In August, a stark sign emerged that something was amiss with Japan’s economy: The cost of cooking its signature dish had hit an all-time high. Donburi, or rice bowls topped with a variety of ingredients, is a staple of Japanese cuisine. That’s why this story has captivated the nation. A man walked into a donburi chain to order a dish and hasn’t stopped since.
First, it was the gyudon. The man, now a popular figure in Japan, started with gyudon—a beef bowl that is a hallmark of Japanese cuisine. Gyudon combines beef braised with onions in a mix of soy sauce, sugar, and mirin, served over white rice. It’s known for its affordability, nutritional value, and cultural significance.
Gyudon is convenient, adapts to modern lifestyles, and offers a quick, seemingly balanced alternative to less healthy fast-food options. It also embodies the simplicity and harmony of flavors that define Japanese gastronomy, making it a comforting and iconic dish.
“I want a gyudon.” In 2019, Manarisu, a 31-year-old man, walked into Sukiya, a popular gyudon chain, and ordered the traditional dish. Since then, he has eaten there every day for more than five years, totaling over 1,800 visits.
Initially, he was motivated by a promotion offering a Nintendo Switch. But what began as a one-time effort became a daily tradition. Today, Manarisu isn’t only a regular customer but also an official ambassador for Mercari, the platform behind the promotion, as well as for gyudon and its cultural values.
Diversity in the menu. Sukiya is famous for its gyudon but also offers a wide range of dishes, including curries, sukiyaki, and seasonal options like unagi (eel). The variety has helped Manarisu avoid monotony. However, he occasionally tires of rice. His favorite dish is maguro tataki (chopped raw tuna), which he describes as “fresh and delicious.”
What about his health? Surprisingly, his diet hasn’t negatively impacted his health. In fact, Manarisu reported losing weight during the first three years, thanks to the combination of Sukiya’s menu and his exercise routine.
Medical tests have shown no abnormalities, although he has gained 22 pounds over four years. He attributes the weight gain to excessive alcohol consumption rather than his daily meals at Sukiya. He shares his culinary journey on social media platforms, gaining a following for his consistency and dedication.
The science behind it. Manarisu’s experience highlights the potential health benefits of a gyudon-based diet. The dish typically avoids fried foods and often includes vegetables, making it healthier than many other fast food options.
This aligns with findings from a Yoshinoya study conducted in collaboration with Doshisha University. Participants ate Yoshinoya’s frozen gyudon daily for three months without altering their lifestyle.
The results. Researchers found no significant changes in participants’ weight, body fat percentage, blood pressure, blood sugar, cholesterol, and triglyceride levels.
Gyudon’s balance of stewed onions, vegetables, and modest serving sizes (4.76 ounces) contributes to its relatively low caloric impact.
A dish and a national hero. Manarisu’s story has elevated the status of gyudon as a national dish. His more than three years of daily consumption stand as a testament to the meal’s versatility and healthfulness, at least in his case.
With no plans to stop, he aims to reach 2,000 consecutive days of eating at Sukiya next year, solidifying his status as a unique symbol of culinary commitment.
Image | Alva Pratt (Unsplash) | Sukiya
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