gyudon (Page 5)
Or maybe we should call them “beef cans?” Either way, these things will be literal life-savers.
We stop by to taste the continuing tradition and take a sneak peek at the replacement for the world-famous Tsukiji market.
The oldest location of the beef-on-rice specialist is tucked away in a part of the country where hardly anyone is thinking about meat.
The special meal with 100-percent Japanese beef might be the last thing you eat while on a trip to Japan.
At inexpensive Japanese restaurants, the chopstick container might be in front of another customer, which is a tension-filled dilemma for some.
Not satisfied with dominating only Japan’s cow cravings, Yoshinoya adds karaage to its menu in Akihabara.
Taking a trip to Mie Prefecture and Ise Shrine? Don’t forget to bring your camera, and your appetite too.
Mobile kitchens provide comfort food, in the truest sense of the word, for thousands of earthquake victims.
The famous beef bowl chain is taking a swanky step outside the box with bold offerings including electricity, coffee, and a modicum of privacy.
Gyudon, or beef bowl, restaurants offer a plethora of toppings to add to your meal and it can be hard to choose just one. So why not choose them all?
In a lot of ways, Japan’s equivalent to the hamburger is the beef bowl, or “gyudon” as the locals call it. Tasty, fortifying, and cheap, beef bowls are so prevalent and popular in Japan that they essentially have their own strata in the personal food pyramids of many college students and bachelors.
Realizing that much of its customers’ bodies are literally made out of beef bowls, Japan’s largest gyudon chain is now embarking on a research project to investigate what happens after three months of eating the dish.
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