Omurice (omelet rice) is a quintessential example of yōshoku, Western-inspired cuisine that originated and evolved in Japan. There are two main types of omurice: one where ketchup-flavored chicken rice is wrapped in a thin omelet, and another where creamy, soft-scrambled eggs are spooned over the rice.
One of the first restaurants to adopt the latter style is the iconic yoshoku restaurant “Grill Manten-boshi,” a beloved establishment that represents Japan’s culinary take on Western flavors.
Founded in 1978, Grill Manten-boshi traces its roots to “Kushi Bistro Manten-boshi,” a restaurant that combined French cuisine with skewered Japanese fare.
It was established by a chef who had studied under Tokuzō Akiyama—known as the Emperor’s chef—and the restaurant still honors the tradition of French techniques infused with Japanese flavors.
Interior of Grill Manten-boshi
“Omelette Rice Demi-glace”: a new spin on yoshoku
Grill Manten-boshi’s signature “Omelette Rice Demi-glace” is the epitome of refined yet approachable “everyday yoshoku.” At the heart of this dish is their original “baked rice.”
“Baked rice” refers to rice sautéed in Western-style soup stock—essentially a Japanese-style fried rice with French influence.
At Grill Manten-boshi, uncooked rice is stir-fried with eight types of vegetables, then cooked in bouillon and left to rest overnight, allowing the flavors to fully absorb.
This completes the base prep. When an order comes in, the rice is stir-fried with ketchup. First, the ketchup is sautéed on its own to mellow its acidity and enhance depth of flavor—this step is key.
Ketchup rice preparation using baked rice as the base
In a separate pan, three eggs are whisked with fresh cream and cooked with ingredients like shrimp, scallops, and green peas—stirred quickly over heat to maintain a soft texture.
The eggs used are free-range, additive-free, and pesticide-free, with deep yellow yolks and a rich, full flavor that allows the natural taste of the eggs to shine.
Preparing the eggs for Omelette Rice Demi-glace
The fluffy omelet is gently draped over the ketchup rice like a down comforter, then finished with demi-glace sauce.
Expertly cooked with precise heat control, the result is a true culinary masterpiece.
Omelette Rice Demi-glace 1,880 JPY (tax included)
The demi-glace sauce poured over the omelet is made without butter. Instead, veal bones, beef tendons, and aromatic vegetables are roasted, then simmered for about a week to extract rich flavor.
Despite its richness, the sauce remains light, with a velvety texture. It perfectly complements the creaminess of the eggs and the delicately seasoned ketchup rice, creating a flavor with incredible depth.
Combined with the melt-in-your-mouth texture, each bite delivers irresistible satisfaction.
“One Plate Mix”: double the flavor in one dish
If you’re tempted by the Omelette Rice Demi-glace but also want to sample other crowd favorites, the “One Plate Mix” is for you.
Choose any two dishes from a selection of eight, including: “Omelette Rice Demi-glace,” “Beef Curry,” “Seafood Pilaf,” “Menchi Katsu with Demi-Glace,” “Hamburger Steak Demi-glace,” “Fried Shrimp with Tartar Sauce,” “Crab Cream Croquette,” and “Stuffed Cabbage Manten-boshi Style.”
One Plate Mix (Hamburger Steak & Fried Shrimp), 2,750 JPY(tax included)
Our recommendation from the Umami Bites editorial team is the “Hamburger Steak Demi-glace.”
It’s made from a blend of 70% wagyū beef and 30% Minami-no-Shima pork, premium pork from Miyazaki Prefecture known for its rich umami. Each patty is hand-formed to order.
After a crisp sear in the pan, the patty is finished in the oven to ensure even cooking. Generously topped with demi-glace sauce, this dish is the very definition of classic yoshoku.
The combination of its juicy, savory flavor and timeless appearance gives it nostalgic charm.
Hamburger Steak Demi-glace
The patty’s tender texture is followed by an explosion of meat juices with every bite.
Its rich demi-glace enhances the meat’s umami and pairs beautifully with rice.
The “Fried Shrimp with Tartar Sauce” is another must-try. At Grill Manten-boshi, large, fresh black tiger prawns are fried to a perfect golden crisp.
The crispy coating gives way to a bouncy, succulent shrimp interior. Layers of texture unfold into a gentle sweetness that fills your mouth.
Fried shrimp
Be sure to enjoy the fried shrimp with the accompanying house-made tartar sauce.
Its perfect balance of tang and richness brings out the sweetness of the shrimp even more.
The “One Plate Mix” is served in slightly smaller portions than when ordering items individually. It’s a great option for groups, as everyone can choose two different dishes and enjoy a wide variety of flavors together.
From premium whisky to wine: a bountiful drink menu
In addition to its food menu, Grill Manten-boshi also offers an impressive range of drinks and appetizers to pair with them.
The drink selection includes craft beer, premium Japanese whiskies like Yamazaki, sake, wine, and more.
Located in a building directly connected to Tokyo Station, it’s a calm and refined space where you can experience true Japanese-style yoshoku culture at its finest.
Information
| Store name | グリル満天星 丸ビル店 Grill Manten-boshi Marubillten |
|---|---|
| Address | Marunouchi Building 5F, 2-4-1 Marunouchi, Chiyoda-ku, Tokyo
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| Access | Tokyo Station（TYO） 2-minute walk from Tokyo Station Marunouchi Exit
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| Phone number | 03-5288-7070 |
| Reservations | Accepted Phone, Official website, Tabelog, Ikyu Restaurant, OZmall |
| Payment |
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| Hours | Mon-Thurs. 11:00-15:30、17:30-22:00 Fri. & nat’l holidays 11:00-15:30、17:30-23:00 Sat. 11:00-23:00 Sun. 11:00-22:00 |
| Closed | No holidays excluding Marunouchi Building holidays |
| Seating | 78 seats 6 counter seats, 72 table seats/small> |
| Smoking | All seats are non-smoking |
| Official website | https://marubiru.manten-boshi.com/ |
| Official website |
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※Menu contents, prices, store information, etc. are current as of July 2025.
