Omelettes can be challenging enough of a dish to cook for kitchen novices, but Japanese comfort food and favorite omurice, an omelette made with fried rice and usually topped with ketchup, can be even trickier as Japanese fondness for aesthetics in cooking call for the perfect draping of the omelette over the rice. Fortunately the talented omurice chefs at Yokohama's landmark Red Brick Warehouse eatery Tachibana are more than up to the task. Just watch how quickly they are able to whip up the perfect omelette shape for omurice, and then transfer it to the plate smoothly in the blink of an eye.

Here's another look, which shows that all the chef have the movement mastered to the very last detail--a thumbs up to the customer.

Here's on more in slow motion.

Omurice, whether firm and neat or runny and fluffy, is nearly omnipresent at Japanese family restaurants around the country with a variety of sauces and garnishes. It's really hard to find a badly prepared plate of it, but if you're trying it for the first time, the flashy moves of the chefs at Tachibana make it a good place to start!

By - grape Japan editorial staff.