Kamameshi Shizuka Kouen-ten志津香 — Restaurant in Nara

I popped by Shizuka Kouen‑ten, the super‑long queue spot just a few minutes from Nara Park, around lunchtime and quickly understood what the fuss is about.

This cozy, 60‑plus‑year‑old kamameshi restaurant (first opened in 1959) has become a Nara institution thanks to its simple yet thoughtful approach: they cook each individual pot of rice in a small iron “kama,” over an open flame, only after you order it .

True to reputation, I queued for about 30 minutes before finally getting a seat. As I joined the line, I noticed it stretched alongside deer peacefully nibbling leaves—it’s the kind of tourist scene you just don’t see in Singapore.

Inside, the restaurant was warm and inviting, with tatami sections and a compact dining area that quickly filled up.

The staff were friendly and spoke a bit of English, even offering instructions on how to properly enjoy kamameshi: first scoop out the rice, re-cover the lid to steam a bit, and then dig down to the bottom to snag the precious “okoge”—the crispy, slightly charred rice that clings to the pot .

I opted for their standard set topped with chicken, veggies, and mushrooms. While I appreciated the freshness and subtle broth-infused flavour, it felt a bit too plain for my taste—I’m more used to bold, salty dishes, so this was a gentler, more delicate style.

The environment was peaceful and cosy, with low chatter and the sound of sizzling pots. Staff were attentive, friendly, and efficient—making the wait feel worthwhile.

Heritage: Over 60 years serving kamameshi, and cooking each pot to order over an open flame .

Authentic kamameshi experience: Includes crisp okoge at the bottom, with English instructions on how to savour it .

Cosy vibe: Small, snug interior—great for a calming lunchtime escape.

Friendly staff: A warm touch, even with limited English.

Wait time was long (~30 min), and the space fills up fast—go early or be patient.

The kamameshi was tasty but on the subtle side—might feel plain if you like bolder flavours.

The dining method—steaming and scraping for okoge—is fun and unique, but expect a bit of a learning curve.

Shizuka Kouen‑ten is a charming, traditional spot worth visiting for the authentic kamameshi experience and cultural heritage.

For a Singaporean used to punchy, flavorful meals, it might come off as gentle and understated but that’s kind of the point.

If you want something cozy, historic, and truly Nara, this place hits all the right notes… just perhaps not your...

One of my good friends who use to live in Japan came here with his host parents when he visited Nara. He told me it was a must to stop and eat here because the Kamameshi was amazing and a must try. Well taking his suggestion, I made extra effort to work up an appetite walking around Nara and dined here for dinner, my opinion, totally work the wait.

Now, if you don't know what Kamameshi is, it is basically a way rice is cooked and prepared in a stone pot, but the one here is in a steel pot if I remember correctly....and it was amazing! I opted for the rice pot with a bunch of goodies inside: Unagi, shrimp, crab meat, mushrooms and some mountain vegetables. It was also served with miso soup, picked vegetables and other side dishes. Just writing about it has made me work up an appetite haha.

What's great about this is that there are instructions on how to eat it and it's written on each table. First, you scoop up a portion and cover it back up with the wooden cover. This will help keep the rice hot and also while you are eating your first portion, the rice continues to cook along the very hot pot, burning it a bit, and that is exactly what you want! The second time you eat it is the BEST! That burnt rice taste with all the flavors from the ingredients mixed into the rice....Amazing.

My mom and I also got the rice soup as well and that was pretty impressive! So flavorful!

I'd definitely want to come back here again for another meal! I think I'd make a trip out to Nara just for...

If you're in Nara, then you gotta visit this place. This restaurant serves a traditional claypot rice called "Kamameshi", literally translated to Kettle Rice. 🍚

This restaurant isnt that big and is really popular. We queued almost half an hour, together with some deers 😂before we're able to take our seat... But the wait was worth it.

There are a few options of Kamameshi toppings but we went for the conger eel ones, topped also with Prawns, burdock, carrots, bamboo shoots and shiitake mushrooms. Each claypot comes in a set that has miso soup, seaweed, fruits and some dessert.

The flavour from the toppings soaks into the rice and when you mixed them up together with the lightly burnt bits at the bottom, it was awesome!

Definitely...