Food & Drink
2642 Ocean Avenue, San Francisco, CA 94132 2642 Ocean Avenue, San Francisco Directions
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About this Business

  • Cuisine
    Sushi, Japanese, Asian, Deli, Seafood
  • Meals
    Lunch, Dinner
  • Price
  • Cuisine
    Sushi, Japanese, Asian, Deli, Seafood
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
  • Alcohol
  • Parking
  • Delivery
  • Takeout
  • Reservations
  • Vegetarian Options
  • Gluten Free Options
  • Good For Kids
  • Good For Groups
  • Show Less

From Our Editors

Kamakura: A User’s Guide

Sushi and Japanese Cuisine | Alameda Magazine’s“Best of Alameda” | Alameda’s First Japanese Restaurant

Sample Menu

  • Appetizer: deep-fried zucchini with sweet miso sauce
  • Entrée: Faith’s Special—Japanese chicken salad with house-made sesame-soy dressing and miso soup
  • Sushi Roll: California Beach roll—lobster salad, tuna, avocado, cucumber, and soy paper
  • Beverage: plum wine

Meet the Owner: After celebrating her 90th birthday and more than 30 years of working at Kamakura, nobody could blame owner Akiko “Faith” Yamato if she wanted some time off. And yet she can still be found in the restaurant almost every day, mingling with new guests and dedicated regulars alike. Her devotion to her customers has been returned in kind, as some regulars can be found at the restaurant almost as often as Faith herself.

Who’s Cooking?: Chef Youichi Nishimaki, who has an impressive 45 years of experience cooking traditional Japanese cuisine. Though he trained and cut his culinary teeth in Japan, he’s been cooking at Kamakura for more than 15 years now.

Fun Facts:

  • Kamakura opened its doors in 1981, making it Alameda’s first Japanese restaurant according to Alameda Magazine.
  • All of Kamakura’s sushi and entrées use traditional short-grain rice, which is prized in Japanese cuisine for its ability to absorb the flavor of sushi vinegar while somehow not absorbing the plate’s flavor.

Vocab Lesson
Sashimi: sliced raw fish or meat that, unlike sushi, is not served with rice.
Yakitori: bite-size pieces of seafood or meat that chefs grill on skewers.

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