The donburi (丼) has long become a staple of Japanese restaurants and households. On the surface, the don is a simple dish — it often consists of meat, fish, or vegetables simmered in a flavoured sauce and served over a bed of steamed rice. However, the history of this dish stretches back almost 300 years, even before the Meiji period.
In truth, the donburi has evolved into so many variations that it is nearly impossible to cover every type in a single article. Instead, this guide focuses on the most common and beloved donburi styles found in Japanese restaurants in Singapore and Japan — from the humble gyudon to the luxurious kaisendon. If you are interested in the broader world of Japanese cuisine, you may also enjoy our guide on what is omakase and the omakase dining experience at Miyu.
Gyudon — Japanese Beef Rice Bowl
Easily the most popular of the donburi, the gyudon consists of thinly-sliced beef and onions, which has been simmered in a slightly sweet sauce with mirin. In some Japanese fast food chains, you can also opt for a raw or poached egg on top. It is also commonly eaten with pickled ginger and ground pepper.
The origins of the gyudon begin in the Meji era, where the practice of eating beef was adopted from Western culture. There was a sharp drop in beef consumerism due to the “Mad Cow Disease” scare in America in the 2003, but the industry has since picked up and gyudon is as popular as ever. Due to its accessibility and convenience, it is no wonder it has become a hot favourite among locals and foreigners alike. In Singapore, Miyu is very highly regarded for its Gyudon.
Butadon — Japanese Pork Rice Bowl
When the ban on American beef import was in place, fast food chains such as Yoshinoya turned to pork alternatives for donburi to keep their business open and replace the missing options. The pork equivalent of the gyudon, the buta is grilled instead of simmered. Nevertheless, butadon has the same mildly sweet taste as the gyudon.
Katsudon — Deep-Fried Pork Cutlet Rice Bowl
Next is another quintessential variation — the katsudon. This dish is rice topped with deep fried pork cutlet, which has been simmered in broth with onions and eggs. The broth is unique, and consists of sweet dashi and soy sauce. A good katsudon has a cutlet that is still crisp, even after being cooked in the broth.
Fun fact: In Japan, it is a ritual for students to eat a katsudon the night before their exams as the word “katsu” means to win!
Oyakodon — Chicken and Egg Rice Bowl
If you are a deep love for poultry, then oyakodon is definitely for you. This dish consists of simmered chicken and beaten eggs, often garnished with scallions. If you’re up for some spice, you can opt for additional shichimi pepper spices which add an extra kick to the taste.
Fun fact — oyako literally means “parent and child”. Make of that what you will.
Ten Don — Tempura Rice Bowl
Short for “tempura donburi”, this is a good option for vegetarians looking for the same satisfaction as meat lovers. Due to the airy texture and nature of the method, no meats are used in tempura — instead, only seafood and vegetables are used. As such, there are many variations to ten don. Most commonly, prawns (ebi), squid (ika) and vegetables (yasai) are used. Usually, the toppings are then drizzled with a sauce which seeps into the rice to add flavour. For a good ten don, look out for light and crispy textures and appearances.
Kaisendon — Seafood Rice Bowl
Kaisendon is a don that consists of generous portions of thinly-sliced sashimi on rice. It is a specialty dish of Hokkaido, where top-quality seasonal seafood is available. For example, in summer, snow crabs are the seasonal seafood which are used in kaisendon. The origin of kaisendon is unknown, though it is thought to have first originated in Hokkaido and the Tohoku area by fishermen.
There are many variations of the kaisendon. Some only consist of one topping such as ikura and uni. Others include a medley of seafood on top — some common ingredients include fresh uni, tender crab meat, scallops, as well as other fish such as sea bream. The don often comes with a fresh dollop of wasabi on the side, and it is best to enjoy the fish and rice with some soy sauce and wasabi.
Chirashi Don — Scattered Sashimi Rice Bowl
A close cousin of the kaisendon is the chirashi don. Chirashi consists of almost the same ingredients as the kaisendon, just presented differently. For example, the rice might be seasoned with nori (seaweed) and shredded egg omelette. In addition, instead of the sashimi being thinly-sliced, it is cubed in bite-sized portions.
Chirashi also has an interesting history. The word “chi-ra-su” literally means scatter, as in to scatter fish bits. After cutting away the “proper” pieces of fish for sashimi and nigiri, a substantial portion of the fish is left. Hence, the origins of chirashi stem from wanting to find a way to use all the leftover fish from sashimi and nigiri — therefore the “scattering” of the leftover fish into a rice bowl.
Miyu serves up one of the freshest and best Chirashi in Singapore.
Toro Don — Fatty Tuna Rice Bowl
Toro don features otoro or chutoro — the prized fatty cuts of bluefin tuna — placed over seasoned sushi rice. The fat content in toro gives it an extraordinarily rich, buttery flavour that melts on the tongue. Because toro is among the most expensive cuts of fish at Toyosu Market, a toro don is considered a premium donburi. At Miyu, our seasonal omakase menus feature toro in multiple forms — as sashimi, nigiri, and hand rolls — showcasing the same quality fish that would go into a great toro don.
Uni-Ikura Donburi — Uni and Ikura Japanese Rice Bowl
The uni-ikura don is a celebration of the sea — sweet, creamy Hokkaido sea urchin (uni) layered over plump salmon roe (ikura) on a bed of warm sushi rice. The combination of the briny pop of ikura with the silky richness of uni creates a deeply satisfying contrast of texture and flavour. May and June are particularly good months for Hokkaido uni, when the water temperature rises and the sea urchins reach their seasonal peak. At Miyu, we feature uni prominently in our June omakase seasonal menu as part of our signature toro-uni hand roll.
San Shoku Don — Three-Ingredient Japanese Rice Bowl
San shoku (三色) literally means “three colours” — typically a combination of three premium ingredients such as uni, ikura, and toro, or variations including negitoro (minced fatty tuna) and crab. The visual appeal of the san shoku don is as important as its flavour: the contrasting colours of orange, gold, and red make it one of the most photogenic bowls in Japanese cuisine. As with the kaisen don and uni-ikura don, quality depends almost entirely on the freshness and grade of the ingredients used.
Experience Japanese Cuisine at Miyu, Dempsey Hill
While donburi represents the comforting, everyday side of Japanese cuisine, omakase dining at Miyu offers a completely different expression — one built on premium seasonal ingredients, Edomae craftsmanship, and the trust between chef and guest. Our Executive Chef Ng Kam Kwan curates each menu around the finest produce air-flown weekly from Toyosu Market in Japan.
Miyu is located at 13A Dempsey Road, Singapore 247694. Lunch omakase is available from $128 per person, and dinner omakase from $228 per person. To make a reservation, visit our reservations page or WhatsApp us at +65 8028 3168.