For over 28 years, the Omoumai-ya restaurant located in Maebashi City, Gunma Prefecture, has been delighting patrons with its unique take on Chugoku cuisine, characterized by large portions and homemade preparation. Recently featured on the popular program "Human Gourmet Documentary Omoumai-ya" (broadcast January 21), the establishment has gained notoriety for its impressive menu offerings and the passion discussed by its staff.
Known for its amazingly generous portion sizes, this charming spot attracts diners from all over Japan. Guests often find themselves exclaiming, "What is this amount?" as they are served dishes like the celebrated "Ebi Chahan" (Shrimp Fried Rice), which includes three eggs and around two cups of rice garnished with five succulent shrimp. This dish, priced at just 1,265 yen (~$12), is just one of several options offering enough food to serve two for the price of one.
Another highlight, the "Niku Chahan" (Meat Fried Rice), costs 1,540 yen (~$14), and features the same hefty serving size, ensuring satisfaction with each mouthful. Alongside the fried rice offerings, diners rave about the "Uma Dumpinosoba" (Ramen), prepared with thick, wavering noodles combined with homemade broth and heaps of vegetables, and the popular "Ebi Soba" (Shrimp Soba) available for 1,100 yen (~$10).
The restaurant's commitment to quality is astounding; every item on the menu is homemade from scratch. Guests can often hear the rhythmic sound of cooking as the chefs enthusiastically stir their dishes, creating not just food but experiences. “The sound is so delightful,” shared one regular diner, “it makes me believe the food will be delicious just by hearing it!
At the helm of this establishment is the 35-year-old second-generation owner, who, alongside his parents and two chefs, has dedicated himself to maintaining high standards, both for cleanliness and food quality. Their motto - "We don't use prepackaged products. Everything is homemade from one to ten" - is generously matched by the restaurant's renowned hygiene, earning accolades from Gunma Prefecture for cleanliness.
The team is small, comprising just five committed individuals, and their chemistry shows. Regulars often mention, "Everyone works seamlessly together," demonstrating both commitment and camaraderie. With multiple customers returning for dinner shortly after their lunch visits, Omoumai-ya has not only created quality culinary experiences but also built community ties.
Tatchan, who has worked at the restaurant for 25 years, expressed his desire to keep the establishment thriving: “I don’t want to close this beloved restaurant, as so many customers come and say it’s delicious.” This sentiment resonates deeply, as the restaurant continues to be loved by its patrons.
One interesting aspect of the restaurant is the variety available on their unique menu, which extends beyond traditional dishes. From shrimp-stuffed spring rolls to various types of dumplings made from scratch, there’s no shortage of options. Their "Harumaki" (spring rolls) priced at 473 yen (~$4), and lovingly prepared "Shumai" (steamed dumplings) also at 473 yen, offer flavorful, handmade choices for guests.
Omoumai-ya's approach to dining not only fills bellies but also instills the warmth of home. The chefs and owners take pride not just in their work but also in creating joyful dining experiences for everyone who walks through their doors. Morale remains high as they continually strive not just for expansion but for excellence and community engagement.
On television, Omoumai-ya has offered viewers more than just entertainment; it has sparked interets across the nation for genuine dining experiences rooted deeply within the local culture and traditions of pure flavors. Whether they’re showcasing their signature large dishes or the acoustics of earnest cooking, this kitchen exhibits what it means to serve not only food but heartfelt service.
For anyone seeking to enjoy authentic flavors and hearty portions, Omoumai-ya proves to be indispensable. Its narrative is one of dedication to culinary integrity and community connections, showing just how remarkable dining can be.