Omelette, known as ‘tamago’ in Japanese, is a popular national dish in Japan. Derived from the fusion of ‘omelette’ and ‘rice,’ it’s commonly referred to as ‘omurice’. This simple dish features tender egg wrapped around fragrant rice, creating an oval shape that’s visually delightful. And today, I’ll introduce you to the exquisite omelette rice served at a renowned Western-style restaurant in Tokyo!
Nestled within the bustling streets of Asakusa, you’ll find a delightful outpost of 66 DINING, originally hailing from Roppongi Hills. But what makes this spot truly special? Well, it’s perched on the 7th floor of the Ekimise Department Store, right amidst the restaurant hub. And there’s a reason it’s always packed during the annual fireworks festival: everyone wants to savor their meal while gazing directly at the iconic Tokyo Skytree from the rooftop garden. Now, let’s talk about their signature dish—the omurice (Japanese omelette rice).
As you step into the bustling restaurant, the friendly Japanese-speaking manager guides you to your seat. Expect crowds during mealtime, but the wait is worth it!
The entire ambiance exudes comfort, inviting relaxation. After the attentive server escorted us to our seats, an English menu awaited us on the table. And there, gazing at the menu, my son, Hao, immediately declared a craving for spaghetti
The interior decor of the shop exudes a serene and captivating beauty, earning my fondness. With a well-established reputation online, this place is always bustling with visitors. The arrangement inside reminds me of the charming nostalgia we experienced a few days ago at 青梅老街 (Ome Old Street). Interestingly, it’s adorned with vintage advertisements from the Showa era.
For children aged 10 and below, ordering a meal at this restaurant comes with a delightful surprise: the servers present an entire platter of toys, allowing the little ones to choose their favorites. And the best part? It’s a complimentary gift!
Why, I wonder? It was just a simple plate of spaghetti, yet it filled the little one with boundless joy. And tucked within were succulent shrimp, but the real star? Those two crispy, juicy sausages that practically exploded with flavor upon the first bite. And that sunny-side-up egg on top? It resembled our Taiwanese night market steak—its yolk and whites cooked to a delightful semi-translucent perfection.
During lunchtime, their signature omurice is a steal at just 980 yen. This delightful dish comes with two delectable sauces: a tangy tomato sauce and the classic, rich red wine reduction. Now, picture this: the omurice arrives, its oval shape tapering to sharp points on both ends. But the real showstopper? That velvety black wine sauce cascading down the middle, creating a visual divide like a meandering waterway. It’s a powerful presentation, a secret weapon that lures in discerning carnivorous diners!
66 DINING’s specialty? Beef omurice! And since our entire family loves beef, it’s a delightful surprise that even the sauce is made from beef. Now, I used to think omurice was all about tomato sauce, but truth be told, I’m not a fan of tomatoes. So, I rarely indulged in this dish. But lo and behold, they serve an omurice with beef sauce, and it’s surprisingly tasty. Slice it open, and the semi-runny egg yolk spills out—a delightful sight!
Not just a feast for the eyes, but a harmonious blend of flavors awaits at this popular eatery. Imagine the velvety texture of semi-cooked egg mingling with tangy tomato-infused beef fried rice, all complemented by a rich red wine-braised beef. The balance achieved among these three elements is truly remarkable. And yes, it’s a spot that draws a small queue of eager patrons! The egg layer encasing the rice—a familiar sight in Taiwan—is thin and delicate. As you slice into the rice-filled egg wrap, each grain of rice stands out distinctly. Even on a day when appetite wanes, our hearty diner couldn’t resist scraping the plate clean. The nuanced taste and exquisite mouthfeel linger in my memory, evoking a sense of nostalgia
