Take a sip, and the umami rushes in. “What was all that ‘porridge’ I was eating before?” You’ll be kicking yourself when you try the porridge at CAYU des ROIS for the first time.

Morning again in Tokyo. If you’re feeling a bit down, need a pick-me-up this morning, this is the breakfast stop for you. A creamy, rich, porridge experience.

The porridge here is a result of the owner’s love affair with Hong Kong porridge. BRUTUS (Japan’s leading culture magazine) reports how this place came to be in 2015.[1]

The first impression you’ll get is that it’s like a potage. The thickness of the broth doesn’t just come from the starchiness of the rice; there’s a gentle creaminess and a rich, deep flavor that seeps into your bones. The secret is the porridge base, taking 4 hours to make (again cited from a leading magazine). [2]

Just because it’s rich, it doesn’t make it heavy at all. After you finish, you’ll feel just as refreshed as you do after normal porridges, a perfect breakfast bowl.

There is a wide variety of porridges on offer here, many that you’ve never heard of before.
The porridge base is combined with six types of soups and a wide variety of ingredients to create a diverse menu.

This time, we tried POPEYE, based on spinach, and the seafood KAISEN.

opeye featured fragrant bacon and fresh spinach, wrapped in a creamy base.

Kaisen was packed with rich, concentrated seafood umami, the kind that you’d expect in haute Chinese cuisine. The robustly seasoned, plump scallops and shiitake toppings were truly memorable.

There’s also the “nameko”, plus lots of unique varieties that we were very keen to try in the future.

Rich, creamy umami, with a light after taste.
Mornings in Tokyo can be busy and tiring, but a bowl of such carefully crafted porridge is sure to see you through.