Enoshima-don (Turban shell and egg rice bowl)
A taste of Enoshima, with the savory flavor of turban shell folded into egg.

About Enoshima-don (Turban shell and egg rice bowl)

Enoshima-don is a local rice-bowl dish from Enoshima in Fujisawa, Kanagawa Prefecture, made with turban shell meat simmered and folded into egg. Restaurants on the island are said to have begun serving it in the late Meiji to early Taisho period. Centered on turban shell, it is prepared in the style of oyakodon.

The turban shell is simmered in a mildly sweet broth, chopped, and cooked with onion and egg until fluffy, then served generously over hot rice. Its distinctive, pleasantly chewy texture pairs with the savory broth, infused with the flavors of the sea.

Harumi Shokudo is said to be the dish’s origin. Enoshima-don is still served at many restaurants on the island and nearby. Although turban shell was once plentiful in the waters around Enoshima, restaurants now use shellfish from Chiba and Izu. The dish remains a beloved Enoshima specialty.

While shirasu rice bowls have become increasingly well known in recent years, Enoshima-don is regarded as the original signature rice bowl of Enoshima. Its traditional flavor continues to be enjoyed by locals and visitors alike.

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