Kichi Kichi Omurice Kyoto Review: Famous Omelette Rice in Pontocho

Kichi Kichi in Kyoto is famous for its omurice (omelet rice) and the theatrical cooking style of its charismatic chef, Motokichi Yukimura. After eating there myself, I can say the small, cozy restaurant may not win awards for its food, but it has earned its fame for the chef’s entertaining and skillful performance.

In recent years, videos of Chef Motokichi preparing omurice, a dish made with an omelet, fried rice, and a tomato-based sauce, have gone viral on social media and travel shows. I had seen the clips online, but watching his signature moves in person was quite the experience. Seeing him slice the omelet right in front of me and watching it gently unfold over the rice made it obvious why he’s so famous.

With its popularity and limited space, Kichi Kichi has become a popular stop for visitors to Kyoto. Reservations can be difficult to get and fill up quickly. I know from personal experience how tough it is to get a spot, but I can say it is worth trying at least once.

Kichi Kichi had always been on my list, but it wasn’t until my trip to Kyoto that I finally managed to reserve a seat, sit at the counter, and try it for myself.

Kichi Kichi Omurice Reservations: How to Reserve a Seat

If you want to visit Kichi Kichi, your best option is to reserve a seat online. The restaurant has changed its reservation system several times, so check the official Kichi Kichi reservation guide and official Instagram account before your trip.

The official reservation calendar shows whether the restaurant is open for lunch, dinner, or both on each date. Some days have dinner service but no lunch, while other dates are completely closed. Kichi Kichi may also close for extended periods for events and overseas pop-ups, so do not rely on general weekly opening hours.

When I visited, the restaurant was not accepting walk-ins. While I waited outside, I watched the staff turn away several people at the door. The policy could change, but I would not plan on getting a seat without a reservation.

When I checked in July 2026, Kichi Kichi offered two ways to reserve: a Same-Day Reservation and a Premium Reservation. Both require an online payment of $13 for each guest or seat, but the payment is handled differently depending on which option you choose.

Same-Day Reservations

Same-Day Reservations are available only for the day you plan to visit. Lunch reservations open at 9:30 AM, while dinner reservations open at 1:30 PM Japan time. Once all available seats have been booked, reservations close for that meal period.

You must pay a non-refundable deposit of $13 for each guest when booking. Unlike the Premium Reservation fee, the same-day deposit is applied toward your food bill at the restaurant.

To reserve, open the same-day booking form when seats become available. You will need to enter your name, email address, preferred time, seat type, and number of guests. After submitting your information and payment, make sure a success message appears before closing the page.

Premium Reservations

Premium Reservations allow you to book before the day of your visit. They are available only on dates shown in blue on the official reservation calendar.

Booking opens at midnight Japan time three days before your desired date. For example, if you want to visit on July 20, the Premium Reservation should open at midnight at the beginning of July 17.

A non-refundable reservation fee of $13 per seat is charged when you book. This fee pays for the reservation itself and is not applied toward your meal. Food and drinks are paid for separately at the restaurant.

You must arrive by the arrival time listed on your reservation. Arriving late can result in an automatic cancellation. The number of guests also cannot be changed after the reservation is confirmed.

My November 2025 Reservation Experience

At that time, Kichi Kichi was using a different same-day reservation system. Lunch reservations opened at 9:00 AM and dinner reservations opened at 1:00 PM Japan time.

Available times disappeared in less than 30 seconds. It took me a few days of trying before I finally secured a seat. I refreshed the booking page as soon as reservations opened and quickly entered my name, email address, country, phone number, number of guests, seating preference, and desired time.

After submitting my information, I saw a message saying, “The reservation has been confirmed.” I did not receive a confirmation email, so I used the restaurant’s confirmation page to make sure my reservation was in the system.

The exact process and release times I used are now outdated, but my experience shows how quickly reservations can fill. Be ready to enter your information as soon as booking opens.

After booking, use the official reservation confirmation and cancellation page to review your date, time, seat type, and number of guests. You can also cancel from that page if your plans change, but Same-Day deposits and Premium Reservation fees are non-refundable.

Arrival

I had a 6:00 PM seating time with a required arrival time of 5:40 PM. My reservation warned that arriving late could result in a cancellation.

To be safe, I arrived at 5:30 PM. The restaurant was hidden down a small alleyway off Kiyamachi-dori and was easy to miss.

A few people were already waiting when I arrived. Unsure of what to do, I joined the line and waited with everyone else.

After a few minutes, a staff member came outside and walked along the line. She asked each person for their name and whether they had a reservation.

She confirmed my reservation and handed me the menu. A few minutes later, she returned to take my order and asked whether I would be paying with cash or a credit card.

A few moments later, the staff member guided everyone inside and directed us to our seats.

Cozy and Intimate Interior

The interior of Kichi Kichi was small and cozy, with a warm and welcoming atmosphere. With so little space, I understood why reservations were needed.

The restaurant also had a homey and charming feel. The woven lattice ceiling, stickers on the walls, framed posters, and balloons added character. Photographs of Chef Motokichi cooking and posing with past customers added a personal touch.

My favorite thing inside the restaurant was the colorful painting of Chef Motokichi hanging on the wall near the front door.

On the left side of the room was a long wooden counter with about eight seats overlooking the open kitchen.

Since I was dining alone, I reserved a seat at the counter. Most of the other solo diners during my seating time had done the same.

The best part of sitting at the counter was having a close-up look at Chef Motokichi as he prepared the food and put on his show. If you can choose your seat, this is where you want to sit, right in front of the action.

At the back of the dining room was a small nook with a table large enough for a small group. At the time of my visit, guests who selected table seating with their reservation were seated there.

Kichi Kichi Omurice Menu

If you’re visiting Kichi Kichi, you’ll likely order the omurice, a Japanese dish of an omelet served over fried rice and topped with a savory sauce.

At the time of my visit, you could choose the regular size with three eggs or the small size with two eggs. The other difference was the amount of rice.

If you are unsure which size to order, the staff can show you the rice molds they use. This can help you decide which portion is best for you.

The standard omurice contained beef, cream, butter, and chicken. If you cannot eat any of these ingredients or have allergies, inform the staff before ordering. No changes were allowed after the order was placed.

There were also non-beef and vegetable omurice options, both served with a ketchup-based sauce.

Once I was seated, I could choose to have the omelet sliced open over the rice or served using the flying method, where Chef Motokichi flips it directly from the pan onto the rice. I chose the traditional slicing method.

I assumed omurice was the only item on the menu at Kichi Kichi, but that wasn’t the case. The menu also included soup, croquettes, chicken in cream sauce, chicken cheese cutlet, ox stew, and beef stew.

While most people ordered omurice, I saw a few guests order other dishes.

The drink menu included beer, shochu, sake, umeshu, cocktails, and wine.

Nonalcoholic choices included tea, Coca-Cola, ginger ale, orange juice, coffee, and black tea.

Cooking Performance

The best part about visiting Kichi Kichi, and part of what you are paying for, is the cooking performance by world-famous omurice chef Motokichi Yukimura. Even if you’ve seen his viral videos online, experiencing it in person is much better.

The performance started only moments after I sat down. Chef Motokichi began by preparing the fried rice in a large pan with chicken, diced onions, shimeji mushrooms, and lots and lots of butter.

I also watched him add ketchup, which gave the rice a sweet, tangy, and savory flavor.

As Chef Motokichi prepared the rice, he described each step and explained the ingredients he was adding to the pan.

He danced, sang, and smiled as he cooked while nearly everyone in the small restaurant filmed the performance on their phones. Guests seated at the table in the back also came over to the counter to watch.

Chef Motokichi clearly enjoyed the attention and fully embraced social media. He even provided phone holders on the counter so guests could film without holding their phones throughout the performance.

Even with the restaurant full, he gave each customer his attention, especially while preparing their omelets.

As with the fried rice, he explained the process in a friendly and interactive way.

I found the performance entertaining, though it felt a little gimmicky when Chef Motokichi began talking about the omurice equipment he sold, including pans, knives, and rice molds.

During my visit, he said he earned more than 2 million yen per month selling these items on Amazon.

Even so, the performance was fun and something I was glad to experience once.

Regular Omurice

I ordered the Regular Omurice. At 3,000 yen during my November 2025 visit, this was one of my most expensive meals in Japan. However, I knew I was also paying for the performance and overall experience.

After watching Chef Motokichi prepare the omurice, I was excited to try it for myself. It was my first time eating omurice, so I wasn’t sure what to expect. Would the food live up to the hype?

The omurice looked beautiful. When the chef sliced into the omelet, the eggs gently flowed over the rice like a work of art. They were moist but not overly runny, and they firmed up slightly as they mixed with the rich sauce.

Even without cream or butter added to the pan, the eggs had a creamy texture and fresh flavor. Despite the dish’s simplicity, the skill required to prepare the omelet impressed me.

Poured over the eggs was Kichi Kichi’s famous demi-glace sauce. The sauce was delicious, with a blend of salty, sweet, and beefy flavors. Its rich umami taste reminded me slightly of Worcestershire sauce.

Chef Motokichi explained that the sauce started with browning Hida beef, followed by sautéing aromatics, deglazing the pan with wine, and simmering tomatoes, water, and a bay leaf.

A roux thickened the sauce as it reduced, giving it a rich and concentrated flavor. A sprinkle of parsley finished the dish.

Underneath the eggs and sauce was a generous portion of fried rice. It was mixed with small pieces of tender chicken and sautéed onions, while plenty of butter made it rich.

My favorite part of the rice was the green soybeans, which added color and a fresh, slightly crunchy bite. The same demi-glace sauce was also mixed into the rice, adding more of its rich, beefy flavor.

The combination of creamy golden eggs, savory demi-glace sauce, and buttery fried rice was excellent.

Service

I found the staff at Kichi Kichi to be friendly, attentive, and professional.

Upon arrival, a staff member greeted me and confirmed my reservation. A few minutes later, she led everyone in my seating group inside and directed us to our seats.

My drink arrived almost immediately after I sat down. Moments later, Chef Motokichi Yukimura began cooking and started his famous omurice performance.

Although the other staff members took a back seat during the performance, they were always nearby if I needed anything.

I never felt rushed, but once the performance ended, it seemed like the staff wanted everyone to finish eating, pay the bill, and make room for the next group. This is not unusual at busy restaurants in Japan, but it was something I noticed.

That said, I appreciated how Chef Motokichi visited each guest after the meal to take photos, share a laugh, and thank them for coming. He even gave me a hug before I left.

Conclusion

Is Kichi Kichi Omurice worth it? Yes. It was great to finally try the viral restaurant for myself after having it on my Kyoto restaurant list for so long. I enjoyed the food, the cooking performance, and the chance to meet world-famous omurice chef Motokichi Yukimura.

With that said, I probably would not return unless I were visiting with a friend who wanted to experience it for the first time.

So why would I not return?

First, getting a reservation can be challenging. Second, the meal was expensive. I understand that part of the price covers the performance and overall experience, but there are restaurants in Kyoto with better food at more affordable prices.

After seeing the performance once, I also do not think I would enjoy it as much a second time. On a future trip, I would probably visit other Kyoto restaurants first, such as Chao Chao Sanjo Kiyamachi.

Even so, Kichi Kichi was a fun and memorable experience. I think it is worth visiting once, especially if you can reserve a seat at the counter.

Pros

• Entertaining and unique omurice presentation
• Chef Motokichi’s personality and interaction with guests added to the experience
• Friendly and attentive staff

Cons

• Reservations can be difficult to secure
• Arriving late may result in your reservation being canceled
• Expensive compared with other omurice restaurants in Kyoto
• The performance can feel a little gimmicky and commercialized

Last Updated on July 18, 2026