After staying a night in Yokohama, I decided to take a little detour and stroll around Kamakura before heading home. I call it my “Kama-bura”. Of course, a Kamakura trip isn’t complete without shirasu (whitebait)! I timed my arrival with the opening of Wasai Yakura (和彩 八倉), and since it was still early, Komachi Street wasn’t crowded yet. Kamakura is big on street food—sometimes people prefer grabbing something to-go over eating inside. Yakura also sells things like shirasu tempura outside, and by lunchtime there was already a huge line.
The entrance is on the second floor, so up I went.
The restaurant isn’t very large, and even on weekdays there were people waiting before opening. So if you’re planning to visit during peak hours or on weekends, making a reservation is definitely recommended. The warm lighting and wooden interior create a cozy atmosphere.
Menu. Naturally, the star here is the shirasu rice bowl. Even the seafood bowls come topped with shirasu. The shirasu are sourced from Koshigoe’s Kanyumaru, while other fish come from Misaki Port. Fresh shirasu is usually in season from April to December in Kamakura, but even during that time, it’s not always available. Unfortunately, it wasn’t offered on this visit.
They also serve a luxurious rice bowl topped with an entire box of sea urchin. At ¥5500, I don’t think it’s unreasonably priced (though I’d rather not have the actual wooden box placed on the rice bowl). Other options include tempura sets and shirasu kakiage bowls, so even those who don’t like raw seafood will find something to enjoy.
There are also various toppings available.
Drinks
I wasn’t sure how much shirasu would be served and debated whether to add extra. In the end, I didn’t, and it turned out to be the perfect amount. Then again, you can never have too much shirasu! The set came with chawanmushi (steamed egg custard), pickled plum, small side dishes, and clear soup.
Just look at that generous portion of shirasu. The fluffy boiled shirasu had a subtle sweetness that was absolutely delicious, topped with seaweed, egg, and green onions.
The pickled plum leaned on the sweeter side. And what looked like potato salad was actually filled with shellfish and white fish.
Having my favorite chawanmushi included was a big plus. It had a gentle, flavorful broth, but at the bottom I discovered mysterious tiny crunchy bits. I asked the staff, and it turned out to be tobiko (flying fish roe). I’d never had cooked tobiko before—it had such a unique texture, I might get hooked on it.
And yes, shirasu pairs perfectly with beer.
