Shoujin Ryori "Hachi-no-ki" in Kamakura - traditional vegetarian cuisine.
This restaurant provides us the top hospitality and food that is particular about the material of Japanese cuisine.
Menu cherishes the blessings of the season without having to go against the four seasons of the flow and able to feel the seasons from tasting.
A number of brilliant cuisine will change every time, for instance with the rice, green tea rice or chestnut rice are examples of the seasonal menu. After enjoying the scenery of Kamakura, you will be able to even feel more about the four seasons of Kamakura by stopping here.
Shojin Ryori was brought into Japan via China and Korea together with the introduction of Buddhism. It has settled into the Japanese way of cooking, different from China or Korea, and has developed its own unique cooking style with practical and refined skills.
It is commonly said that Japanese cooking differs from Western cooking in the basis of "cooking with water" against "cooking with fat". In other words, the difference may come from the geographical condition whether it is a continent or an island.
Vegetables, especially soy beans and nuts are the main ingredients and these are prepared according to the season; In spring, the new sprouts that shoot out, in summer, the well grown green leaves, in autumn the nature blessed fruit and nuts, and in winter, roots that warm the body from the core. In this manner, without going against seasonal ingredients, the menu is naturally made out.
In Buddhism, "Retribution" is firmly believed and because of the conception that all things of nature have life, Shojin Ryori prohibits eating meat and it is considered virtue to make the most of vegetables and beans.
The word "Shojin" means a devotion to pursue a perfect state of mind banishing worldly thoughts and making efforts to keep striving for limitless perfection at each stage. That is to say, to prepare Shojin Ryori itself is a part of the practice of Buddhism.
The present-day perception of Shojin Ryori, in general, refers to a vegetarian diet although this is only a narrow interpretation after considering the Buddhist background.
Up to the early twentieth century, the Japanese dietary habits have been unified with nature, and both vegetables and animal meat have been included in their daily food.
However, the more the western style of cooking gets popular in modern times, the less the idea of Shojin Ryori becomes. Nevertheless, Japanese cooking has been getting worldwide attention these years in terms of offering healthy and well-balanced meals, also Shojin Ryori is recognized as one of that ideal style.
Kaiseki course can be enjoyed in a new building next to restaurant and casual Japanese lunch is available at cafe located at a few minutes walking distance.
openWeekays: 11:00〜15:00 Weekends: 17:00〜19:00 (Closed on Wednesdays)
add350 Yamanouchi, Kamakura-shi, Kanagawa
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