Kamameshi (kah-mah-May-she, or "kettle rice") is an analog of the Hong Kong-style claypot rice called bo zai fan. A distinction of this Japanese style is that it employs a metal pot for cooking and serving, but the similarity is more apparent: Good things are steamed with rice, which takes on their flavors.
In the case of "five gold curry kamameshi" ($15), the principals are coconut curry, green onion, and minced chicken, which in the first photo have already been gently mixed with the rice. Also shown: the okoge, the enticing, desirable crunchy bits that adhere to the pot.
12 West 21st St. (Fifth-Sixth Aves.), Manhattan
Also 23 Main St., Sag Harbor, New York