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Sukiya (すき家, stylized as SUKIYA) is a Japanese restaurant chain specializing in gyūdon (beef bowl). It is the largest gyūdon chain in Japan. [1] It operates over 2,000 stores in Japan, and has branch stores across Asia. Sukiya's owner, Zensho Holdings, is listed on the Tokyo Stock Exchange and had sales of ¥511 billion in 2016.
Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
Sushi Saito – a three Michelin star Japanese cuisine restaurant in Minato, Tokyo, primarily known for serving sushi; Yoshinoya – a Japanese fast food restaurant chain, it is the largest chain of gyūdon (beef bowl) restaurants; Tofuya Ukai - a tofu restaurant that serve dishes in "refined kaiseki stye" [8]
Tonkatsu, Menchi katsu, chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively. Japanese curry - rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today.
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
That was when he made a bold decision. “We sold Extreme Croquettes at the price of JPY270 ($1.80) per piece… The beef in them alone costs about JPY400 ($2.70) per piece,” Nitta explained.
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
At first, cattle were imported from neighboring countries like Korea and China as the demand for beef increased. Sukiyaki possibly originated and became popular in the Kansai region. Following the 1923 Great Kantō earthquake, many beef restaurants in Tokyo were closed and many people in Kantō temporarily moved to the Osaka area. While the ...