My favorite Donburi is in the outskirts of Tokyo, a small place where the chef and his wife work. These types of places were the standard years ago, couples dedicated to their trade opened and worked together. A small counter, customers sit comfortably ordering directly with the chef, and enjoy the spectacle of the him working, as he fans his sumi-bincho, moving backwards and forwards. The taste is perfection, simple and to the point, a finishing dish.
Categories: Life Cycles