About Yuki
結城について
Tokyo’s “Yuki Don” tradition dates back to Japan’s 32nd Meiji Period, approximately between 1868 to 1912. It is a tradition that has been around for more than 120 years. After the Meiji Restoration, a period that restored practical imperial rule to the Empire in Japan, Mr. Komura, at the time 68 years old, opened an unnamed Donburi shop on the banks of the Japanese fishing bridge in Tokyo. Passing these culinary secrets from one generation to another, today we get to enjoy the preservation of this rich culinary heritage.
Donburi (丼, literally “bowl”, also abbreviated to “don” as a suffix, less commonly spelled “domburi”) is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
Donburi (丼, literally “bowl”, also abbreviated to “don” as a suffix, less commonly spelled “domburi”) is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
Komura Family
小村家の牛丼
Komura Masaharu is a fifth-generation master of the Gyudon. It all began with his family. Since the age of 16, he followed his father’s cooking methods to prepare the most succulent Gyudon in all of Tokyo. Starting with mastering the most basic and most important skills necessary for a successful Gyudon dish: the sauce, precise cutting of all ingredients, and preparing the beef to perfection. Over time, his tenacity and commitment to the artform transformed him into a skilled chef. On his 38th birthday, Mr. Komura’s efforts paid off as he was finally recognized by his father. His father presented him a long belt which symbolized the passing on of this culinary knowledge to a new generation, marking the beginning of the fifth generation carrying on with this tradition.
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