Chef Morisaki has been plying his trade since 1998 in this hidden space a few blocks from Kamakura Station. A local following comes nightly for the elegant presentations and novel taste combos, built mainly around fresh local fish and vegetables.
One can order a la carte, but the omakase menu is really the way to go. A beautifully orchestrated recent meal included such dishes as ayu roe, raw local shirasu (baby sardines), grilled barracuda, and figs stuffed with yuzu, among a host of other delectables. The sake selection is small but smartly chosen. The omakase menu plus a few sakes add up to a fine dining experience at around Y7500.
by Nicholas Vroman
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.