HOTEL AO KAMAKURA, a 16-room hotel created by the long-beloved Kamakura restaurant "Matsubaraan," will welcome a new Italian restaurant called "Ombra blu" in March 2026. This dining destination brings a unique culinary experience to guests seeking a refined escape from busy daily life.
Chef Kazuhiro Kageyama
Born in Osaka Prefecture in 1974, Chef Kageyama graduated from a French culinary school and worked at an Italian restaurant in Tokyo before attending the ICIF culinary school in Piedmont, Northern Italy. After returning to Japan, he went back to Italy to refine his skills at "DUOMO," a renowned restaurant in Ragusa, Sicily. Since joining FONS in 2013, he has served as executive chef, overseeing Western cuisine menu development.
Currently, Kageyama produces all wedding cuisine at HOTEL AO KAMAKURA and oversees the hotel's popular "BEER GARDEN" held every August, which consistently sells out daily.
Local Ingredients
Kamakura is surrounded by mountains on three sides and faces Sagami Bay on one side. The bay in front of Ombra blu is a treasure trove of seafood, while the region offers an abundance of fresh vegetables known as Miura and Kamakura vegetables.
Chef Kageyama personally visits local producers to select fresh ingredients, creating dishes that enhance conversation and dining experiences.
Multi-Sensory Dining Experience
The open kitchen ensures that hot dishes are served at their optimal temperature and timing. Guests can enjoy the sounds of cooking, appetizing aromas, and beautiful presentation—each dish engaging all five senses.
Seafood Cuisine and Afternoon Tea-Style Desserts
*Note: Images are for reference only
Ombra blu focuses on seafood cuisine and desserts. Spring is the peak season for seafood, when fish migrate or spawn, resulting in firm flesh and rich flavor. The menu showcases ingredients from various regions, with the chef's technique highlighting the natural qualities of each ingredient.
After the meal, afternoon tea-style desserts begin. Guests can enjoy dishes featuring seasonal fruits, cakes like mille-feuille, and special desserts with playful touches hidden in petit fours.
"Delicious food that engages all five senses"
Spend quality time enjoying meals and conversation at Ombra blu, where warm spring sunlight fills the dining space.
Opening Schedule and Details
Opening Dates (Additional dates for April and beyond will be announced on the website)
March: 7 (Sat), 8 (Sun), 9 (Mon), 14 (Sat), 16 (Mon), 21 (Sat), 22 (Sun), 23 (Mon), 28 (Sat), 29 (Sun), 30 (Mon)
Hours: 12:00 PM to 1:30 PM (last entry) - Reservations required
Location: HOTEL AO KAMAKURA, 4th Floor
Price: 8,000 yen (tax included)
Menu: Chef Kazuhiro Kageyama's "Selected Seafood Italian Course & Afternoon Tea-Style Desserts"
- Appetizer
- Pasta
- Main Course
- 3 Dessert Plates
Reservations: https://hotelao.jp/kamakura/ombrablu_reserve/
About HOTEL AO KAMAKURA
Rooms: 16 rooms (25 to 72 square meters)
Address: 3-1-7 Koshigoe, Kamakura City, Kanagawa Prefecture
Phone: 0467-55-5512
Access: 2-minute walk from Enoden "Koshigoe Station"
Website: https://hotelao.jp/kamakura/
