Photo Credit: https://images.lifestyleasia.com/

The culinary world is buzzing with excitement as Singapore prepares to welcome one of Japan’s most beloved viral sensations this July. Chef Motokichi Yukimura, the mastermind behind Kyoto’s legendary Kichi Kichi Omurice, is bringing his theatrical cooking prowess to Singapore through an exclusive collaboration that promises to deliver the authentic taste and spectacle that has captivated millions worldwide.

The Viral Sensation Behind Kichi Kichi Omurice

Chef Motokichi Yukimura, affectionately known for his signature red beret and infectious energy, has transformed the humble Japanese-Western fusion dish of omurice into a global phenomenon. At 69 years old, this charismatic chef has built a cult following through his hypnotic cooking videos, where he demonstrates his masterful technique of slicing perfectly cooked omelettes that cascade like molten lava over beds of flavourful fried rice.

His Kyoto restaurant, a modest 14-seater establishment, has become notoriously difficult to book, with food enthusiasts from around the world clamouring for the opportunity to witness his theatrical culinary performances in person. The chef’s YouTube channel has garnered over 290,000 followers, while his Instagram account boasts more than 270,000 devoted fans who eagerly await each new video showcasing his precision and artistry.

The Singapore Collaboration: A Culinary Partnership

The arrival of Kichi Kichi Omurice in Singapore represents a significant milestone for local food enthusiasts, as Chef Yukimura partners with RE&S Group’s Tsukimi Hamburg chain to bring his renowned creations to Southeast Asia. This collaboration has been months in the making, with RE&S Group representatives visiting the chef at his Kyoto restaurant earlier this year to finalise the partnership details.

Tsukimi Hamburg, a Singapore-born concept by RE&S Group, specialises in Japanese hamburg cuisine and operates multiple locations across the island. The group, founded in 1988 by Osaka native Hiroshi Tatara, has established strong connections within Japan’s culinary scene, making this collaboration a natural fit for both parties.

Exclusive Menu Additions

Starting from 10th July 2025, Tsukimi Hamburg will introduce two permanent menu items that showcase the distinctive Kichi Kichi style. The first offering, the Kichi Kichi Hamburg Omurice priced at S$16.80, combines Chef Yukimura’s signature omelette technique with demi-glace fried rice, edamame, chicken, and a hearty hamburg steak. For those seeking a more traditional approach, the Kichi Kichi Omurice at S$12.80 features the classic preparation with demi-glace fried rice topped with the chef’s famous ‘tornado’ omelette.

These dishes represent a collaborative effort between Chef Yukimura and Tsukimi Hamburg’s head chef, incorporating the authentic demi-glace sauce that has been specially imported from the Kyoto restaurant to ensure the genuine Kichi Kichi experience.

Limited Cooking Demonstrations

The highlight of this culinary event will be Chef Yukimura’s personal appearances on 11th and 12th July 2025 at the Tsukimi Hamburg outlet in Jurong Point. These exclusive cooking showcases will feature two sessions daily – lunch sessions from 12pm to 2pm and dinner sessions from 7pm to 9pm – with each session accommodating only 20 fortunate guests.

The intimate setting mirrors the exclusive nature of his Kyoto restaurant, allowing attendees to witness firsthand the theatrical artistry that has made his omurice videos go viral across social media platforms. Guests will not only observe the cooking process but also enjoy a complimentary specially curated meal prepared by the master himself.

How to Secure Your Spot

Given the limited availability, securing tickets to these exclusive sessions requires participation in a lucky draw system. Prospective attendees must sign up as &Rewards Members and spend a minimum of S$20 in a single receipt at &JOY Japanese Food Street outlets at either Nex or Jurong Point between 3rd and 30th June 2025.

The selection process involves weekly announcements of winners, with only 40 pairs of tickets (80 seats total) available across all sessions. Each S$20 spent increases the chances of winning, making this a highly competitive opportunity for food enthusiasts.

The Cultural Significance of Omurice

Understanding the cultural importance of omurice enhances appreciation for Chef Yukimura’s artistry. This beloved dish represents the yoshoku movement in Japanese cuisine, where Western influences were adapted to local tastes during the Meiji period. The origins of omurice remain disputed, with both Tokyo’s Renga-tei restaurant and Osaka’s Hokkyokusei claiming to have invented the dish in the early 1900s.

The dish traditionally consists of ketchup-flavoured fried rice wrapped in a thin omelette, creating a comfort food that has become deeply embedded in Japanese culinary culture. Chef Yukimura’s interpretation elevates this humble dish through his signature presentation, where the omelette’s creamy interior flows over the rice like liquid gold.

Why This Matters for Singapore’s Culinary Scene

The presence of Kichi Kichi Omurice in Singapore signifies the city-state’s growing reputation as a premier culinary destination in Asia. Chef Yukimura’s international tours have previously taken him to cities like Jakarta and Sydney, but his Singapore visit represents a unique partnership model that could pave the way for future collaborations between international culinary masters and local restaurant groups.

This event also highlights Singapore’s sophisticated food culture, where diners appreciate both authentic flavours and theatrical presentation. The chef’s philosophy that memorable omurice depends not just on presentation but fundamentally on taste aligns perfectly with Singapore’s discerning food scene.

The collaboration between Kichi Kichi Omurice in Singapore and Tsukimi Hamburg represents more than just a menu addition – it’s a cultural exchange that brings authentic Japanese culinary artistry to local shores whilst respecting both traditions and innovation.