Kamakura Vegetables:
Colour on the Table

At Miyabi, vegetables are not a side note. They are one of the reasons to come: seasonal, colourful and full of their own character.

Chosen in Kamakura, once a week

Once a week, our chef visits the Kamakura agricultural cooperative market in person. The vegetables are chosen for how they look and taste that day, so the selection changes naturally with the season.

There may be deep purple or dark-skinned radishes, carrots in more than one shade, or a vegetable you have never seen before. The pleasure is not only in the flavour, but also in the small discovery on the plate.

Prepared to let each vegetable speak

Some vegetables become tempura, where a light coating gives way to sweetness, fragrance or a tender texture. Others may be served as a salad, a grill or a small plate. The preparation changes, but the aim is the same: to let the ingredient remain the centre of the dish.

A colourful way into Japanese food

Tempura is often associated with shrimp or fish, but vegetables offer another way to experience it. For visitors discovering Japanese food, a plate of seasonal vegetables can be familiar and new at the same time.

Availability changes with the market, so please ask us what is good that day. We are happy to help with simple English, pointing or a translation app.