Cambridge House B&B

Cambridge House B&B Chef's home & table. Est. 1870. Kitchen by Chef Kazumasa Yazawa.
5 Rooms · 10 Seats · Omakase
Fermentation · Tasmanian terroir
Geeveston, Tasmania.

Cambridge House B & B, a gastronomic B&B where the first "B" stands for "Breakfast" then second "B" stands for "Bed". Cambridge House is a restaurant with accommodation rather than accommodation with a restaurant. It’s our unique Tasmanian-Japanese breakfast & Omakase 15 course menu that is the real reason most come to this part of Tasmania. An unexpected Victorian- Ryokan at the little corner of

the world in Tasmania's Far South. The property offers a rich historical architecture of 1870, heritage listed Victorian house founded by John Geeves, the son of the town's founder William Geeves, in the mid 1800’s and the unique finest dining managed by our Japanese Chef Kazumasa Yazawa who has over 15 years of experience as Head Chef and Executive Chef in Michelin/Hats restaurants internationally. Inclusive of our romantic Japanese afternoon tea setting with river at the bottom of the garden watching the platypus play. Enjoy a contemporary Japanese-Australian fine dining experience for both breakfast and 15 courses degustation dinner with matching sakes and wines. Cambridge House B&B offers a gastronomic journey, a unique memorable experience that is found nowhere else in Tasmania. A destination for a Bon Vivant of fine food.

Blacklip abalone from Tasmania’s west coast stays with us all year. Each one weighs close to a kilo, but what we draw ou...
15/06/2026

Blacklip abalone from Tasmania’s west coast stays with us all year. Each one weighs close to a kilo, but what we draw out of it changes with the season.

As winter comes, the first thing we do is steam it slowly, with warming herbs and koji we make ourselves, served with a sauce from the same abalone’s liver. A flavour with a little more weight and depth, settling slowly, warming from the inside.

In Geeveston the mornings have turned cold. It feels as though winter has truly begun.

Live Tasmanian Blacklip Abalone, brought in fresh from Tasmanian Seafoods Pty Ltd

29/05/2026

Winter is almost here. This morning, it was as if the valley was slowly pulling a blanket over itself.

Cold morning in the valley. We made miso soup with Tasmanian potato for breakfast, our 8-month-old house Shiro miso.The ...
27/05/2026

Cold morning in the valley. We made miso soup with Tasmanian potato for breakfast, our 8-month-old house Shiro miso.

The whole house smelled warm for a while.

We began questioning the saltiness, sweetness and acidity we have all become familiar with.If the world only knows a few...
21/05/2026

We began questioning the saltiness, sweetness and acidity we have all become familiar with.

If the world only knows a few kinds of saltiness from salt, what would happen if we could create our own characters of saltiness through koji fermentation, vegetables, mushrooms, grains, fruits, time and the weather of each year.

A saltiness that feels drier. A saltiness that feels rounder. A saltiness with sweetness hidden inside. Or a saltiness that opens more slowly than before.
The sweetness we use in many of our desserts does not begin with sugar. It begins with koji slowly drawing sweetness out of the ingredients themselves.

The same goes for acidity. We slowly ferment vinegars from local ingredients each season, creating forms of acidity that differ from the sourness we once took for granted.

The water in Geeveston is soft, similar to Kyoto. The miso we ferment here responds to that.

Today, the house holds more than 8 types of shoyu, more than 20 characters of saltiness, more than 10 forms of sweetness, and many forms of acidity still evolving.

If cooking resembles writing a book, then we would want the flavours within each dish to belong to a world of our own.

We think work and life cannot be separated. So we spend our time with both, without trying to separate them. No one here...
15/05/2026

We think work and life cannot be separated. So we spend our time with both, without trying to separate them. No one here has a specific role. Our guests often see us popping up here and there , because it is an ordinary house. When we laugh in the kitchen, it can be heard faintly in the dining room. We start at five in the morning and finish around midnight. If we thought we were working, there would be no time left to live. So we put them together, and call it an utterly ordinary life.

There are bad days, and there are good days. We try to make more good days than bad. Some days the sea urchin is not as good as it used to be. And then tuna season comes, so delicious, so impressive, that our guests are moved to tears by it. The day the Koji grows strong, sending its sweet warm smell throughout the kitchen.

We feel refreshed, and bright again.

We are often told things must be a certain way, that this should be like this, that should be like that.When we ask why,...
29/04/2026

We are often told things must be a certain way, that this should be like this, that should be like that.

When we ask why, the answer is,
it has been done this way for a long time. Even if no one today remembers the reason, it is still expected to be followed.

Whether we give, receive, or watch from a distance, it leaves all of us weary.

Here, a question we are often asked, with some surprise: why do you do it like this?
Today, we will not be a restaurant. We will not be a hotel. Not while the answer to hospitality is sought in the same forms.

We will simply be a house, defined by what it makes inside.

//Skate wing, slowly aged with our Tasmanian barley black koji shoyu. Koji enzymes break down the proteins, creating a more tender texture. Fermentation develops depth and a matured tone. Warmed gently before serving. Served with our plum whisky.

The first frost came on Saturday.This morning was cold enough to see our breath.The dehydrator and steamer have been run...
21/04/2026

The first frost came on Saturday.
This morning was cold enough to see our breath.

The dehydrator and steamer have been running through the season.
Venison is drying.
Plums from Cygnet.
Bay from the garden, set aside for the year.

In a few days, the poplars will be bare.

What you see here won’t exist in October.
What you eat in October starts here.

The south, the sky, and you.The rest just… arrives.One autumn night.
16/04/2026

The south, the sky, and you.
The rest just… arrives.

One autumn night.

Nothing is required of you here.The chair is already placed. The light arrives on its own. Something is being prepared, ...
13/04/2026

Nothing is required of you here.

The chair is already placed. The light arrives on its own. Something is being prepared, whether you are watching or not.

You can arrive as you are, and simply take your seat.

10/04/2026

Geeveston, Tasmania.

Fourteen courses. One chef. Ten seats.

Kazumasa Yazawa , Cambridge House

Address

2 School Road
Geeveston, TAS
7116

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