季作久の歩み
受け継がれてきた技術と味。
そこに新たな創意工夫を重ねながら、
季作久は歩み続けています。
初代がそば割烹、和食の技術を取り入れて創業
初代のカレー南蛮のレシピを完成。
わらびもちと鴨だしせいろの原型が完成
二代目、三代目の創意工夫により
当店名物「極・鴨だしせいろ」が完成
小田原レモン生わらびもちが
銘菓コンクールを受賞
SOGO横浜店にわらびもち専門店
「季作久」をオープン
二代目が牛カレー南蛮の
レシピを完成
PREMIUM INGREDIENTS
Carefully Selected Ingredients
We carefully select seasonal ingredients while preserving the natural flavor of each ingredient, bringing the taste of each season to your table.
EXTERIOR
A White Castle in the Sky
A white castle-like presence overlooking the mountains and Sagami Bay, offering a peaceful escape from everyday life.
VIEW FROM THE COUNTER
The Horizon Reflected in Glass and a Path of Moonlight
Sagami Bay stretches beyond the large glass windows. Enjoy your meal while taking in the blue sea and sky by day, and the moonlit path across the water by night.
TERRACE
A Relaxing Terrace Overlooking the Sea
Relax on Bali-style sofas while gazing toward the horizon. Overlooking Sagami Bay, the terrace offers beautiful scenery that changes with each season throughout the year.
MAIN HALL
Antique Chairs with London Heritage and a Warm, Inviting Atmosphere
A calm and welcoming space furnished with antique chairs that carry a sense of history, allowing guests to relax and enjoy their meal in comfort.