Our Philosophy｜Sushi Yamamoto Kamakura Hase
Concept
The best piece, right now.
A little away from the bustle of sightseeing, on the second floor of a building on Daibutsu-dori. We take local fish from Sagami Bay and seasonal seafood bought each day and give them a little extra work. So that first-time guests can enjoy sushi without feeling nervous, we always value friendly conversation at the counter.
The Master
He makes sushi while chatting easily with regulars and first-time guests alike. When a guest says “delicious”, he smiles and answers, “It is at its best right now.” That feeling, put into every piece, matters most to us.
Not sure what is good today, or which sake to drink? Just ask the master. Each piece is made to suit your taste.
Three things we care about
Our Craft
Local fish and the season
Raw shirasu, horse mackerel, gizzard shad, splendid alfonsino. We serve the best of the day's catch, with small rice balls so the fish comes first.
Wasabi grated on sharkskin
Real wasabi, grated finely on a sharkskin grater, gives a soft heat and aroma that brings out the sweetness of the fish.
Live prawns from the tank
Live kuruma prawns wait in our tank and are made into nigiri only after you order, so their sweetness stays intact.
A little extra work
Tender simmered conger eel, homemade tamagoyaki omelette, seasonal shellfish. Each ingredient gets its own preparation. Our whole conger eel bowl is a lunchtime favourite.
