I was drawn in by Satomi Ishihara's smile and decided to dine in. I had the shredded chicken curry that I also tried last year. Curry (regular) ¥490, shredded chicken topping ¥200. The appearance of the chicken is impressive. It is indeed shredded and incredibly delicious.

Thinking about what to eat is a hassle. Due to various constraints, I find myself eating this dish quite often at this restaurant. It's a simple addition, but it enhances the color and the taste is quite good. The aroma, especially when sprinkled with bonito flakes, is delightful. Okra gives it a summery feel! Oh, and this dish isn't a seasonal menu item anymore...! Among the three major beef bowl chains, this chain doesn't have a standout feature, but thanks to a menu item that I find convenient and helpful, I've been visiting more often. If they could make it with less sauce, it might help with the salt content too... Oh, and I was looking at the restaurant's website and came up with a good idea. I'll share it another time...

The drunk person's finishing touch is... eating at Sukiya alone haha. There aren't many shops open late around here, so Sukiya had decent business. The two foreign staff members were polite and did a good job. Japanese culture is amazing!

Sukiya must be really tough to operate. You have to do it alone, and customers keep coming in one after another. Especially when foreigners come in and don't understand the language, they have to wait. And when they get angry from waiting, they have to wait even longer. This is something that headquarters needs to address. If they can't sincerely say "Can you please wait a bit?" it will lead to a secondary disaster.

I tried the "Sanma Beef" menu that Sukiya started in 2017, which includes both Sanma and Gyudon. I often stop by here on my way home from work when I'm feeling stressed. The Sanma was delicious and satisfying. It helped me reduce some of my stress.

In this day and age, neither the waitstaff nor the kitchen staff are wearing masks. It's the worst.

【Reason for visit】Today, I was forced to work early in the morning by an unreasonable request from my company, so I needed to find a place that was open early to grab a quick meal.【Visit time】April 11th (Tuesday) around 9:20 AM【Number of customers】3 people【Ordered item】Melted Cheese Beef Bowl with 3 types of cheese (regular size)【Reason for ordering】I didn't have high expectations for any of the options, so I just randomly chose this dish.【Preparation time】About 1 minute【Condiments provided】Tabasco sauce【Service】There was pickled ginger on the table【Eating impression】The beef was tender but lacked flavor, probably due to being cooked in a stew. The onions were sweet from being well-cooked. The rice was cooked to a normal firmness but was a bit soggy from the beef stew. The cheese was only partially melted and had a slightly powdery texture. The cheese added a nice flavor, but it was just regular pizza cheese, so it didn't stand out. The beef bowl felt more like a cheese bowl, with the cheese taking the spotlight instead of the beef. Overall, it was an average experience at "Sukiya."

On November 4, 2009, I went to a Japanese donburi restaurant in Tokyo called Sukiya. I was in the mood for a late dinner after work, so I was looking for a place to eat around Morishita. The only options open were Sukiya and Matsuya. After some thought, I decided to go with Sukiya as it offered a filling meal within my budget. Sukiya offers various portion sizes, including Mega, Special, and even King sizes. I tried the new King-sized beef bowl at a Sukiya in Niigata and enjoyed it. The King size is larger than the Mega size, offering a whopping 600g of meat and 600g of rice for a total weight of 1.2kg. The King size costs 990 yen, which is actually cheaper than ordering two Mega bowls at 680 yen each. The King size is now a permanent menu item at Sukiya locations nationwide, so beef bowl lovers can enjoy it anytime. I found the balance of meat and rice a bit off when I tried the King size, but overall, it was a satisfying meal.

Sukiya in Morishita is a reliable company known for its well-developed products, where you can eat without any worries. The location is quiet, especially late at night, with just one staff member. Eating a gyudon alone under the bright fluorescent lights may not be the most delicious experience, but sometimes it's necessary. Eating is a primitive act necessary for survival, but it may not always be sufficient. The gyudon here costs 250 yen during the current sale period, with a smaller portion and a strong, straightforward flavor. Compared to other chains like Yoshinoya, it has a more authentic beef texture. Adding wasabi and grated yam for 100 yen surprisingly complements the gyudon well. This place is convenient for when you don't want to venture far in bad weather.

Sukiya, among the gyudon chains, has a variety of options. When I want to eat gyudon, I don't go to Sukiya. But when I'm attracted by things like cheese on top or lots of green onions, or even mentaiko, I go there. Not too long ago, I tried the Mega, knowing it's a copy of McDonald's, and next I'll probably try the King, just out of curiosity. Are they delicious? Not really. It's more about the novelty. If it was really good, it would have become a staple. There's a bit of a makeshift vibe, but I like the spirit of trying new things. I'd like to attend their planning meetings. The current gyudon and eel combo doesn't appeal to me. It's a bit too heavy for summer. Looking forward to the next one (laughs).

"Natto breakfast"

I got takeout from the Sukiya restaurant in front of Morishita Station! Although Sukiya is known for their beef bowls, the takeout item I got was a Chinese-style pork belly bowl (laughs). It was like a thick sauce with chunks of pork belly, seasoned with Shaoxing wine, etc, giving it a rich flavor. It had a strong ginger taste and lots of white leeks. I saw an advertisement in front of the store and decided to try the pork belly bowl, which was priced at 650 yen for a regular size with plenty of pork belly, making it a good deal. The store also had good infection control measures in place, and there were quite a few people dining in.