Taco Rice

At its simplest, taco rice puts seasoned meat, lettuce, tomato and cheese over white rice. The town of Kin credits Matsuzō Gibo of Parlor Senri with creating the dish in 1984 to give customers an affordable, filling meal. Today the same format is served by cafés and steak houses, with versions such as omutaco, which adds egg. For a first order, the cheese-and-vegetable combination gives you the contrast between warm seasoned meat and cool, crisp toppings.