1:00 PM – 4:00 PM
6:00 PM - 9:00 PM
Loews Hollywood Hotel
$40 - $80
As part of the 2020 Japanese Food Expo, JAPAN HOUSE is proud to present a taste of Japan’s unique culinary culture through one of the nation’s most beloved comfort foods: omurice. From mentaiko fish roe spaghetti to cheese croquettes, Japan has always been adapting Western cuisines for local palates, producing a distinct hybrid cuisine called Yoshoku (Western influenced Japanese cuisine). With the help of Chef Shintaro Eleazar Okuda of Bar Moga NYC, known for its innovative yoshoku offerings, JAPAN HOUSE will spotlight the omelette with fried rice known as omurice as a way to explore Japan’s unparalleled mixing of global flavors – always with delicious results.
Note: JAPAN HOUSE will present Yoshoku Omurice at 2:15 PM during the 1:00 PM – 4:00 PM time frame and 6:15 PM during the 6:00 PM – 9:00 PM time frame.
Please visit the 2020 Japanese Food Expo website for more information regarding the event and to purchase your ticket(s).
About Shintaro Eleazar Okuda
Born in Hokkaido, Japan in the small city of Kitami, Chef Shintaro Eleazar Okuda found his love and appreciation for food at a young age. Surrounded by an abundance of wildlife and nature, it seems as if he was destined to pursue a career in the culinary world. From watching his grandfather hunt and cook game meat, to helping him catch and prep fish, and following his grandmother to the mountains to harvest herbs and plants, Shintaro’s lifestyle embraced Mother Nature and the bounties of the Earth.
Shortly after moving to New York at the age of 18, he began working at Ippudo NY, as a member of the opening staff. Initially a server, he quickly worked through various positions and apprenticed under the Ramen Master, Fumihiro Kanegae. Under his strict training, Shintaro learned how to incorporate the ethos of Japanese craftsmanship and professionalism into cooking, which would characterize his unique culinary style.
After nearly a decade at Ippudo, a brief position at EN Japanese Brasserie was influential as he was introduced to Chef Takanori Akiyama, the Executive Chef of Sakamai and his future mentor. This encounter led Shintaro to his first role as Chef de Cuisine at Bar Moga in 2017. Seeking to bring a different side of Japanese cuisine to the New York scene, Shintaro took this opportunity to introduce Omu Rice, one of the most popular yoshoku dishes.