|Best for Carryout
Few things are more satisfying than planting yourself at a restaurant counter, hunkering over a deep bowl, and scooping up every last morsel—and no, we’re not talking about ramen. Donburi, Japan’s lesser-known one-pot meal of rice and savory toppings, is the star of this tiny Adams Morgan restaurant. The space still boasts only 14 stools, but chef/owner James Jang has expanded the menu since opening, adding a section of braised meats—go for shaved brisket gyudon with a runny egg—and more varieties of fish, served sashimi-style over the toothsome grains. More traditional fried items like crispy pork cutlets are worth ordering for the curry sauce alone—a 40-hour brew of caramelized onions, ground beef, and spices, which in our opinion gives the best tonkatsu broth a run for its money.
Also good: Unagidon (barbecue eel with Japanese pickles); shiitakedon (braised mushrooms); lightly cured salmon sashimi with pickled ginger.