When you hear "okayu (rice porridge)," the image that usually comes to mind for people in Japan is probably either an egg porridge or a simple porridge with an umaboshi plum on top that's easy to digest. But Kayusanchin is a restaurant that totally wipes away that idea of okayu. With shrimp, meat and cheese variations to choose from, it's a great place to try okayu that you can't easily find in Japan.




The okayu, which is boiled in homemade dashi (stock), uses domestically produced rice, along with a blend of nutrient rich genmai (brown rice). They pay a great level of attention to both the taste and nutritional content of the dishes they produce. A restaurant that specializes in okayu is still rare in Japan. For people from different countries and regions in Asia, who eat okayu-style porridge on an almost daily basis, this will surely be a great relaxing spot to unwind and take a breather. There are also other items on the menu aside from okayu, such as noodle dishes and sides, which are definitely worth a try!

This is the hugely popular "Puri Puri Ebi Wantan Okayu" (Tender Prawn Wonton Rice Porridge).