Kamakura Pasta Kinshicho Parco Restaurant

Crispy chicken cartilage, typically lightly fried or grilled. Chewy with a mild savory, slightly fatty flavor.

A rich, tender fatty cut of pork served like bacon. Full-flavored and soft in texture, great for grilling or frying.

Camembert baked until melted, with a gooey, creamy center. Warm, creamy and aromatic — pairs well with bread or vegetables.

Korean-style seasoned salad of okahijiki (green water spinach) with sesame oil. Light, slightly salty with a nutty sesame flavor.

Chilled soy tofu topped with tender chicken breast (sasami) and spicy kimchi. Contrasts soft tofu texture with tangy, spicy kimchi and a hint of sesame.

Warm dish of sautéed zucchini and tiny white fish (shirasu) in garlic-butter. Aromatic, slightly salty with tender vegetables.

Edamame roasted until lightly charred. Tender inside with a subtle smoky flavor and salty finish.

French fries made from young potatoes: crispy outside and soft, airy inside. A simple, satisfying side.

Juicy lamb chops roasted to a golden crust. Served with a creamy mustard sauce that adds gentle piquancy.

Harami (skirt/diaphragm) steak — a tender, slightly marbled cut with a rich beefy flavor. Dense, juicy texture with pronounced umami.

Hearty Angus chuck steak with good marbling. Rich, buttery-meaty flavor and a juicy texture.

Bone-in pork loin roasted to a golden crust. Juicy interior with a pronounced pork flavor.

Scrambled eggs stir-fried with slices of pork belly and wood ear (kikurage) mushrooms. Homestyle and hearty, combining soft egg with crisp mushroom texture.

Thinly sliced Iberico pork served chilled over fresh greens. Tender, slightly fatty texture with a light dressing that highlights the meat.

Lightly seared pieces of young chicken with grated daikon (mizore) and garlic-butter. Tender center, bright daikon freshness and mild garlic spice.

Pasta topped with a thick homemade meat sauce based on tomatoes. Hearty, rich and flavorful.

Pasta in an olive oil and garlic sauce with thin bacon slices and fresh cilantro. Spicy, aromatic and slightly smoky.

Creamy tomato pasta with pieces of tuna. Smooth, slightly tangy and creamy in texture.

Chilled pasta with fragrant basil pesto and salty prosciutto. Fresh, herbaceous with a light savory note from the cured meat.

Large botan (spot) shrimp with delicate, sweet flesh and a soft texture. A subtle, sweet seafood flavor.

Pasta with juicy scallops and crisp asparagus in a light cheese sauce. Creamy, with the scallops' sweet ocean flavor and fresh asparagus.

Mixed noodle dish in a spicy sesame-based sauce with chili heat. Rich, piquant flavors and a hearty noodle texture.

Chinese-style fried rice with pieces of shrimp and egg. Fragrant, fluffy texture with a seafood note.

Pasta in a rich cream sauce flavored with uni (sea urchin) — intense umami and oceanic salinity. Luxurious, velvety texture.

Fluffy omelette with spicy mentaiko (cod roe) in a creamy base. Combines soft eggs with a gentle roe kick.

Crispy corn chips topped with KEMURI’s signature toppings. Bright textures and a mix of salty and warm flavors.

Thinly sliced Iberico pork served chilled over fresh greens. Tender, slightly fatty texture with a light dressing that highlights the meat.

Chilled pasta with fragrant basil pesto and salty prosciutto. Fresh, herbaceous with a light savory note from the cured meat.

Lightly seared bonito (katsuo) — charred outside and nearly raw inside. Smoky aroma, firm texture and a refreshing dressing or sauce.

Fresh sashimi of shimaaji — firm and springy fish with a subtle sweetness. Clean ocean flavor and pleasant raw texture.

Slightly sweet-salty salmon roe (ikura) served with refreshing grated daikon. Contrast of briny roe and the mild bite of daikon.

Sliced ayu (sweetfish) — delicate, slightly sweet flesh. Tender texture and a subtle marine flavor.

Thick sweet-and-sour (amazu) sauce with a smooth, glossy consistency. Adds sweet-tart brightness and slight caramelization to dishes.