This Japanese Dish at Bar Moga is Taking Over NYC | Best Dish Ever

The omurice at Bar Moga is a near perfect representation of its the half-Japanese half-American creator Shintaro Eleazar Okuda.

Omurice comes from a distinct genre of Japanese cuisine called yoshoku or “Western food” that was introduced in the early 1900’s as a way to add calories to the Japanese diet.

Jeremy Jacobowitz selected the omurice at Bar Moga as his Best Dish calling it “a masterclass in technique” He goes so far as to say Chef Shintaro's version is better than ones he had in Japan.

“People might hate me for that,” he said. “But it’s true.”

0:00 - Introduction to Omurice: Japanese Cuisine Beyond Sushi and Tempura
0:15 - Meet Shintaro Eleazar Okuda: Chef and Co-Owner of Bar Moga
0:30 - Jeremy Jacobowitz Introduction: Food Influencer in NYC
0:45 - Choosing Omurice: A Unique Japanese Dish in NYC
1:10 - What Makes Bar Moga's Omurice Special: Elevating a Simple Dish
1:45 - Shintaro's Mission: Bringing Authentic Omurice to the United States
2:15 - The Ingredients and Process: Saffron Rice, Chicken, and 72-Hour Demiglace
2:45 - Cooking the Omurice: The Perfect Runny Omelet and Table-Side Presentation
3:10 - Jeremy's Reaction: Tasting the Omurice
3:35 - Discussion on Cutting the Omurice: A Unique Dining Experience
4:00 - Jeremy's Tasting Experience: Savory and Complex Flavors
4:30 - The Making of the Demiglace: 72 Hours of Reducing
4:50 - Why Omurice Stands Out: Connection to Japanese Culture and Cuisine
5:25 - Shintaro's Japanese Heritage: The Challenge of Being Seen as Authentic
6:00 - Yoshoku Cuisine: The Westernization of Japanese Food
6:30 - Understanding Japanese Cuisine: Beyond the Basic Concepts
7:00 - Chef's Mission: Educating on Authentic Japanese Food
7:30 - Final Remarks: Enjoying the Omurice at Bar Moga
8:00 - Jeremy's Conclusion: Showcasing the Best Food in NYC



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