Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Thursday
Specialities
Chef
Mr. Hideyuki Nakajima (Hideyuki Nakajima) - Captivates with his sharp sensibilities and delicate techniques
Food
A sublime dish made with seasonal ingredients
Space
An elegant Restaurants surrounded by nature where time passes slowly.
Set menu
ランチ MENU B 2022年10月〜5dishes
当日のスペシャリティやメインに和牛をご用意したシェフお勧めのコースです！彩り豊かなお料理と窓の外に広がる緑をお楽しみください。
- The number of people
- 2～4名
- Accountable time
- 12:00～15:00
ディナー MENU Saison 2022年10月〜8dishes
白を基調とした落ち着いた雰囲気で味わうお任せの本格フレンチ！ 一品毎のポーションを少なめに、色々と召し上がりたいという方にお勧めです。
- The number of people
- 2～4名
- Accountable time
- 18:00～22:00
ランチ MENU A 2022年10月〜5dishes
鎌倉、湘南の食材を中心に、月毎に変わるお任せのコースメニューです。
- The number of people
- 2～4名
- Accountable time
- 12:00～15:00
Review
-
Review 2,738casesFollower 3,870PeoplePick-up reviews selected by restaurants.
【ミッシェル ナカジマ】素材それぞれの良さを最大限に奏でる料理は全てに余...
今回訪問したのはミッシェルナカジマ。長谷駅から歩いて30分くらいのところに位置する山の方に位置するフレンチ料理店。 こちらのお店は旬の鎌倉野菜、鮮度の高い湘南魚を使った料理が特徴。地に根付いた料理を展開するまさに自分好み。 店舗は外観は古めのビルだが、中は天井もある程度高さのある非常に落ち着いた空間となっており、外の緑一面に見える景色も素敵です。 さて、こちらのランチはたった36...Find out more
2020/07 Visitation
1times
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Review 124casesFollower 43PeoplePick-up reviews
とても美味しいフレンチ
記念日のlunchで利用させて頂きました。店内は白を基調とした落ち着いた雰囲気で、居心地の良い感じです。 食事のコースは事前に予約時に決めており、lunchのBコースをお願いしました。 ドリンクは食事とワインを楽しみかったので、ペアリングをオーダー。 まずアミューズから始まり、一口目から今まで...Find out more
2023/11 Visitation
1times
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Review 264casesFollower 2,098PeopleI received a lunch course
First visit with my wife for lunch. I received Lunch Course B for 8,800 yen.The amuse was ...Find out more
2024/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Restaurant Michel Nakajima（Restaurant Michel Nakajima）
|
|---|---|
| Categories | French、Innovative cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
0467-32-5478 |
| Reservation Availability |
Reservations available
前日のキャンセルはキャンセル料50%、 |
| Address |
神奈川県鎌倉市常盤648-4 |
| Transportation |
The nearest station is Kamakura Station. From the west exit of Kamakura Station, go straight on City Hall Street. About 25 minutes walk. Right next to the bus stop "Nakanosaka". 1,307 meters from Hase. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
34 Seats （ 14 table seats） |
|---|---|
| Private dining rooms |
OK For 4 people An additional 5,500 yen will be charged as a private room fee. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK There is space for 4 cars on the diagonal right side across the road. |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Sofa seats |
Menu
| Drink |
Wine,Cocktails,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,Secluded restaurant |
| Service |
(Surprise) Party accommodations,Sommelier,Take-out |
| With children |
Children over junior high school age can use this menu. There is no children's menu, so please contact restaurant directly. |
| Website | |
| The opening day |
2005.10.18 |
| Remarks |
[Relocated from 643 Tokiwa, Kamakura City] |
閉じる
ChefMr. Hideyuki Nakajima (Hideyuki Nakajima) - Captivates with his sharp sensibilities and delicate techniques
Born in Kanagawa Prefecture in 1968. After graduating from Tsuji Culinary School, he studied under Mr. Akio Kamata and joined Hotel Seiyo Ginza "Pastoral". Afterwards, he honed his skills at various restaurants such as "Hotel Vintage Shinjuku," "Kappo Kan," and "Shinjuku Gyuya," and went to Germany to work as a chef at the official residence of the Japanese Consulate General in Munich. After working hard at famous restaurants with stars such as Tantoris and Heinz Winkler, he returned to Japan three and a half years later. Became independent in 2005 as ``Michelle Nakajima.''
Food A sublime dish made with seasonal ingredients
This is a specialty of Michel Nakajima, and it has been popular ever since it opened. The bright, sparkling jelly is made with bouillon extracted from lobster, and you can enjoy its light texture and luxurious flavor. This is a specialty that has captivated many gourmets and is a must-try when you visit.
SpaceAn elegant Restaurants surrounded by nature where time passes slowly.
A white-based building that suddenly appears in the midst of rich nature. As soon as you step inside, you will be greeted by a clean and refreshing space. The large windows let in plenty of soft light, and the beautiful scenery that changes depending on the season, such as cherry blossoms, fresh greenery, and autumn leaves, is also attractive. Our warm and attentive service, even in the invisible areas, gives guests comfort and peace of mind. We want you to take your time and enjoy a relaxing moment where delicious food and nature intertwine.
A Michelin star restaurant. To the peaceful space that appears at the end of the tunnel
25 minutes walk from Kamakura Station. [Michel Nakajima], located at the end of a road and tunnel surrounded by nature, is an authentic French restaurant that incorporates plenty of seasonal ingredien
...ts. When you open the door, you'll find yourself in a sophisticated white-based interior and the natural greenery outside the windows, giving you the impression of entering a different space. The course menu changes seasonally, and there is also a menu where you can choose your favorite appetizer, main, etc., so you can enjoy a high-quality meal that suits your mood and usage scene that day.