Chef Gil-Ed Dabush brings to the indigo boutique hotel in Ramat Gan the least-known Japanese cuisine in Israel • Get to know the Kamakura restaurant

• Sushi boat

  Photo:

  Gabay bus

The Indigo boutique hotel on the stock exchange complex is currently being renovated at Kamakura Restaurant. The name means a time in Japan's history, when the Shogun came to power and created a Japanese culinary that combines a variety of raw materials.

The restaurant is based on the purity of the meat of Japanese cuisine that was roasted in Josper's live fire, and served carefully and accurately according to the tradition in the land of the rising sun. The design, on the other hand, draws inspiration from the Japanese restaurants in London.

Chef Gil-Ad Dabush has been specializing in Japanese cuisine for several years and has researched it in depth. He has worked alongside the country's top chefs behind a number of successful Japanese restaurants such as Dinings, Bar Serpura 2C, Lima-Nipo, and a three-star Sushi Guyanat restaurant in Fukuoka.

Behind the restaurant is a group of "writers" (Byrne Market, Pittmaster) who joined the pair of restaurateurs Alon Aharonovich and Erez Atzmon, along with chef Gil-Ed Dabush on a trip to London, to bring the experience and design from the successful Japanese restaurants. In the boutique hotel space, they placed a heavy velvet curtain separating the hotel area from the restaurant. The walls of the space are made of wood and painted in royal blue, with classic white spheres with iron decorations that create the distinctive symbols of Japan. On the side of the restaurant was a sushi bar with several seating areas and another bar serving alcohol, cocktails and a variety of drinks.

The dishes combine traditional Japanese and contemporary techniques alongside sauces and creative ingredients, with the centerpiece of select meat chunks at the center. Dabush offers the menu of Japanese cuisine that is less well-known in Israel, one that concentrates on the process of preparing the meat with great precision as it undergoes long treatment of aging, pickling, grilling and served with sweet and spicy sauces. Along with starters and main courses, a rich sushi menu will also be served, including meat, exposed to the sushi bars from the northern province of Japan.

Among the dishes on the menu you will find sirloin tataki - seared sirloin on Japanese oak coals, hazelnut cream, hazelnuts, shisso, ponzo smoked hazelnuts (NIS 54), beef fillet "Nico Tan" - beef fillet in Japanese spice mixture fried in tempura, mizuna salad And rocket, porcini guio dara (NIS 65), bone marrow tartar - roast bone marrow on Japanese oak coals in tara sauce, beef fillet tartare, shisso, yaki nori, miso-karashi aioli (NIS 89), eggplant steak in miso Eggplant cooked twice in sweet miso koji sauce, sesame seeds (NIS 39).

Other dishes on the menu are Sukiyaki Poppy Coal and Suba - Japanese Poppy Cauldron on Japanese Oak, Suba Noodles, Hannah Donko Mushrooms, Spinach, Yaki Dupu, Sweet Soy and Sausage Sauce (NIS 68), Denver Kamakura Style - Denver Cat Roast On coals sliced ​​in Tara sauce, Yuzu Kushu Gyo Dara (NIS 132), the Maggio-roasted Japanese burger on coals without a bun, Pak Choi, Soft Egg, Japanese Barbecue (NIS 78), Camo Koji-breast Mullard Roast, Colorado Coals, Tangerine Fillet, Mizuna, Green Onion, Maple Soybean Koji (NIS 108), Ichi Roll - Roasted Goose Liver on Japanese Oak, Asparagus and Chives Wrapped in Avocado, Sweet Soy, Nuts Hazel (NIS 92) and Nigiri beef fillet - beef fillet, goose liver in Tara, chives (NIS 42).

Kamakura

Ahliab 5, Indigo Hotel Front, Ramat Gan

Opening hours: Mon-Sat 18: 30-23: 30 later after running-12: 00-15: 30

Phone: 073-275-3807

Lunch Kosher