釜めし志津香
Kamameshi is a traditional Japanese rice cooked in an iron pot with various kinds of meat, seafood, and vegitables.
Thank you for coming our web site.
If you have chance to come to Nara, please come to our Traditional Kamameshi Restaurant. You can have great time. We all wait for your visting!




KOUEN-TEN

ad: 59 Noborioji-cho Nara (close to National Museum)
→map   →Bus information
tel: 0742-27-8030
open: 11:00am-7:30pm
holidy: Tuesday *We will be closed irregularly once a month.
Parking: 5

oomiya-ten OOMIYA-TEN

ad: 4-249-4 oomiya-cho Nara
(About 5minutes walk from Shinoomiya station)
→map   →Bus information
tel: 0742-93-8029
open: (Mon-Fri) 11:00am-2:30pm / 5:00pm-8:30pm
(Sat,Sun & public holiday) 11:00am-8:30pm

holidy: Tuesday *We will be closed irregularly once a month.
Parking: 12





旬菜籠膳
志津香定食
A recommended menu

click here another menu

・Nara Nanashu-kamameshi Burdocks, Carrots, Bamboo shoots,
Shiitake mushrooms, Peas, Chicken,
Prawns, Eel, Crab.
(Please chose Crab or Oyster in NOV-MAR)
奈良七種釜めし
Special
Nara Nanashu-kamameshi
Nanashu-kamameshi with egg to give richer taste.
特製奈良七種釜めし
・Sansai (Wild plants) Kamameshi Burdocks, Carrots, Bamboo shoots,
Konnyaku, Fried tofu, Chicken
Shimeji mushrooms.
Mitsuba and Citron are added to give a ri
chertaste.
しめじ釜めし
・Ebi Kamameshi
(Prawn Kamameshi)
Shirasa prawns cooked with Burdocks, Carrots, Bamboo shoots,
Shiitake mushrooms, Peas
えび釜めし
・Kani Kamameshi
(Crab Kamameshi)
Crab cooked with Burdocks, Carrots, Bamboo shoots, Shiitake mushrooms, Peas. かに釜めし
・Wakadori Kamameshi
(Chicken Kamameshi)
Tender Chicken finely chopped and cooked with
Burdocks, Carrots, Bamboo shoots, Shiitake
mushrooms, Peas.
若鶏釜めし
Season Special
【Nov-Mar】
Kaki kamameshi
(Oyster Kamameshi)
Fresh Hiroshima Oyster cooked with Burdocks, Carrots, Bamboo shoots, Shiitake mushrooms, Peas.

okoge1 okoge2 okoge3 okoge4

Let us tell you how to eat KAMAMESHI.(cooked rice in an iron pot.) You will find OKOGE (the burnt rice) around the rim of the iron pot.To scoop it up we want you to put the lid on the pot every after you serve rice in a bowl, so that OKOGE will be steamed and be scraped off easily.

1. Take piping hot rice into your bowl two or three times with the paddle. And as above don’t forget to put the lid on.
2. Next, use the paddle to scrape off OKOGE from the rim of the pot. If there is OKOGE you can’t scrape off, put the lid on again and let it be for a while.
3. OKOGE tastes different. It’s kind of aromatic. So you’ll be able to enjoy a few tastes from one KAMAMESHI.


*Nara City Sightseeing Information Center
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