01 / ABOUT THE PLACE
About this place
Drawn by daily seafood specials posted across chalkboards and paper slips, diners come to Kazumi in Kaminoge to settle in over well-paired drinks. Depending on the day's market haul, the kitchen prepares sashimi such as red gurnard and whelk, fragrant whelk grilled in its shell, simmered gnomefish, and salt-grilled conger eel, each served with refined seasoning built on careful broth and meticulous prep work.
The à la carte menu also offers plenty to accompany a drink, including green eggplant dengaku, grilled Daisen chicken liver, squid tentacles baked in foil with rich squid liver, and yuba tofu steak. The sake list features chilled regional pours such as Kagatobi, Hakkaisan, Tateyama, and Hibari, alongside fugu fin sake, Chitosezuru, and an assortment of shochu selected to complement the food.
With an advance reservation, guests can enjoy a multi-course tiger blowfish meal that covers thinly sliced sashimi, grilled fugu, chirinabe hot pot, and finishing rice porridge. Accompanied by low jazz, the smoke-free interior is arranged primarily around a wooden counter. Kazumi is open from 17:00 to 22:00 on Mondays, Tuesdays, Fridays, Saturdays, and Sundays, and closed on Wednesdays and Thursdays. Payment is cash only, making it best to prepare funds in advance.
