eightakaさんが投稿した鎌倉北じま（神奈川/鎌倉）の口コミ詳細 [食べログ]

この口コミは、eightakaさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

鎌倉北じま鎌倉/日本料理

3回

昼の点数：4.7
- ￥40,000～￥49,999 / 1人
- 料理・味 4.7
  
  |サービス 4.7
  
  |雰囲気 4.7
  
  |CP 4.7
  
  |酒・ドリンク 4.7

3回目

2025/09 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.7
- | CP4.7
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

来るたびに好きになる

四季を感じる北じまの料理を妻と再訪
相変わらず、北嶋さんの軽快なトークと共に
一つ一つ丁寧に作り込まれた料理の数々

この日も日本酒と共にいただくコースは絶品でした

まずは、鎌倉のミントをソーダで

この日はお月見をテーマに
芋名月・小芋・丸十（さつまいも）・落花生おおまさり・揚げ銀杏
穀物の中に少し揚げ銀杏のアクセントが良いバランス
北じまの料理は穀物の使い方の旨さだなとよく思うがこれもそんな一品

鮎・つるむらさき
一口サイズのご飯とともに、鮎の風味がしっとりと広がる

刺身　メイチダイ
刺身　カンパチ
汁物　かぶらの水煮
旨みのある魚は日本酒と合う
そして、かぶらの水煮で少しホッとする

静岡伊東からのクエ
サクラエビなと上質な食べ物に恵まれたクエ
まず、焼いているときの香りが非常に香ばしい
そして、口に入れると確かにサクラエビの香りが広がる
素材の良さを残しながらの焼き物
日本料理らしさ満開

イチジク
オオモンハタ　しば漬けと共に
ハタにしば漬けという組み合わせ、それも割と大胆に
シャープな味わい

月とすっぽん
この日の月の形を見立てた玉子豆腐
オオイチョウタケ・マスタケ・ヤマドリタケモドキ・アメリカウラベニイロガワリ・コウタケ

〆は、以下から選べる
全てを少しづついただくことに
オキアジの棒鮨
キハダマグロの漬け丼
ミンククジラのらーめん
炊き込みご飯
梅と冷やし茶漬け

これで本当にお腹いっぱい
日本酒の合う料理の数々、ついつい飲み過ぎてしまうランチでした

日本酒
天青
松の司
天狗の舞
十四代
産土
IWA

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芋名月・小芋・丸十（さつまいも）・落花生おおまさり・揚げ銀杏

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芋名月・小芋・丸十（さつまいも）・落花生おおまさり・揚げ銀杏

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鮎・つるむらさき

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鮎・つるむらさき

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刺身　メイチダイ

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刺身　カンパチ

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汁物　かぶらの水煮

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汁物　かぶらの水煮

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静岡伊東からのクエ

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静岡伊東からのクエ

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静岡伊東からのクエ

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イチジク

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オオモンハタ　しば漬けと共に

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オオモンハタ　しば漬けと共に

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月とすっぽんこの日の月の形を見立てた玉子豆腐オオイチョウタケ・マスタケ・ヤマドリタケモドキ・アメリカウラベニイロガワリ・コウタケ

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月とすっぽんこの日の月の形を見立てた玉子豆腐オオイチョウタケ・マスタケ・ヤマドリタケモドキ・アメリカウラベニイロガワリ・コウタケ

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2025/11/04 更新

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2回目

2025/05 訪問

昼の点数：4.7
- ［料理・味4.7
- | サービス4.7
- | 雰囲気4.7
- | CP4.7
- | 酒・ドリンク4.7 ］
￥40,000～￥49,999

/ 1人

引き込まれていく世界観

妻と平日ランチタイムに訪問。

2回目の訪問。少しづつ世界観に没入してきたのか、
私も妻も明らかに前回より料理が楽しい。

繊細な美味しさのある料理から分かりやすい旨みのある料理までと様々な味付け
そして、四季折々の風味と香り、食感の驚き
一つ一つの料理にあるストーリー、美しい盛り付けと食器。

北嶋氏の軽快なトークもこの世界観には欠かせない重要な役割。

今回は、グラスで北じまにある日本酒を全てリストの上から順番にいただく。
「松みどり」と「産土穂増」はとても印象に残る日本酒でした。

ーーーーーーーー
◆先付け
鮑（水貝）、胡瓜、とこぶしの肝、そうめん
軽快な素麺の食感と味を楽しむ一口目。そして進むうちに下から出てくるとこぶしの肝の香りと味が包み込む

◆煮物
太刀魚　骨と共にしっかり煮込まれた太刀魚。濃厚さがスープからしっかり伝わる
ここでいただいた日本酒が松みどり。火入れされた地酒でこれが妙に太刀魚と合う。

◆お造り
金目鯛　添えられた草は草笛も。北嶋氏が皆の前でまずは綺麗に草笛を鳴らす。皆試したがうまくならない。
かろうじて妻が草笛の音が鳴る。立派な草笛デビュー。
金目鯛は脂のノリがかなり良いが旨みも濃厚。うっすらとわさびを乗せて。

◆お造り
あかむつ　透き通った美しさのある身から力強い脂っこさ
上から炭火で押さえつけるように火を通す　上から炭火なのでアカムツの旨味が逃げずグッと中に凝縮されている
わさびをたっぷりのせて。ここで合わせた日本酒は産土穂増。これが最高に合う。少し攻撃的な日本酒に力強いあかむつ

◆お椀
すっぽん
やはりスッポンはお椀でスープに旨みを染み込ませて飲むのが美味しいと改めて感じる一品

◆揚げ物
タコ　驚くほどに繊細な食感。サプライズのある旨さ。タコの味だが想像を超えるタコの味

◆和物
アオリイカ、セリ、ウド、ミツカドネギ、胡麻和え
苦味を大胆に残した和物　やはり今日は日本酒とあう料理が多いと感じる一品

◆焼き物
日干しされた鮎を炭火焼き
３匹の鮎は全て違う味の仕込み
塩麹、幽庵、味噌
鮎を日干しにして炭火焼き。鮎は塩焼きという先入観をくだく。甘くて柔らかい鮎を日干しにすることで甘さが濃厚に。
そこに塩麹などの味付けは確かに美味しい。

◆石井牛と淡竹
肉料理。北じま2回目なのでなんとも言えないが印象として肉料理のイメージがなかったが、ここできたのが石井牛。
あっさりした味が淡竹の風味と共に

◆ご飯、香の物　５種類から選択
鯵の棒ずし
豆ご飯
ラーメン
サワラと卵〆ご飯
雑炊

◆DRINK
日本酒　残草蓬莱
日本酒　松みどり
日本酒　みむろ杉　辛口　特別純米
日本酒　産土　穂増
日本酒　日日
日本酒　播州一献
日本酒　日高見　中取り大吟醸
日本酒　IWA
日本酒　磯自慢　大吟醸

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鮑（水貝）、胡瓜、とこぶしの肝、そうめん

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鮑（水貝）、胡瓜、とこぶしの肝、そうめん

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太刀魚

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金目鯛

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金目鯛

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あかむつ

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あかむつ

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あかむつ

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すっぽん

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すっぽん

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タコ

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アオリイカ、セリ、ウド、ミツカドネギ、胡麻和え

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アオリイカ、セリ、ウド、ミツカドネギ、胡麻和え

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日干しされた鮎を炭火焼き

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日干しされた鮎を炭火焼き

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日干しされた鮎を炭火焼き

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日干しされた鮎を炭火焼き

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石井牛と淡竹

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石井牛と淡竹

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鯵の棒ずし

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鯵の棒ずし

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豆ごはん

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豆ごはん

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ラーメン

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ラーメン

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サワラと卵〆ご飯

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雑炊

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抹茶

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抹茶

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2025/05/30 更新

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1回目

2025/02 訪問

昼の点数：4.5
- ［料理・味4.5
- | サービス4.5
- | 雰囲気4.5
- | CP4.5
- | 酒・ドリンク4.5 ］
￥40,000～￥49,999

/ 1人

揺るがぬ日本料理の名店

妻と二人でランチに訪問。
次男の受験でディナーがなかなか出掛けられなかった日々の中でランチも営業開始ということでようやく北じまに訪問することができるようになっての訪問。といっても受験が終わってこれからはディナーも自由なのですが。

京都の名店、和久傳で16年修行ののち満を持して鎌倉の地に日本料理を開いたのがこの北じま。
そういえば、長谷の鮨の名店、以ず美の息子さんも和久傳にいたので聞いてみるとやはり一緒にお仕事をしていたとのこと。
世界は狭いですね。しかも、私も京都出身なので京都の美味しかったお店として、吉兆とやまぐちを上げた所、なんと2番手さんは研修でやまぐちに1ヶ月働いていたとのことで。ご縁とは深いものですね。

河豚の白子、あんこうの幽霊焼き、5つの〆、素晴らしい体験でした。

ーーーーーーーー
◆先付け　粕汁、海老芋、三浦大根・蕗のとう
素材の柔らかさに粕汁が見事にマッチ。これはしんみりと心に沁みる。じわっとくるスタートです。

◆五目豆を使った飯と鰯の唐揚げ
節分に合わせて鬼退治。鬼の嫌いな豆と青魚の匂いの鰯。実は、店に入ると目の前の壁には鬼の面が飾られていました。そして、この節分食を食べると、目の前の鬼の面が福の面に。この小憎い演出は予想していなかったので鬼の面の写真は撮っていませんが、福が来るよう福の面は写真をパチリ。

◆金目鯛
相模湾より。桜海老を食べて育ったこともあり、甘みを持った甘さあり。
わさび醤油も美味しいけど、シンプルに塩と食べるのが最高。金目鯛は炙りで握りで食べるのが美味しいと思っていましたが、この刺身は素晴らしい。肉厚も考えられた肉厚で塩との見事なマッチング。

◆メジマグロ大トロ
熟成ではなく昨日に水揚げされたもの。メジマグロ、つまり、クロマグロの幼魚という若いマグロならでは。若いマグロの大トロを使うことで脂身の若々しさがあり、食感も身がたっている。クセのない大トロなだけに新鮮な状態でいただくことで鮮烈さが口の中に残る。なるほど。刺身で食べるために考え抜かれた一品。

◆河豚の白子　焼いた白子と蕪のみぞれ仕立て
季節もギリギリ間に合ったか。河豚の白子。これを表面に火入れしているので旨味がエグい。とにかくエグい。あー、お酒飲みたかった。

◆ナマコ
大きめに切ったナマコ、イバラガニもどき、ちりめんほうれん草
ナマコのコリコリとした食感。白子の後に来るコントラストを持った食材。

◆あんこうの幽霊焼き
相模湾の長井漁港より。対象が異次元と呼ぶあんこうで臭みなし、身がぷりぷり、旨味超絶。
そんなあんこうだからできるシンプルに目の前で七輪で焼いて食べるという。
船の上で氷でしめず、生きたまま持ち帰り、さばき、薄めの醤油につけて、幽霊焼き。
七輪は鎌倉焼きの大きな器で豪快に焼き、待っている間から美味しそう。
実際の味は、ぷりぷりの身にあん肝のせて大胆に食べることで、口の中が隅々まであんこうのさっぱりした甘みで満たされます。そこにあん肝の濃厚な味わいが乗っかってくるので、ちょっとした複雑性が大胆な味わいの中にあってこれは美味い。

◆猪肉苦味鍋
薄切りにされた猪肉の鍋。猪の旨味と山菜の苦味でコクのある味わい。山菜は、花わさび、蕗のとう、野芥子、大根葉。
見事な混ざり具合。猪の脂身は甘いゼラチンで牛の脂身とは全く違い美味しく、食べやすい。苦味のある山菜と合わせることで引き立つ。

◆〆
5つから選べる。複数選べるので私も妻も5種全部いただきました。
1）鯵の棒鮨
鯵とは思えぬ肉厚で登場。存在感の強い〆。なかなかに面白い。

2）ブダイの炊き込みご飯
紫蘇が入ってさっぱりしており、一品目とは一転して爽やかな〆。

3）ミンク鯨のラーメン
創業以来のメニュー。スープは魚の骨からの出汁。ラーメンの麺は存在するが汁は出汁ベースで和の麺。ほんのり出汁に包まれるようにやさしい美味しさ。

4）太刀魚揚げ物の玉子とじ　
大きく切った太刀魚の揚げ物に卵らしい卵のとじ。卵の質が良くまとまっている柔らかいまとまり。

5）あんこうの雑炊
透き通る味。あんこうの内臓などを入れた雑炊で、あんこうの質が良くないとできない。これは見事。〆5種全部いただくもこれが5種目で本当に良かった。後味よくフィニッシュ。

◆デザート・抹茶
晩白柚の杏仁豆腐

◆DRINK
この日は飲むつもりできたのですが、一転してノンアルコール。実は、うちの車、鎌倉の小道を走るには少々不便な大きめの大きさ。そんな中、小道の中に駐車してしまったので、帰りに妻が運転するのは酷と思い、ノンアルコールへ。次回は、大きな道に駐車して歩こう！そして、飲もう！
◇BlueRoyalTea飲み比べ3種
◇KBT コンブチャ

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先付け　粕汁、海老芋、三浦大根・蕗のとう

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先付け　粕汁、海老芋、三浦大根・蕗のとう

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先付け　粕汁、海老芋、三浦大根・蕗のとう

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鰯の唐揚げ

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五目豆を使った飯と鰯の唐揚げ

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五目豆を使った飯と鰯の唐揚げ

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五目豆を使った飯と鰯の唐揚げ

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五目豆を使った飯と鰯の唐揚げ

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五目豆を使った飯と鰯の唐揚げ

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金目鯛

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金目鯛

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金目鯛

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メジマグロ大トロ

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メジマグロ大トロ

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メジマグロ大トロ

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福の面　福はうち！

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河豚の白子　焼いた白子と蕪のみぞれ仕立て

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河豚の白子　焼いた白子と蕪のみぞれ仕立て

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河豚の白子　焼いた白子と蕪のみぞれ仕立て

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あんこうの幽霊焼き

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あんこうの幽霊焼き

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あんこうの幽霊焼き

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あんこうの幽霊焼き

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ナマコ

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ナマコ

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ナマコ

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あんこうの幽霊焼き

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あんこうの幽霊焼き

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あんこうの幽霊焼き

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猪肉苦味鍋

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猪肉苦味鍋

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猪肉苦味鍋

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猪肉苦味鍋

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鯵の棒鮨

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鯵の棒鮨

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ブダイの炊き込みご飯

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ブダイの炊き込みご飯

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ブダイの炊き込みご飯

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ブダイの炊き込みご飯

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ブダイの炊き込みご飯

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ミンク鯨のラーメン

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ミンク鯨のラーメン

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ミンク鯨のラーメン

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太刀魚揚げ物の玉子とじ　

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太刀魚揚げ物の玉子とじ　

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太刀魚揚げ物の玉子とじ　

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あんこうの雑炊

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あんこうの雑炊

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あんこうの雑炊

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晩白柚の杏仁豆腐

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晩白柚の杏仁豆腐

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晩白柚の杏仁豆腐

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抹茶

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抹茶

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抹茶

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2025/02/26 更新

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eightakaさんが投稿した鎌倉北じま（神奈川/鎌倉）の口コミ詳細

鎌倉北じま鎌倉/日本料理

ジャンルから探す

予算

営業時間

eightakaさんが投稿した鎌倉 北じま（神奈川/鎌倉）の口コミ詳細

鎌倉 北じま鎌倉/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

eightakaさんが投稿した鎌倉北じま（神奈川/鎌倉）の口コミ詳細

鎌倉北じま鎌倉/日本料理