Kamakura aficionados are still mourning the closure of this Japanese gourmet restaurant. But we can now look forward to the opening of Aké by Kamakura, a new concept developed by Hajime Miyamae with the help of his son, Taku. The two have chosen to reorientate the restaurant towards a less formal, more convivial cuisine, approaching the style of an izakaya, a Japanese bistro akin to a tapas bar or gastro pub.
“The idea is to offer a place where people want to come after work, to share a drink and a bite to eat before going home,” explains Taku Miyamae, “It’s simple cooking, but made with quality ingredients.”
In the restaurant’s dining room, the traditional tables have been replaced by high ones, for less formal seating. Photo: Guy Wolff/Maison Moderne
Dishes to share
The menu includes several suggestions for ‘small’ dishes, ideal for multiple orders that can then be shared between guests: very tender yakitori (chicken kebabs) served with a homemade caramelised soy sauce or yuzu salt and pepper sauce; several suggestions of tempura (scampi, fish, vegetables, tofu), deliciously fried without being too fatty; ultra-flavourful sashimi; various makis... “We recommend ordering two or three plates to share for two people,” explains Taku. And to finish off, you can also do as the Japanese do and order a soup.
In addition to these dishes for sharing, there are also more traditional dishes such as beef fondue in a pot (sukiyaki-nabé), a Kamakura classic featured on this menu.
Signature cocktails
This short but varied menu is complemented by a list of cocktails specially created for the restaurant to accompany the dishes on the à la carte menu. “It was put together with ,” explains Taku. “They came up with cocktails using Japanese ingredients. This allows us to work on pairings if our customers so wish. But the cocktails can also be enjoyed on their own.” Customers can try the Sakura Martini, the Kamagoni (Kamakura Shiso Negroni) or the Paper Crane. The establishment also offers a fine selection of sake, the choice of which can be refined in discussion with the team.
For the moment, the sign has not been changed. Photo: Guy Wolff/Maison Moderne
Today, Taku Miyamae is gradually taking over from his father at the restaurant, a place he knows well since he grew up here. “I spent a lot of my free time there and came to help out during many holidays. I already know the loyal clientele who used to come for my father’s restaurant, as well as their children, who I hope will continue to come here with this new concept.”
“For us, it’s another way of promoting Japanese culture and gastronomy, while at the same time appealing to another segment of the clientele who are more inclined to attend an afterwork event than a formal dinner in a restaurant,” concludes Hajime Miyamae, proud of his son and of gradually being able to hand over the reins to him.
4 Rue Münster, Luxembourg (Grund).
This article was originally published in .