Tokyo’s “Yuki Don specialist” need to go back Japan’s 32end of Meiji Period(1899) and has been around for more than 120 years. After five generations of inheritance, just for a bowl of good Don. After the Meiji Restoration, Japan’s hand workshop industry has been greatly improved and developed, and it has been traced back to prosperity. At that time, Mr. Komura, 68, years old, opened an unnamed Don-miya shop on the bank of the Japanese bridge fish in Tokyo.
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 Masaharu is the fifth generation of the Gyudon of Komura family. Since the age of 16, he has followed his father’s cooking method of learning Gyudon , started with the most basic sauce, cutting onions, and breaking down beef. Spring and summer, his became skilled. Until the summer when he was 38, he was finally recognized by his father. His father gave him a long belt which symbolized the new fifth generation was born.