Donabe 土鍋 means clay pot in Japanese. So it’s quite apt that this newly open Japanese restaurant offers a wide selection of clay pot dishes with Japanese elements in them.

Portioned for two, each donabe is made of Japanese Nigata Rice cooked with premium dashi which consists of aged katsuobushi, Hidaka konbu.

Made of sous vide Hiroshima Oyster, Pacific Clams, Dried Shrimp Roe and Shio Konbu, this might be my least fav of the three. But really cos I’m not a huge fan of oyster.