Omurice

Fried egg on rice is a humble comfort food in many a cuisine around the world. In Tokyo, however, it has been elevated to an artform, with chefs often dedicating years of their lives to perfecting the fluffy, smooth texture that’s the definition of omurice. Rengatei in Ginza is said to be the inventor of this yoshoku (western-style Japanese cuisine) staple back in the 1900s. Restaurants typically offer one of two varieties: fried rice wrapped in an omelette and drizzled with ketchup, or fried rice topped with an oval-shaped omelette, which is filled with a custard-like filling that will cover the rice with a warm, luxurious creaminess once it’s sliced open.