A Counter Kappo Restaurant serving authentic Japanese cuisine, rooted in the local area

The west exit of Kamakura Station is affectionately called “Ura Eki (back of the station)” by the locals.

At the corner of Imakoji Street, which leads from there to the deep green Ougigayatsu area, you will find "Kamakura Fukumi", a Counter Kappo restaurant serving authentic Japanese cuisine.

The entrance is located on a narrow path leading to Zeniarai-benten, and is landmarked by a white "Noren (curtain)".

After passing through the Noren and entering the sliding door on the upper floor, you will be greeted by the owner, Mr. Yoshimasa Ikeda, with a friendly and refreshing smile.

Entering deeply into the interior of the restaurant, you can feel the the Japanese tranquility.

In a corner of the solid wood counter, there is a space for tea ceremony with a brazier, which Mr. Ikeda who studies the way of tea, has specially designed.

It serves as a stage for serving authentic "Matcha (powdered green tea) " in a "Ryurei (Table and chair) " style.

The owner, Mr. Ikeda, grew up watching his father run a "Ryotei (traditional Japanese restaurant)" in Hayama, near Kamakura.

Hayama is Home to the Emperor's official residence, and is beloved for its beautiful ocean, scenic views, and elegant atmosphere, by celebrities from all walks of life, including politics, art, and entertainment.

Mr. Ikeda's father was a famous chef who served as the head chef of multiple now legendary restaurants in Hayama.

After honing his skills in Japanese cuisine at famous restaurants such as "Ginza Asami" and "Ryozanpaku" in Kyoto, Mr. Ikeda returned to his hometown.

As the second generation in his father's family to run “Japanese Cuisine Ichiyou” in Hayama, he followed in his father's footsteps and became popular for serving dishes that reflect the changing seasons of the ancient capital of Kamakura.

He moved to the new location because he wanted to serve dishes at a "Counter Kappo" restaurant where he could have a direct conversation with customers.

The restaurant made a new start as “Kamakura Fukumi".

The name of the restaurant was given by a tea master with whom Mr. Ikeda continues to practice the way of tea.

It means “To taste happiness".

・The copy right of the photos shown here : ©KamakuraFukumi

Sophisticated authentic "Kaiseki" Cuisine filled with fresh local seasonal ingredients and other fresh seasonal blessings

With a commitment to healthy ingredients such as pesticide-free

Each kaiseki dish, prepared with the most delicious ingredients of the season, is accompanied by an explanation by Mr. Ikeda.

Mr.Ikeda says, “Ever since I came back to Hayama, I decided to use ingredients from my home country, Kanagawa".

He began to pay attention to local ingredients from his experience in Kyoto, where he had been trained as a chef.

He says his eyes were opened when he came into contact with farmers at a direct sales market in Ohara, located in the northern part of Kyoto, and discovered the taste of fresh vegetables.

Mr.Ikeda says, “I found the real season at a market rooted in the local community. I knew that if I were to eventually own a restaurant,

I would want to talk to the producers and cherish what tastes good RIGHT NOW.”

Therefore, Mr. Ikeda does not use “Hashiri (ahead of season)" produce, which is considered the standard in Japanese cuisine, but only selects “Shun (just the season)” produce that has reached its peak in terms of flavor, aroma, and texture.

Kamakura Fukumi's attention to detail extends to every detail of the cuisine.

The rice is purchased from Niigata (northern part of japan with the best rice production) farmers using the "Nagata farming method".

The rice is grown in terraced rice paddies in the Yoshikawa area of Joetsu City in Niigata, using minimal pesticides and fertilizers.

and is carefully cooked in a "Hagama (broad-brimmed cooking pot)" and earthenware pot.

Fish is freshly caught in Sagami Bay, off the coast of Matsuwa, off the coast of Hashirimizu, and in other parts of Kanagawa.

・The meal course menu, types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Vegetables are prepared in a simple and sometimes creative style using not only Kamakura vegetables but also seasonal vegetables unique to Miura and Kanagawa.

For this purpose, he goes to the "Satoyama (an undeveloped woodland area near the village)" of Isogo, Hayama, and Fujisawa for freshly picked wild vegetables, and to farms that grow them without agricultural chemicals.

And the "Binchotan Charcoal ( top graded charcoal)" from Kishu, where the best "Binchotan" is produced, to grill the ingredients to a fluffy, aromatic perfection.

"I serve as a bridge between the farmers and the customers,” says Mr.Ikeda.

Because he buys his ingredients without going through the market, customers can enjoy a “once-in-a-lifetime” cooking experience, where the ingredients change day by day.

・The meal course menu, types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Kamakura Fukumi's specialty is "Yaki Goma Dofu ( baked sesame tofu)".

Using locally produced soy milk from Kamakura, the tofu is crispy and fragrant on the outside, while the inside is mellow and tender, creating an exquisite harmony of textures.

・The meal course menu, types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Sake Tasting (comparative tasting of several types of sake), and Sake Paring with Kaiseki cuisine Experience to learn more about sake, and to and love more sake

Mr. Ikeda's commitment to authenticity extends to sake as well.

Mr.Ikeda himself visits sake breweries not only in his hometown in Kanagawa Prefecture, but also throughout Japan, to ensure that he always has a wide selection of sake on hand.

Before the Kaiseki Course begins, please enjoy the Sake Tasting (comparative tasting of multiple sakes) of about five different kinds of sake, which will allow you to fully appreciate the richness of sake.

The sake tasting experience is the first step in learning more about sake.

By having Mr. Ikeda directly explain the characteristics of the sake that you have tasted, you will be able to unravel the story behind the sake and feel the depth of the sake.

By tasting multiple types of sake, you will learn about your own sake preferences that you may not have known before, and it is sure to broaden your enjoyment of sake.

Learning about the differences in aroma and taste will surely enhance your sake selection.

After you have identified your sake tastes, you will be able to taste the sake pairings with each dish, with Mr. Ikeda's interesting explanations.

Enjoy the moment in your mouth when the sake of your choice that has emerged from the sake tasting complements the dish perfectly and brings out the best in both.

This experience is sure to bring new insights and discoveries to both regular sake drinkers and those who would like to try sake in the future.

・The Japanese sake listed in the menu, types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

The dish ware, the costume of the dish, is also splendid

In Japanese cuisine, especially authentic Kaiseki Cuisine, a dish is completed by the combination of the dish and its container.

Mr. Ikeda's passion is also directed toward the dishes that enhance the cuisine, the tableware that is the costume of the dish.

Mr.Ikeda himself has traveled all over Japan to find the perfect combination of his cuisine and the dishes he serves.

He searches for dishes that are a perfect match for his cuisine.

As a tea ceremony aficionado, Mr. Ikeda has an excellent eye for tableware.

He has pottery from all over Japan, not only expensive ones, but also a variety of tasteful antiques.

Some he inherited from his father, and some are mementos of his grandparents.

Mr. Ikeda takes good care of the vessels he loves by "Kintsugi (gold-plating)" them, even if they are broken.

The "Kintsugi" process further deepens the flavor of these carefully selected vessels, which have always been rich in flavor.

This is a good opportunity to experience at the same time a variety of famous pottery from different parts of Japan, from artist's pieces to antiques.

Please feel free to ask questions on the spot about the provenance and origin of the pottery, compatibility between dishes and potter, and anything else you are curious about.

・The types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Matcha (powdered green tea) and Japanese sweets served with authentic tea utensils relaxes the soul

After the meal, guests are served authentic "Usucha (thin powdered green tea)" in a "Ryurei (Table and chair)" style, using water boiled in an authentic tea kettle set up in a corner of the counter, in a special tea ceremony space specially designed by Mr. Ikeda, who also practices the Way of Tea.

As a tea artist, Mr. Ikeda uses high-quality matcha powdered green tea for his "Usucha (thin tea)".

Please enjoy the exquisite harmony created by the gentle sweetness of Japanese sweets and the moderate bitterness of matcha.

・The types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Deepen your knowledge of Japanese culture through conversation with the chef, which is possible only at the counter

In this experience, you can enjoy a friendly conversation with the chef, which is only possible because you are facing each other at the counter, and learn more about ingredients, sake, food culture, and the tableware that decorates the dishes, all while enjoying the Kaiseki Cuisine.

Mr.Ikeda relocated from Hayama to open the "Counter Kappo" restaurant “Kamakura Fukumi” because he wanted to serve his dishes at a "Counter Kappo" style, where he can have a dialogue with his customers.

That is why Mr.Ikeda himself enjoys having pleasant conversations with customers.

The "Counter Kappo" restaurant makes it possible for customers to enjoy the cooking that unfolds before their eyes, and to engage in lively conversation with Mr. Ikeda across the counter.

The conversation with the chef, who has honed his skills at many famous restaurants in Kyoto, Ginza, and Hayama, and has extensive knowledge of not only ingredients and cooking methods, but also tableware and sake, is endless.

The dishes are prepared in front of your eyes and the conversation with the owner is the best part of the "Counter Kappo" experience.

This is a unique opportunity to explore the variety and depth of Japanese culture through conversation with the chef over food, sake, and tableware.

・The types of bowls, utensils will change depending on the season and other factors.

The pictures shown is only a sample.

・The copy right of the photos shown here : ©KamakuraFukumi

Enjoy the whole experience in stress-free English

Limited to the Waka An plan, all experiences, including the explanations of the dishes, sake, and utensils, but everything else such as Sake Tasting and Sake Pairing experiences, will be fully supported in English by a " Kamakura Local ", with native-like English ability, and is a lover of Japanese culture, and has been involved in international business for over 35 years with the motto

"to be a bridge between Japan and overseas".

Of course, you will also receive support for all the interpretation throughout the entire experience,

allowing you to fully enjoy the experience without language barriers.

Enjoy the stress-free experience without the language barrier, that only Waka An can offer.

And savor to the fullest the world of Kamakura Fukumi, which is completed by the trinity of local seasonal ingredients, craftsmanship, and the customer.