Chef Motokichi’s omurice is a perfect fluffy omelet served over fried rice. When Motokichi slits open the omelet, runny scrambled egg oozes out as the omelet unfolds and wraps around the rice.

Backstory. Omurice (short for “omelet” and “rice”) was created in early 1900s Tokyo during Japan’s Yōshoku era, a time when chefs started putting Japanese twists on Western-style dishes.

Omurice combines rice and an omelet for a simple, yet filling, dish. John S Lander / LightRocket via Getty Images file . Yoon once told a Japanese official that he had fond memories of Rengatei, a ...

Yoon, a self-described foodie and avid cook, reportedly had "unforgettable" memories of the omurice he ate in his youth at the 128-year-old establishment in Tokyo's Ginza district.

The ramen menu is no less overwhelming. Diners can choose from 10 different varieties of ramen, in adventurous flavors like spicy kimchi alongside slightly sweeter ones like the tonkatsu curry.

Yoon, a self-described foodie and avid cook, reportedly had "unforgettable" memories of the omurice he ate in his youth at the 128-year-old establishment in Tokyo's Ginza district.