of Odawara, offering a quiet setting where both flavor and the changing seasons can be appreciated.
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Kanagawa Patisserie Petit a Petit
Desserts Balancing Playful Design with Satisfying Flavor
Located in a quiet residential area of Renjojji in Odawara, Kanagawa Prefecture, this patisserie is known for its character cakes. Created from a unique female pastry chef's perspective, the charming designs offer a visually delightful presence, while the flavors add a satisfying touch to tea time.
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