Discover Freshly Harvested Rice through Donabe, Hagama and Ohitsu Culinary Traditions

Komefuku, AKOMEYA Shokudo Kagurazaka, Ikushika

Your current location:

東京都心部｜東京西部

代官山｜渋谷｜神楽坂

Japan’s autumn leaves may be a feast for the eyes, but Japan’s autumn foods are a true feast for the stomach. Known as shokuyoku-no-aki, or "the season of appetite," Japan celebrates the fall season with fresh chestnuts, matsutake mushrooms, kabocha squash and shinmai – freshly harvested rice.

Glossy and soft in texture, shinmai is prized for its subtle flavor. Although rice is typically associated with simple dishes like onigiri or sushi, rice is fascinating due to how the taste is shaped not just by different varieties, but by how it’s prepared. The way the rice is washed, soaked, heated, steamed and even the vessel it's cooked or served in all dramatically influence the final flavor.

Different vessels bring out distinct qualities in the rice: donabe, earthenware pots made out of special clay prized for their heat retention; hagama, iron pots whose flared shape encourages convection; and ohitsu, traditional wooden containers that absorb excess moisture to keep each grain light and fluffy. These tools are not simply tradition – they directly transform how rice tastes.

In Tokyo, a handful of restaurants specialize in showcasing these differences. Exploring these establishments, you can compare how technique and vessel change the culinary rice experience and discover new depth in every grain.

A Donabe Experience Where Rice is the Star of the Show — Komefuku

About 3 minutes on foot from JR Ebisu station, Komefuku is a unique restaurant where you can sample multiple varieties of rice in a single meal.

Each day begins with milling brown rice purchased directly from farmers and merchants, then soaking it in natural mineral water sourced from Mt. Fuji for several hours. This ensures that the rice absorbs moisture evenly and cooks consistently. The head chef at Komefuku shares that this pre-soaking process is a special technique that draws out subtle differences in the rice, creating a more umami-rich final dish.

Once it’s time to serve, each portion is cooked individually in a traditional donabe pot. Though preparing in bulk would be simpler, Komefuku insists on this method – as pressure builds inside the donabe during cooking, the rice rises up and becomes fluffier as a result. This careful process creates a true "wow" moment when you lift the lid and are greeted by the fragrance of steaming, glistening rice.

Throughout the year, the team curates around 30 types of rice, with five different varieties available at any time, allowing guests to compare texture and flavor. They cook and prepare the rice using the exact same methods, allowing you to compare the subtle differences in each variety. To complement the rice, the menu features a la carte selections alongside course-style meals, with seasonal offerings like grilled fish and sukiyaki (a classic dish featuring thinly sliced beef and vegetables in a sweet and savory broth), alongside classic standbys like miso soup.

To make the experience accessible for everyone, Komefuku also provides English menus with photos, so even if it's your first visit to Japan, ordering is a breeze.

The head chef here has sampled more than 200 varieties of rice and believes that dining at Komefuku is a truly unique experience. He hopes guests will discover some of the subtle differences between different rice varieties, with every visit bringing the chance to discover a new favorite. Through every donabe pot, he also aims to share the farmers’ dedication and remind diners that rice is not just a staple food but a culinary cornerstone that Japan has always treasured.

Hagama Rice and Regional Flavors — AKOMEYA Shokudo Kagurazaka

AKOMEYA TOKYO was founded with a simple idea: if rice is at the heart of Japanese cuisine, why not build a brand around the joy found in every bowl?

AKOMEYA Shokudo Kagurazaka, found within the AKOMEYA TOKYO in la kagū location, is just a one-minute walk from Kagurazaka Station. Here the rice is prepared in small batches using hagama, rounded pots that encourage natural convection. They cook rice quickly and evenly, consistently producing light, firm rice with a delicate texture and naturally enhanced sweetness. The menu also highlights regional and seasonal specialties, such as crispy fried oysters in winter, ensuring your meal reflects the best flavors of the season accompanied by rice from across Japan.

Beyond the dining experience, the shopping corner on the first floor offers the same rice and seasonings used in the menu, making it easy to take home the flavors you’ve enjoyed. AKOMEYA TOKYO works closely with farmers and merchants, choosing rice not only for its taste but also for the stories behind how it’s grown, including sustainable farming practices.

To help visitors navigate the variety of rice available, AKOMEYA TOKYO established the concept of an "AKOMEYA Rice Concierge" – specialists who, like wine sommeliers, recommend rice pairings for every dish. If you have the chance to visit, these specialists go beyond helping you choose the perfect rice for sushi – in fact, they also suggest varieties to pair with meals like delicate sashimi or rich meats, helping you discover potentially brand-new and inspiring flavors and textures.

Upstairs, an event space hosts workshops throughout the year, ranging from rice tastings to donabe cooking classes. Through these multifaceted endeavors, AKOMEYA TOKYO hopes to share Japan's food culture and inspire you to discover new flavors, while taking home a deeper appreciation of Japan’s culinary traditions.

Humble Set Meals Served Using Ohitsu — Ikushika

Located on the B1 floor of Shibuya PARCO, Ikushika – which translates to "You have to go" – began as a project by a video production company looking to give content creators healthier alternatives to late-night convenience store food. Today, shoppers and travelers line up for the comforting, reasonably priced set meals centered around freshly cooked rice.

Ikushika prepares their rice exclusively in donabe pots. Before steaming, the rice is soaked in kelp-infused water to add subtle umami depth. Once ready, the rice is transferred to traditional wooden ohitsu containers that gently absorb excess moisture while retaining warmth, keeping each grain fluffy and delicious until it reaches the table.

The menu is designed around freshly cooked rice, and flavors are kept light so that every bite pairs perfectly. Rice refills are free and unlimited, so you can continue to order rice until you’re truly full. Although seasonal dishes rotate, the braised pork remains a favorite.

The rice at Ikushika is sourced from Fukushima, the owner’s home prefecture. By serving it in Shibuya, he hopes to showcase its quality while continuing to support the region’s recovery after the 2011 Tohoku earthquake and tsunami. A portion of the proceeds is donated to children in Fukushima, making every bowl a small way to give back.

The owner hopes that international visitors will find Ikushika an easy and enjoyable way to experience Japanese food culture – not through complicated dishes, but through the simple pleasure of a well-made set meal. Ordering is stress-free thanks to scan-to-view menus displayed on your digital device, so you'll be able to dive into this culinary experience with confidence.

Whether it’s served in an ohitsu, cooked in a donabe or prepared in a hagama, the vessel transforms the way you experience rice. With freshly harvested rice on the menu, comparing the subtle differences in preparing and enjoying Japan's staple grain is endlessly rewarding.