"Donburi Factory serves traditional donburi options, like katsu don and gyudon (here labeled 'beef don'), as well as the restaurant's take on kaisen don, which the restaurant calls chirashi don — fresh raw seafood like tuna and salmon, alongside shrimp and unagi, carefully arranged on top of the rice. However, from there, the restaurant goes a little broader, offering dishes like poke bowls and teriyaki as well. Sides include dishes like inari or crispy fried chicken, as well as a variety of salads. Unlike other bowl shops, recipes are set and not customizable; owner Zhongnan Hu, who has about 30 years in the food industry nationally, developed the recipes. That being said, co-owner Olivia Nasteka says the restaurant is meant to be similarly casual and takeout friendly. 'The concept is kind of tweaked to fit the lifestyle here, in Oregon, for something a little more fast casual,' Nasteka says. 'It’s much more fast-paced in the states, so we’ve created that kind of concept, with casual dine-in as well.'" - Brooke Jackson-Glidden
