Ohama

Why not sit at the counter as you enjoy this famous dish, on the menu since we first opened-it goes really well with alcohol

The Ohama specialty uses different seasonal vegetables throughout the year. The platter of three items is an even better value than the single item on read moree and is really popular. When the season is cold, we use taro, burdock, potato, other root vegetables, chrysanthemum, and spinach. Our vegetables are bought directly from producers in Zushi. We go there to purchase the vegetables every day. We also use Miura vegetables, vegetables that have been picked that morning and are superbly fresh. Once we have the ingredients, we think about the dishes that we will be able to make that day. Our restaurant has only one cook to do all of the cooking and serving, so there are times when customers have to wait. This restaurant only exists because of our regular customers. When we were in Asagaya we only had seats at the counter, but since moving to Kamakura, we also have one table. The table is really popular and gets reserved early. Compared to when we were in Asagaya, the counter provides customers with more space to relax in. learn more from chef