Onigiri & Tonjiru Yamatarou Futakotamagawa

A simple onigiri seasoned only with salt, with no other fillings. You can directly taste the natural sweetness and umami of the rice. It has a pure white appearance as it is not wrapped in nori.

This onigiri has no filling and is made with salted rice wrapped in nori seaweed. Enjoy the combination of crispy nori and rice.

An onigiri with miso paste spread on the surface. The saltiness and richness of the miso pair well with the rice, giving it a nostalgic flavor.

Contains pickled plum, a traditional Japanese ingredient. It is highly sour, refreshing, and appetizing.

A filling of stir-fried takana (pickled mustard greens) with sesame oil. The crunchy texture, richness of the oil, and the flavor of takana are a perfect match for rice.

Seaweed simmered in soy sauce and sugar until thick. It has a syrupy texture and spreads an oceanic aroma.

Kombu (kelp) tsukudani with added shiso (perilla) seeds and leaves. The umami of kombu is accented by the refreshing aroma of shiso.

A topping of bonito flakes seasoned with soy sauce. The smoky aroma and umami of the smoked fish enhance the rice, a classic flavor.

A filling of karaage (Japanese fried chicken) and mayonnaise. It's voluminous with juicy meat and the richness of mayonnaise.

Slices of squid, salted with their innards and fermented. It has a unique, strong umami and saltiness, a sophisticated taste like an alcoholic beverage accompaniment.

Contains boiled young sardines (shirasu). Enjoy the fluffy texture, gentle saltiness, and the flavor of the fish.

Tuna (oil-packed tuna) mixed with mayonnaise. A mild flavor popular with both children and adults.

A filling of stir-fried pork and kimchi. The spiciness and sourness of kimchi, and the sweetness of pork fat, go well with rice.

A Kyoto specialty made by simmering dried young sardines (shirasu) and sansho pepper. Characterized by the tingling numbness and refreshing aroma of sansho.

Contains flaked grilled salmon. It has a moderate saltiness and the umami of salmon, making it one of the most popular fillings for onigiri.

Raw egg yolk marinated in a soy sauce-based sauce, dehydrated to create a rich flavor. Enjoy the sticky texture and deep richness.

A soft-boiled egg marinated in a sauce of soy sauce, sugar, garlic, and chili peppers. It's named 'drug egg' because it's addictively delicious.

Salt-cured Alaska pollack roe. It has a popping texture and the characteristic saltiness and umami of roe.

Salt-cured pollock roe marinated in a spicy seasoning. The slight spiciness enhances the sweetness of the rice.

Tuna mayo with garlic and spices. A punchy flavor that whets the appetite.

A filling combining spicy pollock roe, mayonnaise, and cream cheese. Enjoy a rich and creamy flavor.

A topping of seaweed tsukudani with added butter. The exquisite match of the seaweed's oceanic aroma and the butter's rich flavor.

A filling inspired by Hawaiian poke, with tuna and other ingredients mixed in a spicy sauce. Features the aroma of sesame oil and spices.

Fried chicken coated in a sweet and spicy Korean sauce (yangnyeom). Characterized by the spiciness and sweetness of gochujang.

A pickled plum marinated with honey. Its sourness is reduced, making it sweet, fruity, and easy to eat.

A topping of chicken or pork mince (soboro) simmered in a sweet and savory sauce, combined with a rich egg yolk. The flavor becomes mellow when you break the yolk and mix it in.

A filling inspired by 'Sukiyaki,' a Japanese hot pot dish, with beef simmered in sugar and soy sauce. The umami of the beef permeates the rice.

A filling inspired by Hawaii's famous dish, shrimp stir-fried with garlic and oil. Enjoy the fragrant garlic aroma and the firm texture of the shrimp.

A creative onigiri combining grilled eel (unagi) and cream cheese, sprinkled with sansho pepper. The sweet and savory eel sauce and the richness of the cheese are surprisingly compatible.

Salt-cured salmon roe, still in its membrane. Richer and saltier than ikura, this luxurious filling is perfect with rice.

Miso soup with pork and root vegetables. A nutritious soup with the sweetness of pork fat and the umami of vegetables.

A child-sized bowl of tonjiru (pork and vegetable miso soup).

Pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

You can choose two types of fillings for one onigiri.

We increase the amount of topping (atama) on the onigiri.

We double the amount of filling inside the onigiri.

We increase the amount of rice and make the onigiri larger.

We reduce the amount of rice and make the onigiri smaller.

Adds cream cheese as a topping.

Adds shredded cheese as a topping.

Gift wrapping. Includes noshi paper and a paper bag.

We will wrap it in wax paper for immediate consumption.

Each onigiri will be individually wrapped.