Hot Stone Bowls

Sizzling rice bowls served in hot stone bowl. Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly harden during cooking, providing extra flavour for the dish.

  • Bibimbap

    classic Korean rice bowl in hot stone bowl

  • Grilled Chicken

    grilled chicken rice bowl in hot stone bowl

  • Kimchi Pork

    Spicy soft tofu stew with seafood and vegetables

  • Unagi

    Spicy beef soup with green onion, mushrooms and sweet potato noodle

  • Beef Short Ribs

    Beef short ribs soup with sweet potato noodle