Website for a Rice Restaurant
Rice Restaurant in Your city. Practical information, direct contact and enquiries in one click.
Where rice is the headline, not the side
Six varieties on rotation — koshihikari from Niigata, basmati from Punjab, carnaroli from the Po valley, jasmine from Thailand, brown short-grain and a sticky black for the dessert. Each one has its own pot, its own water-to-rice ratio and its own resting time, and the head chef trained in Tokyo, Mumbai and Milan before bringing the lot home.
Open for lunch and dinner six days a week, with a small bar where you can sit and watch the rice being plated. Vegan and gluten-free options on every section of the menu, and a kid-sized donburi served in the cutest little bowls.
Opening Hours
Bowls from around the world
Our current menu — discover it on-site or reserve in advance.
Thinly sliced sirloin simmered in dashi, mirin and soy over koshihikari rice, with onsen egg and a side of gari ginger.
Slow-cooked lamb shoulder layered with saffron basmati and fried onions, sealed with dough and finished in a wood oven.
Carnaroli stirred with porcini stock for twenty-three minutes, finished with butter, parmesan and a shower of black pepper.
Bomba rice with prawn, mussel, squid and saffron, cooked over an open flame until the bottom forms a proper socarrat.
Short-grain rice in a hot stone bowl, seasonal vegetables, marinated tofu and gochujang on the side.
Black rice slow-cooked in coconut milk and palm sugar, with mango, toasted sesame and a drizzle of pandan caramel.
« One grain, a hundred ways home. »
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