Gyudon Restaurants in Japan
COURSE MENUNishiazabu Sushi Shin
Chef Shintaro Suzuki’s attention to detail in his traditional Edomae sushi made his restaurant one of the first in history to receive a Michelin star. See for yourself why his sushi is a cut above the rest.
COURSE MENUSushi Hajime (Shibuya)
Fall in love with Edomae sushi at this Shibuya sushi restaurant. It’s the rice that steals the show here: Aizu Koshihikari cooked traditionally in a hagama pot and treated with a proprietary blend of red vinegar made from sake lees.
COURSE MENUSushi mahoroba
A cozy sushi bar that opens until 3 am along Osaka’s neon-lit shopping arcade. Come here for a masterclass in nigiri and a thesis on how sushi can be the appropriate late-night grub.
COURSE MENUNiku-Azabu Shinbashi
Nicer-than-normal yakiniku joint in Tokyo’s izakaya capital, serving excellent rare-cooked wagyu and 13 varieties of meat paired with eight different sauces.
This Japanese beef bowl dish has its roots in the Meiji era, when the modernization of the country meant that it was no longer taboo to eat meat dishes (something discouraged by Buddhist culture for centuries). The dish was invented by a Tokyo restaurateur, who topped a bowl of rice with thin strips of beef and welsh onion, then drizzled it with a sweet soy sauce flavored with mirin and dashi.
Nowadays, it’s one of the most popular Japanese comfort foods! If you’re on the hunt for cheap eats in Japan, you could try it on a budget at any number of places, but independent specialist shops are best if you want a premium meal. These places use premium meat to elevate the everyday dish to another level. If you’ve feeling up to it, you can even upgrade your bowl to an extra large sumo-sized portion.
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