From Our Editors
Kamakura: A User’s Guide
- 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.
- 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.
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.