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"I use a traditional donabe crafted by Kumoigama Kiln, a pottery house that has been making ceramics since 1756; their donabe is handcrafted from carefully selected clay, thicker and more durable than ordinary donabe with a refined finish. Donabe holds a unique place in Japanese culinary tradition—enhancing flavor in ways metal pots cannot while adding warmth and beauty to the table—and the Kumoigama donabe plays a central role in how our kamameshi embodies patience, craftsmanship and the philosophy of Sushi Hyun." - The MICHELIN Guide