Even though I order tamago sando the most, omurice remains my favourite kissaten food – and quite possibly my favourite yoshoku in general. Omurice (omelet rice) is normally ketchup chicken rice covered by an omelet and served with more ketchup on top or demi-glace sauce. There are other variants, but that’s the classic showa style. The omelet part can be thin (with more rice) or thick and gooey (my favourite, as an egg enthusiast).
It is said Rengatei, a yoshoku restaurant in Ginza, is the first one to have made omurice how we know it now, but I have yet to go there, because every time I go to Ginza for omurice, I always end up at kissa You.
Outfit rundown Skirt: Ingni (the neck bow is actually the skirts waist tie) Cardigan: second-hand Milk Blouse: Boutique 1861 Hat: thrifted Omurice badge: Milk Misachu Bag: thrifted Shoes: Queen Bee Socks: Cando (I think?) Belt: vintage Spoon brooch: thrifted
This is exactly what it sounds like: tomato sauce, veggies (often green peppers and onions, sometimes corn), sometimes meat, and cheese on a toast. It is said that kissa Benisica in Ginza (see reblog) is the first one to have done it, but it’s a pretty simple concept most of us have already done at home, so I would take that with a grain of salt (or a few drops of Tabasco in true yoshoku style). A kissaten’s specialty is the very thick slice of shokupan – the very soft milk bread used for toast in Japan – more than the toppings, which varies from a kissa to another.
Outfit rundown Dress: vintage Bag: thrifted Lancôme makeup bag emptied and used as a handbag Shoes: Queen Bee Corn socks: Cando Bracelet: a present Toast pin: Design Festa Earrings, spice rack brooch and headwear: handmade by me