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I ate at Kamameshi Shizuka in Nara and ordered the eel and shrimp kamameshi this time. As soon as the piping-hot kamameshi arrived at the table, its aroma filled the air, and it looked incredibly appetizing.
The eel had a light savory sauce flavor and was tender. Paired with the fresh, sweet shrimp, the two different flavors blended into the rice, giving every bite layers of flavor. The rice absorbed the aromas of the ingredients and became more fragrant with every bite.
After visiting Todai-ji and Kasuga Taisha and taking lots of photos with the cherry blossoms in full bloom, we felt completely satisfied. By then, our stomachs were already growling, so I took my family to the renowned Shizuka Kamameshi.
Even though it was already well past the peak lunchtime rush, there were still a few people waiting outside. Fortunately, we were seated after about half an hour. When the steaming kamameshi arrived at our table and we lifted the wooden lid, the rich aroma of the broth immediately filled the air.
We ordered the sweet and fresh seafood flavor and the fragrant shirasu (whitebait) flavor. The rice had absorbed all the essence of the ingredients, while the lightly scorched rice at the bottom was truly the highlight, adding layers of texture. The early spring breeze outside still carried a slight chill, so being able to sit in the cozy restaurant and enjoy a refined, steaming pot of kamameshi completely drove away the cold from waiting in line. It warmed both the heart and the stomach.
I made a special trip to eat at Kamameshi Shizuka Kouen-ten in Nara. It's also a well-known, long-established kamameshi restaurant in Nara. This time, I ordered the oyster kamameshi. As soon as the steaming-hot pot arrived at the table, it looked so appetizing!
When I opened the lid, the rice had absorbed the aroma of the broth and had been cooked together with fresh oysters. The savory flavor of the oysters slowly infused the rice, giving every bite a subtle taste of the sea. Each grain of rice was distinct and became more fragrant the more I chewed, and it was especially delicious eaten with the oysters.
