01 / ABOUT THE PLACE
About this place
At Nihonbashi Bonbori (日本橋ぼんぼり) in Kakigaracho, Nihonbashi, the first thing to rise from the opened lid of a rice bowl is the aroma of charcoal-grilled chicken—a draw for many diners. The signature Ganso Sumibi-yaki Oyakodon (元祖炭火焼親子丼) differs from the familiar style of oyakodon, in which chicken and egg are simmered in broth: here, the chicken is thoroughly scented with charcoal, then topped with soft, scrambled-egg-like egg. The chicken retains a pleasant bite, while the gently sweet egg brings a mellow richness; together, they sit harmoniously over white rice and make each mouthful inviting.
At lunchtime, the chicken-focused choices include oyakodon served as a set with accompaniments such as salad, miso soup and tofu, as well as a charcoal-grilled chicken curry rice bowl and chicken karaage with yurinchi sauce. The curry bowl offers another take on the restaurant’s fondness for smoky flavours: charcoal-grilled chicken meets a rich curry roux and browned soy sauce with garlic.
By evening, the restaurant takes on the lively feel of an izakaya, with charcoal-grilled dishes and a varied selection of skewers at the centre. Alongside assorted yakitori skewers and familiar choices such as chicken wings, seseri (neck meat) and skin, the menu features charcoal-grilled Miyazaki Jitokko and Daisen chicken, with the full savoury flavour of the meat coming through. Beer, wine or Japanese sake can accompany small plates, with a small oyakodon or chicken-soup tsukemen also popular as a final dish.
The first-floor counter suits a casual solo meal, while the basement tables accommodate course meals and group gatherings, making the restaurant adaptable to different times of day and party sizes.
