Hearth-Steamed Rice

The inside of Kamado with center counter and table seating.

From the left, approximately 9, 7, and 5 liter pots.

Ms. Yamashita (left) kindly giving an explaination to guests in front of the hearth.

The rice we use is Hinohikari, grown and harvested in Nara. It has consecutively been awarded an A rank in taste from 2012 to 2015, four years running.

Our kindling comes from the Japanese hinoki cypress, also known as the "tree of fire" (hi no ki) because of its easy to burn wood.

Using billows on a fire will make the flames grow! The ashes from the fire are later collected and spread onto rice fields.

Rice cooked in a kamado hearth comes out glistening. Prepared with just the right amount of water, you will feel the soft texture of every grain.

The flame we used to cook the rice is very hot, so please be careful.

We change our sides each week. Nara-style pickled vegetables and miso soup are the absolute best sides to have with onigiri.

Enjoying a delicious meal after your hard work is over is the best part! We offer a number of great side dishes to eat with your rice.

For reservations for the rice cooking activity or tea ceremony workshop, please call us at 0742-94-3500 (Mayu).

On the Shika no Fune premises is also the elegant, seasonal cooking restaurant, Saezuri.