In my hand holds a bowl of warm rice topped with wavy beef slices and onions, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). This is what the Japanese called gyudon (牛丼), “gyu” (beef）and “don” for donburi, literally means beef bowl. Fast, simple, and delicious, this satisfying dish is popular among the Japanese, and foreigners like me who are on a tight budget (250-400yen for a regular bowl).
As for the famous ones, it has to be Yoshinoya (吉野家), Matsuya (松屋) and Sukiya (すき家), the top 3 best gyudon (Beef Bowl) restaurants in Japan. Their menus mainly revolve around gyudon with a twist on the toppings like cheese, okra (lady’s finger), half-boiled egg, kimchi, and my favourite Japanese Negi (welsh onions) with raw egg. These gyudons also come in different sizes to cater for small eaters as well as those with bigger appetite; ミニ(mini), 並盛 “namimori” (regular) , 大盛 “omori” (large) and 特盛 “tokumori” (extra large).http://wanderandblossom.com/food/gyudon-restaurants-japan/