About
Shirasu (whitebait) represents Kamakura's most iconic culinary tradition, sourced from Sagami Bay. Known as "Shonan Shirasu," this Kanagawa Brand specialty has two primary preparations: nama shirasu (raw) and kamaage shirasu (boiled). 🔗
Seasonal Availability:
- Peak Season: March-December (weather-dependent)
- Best Season: April-November for abundant supplies
- Daily Catch: Availability depends on morning fish delivery
Preparation Styles
Nama Shirasu (Raw):
- Fresh, uncooked whitebait over white rice
- Delicate, sweet flavor, tender texture
- Dressed with soy sauce
Kamaage Shirasu (Boiled):
- Briefly boiled to firm texture
- Slightly concentrated umami
- Longer shelf-stable
Recommended Restaurants
Hase Shokudo
- Location: Exit of Hase Station, 5-minute walk
- Specialization: Seasonal Sagami Bay ingredients
- Featured: Shirasu donburi with seasonal preparations 🔗
Tobicho
- Specialization: Direct wholesaler restaurant, extremely fresh
- Note: Daily lines; arrive early for best selection
- Features: High-quality whitebait bowls, generous portions
Wasai Yakura
- Location: Middle of Komachi-dori
- Status: Original shirasu-don restaurant
- Recognition: Long-established local favorite
Practical Tips
- Arrive Early: Freshness best in morning hours
- Check Weather: Poor weather cancels fishing
- Try Both Styles: Experience raw and boiled preparations
- Budget: 1,000-1,500 yen for quality shirasu donburi
Integration: Combine with Komachi-dori street, soba restaurants (Sobaya Shigemo, Minemoto), or coastal exploration to understand fishing culture.
Source: attractions/kamakura/shirasu-whitebait-specialties.md