😮Onigiri shop in Tokyo, where there is an endless line every day.😮

A counter where you can eat right in front of you, like at a sushi restaurant.

“Master, Ootoro!” Like a sushi restaurant, They make onigiri to order.

Normally, onigiri are associated with being cold, but at Bongo, They offer them warm, made right on the spot in a counter style. The satisfaction of biting into a warm onigiri wrapped in crispy seaweed is exceptional.

It might remind you of the onigiri that your mother used to make for you. While takeout is available, They invite you to enjoy the addictive warmth of our onigiri, a taste that can only be experienced in our shop.

Shocking! Onigiri without being hand-pressed!?

Of course, it’s common sense that onigiri = hand-pressed. But just between us, Bongo’s onigiri aren’t hand-pressed. What! Really? In fact, they are wrapped in crispy seaweed. “They are fluffy and spread in your mouth when eaten, allowing you to feel each grain of rice”—that’s how they finish our onigiri.

The way they are wrapped is very delicate and can only be replicated by a craftsman. The texture when eaten is extremely important. This is a conclusion derived from many years of experience. Onigiri are not preserved food but fresh food. This also takes into account hygiene during takeout.

The Secret of the Large Onigiri

“Some are too big!” They hear from some female customers. However, there is a reason why they are large: it’s because they contain a lot of filling.

Compare with other onigiri. The basic ratio of rice to filling is 2:1.

For ingredients like ume, which can be overwhelming in large amounts, we adjust to the right quantity.

Have you ever eaten an onigiri and found yourself just eating rice without coming across any filling?

At Bongo, their onigiri are made large so that from the first bite, you can enjoy the “harmony of rice and filling.” The filling at the very tip of the onigiri serves as a marker.

If you start eating from there, you can immediately taste this harmony.

This is the secret behind the smiles it brings.

Many customers say, “I can only eat two,” but after finishing, many ask, “Maybe I should go for another one?” Because they are “fluffy,” even though they are large, they are not heavy on the stomach.

For those customers, how about a set menu? It’s a great deal!

Cooking Ingredients Perfectly Matched with Niigata-produced Koshihikari Rice

We are constantly researching cooking methods that best complement the Niigata-produced Koshihikari rice used in our onigiri.

This includes the amount of salt, the selection of ingredients, and the cooking methods. These factors create an even greater harmony between the rice and the ingredients. This taste cannot be achieved with just store-bought ingredients.

With the dedication unique to our specialty store, Bongo offers a flavor that cannot be found elsewhere.

Meticulously Selected Rice, Nori, and Salt

Their focus is not only on the origin of the ingredients. We always consider the best matches for onigiri.

They use carefully selected nori and salt that enhance the rice.

Rice

They use Koshihikari rice from Iwafune in Niigata Prefecture, grown in terraced rice fields. The region is known for its large temperature differences between day and night and abundant clean, cold water, making it ideal for producing rice. The size of the rice grains is also a crucial factor for onigiri.

Nori

They use nori from Ariake, known for its rich aroma and high amino acid content. This nori is grown in nutrient-rich seas fed by nutrients from Kyushu’s major rivers, the Chikugo and Yabe. The aroma and flavor are key.

Salt

They use mineral-rich and mild-tasting salt from Okinawa.