A donburi participating in a qualifying round of "The 4th Japan Local Donburi Championship"
Tennen Ashiakaebi tendon
A donburi with crunchy tempura made with shrimps and hamo from the local. A squeeze of the local sudachi on it makes the donburi even more delicious. This donpuri participated in a qualifying round of "The 4th Japan Local Donburi Championship" that took place from November 9th Friday to 11th Sunday during an event called "Tabi fair Japan 2012" that took place at Tokyo Ikebukuro Sunshine City.