rice ball coated with boiled rice and seasoned with sake, soy sauce, mirin and sugar

Each pot of rice is carefully cooked one by one over an open flame in a single pot.
From November to April, kamameshi is made with day-produced plump "oysters"!
During the period from May to October when there are no fresh oysters, we serve "Chicken burdock," "Japanese beef," and "Mushroom" kamameshi using Tajima chicken.