Special Feature for 2ND FLOOR

ARTS&SCIENCE Zaimokuza Kamakura is located on a shopping street lined with residences, temples and shrines, and long-established shops. Nestled on the upper level of the store lies 2ND FLOOR, helmed by Chef Akira Nagao. Having transitioned from a different field to the culinary world, Nagao honed his skills in several Italian restaurants. “I initially worked in service, not the kitchen. Through this experience, I learned to understand and cater to guests’ needs. This principle remains unchanged even after I moved to the kitchen. With an open kitchen in this restaurant, I can communicate directly with guests while cooking. It’s an ideal setting to interact with each guest and recommend dishes and wines.”

The cornerstone of cooking lies in the ingredients. We procure vegetables, fish, and meat from local farms and seas, fostering trust with producers. From Kamakura vegetables to seafood from ports like Koshiba and Sajima, Fujisawa’s Miyaji pork, and Sagamihara’s free-range eggs, there’s an abundance of enticing ingredients in the area. Their local origin ensures freshness and high nutritional value. We strive to present dishes that showcase the unique characteristics of the ingredients by carefully selecting seasonal produce and delicately balancing flavors. We continuously monitor and directly engage with producers. “We’re planning to organize events soon to foster interaction with producers. We want our guests to appreciate the quality and value of what they painstakingly produce.”

The natural wines available at 2ND FLOOR are curated by Kei Takebayashi, a sommelier at Restaurant MAISON in Paris. “Wines are released earlier in Europe than in Japan, so I regularly introduce delectable wines I encounter at tastings and events. We offer a selection of rare wines, including those from lesser-known producers in Japan and those from reputable producers. Due to limited availability, I carefully select a diverse range of wines that complement the cuisine and ambiance of 2ND FLOOR.” Each wine is meticulously chosen based on a deep affection for natural wines and Takebayashi’s unique aesthetic sense, resulting in a selection that allows guests to enjoy wines that are perfectly matched with the dishes at any time.

Takashi Takebayashi

In 2009, Takebayashi moved to Italy and worked as a sommelier at several restaurants in Piedmont. He then studied winemaking for a year at the Malvira winery in the Roero district. In 2016, he relocated to Paris and spent three years as a sommelier at Restaurant TOYO. Takebayashi currently works as a sommelier at Restaurant MAISON, run by Chef Sota Atsumi.

The tables and chairs were crafted by ikken, a unit specializing in architecture and furniture design and production based in Kyoto. “We were conscious of creating furniture that integrates seamlessly with the interior space without overpowering it. Because the walls were finished with grey mortar, we used oak wood, which has a warm tone, to provide a sense of comfort to the space through the unique texture of the furniture.” The large table, an iconic feature of the venue, was created based on owner Sonya Park’s request for a welcoming environment where strangers could comfortably sit together, allowing for gatherings of many people.

The dinnerware is crafted by ceramic artist Kan Ito. “I considered the sizes and selection that could accommodate various menus, and contemplated what style of design would suit the venue. The impression of A&S’s clothing and logo design was the most important factor in considering the direction of the vessels. I wanted to create a classic and standard, yet playful and relaxed look with a little bit of a twist, and I translated this image into the dinnerware.” In addition to Ito’s dinnerware, glassware from factory zoomer and flatware from Eichenlaub, which is available at A&S, are featured in the restaurant, offering guests the opportunity to experience the comfort and utility of these products firsthand.

Photos by Norio Kidera