01 / ABOUT THE PLACE
About this place
When a meal tray arrives at Rice House, the eye immediately goes to the salad, piled high enough to rival the main entree. Blending an assortment of raw vegetables and seaweed under a house dressing, it provides a substantial dose of fresh greens before the cooked dishes are touched. The accompanying miso soup is brewed in the akadashi style with dark red miso, developing a deeply savory, warming broth rich with the flavors of simmered root vegetables and mushrooms.
The kitchen's main courses span classic grilled fish—such as charred atka mackerel (hokke) and salted mackerel—to saucy comfort favorites like ginger pork loin, katsudon, and pork piccata. Sets such as the negitoro rice bowl teishoku, which includes a salad showcasing 14 varieties of raw vegetables, are thoughtfully composed for balanced nutrition, making the shop a dependable haven when dining out frequently. Side dishes like natto, grated daikon with whitebait, and chilled tomato allow guests to tailor their trays to appetite.
Unusually for a neighborhood teishoku shop, Rice House also features an extensive roster of freshly prepared juices. Choices range from made-to-order banana juice—offered with or without milk—to tart apple juice pressed from Jonathan apples, leaving a crisp, refreshing note on the palate to close the meal.
The interior offers both counter seats and tables, accommodating solo visitors looking for an unhurried, nourishing lunch or dinner. As each dish is cooked carefully to order, a relaxed pace suits the experience best. Payment is accepted in cash only, so preparing yen notes in advance ensures a smooth visit.
