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These rice bowls are delicious.
Tummy-filling donburis are favored for its low cost and fast preparations. You will often see business men at domburi restaurants, scarfing up their meal in their limited lunch time. Fancy domburis are a trend among women, which is usually lower in calories and uses colorful, healthy ingredients. Interested in trying donburi? Amnet's concierge service can make reservations and recommendations.
On top of the rice is a large pork cutlet, which is cooked together with egg and onions before being placed on the rice. Lastly, it is topped with green onion.
(Photo Copyright: © JNTO)
This is a menu you will only find in Northern regions. The katsu is dipped in a sauce, and is placed on a layer of chopped cabbage on top of rice.
Tendon is short for "Tempura Donburi". It is a large bowl of rice topped with several different kinds of crispy tempura.
Gyudon is a bowl of rice topped with beef. The beef is cooked in a soy sauce-based soup together with sliced onions. At gyudon restaurants, you will find a container of pickled ginger on your table to eat together with the beef bowl.
Oyakodon is chicken, eggs, and onion, cooked together and put on top of rice. Oya means parent, and ko means child, which referrs to the chicken and the egg in one dish.
This is a type of Oyakodon that can be found in Northern areas of Japan where the fishing industry is prosperous. The rice is topped with salmon and cod roe.
Kaisen-don is a bowl of rice topped with a variety of sashimi. Tekka-don is similar but has only tuna sashimi layered on the rice. Before eating, mix wasabi together with soy sauce, and then pour it from top.
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Katte means "without asking". This is a buffet-style donburi, where you get to choose what you want on your bowl of rice. Just pick out the ingredients and place them on your rice, as much as you want. The price will depend on how much you take.
(Photo Copyright: ©Hokkaido Tourism Organization/©JNTO)
Una-don is short for unagi donburi. Barbecued eel dipped in a special sauce is placed on top of the rice. In July, there is a Doyo-Ushino-Hi, which is a day when everybody has a bowl of una-don to prevent summer fatigue, because in Japan eel is said to help you regain energy and handle the summer heat. Unaju is the same cuisine, except it is served in a square lacquered box.
Soboro is ground meat (beef, chicken or pork) cooked in fish broth and soy sauce. Soborodon is this ground meat sprinkled on top of rice. Often times, scrambled egg is sprinkled on the rice as well.