It was 7pm on a cold Saturday night in Kyoto. Deep in my loins I could feel a rumbling for quality food. The morning had already taken me to the Nishiki market so I needed to up the ante for dinner. As I rolled around uncomfortably on my floor-bound mattress, a memory came flooding back to me - one of culinary curiousity.

I had seen the dish do the rounds on social medial a few months before planning my trip, the famous Omurice. This cold Saturday I would satisfy my curiosity and hunger simultaneously.

Grill Kodakara is a large venue for Japanese standards. It has a very French influenced dining room, with the kitchen staff all wearing their white chef button ups and the dark wood tables are covered in white linens. As I walked into the venue I was greeted by various delicious aromas and classic jazz records being played.

I was sat down as quickly as I was served. There were three options for my Omurice; small, medium and large. Being of average height I thought I would attempt the medium. Within 10 minutes I had my Omurice in front of me; hot, fragrant and covered in bullion sauce. A work of art. However, there was one thing that confused me, I couldn't recall whether I ordered the medium or large.

As the behemoth Omurice was placed in front of me I got to work. Each mouthful was as rewarding as the last. I did my best to quash this delicious devil but was bested by its size. When I return to Kyoto I would love to return to Grill Kodakara to regain my honour.