What is Omurice?
One of Japan’s truest native cuisines, ‘omurice’ is formed of a portmanteau of the English words ‘omelette’ and ‘rice.’ There are numerous theories on the origins of omurice, but the most popular is that it began with a dish called ‘rice omelet’ made by the restaurant Rengatei. However, Rengatei’s ‘rice omelet’ involves mixing the individual ingredients and rice into the eggs in a frying pan, more closely resembling Spanish cuisine. The modern standard Japanese style of omurice involves chicken and rice stir-fry that is wrapped in an egg omelet and then topped with ketchup. It’s thought that ketchup became popular in omurice recipes during the Taisho period when a store named Kagome began selling it in 1908. In the Showa Period, the department store ‘Mitsukoshi’ in Nihonbashi introduced omurice with a tiny Japanese flag stuck into the top as a children’s meal in their cafeteria. This type of omurice became a huge hit almost immediately and in almost no time at all, it became the most popular dish of the Showa Period, and its popularity endures even today.
Here are the recommended places for omurice in Tokyo!
■麻布食堂 （Azabu Shokudo）
Omurice with a harmonious flavor
Tokyo's No.1 rated omurice has a perfect form. It is on the level of a flawless work of art. The fluffy but thick eggs are golden yellow. It has an adult flavor, balancing sourness and sweetness.
Address: Azabu West B1F, 4-18-1 Nishiazabu, Minato-ku, Tokyo (東京都港区西麻布4-18-1麻布ウェストB1F)
Open hours: 11：30 ～ 21：30
Closed day: Sunday, holidays
Nearest station: Roppongi Station (六本木)
■グリル グランド （grill GRAND）
Omurice with a characteristic thick demi-glace sauce
An old western-style restaurant in Asakusa, opened in 1941. Their omurice utilizes perfectly runny eggs along with a demi-glace sauce recipe that has been passed down for generations. The ketchup-flavored rice has an excellently balanced flavor that spreads through your mouth.
■洋食 三浦亭 （Miuratei）
An omurice with an adult flavor
Beautifully formed omurice topped with a soy sauce-base demi-glace sauce. The chicken rice is lightly flavored with house original tomato sauce, wrapped in fluffy eggs that are lightly cooked to create a harmony you'll never get tired of.
Address: 2-33-8 Sekimachikita, Nerima-ku, Tokyo (東京都練馬区関町北2-33-8)
Open hours: 11：30 ～ 21：00
Closed day: Monday, Tuesday
Nearest station: Musashi-Seki Station (武蔵関)
■ルー・ド・メール（Loup de mer）
Omurice with a number of fine touches
A western-style restaurant opened in Kanda by individuals who worked as head chefs for the famous restaurant Don Pierre. Their omurice is an old-fashioned type using lightly fried eggs. The chicken rice inside has plenty of volume, making it very satisfying.
Address: Saito Building 2F, 3-10-7 Uchikanda, Chiyoda-ku, Tokyo (東京都千代田区内神田3-10-7斉藤ビル2F)
Open hours: 11：30 ～ 20：30
Closed day: Sunday
Nearest station: Kanda Station (神田)
■レストラン吾妻 （Restaurant AZUMA）
The founder of superb half-cooked omurice
This restaurant serves omurice made with fluffy eggs and pork rice made using homemade lard. The fluffy omelet is placed on top of the pork rice and allowed to naturally expand, and with just one look you know it's high quality. You'll be in bliss the moment you taste the harmony between the fluffy eggs and the delicious pork rice.
Address: 2-7-8 Azumabashi, Sumida-ku, Tokyo (東京都墨田区吾妻橋2-7-8)
Open hours: 11：30 ～ 20：30
Closed day: Wednesday, Thursday
Nearest station: Honjo-azumabashi Station (本所吾妻橋)
■レストランツムラ （Restaurant TSUMURA）
Omurice with refreshingly tart ketchup that stimulates your appetite
An authentic Western store located in a little corner of Bunkyo Ward. The omurice here is made with chicken rice that has a particularly strong ketchup mixed into it, which is then topped with a demi-glace sauce with an excellent balance of sour and bitter flavors. It's simply a joy to see the half-cooked eggs split and spread over the rice.
Address: 1-2-7 Nishikata, Bunkyō-ku, Tokyo (東京都文京区西片1-2-7)
Open hours: 11：30 ～ 23:00
Closed day: Monday, Tuesday
Nearest station: Kasuga Station (春日)
A 'historic' omurice, made using a time-tested old recipe
Rengatei is a restaurant that opened in Ginza in 1953. They are famous as the store that popularized omurice. Their omurice is mixed together with the rice and then cooked. Highly unique, risotto-like dishes are just one of the many reasons for this restaurant's popularity.
Omurice with rich chicken rice that will make you want more
This restaurant serves half-baked runny omurice topped with a rich demi-glace made with chicken bones, beef tendons, and vegetables. When you mix the demi-glace and the soft chicken rice together, you will feel like you're eating at a resort.
Address: 6-1-3 Koyama, Shinagawa-ku, Tokyo (東京都 品川区 小山6-1-3)
Open hours: 11：30 ～ 22：00
Closed day: Sunday, First and third Tuesday of every month
Nearest station: Nishi-Koyama Station (西小山)
Omurice with a creamy demi-glace sauce
This is a quiet restaurant located in Shinsen, Shibuya. Their specialty omurice uses fresh cream and a sweet demi-glace sauce to create a very mild flavor. The chicken rice and runny eggs are a perfect match for each other.
What do you think? We encourage you to find your own personal favorite omurice!
Please note that the information on our site is subjective information that was collected independently by the Tabearukists; no information was provided by the individual stores, so please note that some information may be subject to change without advance notice.