5 Unbelievably Fluffy and Delicious Omurice You Have to Try in Tokyo
Omurice is a classic dish in modern Japanese cuisine. While it may be be relatively simple, consisting of rice wrapped in an omelet, people are blown away by its exquisite flavors and outstanding texture. This article will showcase some of the best omurice to eat in Tokyo!
What is Omurice?
Omurice (sometimes written "omuraisu") is a yoshoku (Western-inspired Japanese cuisine) dish comprised of flavored rice wrapped in an egg omelet, and as you can probably guess, its name comes from a combination of the English words "omelet" and "rice." There are many different styles offered at various restaurants, so it's difficult to say exactly what the typical omurice is. For example, you can find omurice that consists of lightly fried omelet literally wrapped around ham fried rice (video 1 below), and you can also find omurice that consists of chicken fried rice topped with a plain runny omelet that you then cut in half with a knife (video 2 below). Depending on the restaurant, omurice can be topped with a variety of sauces, such as ketchup, demi glace sauce, or white sauce. Its amazing variety is one of the best things about omurice that makes it so beloved! So, what kind of amazing omurice can you find in the metropolis of Tokyo, you ask? Keep reading to find out some recommended picks!
1. Grill Manten-Boshi Azabujuban Head Restaurant
Grill Manten-Boshi is a yoshoku restaurant that opened its doors in Azabujuban in 1988. It has been beloved for many years as a place to savor authentic French cuisine. One menu item that you will be remiss not to try is the Omelet Rice with Demi Glace (1,890 JPY (excl. tax)). Rice cooked in bouillon and 8 types of vegetables is covered in fluffy eggs and topped with the restaurant's signature demi glace sauce. The demi glace is a rich sauce that takes a week to prepare and really takes this dish to another level.
2. KOUGAI KEN
KOUGAI KEN is a yoshoku restaurant that has won over foodies from all over the world with their fabulous dishes made with fresh ingredients. One of their signature dishes is the Torotoro Egg Omelete Hayashi (1,400 JPY (excl. tax)). You won't be able to stop eating this luxurious combination of fluffy egg with hayashi rice (a yoshoku dish consisting of beef and vegetables in a thick demi glace sauce served along with rice). The gooey texture of the egg is truly special!
3. Angel Fake LEGAME
Angel Fake LEGAME is an Italian restaurant with a cozy, hideaway atmosphere. The tasty dishes here, made by the chef who carefully selects all the ingredients, go particularly well with wine and beer. The luxurious Fluffy Omurice (1,300 JPY (excl. tax)) uses high-quality Sagamikko eggs that are cooked perfectly to produce an exquisitely fluffy texture along with chicken fried rice and a special sauce. The top-notch combination of flavors will blow you away! You'll definitely want to stop by this restaurant to taste omurice made by a true professional.
This long-established yoshoku restaurant has been around since the Meiji era (1868 - 1912). Here, you can enjoy delicious rice-based dishes such as hayashi rice and beef stew made with fresh domestic ingredients. The Omurice (1,500 JPY (excl. tax)) served here consists of chicken fried rice cooked in bouillon and wrapped in a hearty egg omelet. This one is especially recommended to those who are eating omurice for the first time, as it could be considered the origin of omurice!
The popular yoshoku restaurant Taimeiken has even been covered by overseas media. It is split into two floors that offer different menus: casual fare on the 1st floor and more upscale cuisine on the 2nd floor. The most recommended dish on the 1st floor is the Tampopo Omurice Juzo Itami-style (2,800 JPY (incl. tax)), a masterful and fluffy omurice made with eggs handpicked by the chef in the production area. You'll definitely want to try this out, as it is arguably the most famous omurice in all of Japan!
Make sure to try some omurice, one of Japan's most beloved foods, during your trip to Japan!
*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.
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