或　真宗さんが投稿したかまくら和久（神奈川/鎌倉）の口コミ詳細 [食べログ]

この口コミは、或　真宗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

かまくら和久和田塚、鎌倉、由比ケ浜/日本料理

4回

夜の点数：4.5
- ￥20,000～￥29,999 / 1人
- 料理・味 4.5
  
  |サービス 4.0
  
  |雰囲気 4.0
  
  |CP 4.0
  
  |酒・ドリンク -

4回目

2019/07 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥20,000～￥29,999

/ 1人

かまくら和久（鎌倉）

2019-07-27 21:15:00
ブログ：かまくら和久（鎌倉）
テーマ：鼈の生き血と日本酒/鼈の出汁/鼈の煮凝りのジュレと海胆/鼈の刺身/鼈の肝臓と腕肉の和えもの/鼈の茶碗蒸し、エンペラ、フカヒレ/八寸/鼈の山椒揚げ/鮎の塩焼き/鼈の炊合せ/鼈出汁ラーメン/鼈雑炊/鼈雑炊/味噌汁/香の物/とうもろこしご飯/水菓子

店舗外観

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看板

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鼈の生き血と日本酒

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鼈の出汁

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鼈の煮凝りのジュレと海胆

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鼈の刺身

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鼈の肝臓と腕肉の和えもの

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鼈の茶碗蒸し、エンペラ、フカヒレ

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八寸

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鼈の山椒揚げ

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鮎の塩焼き

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鼈の炊合せ

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鼈出汁ラーメン

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鼈雑炊

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味噌汁

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香の物

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とうもろこしご飯

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水菓子

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こちらの口コミはブログからの投稿です。？

記事URL：https://ameblo.jp/principle1104/entry-12519905739.html

2019/09/03 更新

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3回目

2019/03 訪問

夜の点数：4.0
- ［料理・味4.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.5
- | 酒・ドリンク- ］
￥15,000～￥19,999

/ 1人

かまくら和久（和田塚）

2019-03-0421:19:00
ブログ：かまくら和久（和田塚）
テーマ：先付け（赤貝、こごみ、紅菜苔、うるい、土佐酢ジュレ）/前菜（甘鯛酒蒸し）/御造り（鰆のタタキ、金目鯛のお造り）/御椀（帆立しんじょ、わらび、しいたけ、柚子）/焼物（桜鱒炭火焼焼き銀杏と揚げネギを添えて）/八寸（地物姫サザエ、地物赤ナマコ、根室産白子、能登産糸もずくと食用菊、北海道産雲丹と京都産湯葉、佐島産タコ、エンドウ豆）/季節の一品（鎌倉海老と菜花）/強肴（ノドグロと丹波しめじの味噌煮）/食事（アサリと菜花の混ぜご飯）/甘味（苺と小豆の嶺岡豆腐）

住宅街の路地にひっそりと佇む隠れ家的な日本料理のお店。
店名の由来はワクワクした日本料理を提供したいことから名付けられたという。
建物は、昭和５２年に建築された古民家をリノベーションしており、歴史を感じさせながらも、
シックな内装が心地良い空間を作り出している。
料理は、季節を感じることができる多彩な食材を使い、ほっこり癒されるきれいな味わいを作り出している。
また、料理の味わいだけでなくきれいな器使いや美しい盛り付けなど目でも楽しめるのもこちらのお店の魅力で、
きめ細かい料理を気軽な雰囲気で楽しめるのも嬉しい。
豊かな季節感を味わいに定期的に訪れたくなるお店である。
今回は、雅コース二十四節気小懐石9,000円をいただいた。

▪︎先付け：赤貝、こごみ、紅菜苔、うるい、土佐酢ジュレ
旬の赤貝に、こごみ、紅菜苔、うるいなどの山菜を重ね盛りにし、土佐酢ジュレを掛けた料理。
大分豊後湾産の赤貝はシャキシャキと音が鳴る歯応えが心地良く、特徴のある山菜の苦味や繊維の硬さ、
或いは渋み等の味にいい塩梅の土佐酢ジュレ足すことで赤貝の旨みが増幅。

▪︎前菜：甘鯛酒蒸し
春隣を感じる甘鯛の料理。
出汁がしっかり効いた餡がかけられたもち米を飯蒸しすることで旨みが濃縮され、しっとりした甘鯛の魚肉が際立ち繊細で上品な味覚になっている。
若狭産の甘鯛、静岡産の筍、もち米の異なる甘みが口の中で同調し、互いに味と食感を膨らませ合う。

▪︎御造り：鰆のタタキ、金目鯛のお造り
皮を残し藁で燻した鰆は、食欲をそそる香りと強い旨みがくっきり脳裏に刻まれる。
ネギ塩と山葵でいただけばさっぱりと。
勝浦産の金目鯛は、適度に脂がのり皮は柔らかく、見た目にも美しい。
脂がのっていて甘味が強く、旨みも豊か。

▪︎御椀：帆立しんじょ、わらび、しいたけ、柚子
豊かな味わいの帆立しんじょと利尻昆布で丁寧に引かれた深みのある出汁が響き合い、調和のとれた味わいが生み出されている。
ふわっと香る吸い口の香りと帆立のしんじょの穏やかな甘さと塩加減がほどよく共鳴。
椀種をすべていただいたあと、わずかに残った出汁をすうっと飲み干すと、昆布の香りが鼻をかすめてゆく。

▪︎焼物：桜鱒炭火焼焼き銀杏と揚げネギを添えて
淡白な味わいの桜鱒を純米酢とカボスを組み合わせたドレッシングで旨味を引き上げた料理。
皮をかりっと焼き上げているので、桜鱒独特の風味が生きる。
ご主人の新たなアプローチが見え隠れした逸品。

▪︎八寸：地物姫サザエ、地物赤ナマコ、根室産白子、能登産糸もずくと食用菊、北海道産雲丹と京都産湯葉、佐島産タコ、エンドウ豆
美しい食器に盛り付けられたご主人のセンスある世界観を感じることができる八寸。
なかでも、塩と昆布で時間をかけて調理された佐島産タコは、歯ごたえがしっかりあるなか柔らかさと甘みがしっかりとあり、非常に美味。

▪︎季節の一品：鎌倉海老と菜花
関東では鎌倉海老が本来の呼び名。源平の頃より相模湾では源氏に献上したから鎌倉海老と呼部。
鎌倉海老の頭で出汁を取り、身を揚げ煮て菜花と共に供される。
香りが芳醇で、身の弾力が鎌倉海老の鮮度と質の高さを物語る。

▪︎強肴：ノドグロと丹波しめじの味噌煮
新たなノドグロの魅力に出会うことができる逸品。
ノドグロを酒粕と数種類の味噌で味付けすることで、のどぐろの上品な脂と凝縮された甘みと旨みが口の中いっぱいに広がる。
原了郭の黒七味が唐辛子のピリッと引き締まった辛さが料理の味を引き立たせアクセントに。

▪︎食事：アサリと菜花の混ぜご飯
〆の食事は季節の食材で炊き上げる土鍋ご飯。
素材の風味と旨みがたっぷり染み出ており、これだけでも酒の肴になるほど。

▪︎甘味：苺と小豆の嶺岡豆腐
生クリームと牛乳を吟味を重ねて独自の配合でブレンドしたクリーミーな味わいのお豆腐。
酸味がある苺との相性は◎。

店舗外観

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看板

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内観

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先付け：赤貝、こごみ、紅菜苔、うるい、土佐酢ジュレ

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前菜：甘鯛酒蒸し

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御造り：鰆のタタキ、金目鯛のお造り

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御椀：帆立しんじょ、わらび、しいたけ、柚子

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焼物：桜鱒炭火焼銀杏と揚げネギを添えて

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八寸：地物姫サザエ、地物赤ナマコ、根室産白子、能登産糸もずくと食用菊、北海道産雲丹と京都産湯葉、佐島産タコ、エンドウ豆

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季節の一品：鎌倉海老と菜花

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強肴：ノドグロと丹波しめじの味噌煮

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食事：アサリと菜花の混ぜご飯

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食事：アサリと菜花の混ぜご飯

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味噌汁

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香の物

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甘味：苺と小豆の嶺岡豆腐

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こちらの口コミはブログからの投稿です。？

記事URL：https://ameblo.jp/principle1104/entry-12445597803.html

2019/03/23 更新

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2回目

2019/01 訪問

夜の点数：4.0
- ［料理・味4.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

かまくら和久（鎌倉）

2019-01-2622:03:00
ブログ：かまくら和久（鎌倉）
テーマ：先付け（赤貝、空芯菜、春菊、あぶら揚げの煮浸し、土佐酢ジュレ）/前菜（金目鯛、豆腐、わさび菜）/御造り（鰆の藁焼き、ヒラメのお造り、食用菊）/御椀（あさりしんじょ、わかめ、寒締めほうれん草、京にんじん）/八寸（地物しゃぶりナマコ、大黒しめじと鰊、根室産白子、能登産糸もずくとズワイガニ、北海道産雲丹と京都産湯葉、自家製カラスミ）/焼物（小柴産太刀魚の山椒焼き）/季節の一品（徳島産筍とワラビ）/強肴（エビイモとトリフと鴨肉のコロッケ）/食事（真鯛と菜の花の混ぜご飯）/味噌汁/甘味（苺の嶺岡豆腐）

店舗外観

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先付け：赤貝、空芯菜、春菊、あぶら揚げの煮浸し、土佐酢ジュレ

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前菜：金目鯛、豆腐、わさび菜

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御造り：鰆の藁焼き、ヒラメのお造り、食用菊

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御椀：あさりしんじょ、わかめ、寒締めほうれん草、京にんじん

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八寸：地物しゃぶりナマコ、大黒しめじと鰊、根室産白子、能登産糸もずくとズワイガニ、北海道産雲丹と京都産湯葉、自家製カラスミ

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焼物：小柴産太刀魚の山椒焼き

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季節の一品：徳島産筍とワラビ

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強肴：エビイモとトリフと鴨肉のコロッケ）

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食事：真鯛と菜の花の混ぜご飯

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食事：真鯛と菜の花の混ぜご飯

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味噌汁

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甘味：苺の嶺岡豆腐

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こちらの口コミはブログからの投稿です。？

記事URL：https://ameblo.jp/principle1104/entry-12443028852.html

2023/09/24 更新

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1回目

2018/04 訪問

夜の点数：4.0
- ［料理・味4.0
- | サービス4.0
- | 雰囲気4.0
- | CP4.0
- | 酒・ドリンク- ］
￥10,000～￥14,999

/ 1人

かまくら和久（和田塚）

2018-04-0621:48:00
ブログ：かまくら和久（和田塚）
テーマ：焼き蛤・若竹蒸し/真鯛・金目鯛の御造り/浅蜊真薯の御椀/八寸/太刀魚の焼物/黒毛和牛サーロインと芹の煮物/平貝・海老・ホッキ貝黄身酢かけ/桜鱒と菜の花の混ぜご飯/香の物/椎茸と玉葱の味噌汁/苺最中

◼︎前菜：焼き蛤・若竹蒸し

◼︎御造り：真鯛・金目鯛の御造り

◼︎御椀：浅蜊真薯の御椀

◼︎八寸

◼︎焼物:太刀魚の焼物

◼︎煮物:黒毛和牛サーロインと芹の煮物

◼︎口直し:平貝・海老・ホッキ貝黄身酢かけ

◼︎食事:桜鱒と菜の花の混ぜご飯、香の物、椎茸と玉葱の味噌汁

◼︎甘味:苺最中

看板

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内観

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焼き蛤・若竹蒸し

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真鯛・金目鯛の御造り

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浅蜊真薯の御椀

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八寸

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太刀魚の焼物

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黒毛和牛サーロインと芹の煮物

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平貝・海老・ホッキ貝黄身酢かけ

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桜鱒と菜の花の混ぜご飯

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桜鱒と菜の花の混ぜご飯

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香の物

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椎茸と玉葱の味噌汁

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苺最中

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こちらの口コミはブログからの投稿です。？

記事URL：https://ameblo.jp/principle1104/entry-12419094682.html

2019/03/06 更新

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或　真宗さんが投稿したかまくら和久（神奈川/鎌倉）の口コミ詳細

かまくら和久和田塚、鎌倉、由比ケ浜/日本料理

ジャンルから探す

予算

営業時間

或 真宗さんが投稿したかまくら和久（神奈川/鎌倉）の口コミ詳細

かまくら和久和田塚、鎌倉、由比ケ浜/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

或　真宗さんが投稿したかまくら和久（神奈川/鎌倉）の口コミ詳細