In Echizen city, formerly Takefu, this is counted as one of the town's three signature dishes, alongside Echizen oroshi soba and the chuka soba served in front of Takefu station. That is a fairly grand position for what arrives on the plate.

What arrives is an omurice with a breaded pork cutlet sitting on top of it and sauce poured over the whole arrangement, in that order and with no apology. Around fifteen restaurants in the city serve some version of it, and no two of them agree.

The versions differ considerably from one another. Some are built like proper western-style restaurant food, heavy and browned. Others have a Japanese dashi running quietly through them. The sauce varies, the firmness of the egg varies, the cutlet may be loin or fillet, and there is apparently a Chinese restaurant in town serving a Volga tenshinhan.

Where the name came from is unresolved and probably unresolvable. Several accounts circulate, none of them convincing. So a city has taken a dish whose origin nobody can explain and whose recipe nobody has ever bothered to fix, and put it third in its own official list of what it is known for. That seems to me like exactly the right response.