Posted by: タベアルキスト(Tabearukist Association) 11 Oct 2016

The Top 10 Donburi Restaurants in Tokyo

The Top 10 Donburi Restaurants in Tokyo

Donburi culture originated in Edo culture, when the busy townspeople of Edo needed something fast and easy to eat. It is said that the first donburi was ‘Ten-don’ (tempura donburi) created by the restaurant Sansada in Asakusa in 1837. Similarly, ‘eel donburi’, which is enjoyed by people all year long, appeared sometime in the 19th century. A dish called ‘fukagawa-don’ has been served ever since the late Edo period; this dish contains clams, miso, and fresh vegetables—it was commonly called the ‘feast of the Edo castle town.’ During the early years of the Meiji period, Japan underwent a period of Westernization during which onions and beef were introduced into the country. As a result, the dish called ‘Kaika-don’ was created, which contains onions, beef, and eggs. The extremely popular Japanese dish ‘katsudon’ is traced all the way back to the Taisho Period. Up until that point in Japanese history, it was considered common sense to serve rice and side dishes separately, but as people gradually accepted donburi as an acceptable form of food, all kinds of cuisine was born and donburi dishes spread all throughout Japan.

Here are the recommended places to have donburi in Tokyo!

Toritsune Shizendo  (鳥つね自然洞)

Oyako-donburi made with craftsmanship and imagination


This restaurant serves a well-balanced oyako-donburi made using chicken meat from chickens raised in Nagoya Prefecture. It goes without saying that the meat of the locally-raised chickens is firm yet tender. The eggs are daintily cooked to create a perfect sticky texture, and the sweet sukiyaki stock combined with the slight chewiness of the chicken meat completes the meal.

Phone: 03-5818-3566
Address: 5-5-2 Sotokanda, Chiyoda-ku, Tokyo (東京都千代田区外神田5-5-2)
Operating hours: 11:30 ~ 21:00
Closed days: Sunday, Holidays
Nearest Station: Suehirocho Station (末広町駅)

Tsujihan (つじ半)

Luxurious kaisen-donburi with a twist


This store serves kaisen-donburi (seafood donburi) with variations depending on what they have in stock that day. The highlight of the experience is seeing the varieties of fresh fish piled high. The slightly sticky sashimi creates a perfect contrast with the crisp seafood. After you’ve finished eating you can finish off your meal with a satisfying bowl of sea bream dashi.

Phone: 03-6262-0823
Address: Kyuei Building 1F, 3-1-15 Nihonbashi, Chuo-ku, Tokyo (東京都中央区日本橋3-1-15久栄ビル1F)
Operating hours: 11:00 ~ 21:00
Closed days: Irregular closings
Nearest Station: Nihombashi Station (日本橋駅)

Isehiro (伊勢廣 京橋本店)

Exquisitely charcoal grilled yakitori-donburi


This restaurant piles their yakitori donburi bowls so high with chicken you can’t even see the rice. Enjoy the savory flavors and delicious scent of the char-grilled chicken as you eat. The rice is the perfect complement to the savory chicken, a masterpiece in its own right.

Phone: 03-3281-5864
Address: 1-5-4 Kyobashi, Chuo-ku, Tokyo (東京都中央区京橋1-5-4)
Operating hours: 11:30 ~ 21:00
Closed days: Sundays and holidays
Nearest Station: Kyobashi Station (京橋駅)

Sakamotoya (坂本屋)

‘Classic katsudon’ that you can’t find anywhere else


Superb katsudon made using a sukiyaki stock with a perfect balance of sweetness and saltiness. The meat has barely any fat on it and is simply delightful with the finely-cut onions. The delicious flavor of the crunchy crust is wonderful to the very last bite.

Phone: 03-3399-4207
Address: 3-31-16 Nishiogikita, Suginami-ku, Tokyo (東京都杉並区西荻北3-31-16)
Operating hours: 11:30 ~ 20:30
Closed days: Sundays and holidays
Nearest Station: Nishi-Ogikubo Station (西荻窪駅)

Yoneya (よね家)

‘Toriwasa-donburi’ with an excellent combination of chicken meat and wasabi


Donburi that is beautifully arranged with high-quality chicken breast meat. The outside of the chicken is just lightly parboiled, with the inside of the chicken meat being mostly raw, so you can enjoy the savory chicken flavor directly. A soy sauce and mirin-based sauce is provided, as well as wasabi, both of which help draw out the flavors of the chicken. ※Although it is being cooked properly, please be aware that raw chicken is contained in the dish.

Phone: 03-5623-4122
Address: 1-30-10 Nihonbashikakigaracho, Chuo-ku, Tokyo (東京都中央区日本橋蛎殻町1-30-10)
Operating hours: 11:45~23:00
Closed days: Friday, Sunday, Holidays
Nearest Station: Suitengumae Station (水天宮前駅)

Segawa (まぐろどんぶり瀬川)

‘Maguro-donburi’ with flavorful lean tuna that scores a direct hit on the tastebuds


Simple donburi that starts with a lineup of tuna on top of a bed of nori and vinegared rice, with chopped ginger, wasabi, and oba leaves. This restaurant has a homemade soy sauce marinade, which they will marinade your tuna with right after you order your food. The delicious marinade helps bring out the flavors of the fresh tuna.

Phone: 03-3542-8878
Address: 4-9-12 Tsukiji, Chuo-ku, Tokyo (東京都中央区築地4-9-12)
Operating hours: 8:00 ~ 11:30 (Closed when sold out)
Closed days: Sunday, holidays, irregular closings on Wednesday
Nearest Station: Tsukiji Station (築地駅)

Masaru (まさる)

Strangely enchanting tempura donburi that is seasoned to bring out the flavors of the ingredients


This restaurant has achieved success through the philosophy “Get the best kuruma prawns from the fish market, regardless of price.” With these prawns they make a superb tempura donburi. The sauce has a refined flavor which you can enjoy to the very last bite. They have a unique frying process that gives the tempura a crunchiness you won’t find anywhere else.

Phone: 03-3841-8356
Address: 1-32-2 Asakusa, Taito-ku, Tokyo (東京都台東区浅草1-32-2)
Operating hours: 11:00 ~ 14:00
Closed days: Wednesday, Sunday, holidays
Nearest Station: Asakusa Station (浅草駅)

Kaisuian (會水庵)

Cooked anago eel donburi overflowing with fragrance and flavor


This store’s most popular dish is their anago eel donburi, with a serving of anago eel so big it sticks out of the bowl. After you order, a whole anago eel will be cooked until well-done, and then served with piping hot rice. The eel is lightly crunchy on the outside with a soft interior, topped with just a little bit of sauce. Because anago eel has less fat than the eels normally used in Japanese food, it is unusually sweet.

Phone: 03-3505-2369
Address: 6-4-15 Akasaka, Minato-ku, Tokyo (東京都港区赤坂6-4-15)
Operating hours: 11:00 ~ 23:00
Closed days: Friday, Sunday, Holidays
Nearest Station: Akasaka Station (赤坂駅)

Kuishinbo Gabu (くいしんぼう がぶ)

A roast beef donburi that’s irresistible for meat lovers


Contrary to its hearty appearance, this donburi has an elegant flavor. The soft beef thigh is cooked, and then cut into pieces while still warm. The meat is firm on the outside but juicy and rare on the inside. It has a faint buttery flavor and is served with black pepper.

Phone: 03-5722-1766
Address: 3-7-9 Megurohoncho, Meguro-ku, Tokyo (東京都目黒区目黒本町3-7-9)
Operating hours: 11:30 ~ 22:30
Closed days: Saturday
Nearest Station: Musashi-Koyama Station (武蔵小山駅)

Shiretoko (しれとこ)

Salmon oyako-donburi that can compete with the very best fresh seafood donburi


A colorful salmon donburi made using both salmon and salted salmon roe. The lumpy salmon eggs have a salty flavor that complements the strong fatty flavor of the salmon itself. This donburi is a rare beauty, as it is made using fish bought directly from the fishermen of the town of Rausu on the Shiretoko Peninsula.

Phone: 03-3677-8788
Address: 1-2-1 Niihori, Edogawa-ku, Tokyo (東京都江戸川区新堀1-2-1)
Operating hours: 11:00 ~ 22:30
Closed days:  Wednesday
Nearest Station: Koiwa Station (小岩駅)

What do you think? We encourage you to find your own personal favorite donburi!

Please note that the information on our site is subjective information that was collected independently by the Tabearukists; no information was provided by the individual stores, so please note that some information may be subject to change without advance notice. 



タベアルキスト / Tabearukist Association

タベアルキスト / Tabearukist Association

“Tabearukists” are members of the Tabearukist Association that visit over 300 eateries per year. The association is named after “tabearuki” (walking and eating), the practice of going around to various stores and thoroughly sampling menus to find rare and delicious food. As writers, Tabearukists are dedicated to collecting and conveying information about delicious food all over Japan for tourists.


Tags