鎌倉でランチやディナーに
本格的な日本料理の懐石・割烹料理が楽しめる
創作和食レストラン「創作和料理 近藤」です

【8月の八寸(季節の前菜盛り合わせ)】

懐石料理の一品としてお出ししている、季節の八寸
夜は単品でもご注文いただけます

夏の彩りをぎゅっと詰め込んだ、旬の前菜盛り合わせ
鱧や夏野菜を使い、見た目も味も涼やかに仕上げました

◆ 鱧の阿茶羅漬け
◆ 鰻の棒寿司
◆ 枝豆の寄せ揚げ
◆ 蓮根の明太子鋳込み
◆ 苦瓜のマヨネーズ和え
◆ ミニトマトのコンポート
◆ じゃこ唐辛子
◆ 薩摩芋のレモン煮

※内容は予告なく変更となる場合がございます

【August Hassun – Seasonal Appetizer Plate】
A beautifully arranged appetizer platter from our kaiseki course, now also available à la carte during dinner hours.

A vibrant selection of seasonal appetizers, perfect for August.
Featuring hamo (pike conger), summer vegetables, and refreshing flavors that capture the essence of the season.

◆Marinated Pike Conger in Sweet Vinegar (Achara-style)
Lightly blanched pike conger marinated with seasonal vegetables in a sweet and tangy vinegar dressing.
A refreshing summer delicacy.

◆Eel Sushi (Unagi Sushi)
Tender grilled eel glazed with a sweet soy-based sauce, served over vinegared rice.

◆Edamame Tempura
Lightly battered and deep-fried edamame.

◆Lotus Root Stuffed with Spicy Cod Roe (Mentaiko)
A dish featuring lotus root holes filled with mentaiko (spicy cod roe), offering a delightful contrast of crunchand savory flavor.

◆Goya with Mayonnaise
Bitter melon (goya) lightly tossed with creamy mayonnaise ― a refreshing and slightly bitter side dish.

◆Mini Tomato Compote
A delicate compote of mini tomatoes served in a decorative hōzuki (cape gooseberry) husk.

◆Jako Togarashi
A savory side dish made by sautéing dried baby sardines (jako) and shishito peppers in soy sauce.

◆Lemon-Simmered Satsumaimo (Sweet Potato)
Tender slices of Japanese sweet potato gently simmered with lemon for a light and citrusy finish.

Please note: That the contents are subject to change without notice.

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創作和料理 近藤
〒248-0005
神奈川県鎌倉市雪ノ下1-8-36
津多屋ビル1階3号
0467-25-0301
当店HPはこちら