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Kitsuneya (きつねや) motsudon/gyudon, Tsukiji


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Kitsuneya (きつねや) motsudon/gyudon, Tsukiji

E Eto | Jun 24, 2011 03:26 PM

I have to admit, I have a soft spot for those gyudon chains in Japan like Yoshinoya, Sukiya, etc., as a form of comfort food and something filling for 300 yen. But then I remembered a chef friend telling me about the gyudon/motsudon street stand in Tsukiji's outer market area. Despite the high heat/humidity, I couldn't resist after looking at the large vat in the front of the stand, watching the chef mix and serve out of that deep brown bubbling oozy concoction. I imagine that concoction has been bubbling, intensifying flavors for quite a while (like years or decades). Since I just had horumon a couple days ago in Hiroshima, I decided to go light and order a gyu-don. I kind of regret not getting the motsudon like everyone else around me, but this may have been the best gyudon I've had. The sliced beef (gyu) as well as the motsu (offal meat) are all in the same vat, but the offal usually sinks to the bottom, so the chef will either ladle from the top (gyu) or from the bottom (motsu), but the gyu gets a lot of its flavor from the mixture of everything that's in there. The current master is the third generation manning the bid ladle. Some of the best 700 yen I spent in my brief time in Tokyo.

Some photos:

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