OnigiriKonga

We make our rice balls to order, ensuring they are served fresh.

We use Koshihikari rice from Iwafune, Niigata Prefecture. The nori seaweed is from the Ariake Sea and is characterized by its rich and elegant aroma. We offer more than 25 kinds of fillings, all made by hand. Our most popular item, soy sauce-marinated egg yolk, takes more than three days to prepare. Our miso soup is a proud product that pairs perfectly with our rice balls, made by extracting first and second dashi broth from two types of bonito flakes in-store every morning, and combining it with two types of miso.