Tokyo's best spots for omurice
Rumoured to be one of the originators of omurice, this century-old restaurant does the classic dish slightly differently. Instead of the typical wrap-style, Rengatei’s eggs are mixed into the filling and then cooked. The chefs here let the ingredients do all the talking.
Located in the western suburb of Sengawa, Pumpkin is a typical old-school Japanese eatery. Their ketchup-flavoured omurice, filled with mushrooms, onions and chicken, looks as good as it tastes. A demi-glace option is also available.
Featured in Juzo Itami’s classic movie ‘Tampopo’, Nihonbashi’s Taimeiken upholds its reputation with the ‘Tampopo omurice’, a dish pleasing to both the eyes and the taste buds. Covering the slightly ketchup-y rice is an omelette that opens like a flower when pierced.
Often featured in culinary magazines, the sturdy creations here have found a dedicated following. The demi-glace version is packed with chicken and veggies, and it's generous in portion, too. Other sauce selections include ketchup and cream.
Its signature dish (¥900) is a mouth-watering combo of hearty stuffing and buttery egg, finished off with an ample serving of demi-glace sauce. The soup-like consistency goes perfectly with the ketchup-flavoured rice hidden inside.
Counting a number of kabuki actors among its customers, Ginza’s You keeps it simple with their ketchup-and-egg creation. Mix the soft egg with the slightly thick stuffing for ideal result.
Nagameguro’s pugilists trust the traditional combo of ketchup and a hearty filling. The egg wrapping is skilfully done, and cutting into the omelette reveals a heavenly, smooth flavour. Portions could be slightly larger, but the taste can't be faulted.
There’s only room for six people at this tiny Arakicho haunt, where the omurice comes in three versions: standard, cheese-based and demi-glace. Customers can observe their dish being prepared in the kitchen right in front of their eyes.
Founded in 1941 and run by the same family for three generations, Grill Grand makes an omurice covered with a house-made demi-glace sauce that takes two full weeks to prepare, and features a lingering, sweet aftertaste.
This century-old Kanda beer hall is actually not a great place for drinks, but the same cannot be said for the food menu. The omurice is as tasty as it’s pleasing to the eye, and contains a hint of parmesan cheese that helps raise this dish above the bunch.
Over 50 percent of customers order the beef tongue-topped omurice, which is truly an impressive creation. The tongue is soft enough to cut with a spoon, and goes perfectly with the demi-glace sauce and the peppery rice.
The chefs at this Asakusa oldie are particular about cooking the eggs just right, making its omurice a creamy and soft affair. You can watch it all happen at the counter as your dish is prepared with the highest-quality ingredients.
Having welcomed celebrities like John and Yoko in the past, Kurofune-tei is the ultimate safe choice for omurice beginners. The standard creation contains shrimp, chicken, onion and mushrooms, and is topped with a light but flavourful tomato sauce.
Head to this Kayabacho classic for a slightly different take on omurice. The egg and rice are actually cooked together, producing a compact yet voluminous dish that gets its flavour and orange colour from two kinds of tomato sauce.