Kamameshi is a traditional Japanese dish that consists of rice cooked in an iron pot called a kama (meshi just means ‘rice’ in Japanese). Popularised during the Meiji era, it became well-loved for being tasty and comforting — diners also get to enjoy the crispy caramelised rice that sticks to the bottom of the pot, which is heaped with a variety of meat, seafood and vegetables.

Kamameshi is not that commonly found in Singapore, but a restaurant specialising in it will soon open this early December at Takashimaya Shopping Centre. Called Hanare by Takayama, it’s spearheaded by Japanese chef Taro Takayama, who also runs his own eponymous fine kappo diner Takayama at OUE Downtown Gallery.

A typical lunch set at Takayama will set you back by at least $170, with prices going up to $380 per head for dinner. At Hanare, the menu is easier on your wallet. There are only set meals for lunch from $48, which come with kamameshi, sashimi, chawanmushi, codfish, soup, pickles and a dessert. A la carte kamameshi for dinner starts from $32.

Some highlights include Unagi Kamameshi with grilled Kagoshima freshwater eels and Salmon Ikura Kamameshi with grilled salmon. There are also luxe options like Awabi (Japanese abalone) Kamameshi with the shellfish slow-cooked in sake for four hours, Uni Ikura Kamameshi, Wagyu Kamameshi and Kinmedai Kamameshi with grilled kinmedai (golden-eyed sea bream). All kamameshi orders are topped with seasonal vegetables.

Premium koshihikari rice from Niigata is used here, cooked in chef Takayama’s proprietary dashi stock (he’s very enthusiastic about cooking good rice; one of the courses at his restaurant Takayama is donabe, or Japanese claypot, rice). Other than carby mains, Hanare will also serve a selection of sides such as sashimi, tempura and dashimaki tamago (Japanese dashi-infused rolled omelette) along with a list of cold and hot sakes.

Hanare by Takayama opens early December 2021 at #03-07 Takashimaya Shopping Centre, 391 Orchard Rd, S238872.

Photos: Hanare by Takayama