With just nine seats, this intimate soba bar is run by a Japanese chef who has called Cebu home for over 30 years. Named after his hometown, Kamakura promises a convivial counter experience. The thin, fragrant noodles are made to order using Japanese buckwheat flour. Appetisers include tofu, marinated tuna and the speciality of grilled eel bowl. The chef's devotion to tradition shines through in both technique and flavour.