Yokosuka Food Corner - Blue Street and Beyond: Hamura

Michelin has finally arrived at Yokosuka Food Corner! Yes there is a Michelin starred restaurant in Yokosuka. It took a while but I finally got a chance to visit. The restaurant has been in receipt of the star for the last three years, if not more.

Entrance

Hamura is located near the Sagami Bay coastline. If you are familiar with Restaurant Don, then you'll know the area. It's just a few blocks to the north-west of Restaurant Don. Find the precise location on the blog map.

Hamura specializes in Tempura. Most people order one of the course menus, but you can also go a-la-carte. If you do go with the course, Chef Kunio Sekizawa will provide the extensive offerings one at a time. Just after you've finished one item, he will have the next one delivered to your plate, never leaving you hungry. The lunch and dinner course menus, along with the a-la-carte and beverage menus are provided below.

Hamura is written in Kanji and Hiragana as 葉むら. But if you compare the Kanji to the one in the photo above (or on the white curtain below), you'll see that it doesn't look the same. The Kanji on the sign is written in gyosho, which is a semi-cursive writing style. Calligraphy has several styles, and gyosho is just one of them. You can see the different styles of writing this kanji on this page here. I thank a very smart friend for that insight.

In a strict sense, the name means Leaf Village. Perhaps the owner intends on a slightly different meaning, but that's my take on it.

The Master at work

If you've ever tried to make tempura at home, you know that it's not easy to duplicate the good tempura you've had in a good Japanese restaurant. It's all about the batter and the oil. Kunio-san has been doing this for 30 years, so he's pretty much mastered the process. He uses a blend of cottonseed and sesame oil. The seafood he serves comes from Tsukiji Fish Market in Tokyo, a trip he makes twice a week.

Although the course menus are expensive, you will have an enjoyable experience as he prepares and delivers each item to your plate. It is worth trying. There is an extensive a-la-carte menu, arranged by seasons if you wish to be specific and control your order.

Making reservations may be tricky, as very little English seemed to be spoken. Best option is to have a Japanese friend make a reservation for you. If you cannot arrange that, the next best option would be to visit the restaurant in person a week or so in advance, and bring the restaurant reservation aid found on my Key Food Kanji page. Should be easy. They have three parking spots out front. If they are full, then there are some lots around, including the big one near Restaurant Don.

They serve lunch and dinner. Lunch is between 1200 and 1330. Dinner is between 1730 and 2000. Weekend dinners are 1700 to 2000. The "closing time" is really the last order time.

From what I can tell, they are closed Monday, Tuesday, and Wednesdays.
Phone: 46-855-5222

Shrimp - or Ebi - with part of the head

The shrimp's head, as everyone knows, is the best part.

Yamataimo with perilla

Yamataimo is a Japanese potato. It was wrapped with a perilla, or shiso leaf.

Other items included in the set meal

Along with your set meal, you'll get miso soup, pickled vegetables, rice, shredded daikon, and some salt. You can enjoy your tempura with just salt, with the daikon (to which you add a little bit of soy sauce), or plain to enjoy the pure, tasty fish or vegetable.