What’s Good Here: Camon Japanese Restaurant

What’s good here?

Sushi prepared by Shigeru Kobayshi, owner and veteran sushi chef of 30-plus years. Some interesting rolls include the Lifesaver, an avocado rolled without seaweed, plus salmon, yellowtail, and a lemon zest outside; and the crunchy roll, made with spicy shrimp, tuna, or salmon, cucumbers rolled inside out, and a crunchy flour layer outside.

There are tempura, teriyaki, curry, and udon noodle items.

Fresh fish, vegetables, chicken, shrimp, and beef are options for several dishes. Egg rolls are large, yet light, and packed with flavor. Gyozas are handmade pork and vegetable dumplings served with a soy-vinegar sauce.

How did Camon get its start?

In 1985 Shigeru and his wife, Shizuko, opened an authentic traditional Japanese restaurant focusing on beautifully presented foods packed with “delicate” flavors.

Shizuko has since retired, but the Kobayashis’ son, Shige, is general manager who oversees hiring and other administrative responsibilities, as well as assisting with dinner and connecting with customers. Together with a sushi apprentice, Sarah Hilvest, and a staff of servers and cooks, Camon serves dinner nightly.

What does the place look like?

Although the restaurant faces busy Assembly Street in downtown Columbia, patrons experience an orderly and serene setting when they enter through the paper paneled doors.

The softly lit environment includes seating for 60. The colorful sushi bar with fresh ingredients is a centerpiece. Customers can watch Shigeru quietly and artfully craft each of the sushi rolls available on the menu.

Who eats here?

“We get a lot of professionals,” Shige said.

“Business travelers at the hotels around the corner are referred to us often. Plus, we get many professors and graduate students from the university.”

Because Camon has been serving Columbia for more than 30 years, regulars make up at least 70 percent of the clientele. In fact, a second and sometimes a third generation is beginning to frequent the restaurant.