Shokudo Endo

Endo is a seafood donburi restaurant in a side alley near Sannenzaka and Ninenzaka, on the route up to Kiyomizu-dera in Kyoto. It serves tuna hoe over rice and aburi donburi, in which the tuna is lightly seared with a torch and mixed with a house-made sauce resembling gochujang before being placed on the rice. The shop is small, with three tables and counter seats, and customers take off their shoes before entering. Only cash is accepted, and turnover is fast enough that a group of four or five waiting can get in within 20 minutes.