Mix and Match Donburi Market

Furusato Matsuri Tokyo where delicious gourmet cuisine is gathered from all over Japan.
We want to eat that! We also want to eat this! It is a corner that makes such a dream come true!
With warm rice, you can enjoy a cup of your choice by visiting the corner where you have selected from the best rice from all over Japan.

STEP 1
Purchase warm rice!
Freshly cooked rice ¥200

Supreme” Akitakomachi Rice ¥200

It’s Akita rice that makes you beautiful! This elegant, pure white rice is “Akita Beauty” itself. We selected only the largest grains of this breed of rice. With a great balance of umami, aroma, stickiness, and luster, this rice pairs exceptionally well with all kinds of cuisine, both Japanese and Western

STEP 2
Please choose a side dish to have on your rice! (extra charge)

STEP 3

Red King Crab Leg Meat ¥1,000-2,000 These legs from 2-3kg king crabs are boiled. Heartily enjoy these giant crab legs just as they are.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2790″ primary_title=”Iburigakko Cheese Croquette” primary_align=”left” hover_title=”” hover_align=”justify” el_width=”80″]

Iburigakko Cheese Croquette ¥300
“Iburigakko” is a type of pickle made in Akita by smoking daikon radish with cherry wood and pickling it. We stuffed iburigakko with plenty of perfectly-paired cheese, and completed the dish as a well-browned croquette.

[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2791″ primary_title=”Yuba Tempura” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Yuba Tempura ¥300

In Nikko, Tochigi, yuba (tofu skin) was originally eaten as a part of vegetarian cuisine eaten by Buddhist monks. It’s added to stews in place of meat, and eaten as a source of protein. Nikko yuba is broadly classified into two types: “namayuba” eaten like sashimi, and “makiyuba” rolled up and stewed. This yuba tempura uses “makiyuba” seasoned with soy sauce made with a base of skipjack tuna broth, coated with tempura flour and lightly deep fried.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2793″ primary_title=”Grated Japanese Yam” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Grated Japanese Yam ¥400

“Japanese yam,” a specialty of Hakone, is an endemic Japanese yam also known as the “king of mountain vegetables,” and is also popular among women as a superfood with good beauty effects and nutritional value. It appears in books going all the way back to the Heian period, and was even preferred and eaten by military commanders like Tokugawa Ieyasu during the Warring States period. It is noteworthy as an ingredient with restorative properties. This food is popular with Japanese and foreign visitors to Hakone, right along with the onsen. [/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2794″ primary_title=”Nagoya Cochin Fried Chicken Wings” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Nagoya Cochin Fried Chicken Wings ¥597(100g)

Indulgent fried chicken wings made with “Nagoya Cochin,” one of Japan’s top three locally-raised chicken breeds. The rich umami and firm texture can’t be beat. Crunch on the outside and juicy on the inside, these fried chicken wings are seasoned with a secret chicken wing sauce made with red wine, and sprinkled with Torikai original blended salt. These chicken wings have won the top Gold Prize three years running at the Japan Karaage Association “Karaage Grand Prix,” Chicken Wings Division![/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2796″ primary_title=”Certified Omi Beef 3-Second Steak” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Certified Omi Beef 3-Second Steak ¥600
Of Japan’s top three types of Japanese beef (Matsuzaka, Kobe, and Omi), Omi is the oldest type of beef raised for food. We use superior Grade 4 Omi beef and above, and this steak only uses the most high-quality ribeye roast cut. Three-second steak, as the name implies, is quickly grilled, and before you know it, this tender, juicy beef will be melting in your mouth![/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2812″ primary_title=”Naniwa Black Cattle Choinose First-Rate Set (First-Rate Mini Rice Bowl Set)” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Naniwa Black Cattle Choinose First-Rate Set (First-Rate Mini Rice Bowl Set) ¥1,000
“Naniwa Black Cattle” Japanese beef is raised at ranches in the middle of nature in Hannan City, Osaka, not far from Kansai Airport. Experience the surprising umami. We’ve prepared a first-rate set for you to get an extravagant taste of that delicious “Naniwa Black Cattle” at Choinose Ichiba (the mini rice bowl market). You can’t help but fall in love with “Naniwa Black Cattle” after you give it a try![/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2812″ primary_title=”Kindai Tuna “Topped with all of Choinose Luxuries(the Mini Rice Bowl Luxuries) ”” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Kindai Tuna “Topped with all of Choinose Luxuries (the Mini Rice Bowl Luxuries) ” ¥900

Kindai Tuna, the first in the world to be completely successfully farmed, is also called Pacific bluefin tuna, the largest and one of the tastiest types of tuna. Only accounting for 1.4% of all types of tuna that are caught, it is also called “diamond of the sea” because of its high price. At, Choinose Ichiba try this Kindai lean meat, medium-fatty, or super-fatty tuna, all at a reasonable price. [/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2798″ primary_title=”A5 Class Saga Beef Diced Steak” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]A5 Class Saga Beef Diced Steak ¥880

Saga beef meets the second-strictest standard in the nation, under the designation restricts afforded by the Japan Meat Grading Association, which determines the ranking of meat. This delicious beef and its juices will fill your mouth with umami and sweetness with every bite you take. We grill the surface quickly at a high temperature, and then cook it slowly at a lower temperature, adding an extra touch of flavor by locking in the meat’s umami.[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2799″ primary_title=”Horse Meat Diced Steak” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Horse Meat Diced Steak ¥500

While horse meat is usually eaten raw as fresh sashimi, we diced it and lightly grilled it to make it easier to eat, for a luxurious treat on your mini rice bowl.[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”2800″ primary_title=”Yamaya Karashi Mentaiko (Red Pepper Pollock Roe)” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Yamaya Karashi Mentaiko (Red Pepper Pollock Roe) ¥300

Karashi mentaiko is a type of seasoned fish eggs, similar to caviar or salted salmon roe. Walleye pollack eggs are pickled in salt, seasoned with sake and other ingredients, and aged to create Yamaya karashi mentaiko. This is a popular comfort food that goes great with Japanese rice, much like pickled ume plums and natto (fermented soybeans).[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”2802″ primary_title=”Grade Four Hida Beef Skewers” primary_align=”left” hover_title=”” hover_align=”left” el_width=”80″]Grade Four Hida Beef Skewers ¥500
Made with Japanese-brand Hida beef. The top A5 rank sirloin has a tenderness that seems to melt in your mouth. The A4 rank leg meat has a tasty, firm consistency and is popular with young people.[/vc_hoverbox][/vc_column][/vc_row]