π’ Great-in-Tokyo — Great experience you can enjoy in Tokyo.
A comforting bowl of oyakodon—chicken simmered in a sweet soy-based broth and softly set with beaten eggs, then served over rice—is one of Japan’s most beloved classics. At DABASHI in Togoshi-Ginza, this home-style favorite is elevated with Nichinan-dori, a premium chicken from Miyazaki Prefecture, prepared with the careful touch of a yakitori specialist.
Last updated: 2025-11-28
Introduction
Oyakodon is a quintessential Japanese rice bowl: chicken simmered in a sweet-savory dashi, finished with gently cooked beaten eggs, and served over warm rice. Because it uses both chicken and egg, it is called “oyako”—literally “parent and child.”
At the yakitori restaurant DABASHI in Togoshi-Ginza, they serve an oyakodon made with Nichinan-dori (pronounced ni-chi-nan-dori), a branded chicken from Miyazaki Prefecture. Its quality and the restaurant’s precise handling of the meat create a bowl that stands out for its refinement.
What to Try
Nichinan-dori Oyakodon
Scoop up the tender chicken, softly set egg, and rice together with a spoon—the dish is meant to be enjoyed all at once. Within the gentle, elegant flavor of the broth, you can sense the pleasant firmness and deep umami that characterize Nichinan-dori.
Because oyakodon is so simple, it leaves no room for shortcuts. That is exactly why a yakitori restaurant—experts in understanding and preparing chicken—can deliver a bowl that feels truly crafted.
Chicken Broth Soup
Some yakitori restaurants offer soup made by simmering chicken bones slowly and carefully. If you see it on the menu, it makes for an ideal finishing touch.
You taste the chicken’s pure flavor directly, with a soothing richness that feels almost restorative. At DABASHI, this chicken broth is served as part of the appetizer.
Tokyo or Trip?
π’ Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Oyakodon is served throughout Japan—at diners, soba shops, izakaya, and home kitchens. But its simplicity means the quality of the ingredients and the skill behind the preparation are crucial.
Yakitori restaurants, as specialists in handling chicken, are uniquely equipped to make an exceptional oyakodon. Finding such a bowl in a small local Tokyo shop is one of the quiet pleasures of exploring the city.
You don’t need to travel far to enjoy craftsmanship, technique, and the warmth of Japanese home-style cooking. Sometimes, the best examples are waiting in a neighborhood yakitori spot.
Explore Nearby
- Tenshin Chahan — Fried Rice with Crab & Egg π
- Korokke in Togoshi-Ginza π₯
- Taiyaki in Togoshi-Ginza π°
- Onigiri in Togoshi-Ginza π
- Kaki-Shio Ramen in Togoshi-Ginza π