Cuisine

Shun Dining

Nourishment in Rhythm with the Seasons

Inspired by the Japanese philosophy of shun (旬) – the moment an ingredient is at its peak –our meals are designed not only for nutrition but for deep seasonal alignment. Each dish invites presence, simplicity, and quiet satisfaction. 

Eating seasonally in Japan is about more than freshness — it’s about alignment: with your body, the landscape, and the quiet wisdom of time.

Locally Sourced, Regional Rooted

Every ingredient tells a story, of land, of season, of care.

Our kitchen draws from the forests, fields, and coastal waters around Kamakura. We work with farmers, foragers, and producers who honour simplicity, seasonality, and thoughtful cultivation. The result is food that feels connected – to nature, to place, and to the moment it’s served.

Our offerings might include:

  • Hand-Pressed Yuba, paired with greens from nearby fields

  • Line-Caught Fish from Sagami Bay, served with citrus or sea salt

  • Clay-Pot Rice, infused with foraged herbs and mountain aromatics

  • Fresh Wasabi Leaves, wild mushrooms, and edible flowers from forest edges

  • Pickled Plums, persimmons, or radishes, reflecting the season’s rhythm

Listening to the Land
Seasonal ingredients carry their own quiet wisdom.
Our role is to listen and let them speak.

Balanced Intentional Eating

Inspired by the principles of shōjin ryōri (Zen monastic cuisine) and Japanese home-style cooking, our meals are designed to restore—not overwhelm. They honor the balance between nourishment and restraint, presence and pleasure.
At each table, there’s a quiet confidence: nothing excessive, nothing hidden—just real food prepared with care, clarity, and attention to season.

What you might find:

  • Plant-based dishes featuring seasonal vegetables, heirloom grains, and handmade tofu

  • Seafood and free-range poultry served in modest portions, grilled or poached to preserve flavor and simplicity

  • Locally raised wagyū beef (if desired) appearing only in its most essential forms: lightly seared, simply seasoned, or paired with wasabi and mountain vegetables

  • Dashi broths, fermented pickles, and balanced small plates round out the meal—inviting you to slow down and savor

Food as Restoration
This isn’t a restrictive way of eating. It’s a restorative one.
Balanced, light, and deeply satisfying, just as nature intended.

 

Fermented Foods

Fermented foods and medicinal staples are woven gently into our meals, offering not only flavour but deep nourishment. These time-honoured ingredients support digestion, immunity, and inner balance—quietly enhancing well-being with each bite.

Daily offerings may include:

  • Miso Soup with seasonal greens and house-made dashi

  • Tsukemono (pickled vegetables), crafted in small seasonal batches

  • Koji-Marinated Tofu and soy-pickled cucumber

  • Nukazuke (rice-bran pickles), rich in natural probiotics

  • Amazake – a naturally sweet, fermented rice drink

Wisdom in Fermentation
Some ingredients speak loudly.
Others whisper, and the body listens.

Japanese Superfoods

Alongside fermentation, we feature traditional Japanese superfoods known for their restorative qualities:

  • Umeboshi – Cleansing pickled plum

  • Shiso – Fragrant leaf used fresh or pickled

  • Yuzu – Bright citrus for broths and sauces

  • Tofu & Yuba – Gentle, grounding proteins

  • Kombu & Wakame – Mineral-rich sea vegetables

  • Daikon & Sanshō – Warming roots and spices

Vital by Nature
From sea and soil, they sustain.
Ancient foods for modern strength.

Seasonal Menu Highlights

Spring — Bright, Delicate, Awakening

  • Chirashi Sushi with seasonal fish, pickled ginger, and kinshi tamago (shredded omelette)

  • Sakura Leaf Rice Wraps with ume plum paste

  • Clear Bamboo Shoot Soup with mountain herbs and yuba

  • Charred Miso Eggplant with sesame

  • Yomogi Mochi (mugwort rice cakes)

Summer — Cooling, Light, Revitalising

  • Chilled Somen Noodles with myoga, cucumber, and dipping broth

  • Grilled Unagi with sweet soy glaze

  • Crispy Tofu Salad with shiso and sesame dressing

  • Seasonal Sunomono (vinegared vegetables)

  • Charcoal-Grilled Chicken Tsukune (skewered meatballs with tare glaze)

  • Iced Matcha served with traditional wagashi

Autumn — Earthy, Grounding, Reflective

  • Sanma (Pacific saury) grilled with sea salt

  • Kabocha Squash Nimono (simmered pumpkin with soy and mirin)

  • Chestnut & Maitake Rice with matsutake aroma

  • Miso-Roasted Eggplant with toasted walnuts

  • Slow-Braised Chicken & Root Vegetables in soy broth

  • Roasted Sweet Potato & Miso Soup

Winter — Warming, Restorative, Still

  • Oden with daikon, tofu, konnyaku, and boiled egg in a rich dashi broth

  • Tofu & Mushroom Hotpot with sesame dipping sauce

  • Steamed Lotus Root Dumplings with yuzu miso glaze

  • Chicken & Gobo (burdock) nimono — slow-simmered and nourishing

  • Grilled Miso-Marinated Salmon

  • Yuzu Citrus Broth with ginger and warming herbs