(Photo by Takahiro Takiguchi/Stripes Japan)

As you travel around Japan and try a variety of local dishes, you may come across yoshoku, a blend of Western food with Japanese flavors. Dishes like omurice, an egg omelet drizzled with ketchup and topped on a bed of fried rice; tonkatsu, breaded and deep-fried pork cutlet; and Napolitan spaghetti, stir-fried pasta with onions, green peppers and ham tossed in ketchup, are all yoshoku.

Among all the options, omurice is my favorite because of its unique, nostalgic taste. Whenever the mood strikes, I head to Seika, a Chinese restaurant serving up tasty yoshoku and Chinese dishes in Yokosuka City.

The tiny eatery that only seats about 15 guests is close to Yokosuka Naval Base and just a three‑minute walk from Maborikaigan Station on the Keikyu Line. You’ll often find a line outside, but believe me, it’s worth it!

(Photo by Takahiro Takiguchi/Stripes Japan)

You may wonder why I visit a Chinese restaurant to sample omurice, a classic yoshoku dish. The reason is simple, back in the 1970s, Chinese restaurants in small towns served up a wide variety of dishes in addition to their standard ramen and Chaahan fried rice, including curry rice and Napolitan spaghetti with a twist. I loved the omurice served there as it incorporated soy sauce and sesame oil.

Seika has been serving this good old‑fashioned style of omurice for decades, and even today, you can still enjoy the taste of the 70s.

With a typical Chinese colorful façade and a red-colored noren curtain, the classic interior has a cozy atmosphere, and kind, cheerful staffers.

(Photo by Takahiro Takiguchi/Stripes Japan)

As quickly as I was seated at a counter table, I ordered omurice for 800 yen (about $5). While waiting for my favorite yoshoku dish to be served piping hot, I always observe the all-female kitchen staff demonstrating their impressive cooking skills behind the counter. They quickly swing a large iron pan on the strong fire while skillfully stirring the rice and ingredients with a ladle.

The omurice might be a little too seasoned and a bit too greasy, but this is a taste of my youth growing up in Yokosuka. The intricate flavors of sesame oil and soy-sauce-flavored soft egg topped with plenty of butter blended with the ketchup, steamed rice and chicken is a trip back in time.

(Photo by Takahiro Takiguchi/Stripes Japan)

It is interesting how the Chinese soup matches well with a yoshoku dish. In fact, omurice and soup balance each other out to help the dish be even more flavorful.

Seika’s omurice is very large, so my quick lunch-turned-nostalgic-visit-to-my-youth always leaves me very full and very satisfied.

After finishing a large omurice within about 10 minutes, I knew I should vacate my seat for the next guest waiting patiently.

Besides omurice, Seika offers more than 30 Chinese dishes varying from fried chicken, sautéed pork and vegetables or stir-fried egg and vegetables, along with curry rice and katsudon (pork cutlet and rice). Besides omurice, negimiso soba (onion miso noodles) for 1,100 yen is another recommendation at Seika.

Don’t miss your opportunity to time travel through the culinary delights at Seika in Yokosuka!

THINGS TO KNOW