French Bistrot Orange
Chef’s exclusive French cuisine
featuring seasonal ingredients from Kamakura
French Bistrot Orange
2-13 Onarimachi, Kamakura-shi, Kanagawa
French chef who works to bond food, community, and the people
French Bistrot Orange Kamakura
Owner and Chef, Shintaro Kuroki
After graduating from high school, he studied at a cooking school for two years and worked in a hotel kitchen for five years before going to France. Trained for two years in Paris, including at the restaurant owned by famous French actor Gerard Depardieu.
The creative world of French food
The Owner and Chef of Bistrot Orange Kamakura, Shintaro Kuroki moved to Chigasaki from Yatsushiro, Kumamoto when he was a sixth grader. Inspired by his father, who worked in the construction industry, Kuroki had a vague wish to work in the creative field. He decided to become a chef when he was in high school.
“While I worked part-time at a restaurant, I realized cooking was one creative work and decided to pursue a career as a chef.”
Japanese, Italian, Chinese… among all kinds of food that exist in this world, Kuroki chose French. He was attracted to France and wanted to learn the culture in a deeper level. He studied the French language while working as a cook in Japan and finally went to France.
“I cut onions next to 15-year-old trainees. I may have been more skilled at cooking than them, but I couldn’t understand what the chef was saying and couldn’t make the right moves. The language was the biggest challenge.” Kuroki said.
Deepened the relationship with the community and became part of Kamakura
After returning from France, he worked at a restaurant in Tokyo for about a year with his senior. Kuroki wanted to eventually return to Chigasaki and open his own restaurant. One day the chance came.
“At the restaurant, I was introduced to a store development manager who had a connection to Kamakura. I had plans to go independent in my mid-thirties, but I made up my mind to take the chance.”
Kuroki opened a restaurant in Kamakura at the young age of 28. While many new restaurants start and disappear in Kamakura, local people initially showed a wait-and-see attitude. For better or for worse, Kamakura has a long history, and many people had a strong love for the city. For that, they did not welcome outsiders from the beginning.
“I joined the Chamber of Commerce and Industry and the Tourism Association to get involved in the community, and I took my business cards to greet the elderly whenever there was a gathering. As I continued my efforts, I became close with them, and as 5 years, 10 years passed, they started to accept me and my restaurant as part of the Kamakura community. I felt that my love for the city was finally recognized by the local people.”
Strives to liven up Kamakura as the chairman of the Chamber of Commerce and Industry Young Entrepreneurs Group
Kuroki, who wanted to participate actively in the community, first came to the Kamakura Chamber of Commerce and Industry when he was 33 years old.
“I was introduced to the Young Entrepreneurs Group, and happily joined.”
Since then, he has actively participated in various projects by the Chamber of Commerce and Industry, such as guarding and running fireworks and beach festivals, and launching new events to revitalize the city. Kuroki strengthened ties with the local community and brought energy to the Young Entrepreneurs Group. He was recognized for his activities and is now the chairman of the Young Entrepreneurs Group.
The basics of Kuroki’s French cuisine are simple. In Kumamoto, where Kuroki was born, his grandparents used to run a farm, and his cousin still maintains it. Because he understands the passions and hardships of the farmers and producers, he wants to fully appreciate the ingredients.
“When you travel to the countryside, you probably want to eat local food. I think about what kind of hospitality I can offer to people who come to Kamakura and what I can do to make them fully enjoy the local ingredients. With my training in France and foundation in French cuisine, I try to leverage my techniques and knowledge to create original dishes.”
Bringing out the best in the ingredients with French techniques
While more and more foreign visitors are coming to Kamakura each year, Kuroki doesn’t pay special attention to the customers’ nationalities. He wants the customer to enjoy the ingredients from Kamakura and Japan as well as Kuroki’s unique cooking, and as a result, take back memories of dining in Kamakura.
“Kamakura is a historical and traditional city that is highly famous and popular among Japanese people. My restaurant may be a small part of it, but I believe the collection of charms and appeals complete the city. I hope to be responsible as a member of the community and create a bistro that brings out Kamakura’s charms.”
Fresh seafood is readily available, and vegetables are purchased every morning at the farmers market. In order to make the most of these ingredients and continue to offer a restaurant that customers really appreciate, Kuroki deals earnestlt with the food, community and the people day after day.
Tuesday – Saturday
Lunch 11:00 – 15:30 (L.O 14:30)
Dinner 17:00 – 23:00 (L.O 22:00 Drinks 22:30)
Lunch 11:00 – 15:30 (L.O 14:30)
Dinner 17:00 – 22:00 (L.O 21:00 Drinks 21:30)
2 minutes from JR Yokosuka Line – Kamakura Station
2 minutes from Enoshima Dentetsu Line – Kamakura Station
“First drink free with an order of a meal” for guests staying at T-REEF Vacation House
Featured in a French magazine. Kuroki on training when the great French actor Depardieu visited his own restaurant.
Kamakura Oden Namihei
Offering fish stock oden, as well as shirasu and other seafood purchased directly from Koshigoe fishermen
3-2-14 Koshigoe, Kamakura-shi, Kanagawa
Enjoying shirasu, sashimi, and oden
while listening to the Enoden run
Kamakura Oden Namihei
Owner, Hiroyuki Hakii
Opened the restaurant with a strong love for oden and fish.
Hiroyuki Hakii used to work at the fish market and sell water for processing. When Midoriya, a long-established confectionary shop, was going to close down, he decided to open a restaurant there. He was born in Yokohama, but moved to Kamakura 22 years ago. He wanted to do business in this area of Kamakura near Koshigoe fishing port, where the nostalgic Enoden runs and shirasu and fresh seafood are available. Kamakura Oden Namihei opened in 2015, as a restaurant that prides itself on oden and fresh fish.
“I’ve always liked Oden, so I went around eating Oden at various places. I wanted to select and buy ingredients locally, such as Kamakura vegetables and oden paste from Zushi. I sourced kelp from a Rausu fisherman, dried bonito from Yaizu, and made natural soup stock using dried horse mackerel for my Oden.”
Namihei’s special oden that uses carefully selected ingredients is rich in aroma and especially popular in the cold season.
Namihei’s original manufacturing method made plump shirasu available all year round.
Namihei is known for shirasu. In the past, Hakii sold unprocessed water for keeping fish fresh and gave instructions for fish processing factories.
“Shirasu is very delicate as you can see in its Kanji. I wanted to find a way to freeze them and still keep them plump when defrosted. It took about a year and a half to find out the best way to process, but I finally succeeded in making delicious shirasu.”
He also made shirasu with a refreshing taste of yuzu. With Namihei’s special method, you can enjoy the same chewy texture as raw shirasu even after frozen and defrosted. Until now, tourists could only enjoy shirasu at certain places because they would easily become watery. In addition, shirasu could not be caught from January to March. Even when fishing was possible, shirasu was not constantly caught, so tourists couldn’t always try the local shirasu when they visited. But with this processing technology, people can eat plump shirasu anytime of the year and even take home as a souvenir. Moreover, from 2020, shirasu will be offered as a return gift for Kamakura’s hometown tax payment program.
Enjoy delicious, seasonal fish of Kamakura while fresh
Their fish is mainly purchased from younger fishermen from Koshigoe Fishing Port and others he is connected to. Since Hakii and his son also fish, they often serve the fish they caught for themselves.
“We don’t buy our ingredients at the fish stores because we want to serve the best fish,” he said. With the exception of tuna, which he purchase at Yokohama Central Wholesale Market where he used to work, he sticks to using local fish from Kamakura as much as possible.
“In winter, the winter flounder is great. White fish can be caught all year round, but gurnard is delicious in this season. In summer, bluefish such as sea bass, Inada and Warasa are good, and in autumn, yellowtail is amazing. At Koshigoe, gold horse mackerels are caught in summer. The body is golden and it is said to be the best horse mackerel in the Shonan area. We also offer this in our menu.”
Namihei is a place for Kamakura’s seasonal fish, carefully selected by an expert. Customers come from distant cities to try the ingredients.
If you want to savor the seafood of Kamakura, I recommend the Tricolor Shirasu Bowl and Sashimi Set Meal.
“Anyone who comes to Kamakura for sightseeing, whether from Japan or overseas, should try shirasu (whitebait) dishes.” he said. The tricolor rice bowl with yuzu flavored shirasu and kamaage shirasu offers different ‘umami’ in one dish. Sashimi is purchased directly from the fisherman and cut up by the owner. On the day of the interview, the sashimi set meal was served with gurnard, sea bass, winter flounder, monkey shrimp, tuna, flounder, marbled sole, and flatfish with marinated kelp, red sea cucumber, spotted shad, flying squid, octopus, ark shell and raw whitebait. It came with rice, flounder soup, shirasu tempura, pickles, and Kamakura vegetable salad. Though the lineup of fish changes depending on what was available on the day, all of these ingredients are served at once for an amazing price of 2,500 yen.
“I am a surfer myself, and I like marine sports including diving. Kamakura is a really wonderful place surrounded by the sea and mountains. The beaches became very clean in the last 10 years.” says the Hakii, who loves the sea of Kamakura.
You can enjoy a drink with fresh fish, while listening to the sound of Enoden and being touched by the friendly personality of Hakii. This place is definitely one of a kind.
Weekdays 11:30 – 15:00
17:00 – 21:00 (L.O 20:30)
Sat, Sun, Holiday 11:30 – 21:00 (L.O 20:30)
Nearest station: 2 minutes on foot from Enoshima Dentetsu Line – Koshigoe Station
For guests staying at T-Reef Vacation House:
“A free small bowl with an order of a meal”
Italian Bar SICILIANA
Enjoy slow food and natural wine
featuring carefully selected seasonal ingredients.
Kamakura 310 Building 2F, 1 -3 -12 Shichirigahama, Kamakura-shi, Kanagawa
Kamakura’s slow Italian food
that’s gentle to the body and spirit
Italian Bar Siciliana
Owner and Chef, Keiji Ikeda
A lucky encounter on the way home from a surf trip.
Keiji Ikeda, the owner and chef of the Italian Bar Siciliana, opened this restaurant in 2010. He went independent after working at an Italian restaurant in Hiratsuka for 25 years. His love for surfing led him to choose Shichirigahama as the location.
“I used to go to various beaches including Izu and Shichirigahama. I chose Shichirigahama for its gentle waves.”
One of Siciliana’s remarkable features is the beautiful view of the Shichirigahama beach spreading in front of the terrace seats.
“As I returned from a surf trip in Izu with my wife’s friend who lived in this neighborhood, I saw a sign that said ‘recruiting tenant’ on this building. I didn’t think it was still available but I called the realtor,” Ikeda said. It was his lucky encounter with this perfect location with a great view of the sea.
A place for body-pleasuring dishes and drinks
All dishes at Siciliana are original slow food by Ikeda. No additives are used, and the seasoning is kept simple with salt and herbs. “I drink a lot of alcohol myself, so I wanted my customers to take care of their body by eating healthy and delicious food, and enjoy drinking fine quality alcohol at the same time.”
In line with the concept, the restaurant offers various natural wines that are gentle to the body. The menu has a lineup of dishes made with Kamakura vegetables and seafood.
“Vegetables in Kamakura are delicious, so I purchase them at the farmer’s store. Farmers and buyers communicate closely with each other, so that farmers can grow the vegetables as asked, and harvest at the right time.”
Bagna Cauda using vivid Kamakura vegetables is not only delicious but beautiful, and highly recommended.
The best part about ingredients of Kamakura is that you know who made them
Vegetables are purchased at the farmer’s store, while fish are mainly purchased from Katase fishing port. Other than that, local octopus can be purchased from fishermen in Yuigahama and sometimes from Odawara. The best part about Kamakura’s ingredients is that you can see the faces of farmers who grew the vegetables and fishermen who caught the fish.
“It’s nice to be able to purchase ingredients from who you’re talking to.”
While Shichirigahama attracts sightseeing and surf travelers from Japan, a growing number of tourists are coming from overseas. Many foreign customers also visit Siciliana. The standard Italian dishes are most popular among foreign customers.
“I want to play around with local ingredients from Kamakura and Japan to offer unique Italian cuisine.”
Enjoy Kamakura’s slow food along with a beautiful view of the sea.
Ikeda is most particular about the ingredients.
“I want everyone to enjoy dishes made with ingredients that are only available in Shonan.”
While introducing the local goodness of Shonan, Kamakura, and Japan to tourists, Ikeda aims for the restaurant to be loved by locals for a long time.
The slow food movement from Italy is about using local ingredients, preserving the food culture, connecting farmers to the consumers, and recognizing the culinary pleasure. Sitting back and enjoying Kamakura’s slow food while looking at the sea. Italian Bar Siciliana is the perfect place to spend such a luxury time..
Monday, Tuesday, and Friday to Sunday
Lunch 12:00 – 15:00 (L.O)
Dinner 18:00 – 21:00 (L.O)
Closed: Wednesdays and Thursdays
Nearest station: 2 minutes walk from Enoshima Dentetsu Line – Shichirigahama Station
“Free mini dessert with an order of a meal.”
for guests staying at T-Reef Vacation House.
Ikeda enjoying fishing