I love Japanese restaurants that offer rice cooked in clay pots. This dish requires some time and patience for the 40-minute cooking time, but it’s worth the wait. All the flavors from the seasonal vegetables (most recently fried tofu and celery) are infused into the rice, creating a subtle but delicious aroma, and the texture of the fried tofu and celery contrast well with the softness of the rice. This is a real treat at the end of a meal at Kyo Ya.