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Heart-warming Rice Presented with Historic Clay Pots at Kyo-Shun atop The ONE

November 2, 2013 Lifestyle No Comments Email Email

Dishes cooked and served with historic donabe earthenware from Kyoto are new on the menu at imperial Japanese restaurant Kyo-Shunatop The ONE in Tsim Sha Tsui.
Famed as the oldest pottery in the world, donabehas a history dating back over 10,000 years. Donabe made of natural clay is abundant in minerals with good temperature retention, making the rice cooked in these pots especially delicious. The aesthetic appearance of the utensils also raises appetite. In Japan, clay pot rice has been popular until now, where enthusiasts will buy donabe from upscale department stores and cook this delicacy at home. In addition, clay pot rice is also featured in high end kaiseki restaurants.

To create the finest clay pot dishes,Kyo-Shun specialised in Kyoto and charcoal grilled cuisine has bought customised donabe clay cooking pots from the famous Kumoi Gama (雲井窯) factory in Kyoto. Finally, after a long preparation, the restaurant decided to launch four new clay pot dishes.

The new donabe Clay Pot menu features Sea Bream Rice in Clay Pot, flavoured with ginger, Kyoto sansyo and green perilla leaf (HK$480 / HK$680*); Wagyu Beef Rice in Clay Pot, with A4 Wagyu, ginger, burdock, carrot & green perilla leaf (HK$580 / HK$780*); andJapanese Awaodori Chicken Rice in Clay Pot, with Awaodori chicken, maitake mushroom, burdock, carrot & fried tofu (HK480 /680*).Vegetable Rice in Clay Pot (made with the most seasonal veggies) is additionally available at seasonal prices.

The finest donabe Clay Pot by Kumoi Gama

Four new Clay Pot dishes are launched at

Wagyu Beef Rice in Clay Pot

Japanese Awaodori Chicken Rice in Clay Pot

“The attractiveness of donabe is that it creates cuisine of rich and multifold flavours. From its heat-resistant nature that allows a thorough cooking, to its artistic beauty as a ceramic utensil, donabe is a work of art inside out,” said Kyo-Shun Executive Chef Yatsuki Fusaaki. “The pots of Kumoi Gama were chosen for good reasons—the factory has insisted on producing earthenware by hand since it founded 248 years ago, using premium clay from Lake Biwa, resulting in donabe that are much thicker, sturdier and smoother than ordinary ones. Thanks to the sophisticated craftsmanship of artisans and storage in a stone hut for many years, the products have an extraordinary hardness and remarkable heat-retention ability, while looking rustic and artistic.”

Other new specialties include dishes grilled with Binchotan charcoal from Japan – Charcoal grilled Tile Fish with wasabi lime sauce (HK$$220) and Charcoal grilled Japanese A5 Wagyu Beef Striploin with vegetables (HK$880).

Binchotan charcoal grill menus

Charcoal grilled Japanese A5 Wagyu Beef Striploin with vegetables

Charcoal grilled Tile Fish with wasabi lime sauce

Kyo-Shun is the sister restaurant tolively tapas bar TAPAGRIA and Spanish restaurant ZURRIOLA atHong Kong’s latest fashionable new ‘destination venue’ at one ultra-trendy rooftop location atop The ONE Shopping Centre in Tsim Sha Tsui.
With spectacular views over Hong Kong’s iconic Victoria Harbour from outdoor terraces, the new ‘must-go’ experience combines glamour, fine dining and the barfly buzz of Barcelona all in one enticing, ultra-trendy rooftop location. The outdoor terraces also attract a buzzing crowd to her debut restaurant venture in Hong Kong.

*All clay pot dishes serve for either four or six persons with limited supply. Prices are subject to a 10% service charge.

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