Part 1-----
Two brothers, passionate about surfing, decided to become professional chefs. They each found their own culinary themes, underwent training, and resolved to open a restaurant together in Kamakura.
Renovated old house, attracting 180 customers daily
The property they found was a large old house, originally a kappo restaurant.
“It had tatami mats and even pine trees, so it was completely Japanese style. We wondered if customers would really come, even though it was a place we didn't know ourselves. We were quite anxious and indecisive. But in Kamakura, where land is scarce, it's true that it's hard to find a property where we could have both a cheese factory and a restaurant, and also be close to the station. So we plucked up the courage and decided. After we decided, it was like we just gave up worrying. My brother and I even talked about closing early and going for a drink if it was quiet (laughs).”
They kept the atmospheric pillars as they were, removed all the tatami mats and replaced them with wooden flooring, and set up a separate building as the cheese factory. To keep costs down, they did what they could themselves, such as plastering walls.
"Our friends also found it interesting and helped us out. Our neighbors were curious, asking 'What's going to be here?' Thanks to them, we became very popular soon after opening in April 2015.
Initially, there were just two of us in the kitchen, and four people for service, including part-timers. After a hectic day of business and cleanup, we could only start making cheese late at night. In the early morning, I'd get about an hour and a half of sleep on chairs lined up, and only go home to take a shower... That kind of life continued for about 10 months. We had no time to go out for drinks at all."
Daishiro felt that he couldn't sustain that pace and that customer satisfaction would decline. He realized the need to restructure, so he brought in a chef to work with Kentaro in the kitchen, while Daishiro concentrated on cheese production and restaurant management.
“My brother and I are more like friends or comrades than just brothers. We respect each other's work and don't interfere, so we don't fight. However, we do discuss the ideal taste and condition of cheese to use for pizza.”
Now, the cheese factory has six staff members, including Daishiro. The restaurant, with 35 seats, has seven people in the kitchen, including Kentaro, and about 20 people in service, including part-timers, making it a large operation that runs on shifts. After all, with 180 customers a day, combining lunch and dinner, especially on busy weekends, it's a bustling restaurant that turns over about five times. They are also proactive in work-style reforms, such as outsourcing the handmade focaccia, which used to be made using whey, to a nearby bakery.
The kiln tiles and pendant lamp shades were designed by local artist Tomoyo Nakamura, who also created the store's sign and cheese packaging illustrations.
“We want to offer cheese and Italian dishes that can be enjoyed daily. While the majority of our customers are women, we also see a wide range of patrons, including three-generation families, young people, and tourists. We are truly grateful for that.”
Message inscribed on the stone oven: "FIORIAMO INSIEME"
Upon entering the restaurant, a cheese display case for takeout is immediately visible. Beyond it is an open kitchen centered around a wood-fired stone oven. To the left are counter seats and a dining area (there is also a cabin-style terrace for dog owners).
The oven was made by the renowned "Yamamiya Kamado Kogyosho."
The stone oven is designed with tiles depicting ocean waves, the sun, and the earth, and bears the inscription "FIORIAMO INSIEME."
Translated literally, it means "we bloom together."
Using homemade cheese and local ingredients, they use this oven to elevate their dishes through fire.
The brothers and many staff members grow together.
In such an atmosphere, smiles bloom on the faces of customers too.
It's a message full of bright hope.
From the extensive à la carte menu, we had four dishes made with various cheeses.
The appetizer was "Marinated Burrata and Strawberries with French Prosciutto." While usually served with tomatoes, this seasonal variation features strawberries. The fragrant lemon zest sprinkled on top stimulates the appetite.
The pasta was "Spaghetti with Yamagata Kuroge Wagyu Ragù Sauce ~ Topped with Stracciatella ~." The wagyu mince from "Nagomi Noen" in Tendo City has a good balance of lean meat and fat, and when mixed with creamy stracciatella, you can enjoy a mellow richness.
And Kentaro's "Pizza Margherita."
He takes out the pizza dough on the prep counter in front of the oven and shapes it. His fingertips move with a loving, soft touch, as if you can hear Kentaro's inner voice saying, "Be delicious."
Topped with tomato sauce, basil, mozzarella, and more, it goes into the oven. The oven is 450℃. It's quite hot in front of the oven, but Kentaro stares intently at the wood fire, adjusting the position and direction of the dough. It bakes in just over a minute, so there's no time to look away.
The final dessert was the classic "Homemade Mascarpone Tiramisu." Cassata made with ricotta, cheesecake, and dolce pizza are also popular.
Second branch features "Puccia" from Puglia as its signature dish
In 2022, they opened a sister restaurant, "Pucceria BeBè Kamakura." It's a street-level shop on Wakamiya Oji, opposite the station and leading to Tsurugaoka Hachimangu Shrine, a location completely different from the main branch. With "Puccia," a panino from Puglia, as its signature dish, it also offers dishes centered around homemade cheese.
“I have fond memories of eating puccia after work when I was training in Puglia. It was so delicious that I never got tired of eating it every day, and I had been warming up to the idea of bringing it to Japan for a long time. It’s relatively easy to operate, so I also had the foresight that I could entrust it to the staff. We created a terrace seating area typical of a street-level shop and aimed for an inviting atmosphere where the interior is visible, so I would be happy if we contributed to revitalizing Wakamiya Oji.”
Finally, a question for Daishiro: ——— What kind of restaurant is "delicious" to you?
“It's a place where the dining experience itself feels enjoyable. Not just delicious food, but a comfortable place where everyone can relax without being too formal. It's also a place where the staff works with vitality. We aim to be such a restaurant and want to keep striving for that.”
The Yamazaki brothers are full of love for their family, friends, and local community. This aspect also feels very Italian.
