Omurice (omelet rice) is a type of Western-style Japanese dish made by wrapping ketchup-seasoned chicken rice in a thin omelet. It’s typically served with a topping of ketchup or demi-glace sauce.
In recent years, a new style of omurice has emerged, featuring fluffy, slightly runny eggs. The dish has also continued to evolve, with a growing variety of fillings and sauces offering a wide range of flavors and textures.
Just three stops from Shibuya Station on the Tokyu Toyoko Line, “torse” in Yutenji is a hidden gem café known for serving one-of-a-kind omurice you won’t find anywhere else.
Exterior of torse
Tucked away in a quiet residential neighborhood about 10 minutes from Yutenji Station, torse has the feel of a local secret spot. But thanks to word of mouth and social media, fans now visit from across Tokyo and beyond.
Natural light pours through the large windows, and the space—decorated with antique furniture—offers a calm, welcoming atmosphere. Everything on the menu is made in-house with care, from the signature omurice to the desserts.
Interior of torse
Fluffy eggs meet savory soy sauce in the signature “Japanese-Style Tuna Omurice”
At first glance, the omurice at torse looks like your typical version of the classic dish.
But instead of the usual ketchup-seasoned chicken rice, it’s filled with soy sauce–flavored rice and tuna, an original creation unique to torse.
“ツナの和風オムライス,” Japanese-Style Tuna Omurice 1,188 JPY (lunch) / 1,298 JPY (dinner), tax included
Shaped into a neat almond-like oval, this dish is the café’s most popular menu item.
One bite in and you’re hit with the savory richness of soy sauce, a gentle hint of dashi, and a touch of ketchup’s tang—brought together by a soft, custardy egg that adds just the right balance. It’s a flavor that feels both new and familiar, blending traditional Japanese seasonings with a Western-style dish in a way that evokes a quietly nostalgic kind of comfort for many in Japan.
The filling is simple—just tuna—but it’s full of umami.
The rice is wrapped in rich, high-quality eggs sourced from Yamagata Prefecture.
If you’re looking to take the flavor up a notch, opt for cheese melted into the rice — it brings extra richness and depth to every bite.
“チーズトッピング,” Cheese add-on 165 JPY (tax included)
One drink you’ll definitely want to try alongside the Japanese-style Tuna Omurice is the classic Japanese cafe favorite: kurīmu sōda (from the English “cream soda”).
The standard version is a vibrant green melon soda served with a scoop of vanilla ice cream on top. As the ice cream melts, it blends into the drink, adding a creamy twist that transforms the flavor as you sip.
At torse, you’ll also find seasonal varieties of cream soda made with flavors like cherry blossom, muscat grape, along with visually themed creations like a pale blue hydrangea soda served during the rainy season—these colorful versions are popular too.
“クリームソーダ,” Cream Soda 935 JPY (tax included)
Signature fragrant “Spicy Indian Curry”
While the Japanese-style Tuna Omurice is torse’s most popular dish, their “Spicy Indian Curry” is another standout you won’t want to miss—crafted with as much care as a specialty curry shop.
“辛口インドカレー,” Spicy Indian Curry Lunch: 1,188 JPY (tax included) / Dinner: 1,298 JPY (tax included)
Made from a custom blend of over 10 spices—including two types of chili peppers—and simmered for more than four hours, this curry delivers a rich, aromatic, and unforgettable flavor.
The spices are roasted to bring out their fragrance, providing just the right level of heat. Their depth blends beautifully with the tender chicken and vegetables, making it a perfect match for the rice.
Other menu options include hamburger steaks, pasta, quiche, and a variety of small plates perfect for pairing with drinks—another reason why torse is such a beloved spot.
Photo-perfect desserts, all crafted in-house by a master pastry chef
Torse is also known for its beautifully made desserts, handcrafted with care by a professional pastry chef.
The display case is always filled with photogenic cakes that make generous use of seasonal fruits. On average, about 10 varieties are offered each day.
The shiny, colorful fruit and charming designs are sure to make you smile the moment you see them.
In June 2025, the lineup featured cakes inspired by Japan’s rainy season
Although many of torse’s cakes are seasonal, there is one standout that’s available year-round: the “Salted Caramel Banana Tart.”
Shaped like a cute bear, the “Salted Caramel Banana Tart” is almost too adorable to cut into.
“塩キャラメルバナナタルト,” Salted Caramel Banana Tart, 1,078 JPY (tax included)
The tart features a chocolate chip–infused crust filled with layers of caramel chocolate ganache, caramelized bananas, whipped cream, and salted caramel cream.
The sweetness of the whipped cream and the bittersweet salted caramel blend together for a smooth, mellow finish that lingers pleasantly.
All of torse’s baked goods—such as whole wheat cookies, rice flour financiers, and scones—are handmade in-house.
Many guests enjoy these treats with torse’s carefully selected, drip–brewed coffee, made one cup at a time for the freshest taste.
Interior of torse
Lunch is served from opening until 3:00 PM, and the café stays open all day without a break, closing at 10:00 PM—making it an easy stop at any time.
If you’re looking to get away from the bustle of the city, why not visit this hidden café and enjoy their incredible omurice and desserts?
Information
| Store name | torse |
|---|---|
| Address | 5-35-5 Shimouma, Setagaya-ku, Tokyo
|
| Access |
Yūtenji Station（SBY） 10-minute walk from Yūtenji Station West Exit 1
|
| Phone number | 03-6453-2418 |
| Reservations | Accepted |
| Payment |
|
| Service charge/Table charge | None |
| Hours | Mon-Fri. 12:00-21:00 lunchtime 12:00-15:00 Sat-Sun. nat’l holidays 11:00-21:00 |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 24 seats 6 counter seats, 18 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://torse.jp/ |
| Other information |
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*Menu items, prices, and store information are current as of July 2025.
