Toriyasu

For soft egg and savoury broth, there is the oyakodon; if you would also like fried chicken, try the karaage bowl. At lunchtime, Toriyasu offers two popular ways to enjoy chicken dishes over rice. Diners say the oyakodon’s tender, softly set egg takes on the flavour of chicken broth, while the chicken makes for a satisfying portion. Some have found the egg more firmly cooked, giving the bowl a character that is not all about a runny texture.

The karaage bowl pairs fried chicken with egg. Diners have reported a generous amount of egg seasoned with bonito broth, and some say its slightly sweet flavour goes well with the chicken. One diner enjoyed it with a sprinkling of Japanese pepper. Choose the oyakodon to savour egg and broth, or the karaage bowl for the added substance of fried chicken. Several diners have found the rice and toppings generous; if you have a smaller appetite, you can ask for less rice when ordering.

Lunch is served on Mondays, Tuesdays, Wednesdays and Fridays from 11:30 to 14:00. The restaurant is closed on Thursdays and at weekends, and does not take reservations, so it is best considered for a weekday lunch.