Taimeiken / Mitsukoshimae “The omu-rice with a strong focus on quality is the only one of its kind and tastes delicious.”

western food
日本語中文한국어
たいめいけん(中央区)
Taimeiken (Chuo-ku)
Mitsukoshimae / Western-style food, omu-rice, ramen

If you’re looking for omu-rice, this is the place! Even though the times have changed, we continue to pass on the traditions that must be preserved.
lunch:¥1,000~¥1,999 dinner:¥1,000~¥1,999
Official website

There are still many famous restaurants that I have never been to.
I was able to visit one such restaurant, the Western-style restaurant Taimeiken in Nihonbashi, so I would like to report on it.
Please check the official website and Google Maps below for opening hours, days closed, reviews, etc.

I was so impressed by the amazingly smooth omu-rice!

I’ve wanted to go to Taimeiken for a long time, but I’ve never had the chance to go.
As well as the food, I had always enjoyed watching TV, as the character of the third-generation chef Shigeki Modegi overlapped with that of former professional baseball player Hiroki Hashimoto, so I had always wanted to visit the restaurant and meet Chef Modegi.
It was in the early autumn of 2022 that I was finally able to visit Taimeiken for the first time.

I had work in Nihonbashi, and I was finally able to visit, but I didn’t really know what the specialty was, so I ordered a normal omu-rice (1,700 yen) thinking that it would be omu-rice if it was an old-established Western-style restaurant.

As of October 2022, the menu is as follows.
The omu-rice was beautiful to look at, but also had an outstanding flavor.

The omu-rice that was brought to us was extremely orthodox, but when we ate it, we were surprised at how smooth it was.
It’s a bit of an exaggeration, but you could say it was omu-rice that melted in your mouth.
The egg, which looked solid on the outside, was soft like a cake.
It was such a shocking omu-rice that we felt, “Omu-rice can be this good…”.

Can you feel how fluffy the eggs are? It’s truly a one-of-a-kind deliciousness!

When I got home and looked at the menu, I saw something called “dandelion omu-rice (Itami Jūzō-style)”.
Perhaps this was the specialty of the restaurant.
But I could understand how amazing it was from today’s omu-rice. As expected of “Taimeiken”, it was truly wonderful.

My long-cherished dream of meeting Chef Modegi came true!

After that, I got to know Masaaki Modegi, the second-generation president, through a chance encounter, and when I told him that I wanted to meet the third-generation president, Koji Modegi, he kindly agreed.
I visited with my colleagues from work, and not only did he make us a dish incorporating our requests, but he even took a commemorative photo with us.

A variety of delicious small dishes. There was even a second serving.
In addition to this, omu-rice and ramen also appeared. It’s a huge volume.

The third generation was just like he was on TV, but he was very gentlemanly and polite.
Naturally, all the dishes he made that day were delicious.

Chef Koji Modeki, the third generation. He showed us the large pot he used for the photo shoot.

About “Taimeiken”

Taimeiken is a long-established Western-style restaurant that was founded in 1931 in Shinkawa, Chuo-ku.
The name is said to have been taken from the name of the Toranomon restaurant “Taimeiken”, where the founder, Shingo Modegi, trained for six years, but in 1948 it was written in hiragana.
The restaurant moved to Nihonbashi in 1948 and has been there ever since, but it is scheduled to move to a new location in spring 2026.
When we asked the second-generation president, Masaaki Modegi, about the shop’s commitment to omu-rice, he said, “My father used to say that a craftsman’s work begins and ends with the omelet, and it’s true that it’s that kind of skill. He also said that he would decide on the salary based on that. I think the omelet is still the same, but it’s best to cook it quickly with a little stronger heat, and of course the ingredients are important too. The most important thing is the butter. He spoke passionately about his commitment to omu-rice, saying, “Taimeiken has traditions that must be upheld, even as times change.
He also said that the recipes for Taimeiken’s famous borscht and coleslaw have been passed down from the previous generation, and that the price of 50 yen has been kept the same since then.

Here is borscht and coleslaw. This is only 50 yen!
I can also feel the care that has gone into the chair’s decoration.

Taimeiken will celebrate its 100th anniversary in 2031.
We can’t take our eyes off Taimeiken, which continues to run with energy.

Access, reviews

You can check access to Taimeiken, opening hours, days closed, reviews, etc. using the Google Map (click to enlarge) below.

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