Enoshima Don
A coastal delight from Enoshima, featuring tender turban shell cooked with egg
Enoshima Don introduction
Enoshima Don (江ノ島丼, Enoshima don) is a traditional dish from Enoshima, a famous island in Fujisawa City, Kanagawa Prefecture. This flavorful rice bowl features tender pieces of turban shell (sazae) cooked in an egg mixture, creating a comforting and fragrant meal. Dating back to the late Meiji to early Taisho periods, this dish began as a specialty served in restaurants on Enoshima Island. It resembles a “parent-and-child” bowl (oyako-don) in style, with turban shell as its star ingredient instead of chicken. The sazae is simmered in a mildly sweet broth, chopped into pieces, and delicately combined with onions and eggs to form a soft, savory topping. This mixture is then generously placed over steaming hot rice. The chewy texture of the turban shell, combined with the rich umami of the ocean-flavored broth, creates a uniquely satisfying taste that’s easy to enjoy. Enoshima Don is said to have originated from "Harumi Shokudo," and to this day, it continues to be served in many eateries on and around Enoshima Island. While locally harvested turban shells were traditionally used, today's versions often feature sazae from regions like Chiba or Izu. Despite the change in sourcing, it remains a beloved Enoshima specialty enjoyed by both locals and visitors alike. While Shirasu Don (whitebait rice bowl) has recently gained popularity, Enoshima Don holds its title as the original iconic bowl of Enoshima. Its timeless flavor continues to attract those seeking an authentic taste of the island’s history and charm. When visiting Enoshima, don’t miss the chance to savor this classic dish and immerse yourself in the island’s rich culinary tradition.
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