Yonekura
(米倉)
鎌倉懐石lunch 米倉
半年前に予約しました。
念願叶っての待ちに待ったlunchです。
お姉ｻﾏは常連ｻﾝで、店主ｻﾏとも顔馴染みで。噂は聞いていたので、ワクワクドキドキ♡
予約時間に伺うと、入り口のアプローチ前にお出迎え。
こじんまりと清潔感溢れる店内です。
左手に板場とカウンター、右側はお庭を望んで四人掛けテーブルが2卓。奥に進むと、個室もひとつあるようです。
テーブル席に。
私達は1番お手頃の5000円コース。
繊細なお料理はビジュアルでも、お味でも楽しめました。
お肉は一切ないのに、満腹感満足感♪
松茸の土瓶蒸しはオプション。お値段失念してしまいましたが、1500円程度の追加料金だったかと。
後から、百名店だったと気が付きました(≧▽≦)
とっても良い時間を過ごせました。帰りには、次回2月の予約を入れました。
今から待ち遠しいです( ꈍᴗꈍ)
Restaurant information
Details
| Restaurant name |
Yonekura
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
0467-25-2395 |
| Reservation Availability |
Reservations Only
駐車場利用の場合は事前に要確認。 |
| Address |
神奈川県鎌倉市二階堂340-2 |
| Transportation |
From JR Kamakura Station, take the bus. Get off at Daitomiya stop and walk. 1,729 meters from Kamakura. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥8,000～￥9,999
|
| Method of payment |
Credit Cards Accepted （JCB、VISA、Master） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
15 Seats （ There are 3 seats at the counter and 3 tables that seat 4 people.） |
|---|---|
| Private dining rooms |
OK For 4 people |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK 2 spaces (on the premises) and Other parking spaces available for rent nearby |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Kids are welcome |
| Website | |
| Remarks |
[Relocated from 728-20 Nikaido, Kamakura City] |
| PR for restaurants |
A small kaiseki restaurant near the gate of Zuisen-ji Temple, where people come to admire the seasonal flowers.
The young owner, who trained at a famous restaurant in Kyoto, prepares very serious Japanese Cuisine with all his heart. The food is delicious, of course, but the handmade soba noodles served at the e |
It's a rainy Saturday and lunch. The last time was in October. We made a reservation then and are here today. We arrived before 12:00. We waited in the car in the parking lot and were greeted 10 minutes early. Today there were just the two of us and two women. The couple sat at the counter. There was a group of six, four elderly men and two women. We started after they gathered. The attention to detail and delicacy of each dish is the result of careful work. The winter vegetable radish was used in several dishes, and it was the highlight of each dish. It was also used in dessert. Yuzu gruel. Red bean paste inside. And the small diced radish was salty. The exquisite crispy texture and salty radish had a presence that I would never have imagined. The fillet has been aged since October 26th. It was soft and the flavor was tightly packed, a taste I had never experienced before. I also like the service of the apprentices. They explain it to me every time, but I forget it right away. When I asked for the menu, they said it wasn't available. What a shame. When I was paying, I made a reservation for the next time. They're fully booked until July. I chose August. Two seasons will change. I'll look forward to it. On the way out, Mr. Yonekura walked me outside. It was a delicious meal. I'm grateful. Time passed at a leisurely pace, and the two and a half hours passed in the blink of an eye.