December 2019 I had such high hopes for our New Years Eve dinner at Kamakura but I left with mixed feelings. We were seated at the Chef's counter right away (no coat check, unfortunately). Our server greeted us and along with our Kaiseki 10 dinner, we upgraded our Wagyu as well as added the beverage pairing. There was a long wait from when we placed our order and when our beverages and amuse-bouche arrived. This would be the theme for the night. Throughout the night our server was also the sommelier and he would bounce between the 4 of us at the counter and the 6 other guests at tables across the room. We would either be waiting for our beverage or looking at our food and waiting for it to be brought to us all night long. I would suggest the restaurant to either let the chefs serve the food to the counter or higher a sommelier.
The food itself was for the most part good. I feel that some of the dishes would have been better if they were served at the temperature the chefs plated it (you could see the frustration on the chef's faces as well. The Wagyu could have used more color on it, the chawanmushi was overly flavored with orange, and the burgundy truffles with the cod were bland. My favorite dishes were the sushi selection. The accompaniments to the fish were outstanding. I also loved the fish cake dish which completely surprised me.
What truly disappointed me was the way the restaurant ended the night. During our meal (probably around our cod course) the staff starting putting away clean dishes on the counter in front of us as well as the shelves behind their station. Next came the washing of dishes and the grill area while we are still eating. Having the noise of dishes being stacked in front of you, the sink running, and the chef scrubbing a grill a foot away from you during a $$$$ meal isn't acceptable. I have dined at several chefs counter and been there late at night (Tasting Counter, Morimoto, O Ya, etc) and have never had this occur.