The rice bowls at this minimalist Japanese eatery in Adams Morgan aren’t as trendy as ramen—which is a good thing, given that the counter-style setup here fits only 14 stools. But the dish packs just as much comfort as a good noodle soup. Chef/owner James Jang scoops toothsome grains into deep ceramic bowls; tops them with crispy pork loin, caramelized onions, and a runny egg from a hissing skillet; and finishes the whole thing with house-made pickles and umami-rich donburi sauce—like a robust, sweet/salty soy—or spicy Japanese beef curry. Panko-coated shrimp and fried chicken are also options, though we’re partial to the non-fried side of the menu, which includes tender sous-vide chicken thighs and roasted Asian mushrooms (the latter carry out particularly well).
Where you can get it: 2438 18th St., NW; 202-629-1047
Also good: Donburi with salmon sashimi and ginger, shaved brisket, or barbecue eel; uzaku, a side of barbecue eel with cucumbers.