They have a small menu that focuses on curry; I went with the curry omurice (which, for the uninitiated, is a Japanese dish that consists of an omelette on top of a pile of rice).
The curry had a mild but satisfying flavour, and the chunks of beef were nice and tender — but what really made this dish stand out was the omelette itself. They say that the truest test of a chef’s skills are the way he makes an omelette, because it’s so simple to make but incredibly difficult to do well.
If that’s the case then the chef here must be pretty amazing, because this might have been the best omelette I’ve ever had. It was silky, creamy, and luxurious; at first glance I thought it might be a bit underdone, but there was none of the sliminess you get from undercooked eggs, just a uniformly velvety texture that was downright magical. It was so good.