While sitting at Kichi Kichi’s beautiful wooden bar, the kitchen in front of you is alive with superhuman cooking feats. Before your eyes, a simple omelette becomes the catalyst that engages your gluttony. Looking up at the wizard that has turned you into a base creature, he smiles and gives a thumbs up. Before you have the chance to ask what kind of magic he has employed, he states:
“I am just an evangelist of the omulette.”
The Youshokuya Kichi Kichi
Located down an alley next to a Fetish club and video store, The Youshokuya Kichi Kichi had a pretty innocent front door.
Little did I know, that while it did not trade in lust, or sloth, Kichi Kichi was a totem to gluttony. I could not help but submit to my desires.
After entering the building me and my girlfriend were greeted by a very homey atmosphere. With heavy wood accents, white walls, moody yellow lights, and The Jackson 5’s Rockin’ Robin playing in the background, I expected a low key lunch. A woman with a clipboard popped out from behind the wall divider and asked us if we had a reservation. We did (one month in advance.) She smiled and took us to our seats.
We were the second to last group to show up. Everyone seemed very relaxed and quiet while reading their menus. Since my reservation was made in English my menu was already there, in English, ready to be looked over. Behind the English menu, the Japanese menu was also there for those who would prefer it. There were only 3 real options to choose from for the main course.
Super recommendation? I thought this was omurice town!
Knowing that The Youshokuya Kichi Kichi was famous for it’s omelette over rice, we ordered one. Deciding to indulge the menu and its super recommendation, we also ordered the ox tongue stew.
That was when I first saw him. Clad in a red knit berette, white chef’s coat, and with a poof of orange curly hair, he seemed extremely low-key and reserved as he prepped his station. Little did I know, this wouldn’t last for long.
This guy is what all the fuss is about?
As the orders came in, Yukimura Motokichi lit up and exploded into action. He effortlessly conversed with each and every group, bringing us all together in a matter of seconds. This in itself was impressive, however its was even more so, since he was flipping a pepper mill, and tossing fried rice one handed, in a pan the size of his chest all the while.
Holy….shi-. What a rock star!
People say that when you see a master of a craft in action, you can’t help but be absorbed in what they are doing. This man is a master. Each movement he made, conversation he took up, he handled it with what looked like ease. There was no aura of pretentiousness, just pure interest and joy. Between the cheers and applause, he reminded us all that this was the result of years of training. Then with a sly smile on his face, he grabbed his pink cased iPhone, and showed a video of him failing a omelette toss just a week before.
A silver, football shaped, bowl of fried rice, with a handle on top, was placed on a plate in front of me. Yukimura Motokichi then put some beaten egg into his pan, started stirring, tossing, and flipping the egg. Soon a football shaped omelette was formed. He then took the bowl off of the rice, put the egg on top and then…
If this doesn’t stir something inside of you, you may not be human
Pictured above: a work of art
This was simply the best omurice I’ve had, hands down. The egg was fluffy and creamy. The fried rice had a wonderful texture, thanks to the edamame that added some crunch to mix. The demi-glace was balanced in a way that did not take away from any of the other ingredients flavors. In fact, it was one of the better, if not best, demi-glace I’ve had in Japan. I kind of hoped for a little sweetness somewhere, but that is a preference, and it did not detract from the amazing taste of this omurice. I was mostly upset that I didn’t order two.
Ox Tounge Stew
Pictured above: not omurice
At first I was a bit hesitant about this stew. Not because of any ingredient, or the preparation, but simply because this was the only non omurice dish ordered by anyone at the restaurant.
I simply didn’t need to worry. This stew was fantastic. The tongue was so tender you could have probably used your own tongue to chew it. The veggies were fresh and lively. White sauce was swirled into the demi-glace. This brought a nice calm to what could have been an overpowering demi-glace experience. I contemplated the stew, and ended up eating more than my half of the dish. Sorry, not sorry.
I dare say, I enjoyed the stew’s taste more than the omurice.
The Youshokuya Kichi Kichi was a hell of an experience. Watching your omurice get prepared was a fantastical experience. The skill employed by Yukimura Motokichi can only come from years of experience. When the menu tells you something is good, it is because the restaurant believes in that experience. You should go and experience this restaurant.
Thumbs up, indeed
The price of the omurice and stew were on the expensive side for those types of dishes. I would happily pay it again. You aren’t simply paying for food here. You are paying for a wonderful experience, and Yukimura Motokichi’s skill as a chef.
I said my goodbyes before leaving and was given a business card. It read:
“Evangelist of omelet, Yukimura Motokichi”