Japanese omurice champion pops up in Taipei
日本冠軍蛋包飯現身台北
| TAIPEI (Taiwan News) — Regent Taipei has launched a culinary residency featuring “Santa,” the acclaimed Japanese restaurant that won the 2023 national Omurice Stadium championship, running through June 21.
Chef-owner Kamiya Kanta is hosting the event, which features his award-winning classic omurice alongside exclusive versions incorporating Hokkaido king crab and Boston lobster developed for the Taiwan market. Established 31 years ago, Santa is operated by Kamiya, a second-generation restaurateur. The brand operates four locations in Japan, with individual outlets previously reporting daily sales exceeding 400 servings and wait times of up to six hours. After taking over the business, Kamiya spent three years refining his techniques before documenting his process online. His soft-boiled egg waterfall videos earned over 4.7 million followers and 2.5 billion views across social media. To counter online skepticism over whether the food’s quality matched its visual appeal, Kamiya entered the 2023 competition organized by condiment manufacturer Kagome. Competing against 123 restaurants, San ta secured a unanimous victory from a four-judge professional panel to take home the championship title. The centerpiece of the menu is the classic omurice, featuring a seasoned tomato fried rice base topped with either a Japanese A5 Wagyu hamburger steak or Camembert cheese, capped with a soft-boiled omelet that remains fluid inside. To maintain the flavor profile of his Japanese locations, Kamiya conducted blind tastings before selecting free-range eggs from Taiwan’s organic Chen Bing-ying (陳兵營) Farm. Preparation requires precise temperature control. Eggs are stirred continuously in a heated pan before being shaped with chopsticks and pan-flipping methods. Upon serving, the omelet is sliced open at the table to drape over the rice, accompanied by a house-made demi-glace sauce. The beef option uses premium A5 Wagyu top sirloin cap seasoned with onions and Worcestershire sauce. For diners who do not consume beef, the culinary teams developed a Taiwan-exclusive baked seafood curry omurice. The dish features a Japanese curry base simmered with onions, bananas, apples, fresh cream, and broth, designed to complement the Hokkaido king crab or Boston lobster. The menu also includes “Satsumaimo,” a side dish of steamed sweet potatoes mashed with cream cheese and honey, coated in cornstarch, and deep-fried. To replicate the traditional Japanese Western-style eatery experience, the menu is paired with local beverages, including Regent’s oolong sparkling tea and Taiwanese craft oolong beer. Due to limited seating, the hotel requires advance online reservations. |
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| Lyla Liu Taiwan News, Staff Reporter | |
| 2026-06-09 |
