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.
