Just made and flavored rice dish, Kamameshi restaurant, Mutusmi(むつみ)@ Asakusa, Tokyo★


Ordinarily, Japanese eat white rice as a main food staple, but sometimes eat flavored rice. We Japanese calls it as Takikomi-gohan (炊き込みご飯) that rice is cooked and flavored with various and seasonal foodstuffs such as fish, vegetables and mushrooms etc. It is often considered that Takikomi-Gohan is special dishes and it becomes a main dish. 
 
 
 
 
Kama-meshi (釜飯 or 釜めし) is one of the style of Takikomi-Gohan. Normally, Takikomi-Gohan is cooked for equal amounts to the number of people. However , Kama-meshi is cooked for 1 person. So you can eat a just made dish.
 
 
 
 
 
 
Mutsumi (むつみ) is a traditional Kama-meshi resutaurant in Asakusa. The restaurant is located at little distance from sightseeing spots of Asakusa (about 10min on foot), therefore   I have ever seen foreigne tourists a few times in spite of many foreigners are in Asakusa. However Mutsumi is a famous and popular restaurant.
 
 
 
Dishes are served with Japanese atmosphere and all seats are Tatami.
 
 
 
 
There are many many dishes served by Mutsumi however no Japanese menu!! But You can try to order by using keywords and recommendation on the posts. All stuffs are very kind so that’s no problem.
 
 
 
 
 
Kama-meshi is served like this style with Japanese pickles. So you will pick the rice into a bowl by your self.
 
 
 
 
Gomoku-Kamameshi (五目釜めし, Mix Kamameshi) is the most standard and popular Kamameshi. Chicken, cram, shrimp, bamboo-shoot and Japanese Mushroom are cooked with rice. Can you see the green leaf on the top? This is Mitsuba (みつ葉) which is often used in Japanese Dishes. Mitsuba has specific good smell. Gomoku-Kamameshi is my favorite Kama-meshi. The price is JPY1000.
 
 
 
 
The ingredients of Kaisen-Kamameshi (海鮮釜めし,Seafood Kamameshi, JPY2000) are cram, shrimp, crab, sea urchin and small scallop. Small scallop is added to Kamemashi at the final cooking step, so the condition is little smiler to Sashimi.
 
 
 
 
 
I previously went to Mutsumi with Turkish friends. They enjoyed dishes of Mutsumi and  they have visited many times by themselves ever since. I think tourists from abroad likes Mutsumi very much as well as me.
 
However there is a large problem. Kama-meshi is started to cook after your order, so you must wait for the dishes about minimum 30 min. Therefore, you should choose your visiting time to Mutshumi carefully.
 
 
Note
1. Cooking of Kama-meshi takes minimum 30 min. Sometimes you must wait for 60min, when the restaurant is very crowded.
2. Open hour is 11:30-L.O.21:30, Mutsumi is very crowded at lunch time and dinner time. It is better to reserve your table if you want to go the restaurant at lunch and dinner time. So I recommend you to go Mutsumi before 11:30 and at 14:00- 17:00.
3. You can reserve your table only by phone, so should offer a stuff of your hotel to reserve it instead of you. 
4. Sometimes price of dish is not written or written in Japanese figure on the menu, must check to stuff.
5. At only weekday runch time (11:30-14:00), you can order reasonable Kama-meshi set (JPY 1500), it includes Gomooku-Kamameshi, sashimi, grilled fish or templa , small dish of the day and miso soup.
 
 
How was the article? If the article is useful to you, please give me some comments to it and good suggestion for my English improvement .
 
See ya.
 
P.S. Probably my English is not so good because I’ve been learning English. Please give me some latitude.
 
 
Mutsumi (むつみ)
Detailed information: Address: 3-32-4, Asakusa, Taito-ku, Tokyo. 
Open hours: 11:30-L.O.21:30
Closed: Year-end and  new year holiday.
Budget: JPY 1000-4000
Credit card: No, only cash
Access: on foot from Asakusa station (15 min, Tokyo metro)
Recommended and Keywords: Gomoku-Kamameshi (五目釜めし, Mix Kamameshi, JPY1000), Kaisen-Kamameshi (海鮮釜めし,Seafood Kamameshi, JPY2000), Toli-Kamameshi (とり釜めし, Chiken-Kamameshi, JPY1000), Kaki-Kamameshi (かき釜めし,Oyster-Kamameshi, served on November-March) . Atsuyaki-Tamago (厚焼玉子,Japanese omlet). Torikawa-negi-ponzu (鳥皮のねぎポン酢和え,Boiled chicken skin with vinegar source and welsh onion, JPY600). Cyawan-mushi (茶碗蒸し,savoury egg custard with some ingredients). Aigamo-loos sansyo yaki (合鴨ロース山椒焼,Roasted duck with Japanese pepper, JPY800). Zikasei Satsuma-age (自家製さつま揚げ,Homemade fried fish gel).
 
 

 

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