The menu is written in the husband’s own hand, in light, supple brush strokes. Flavours of the season are prepared as you like them—grilled, steamed or deep-fried. Simmered dishes are his forte, with time taken to craft seasonal flavours in creations such as bamboo shoots with wakame, summer daikon, ebi-imo taro, and kaburamushi, steamed fish topped with grated turnip. ‘Kamokura’ is an amalgam of the couple’s family names; they welcome you together, offering a two-part harmony of service.