Exploring Tokyo's Historic Onigiri Dining Spot

Just a quick stroll away from Sensoji, the oldest temple in Tokyo, you'll find another timeless gem - Onigiri Asakusa Yadoroku.

Established in 1954, this restaurant is said to be the oldest onigiri (Japanese rice ball) spot in the city.

Yosuke Miura, the third-generation owner of the rice ball diner, explains the simple reason behind his family starting this business. His grandfather didn't work, and his grandmother struggled to maintain a stable financial life.

Miura's grandmother started the rice ball eatery to help her husband and family financially. This story is reflected in the restaurant's name.

The shop is situated in Asakusa district, but it is known as Yadoroku, which means "House Six" in English. However, this name has a less positive connotation.

“Roku means ‘rokudenashi,’ which means ‘useless person,’” he tells CNN. “So directly translated, the restaurant’s name means ‘a useless person’s house.’”

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The onigiri trinity: Rice, nori and fillings

Onigiri, Japanese rice balls, are stuffed with a variety of fillings then wrapped in a piece of seaweed.

Onigiri, Japanese rice balls, are stuffed with a variety of fillings then wrapped in a piece of seaweed.

Onigiri, also known as omusubi, has been a beloved snack option for travelers for a long time. These rice balls can be found in convenience stores all over Japan. They are typically shaped in a triangular or oval form and filled with a variety of delicious options such as spicy cod roe, pickled greens, or grilled beef slices with mayonnaise.

Miura believes that rice balls are a common food in Japan, enjoyed by people of all ages. It is likely that everyone in Japan has tried one at some point.

Archaeologists once discovered a fossilized clump of rice from Japan's Yayoi period, dating back to 300 BCE to 250 ACE, that resembled the onigiri eaten today. Historical paintings and records also indicate that these convenient meals have been a popular choice for travelers and workers for many years. In fact, they were even included in the first bento boxes served on Japanese trains in 1885.

Fast forward to today, Onigiri Asakusa Yadoroku has become a popular destination for both locals and tourists from all over the world. This cozy 16-seat restaurant has been recognized in the Michelin Guide as a Bib Gourmand Restaurant since 2019, known for its high quality and great value.

Miura explains that the key to a delicious rice ball lies in achieving a perfect harmony between seaweed, rice, and ingredients.

The shop sources rice and fillings from different regions in Japan, like shrimp in soy sauce, pickled plums, salmon, and fish roe. However, they exclusively use nori (seaweed) from Tokyo.

Even though rice is the least flavorful among all the ingredients, it is considered a vital component by the chef.

After the annual rice harvesting season in September and October, Miura collects grains from various regions across the country for tasting. He carefully selects the variety that will be used in his restaurant for the entire year.

For example, Miura mentions that he tried out over 30 different types of grains before finally choosing Koshihikari rice from Niigata prefecture for the upcoming year in 2023.

He begins by placing rice into a triangular mold and selecting fillings from the various buckets on the counter. After adding the fillings to the rice, he carefully wraps everything in a sheet of nori.

The completed ball is presented to customers in a bamboo basket. It is recommended that diners enjoy it promptly to savor the crispy texture of the nori before the warmth of the rice softens it.

A genuine love for onigiri

Yosuke Miura is the third-generation chef-owner of Onigiri Asakusa Yadoroku, believed to be the oldest onigiri restaurant in Tokyo.

Yosuke Miura is the third-generation chef-owner of Onigiri Asakusa Yadoroku, believed to be the oldest onigiri restaurant in Tokyo.

CNN

The popularity of onigiri, a versatile snack, has been increasing worldwide in recent years. It can now be found in many countries.

Miura expressed his happiness about the recognition of onigiri, mentioning that nowadays, almost everyone knows what it is.

These savory nori-wrapped rice balls are not only convenient to take with you, but they are also popular for their versatility.

Miura enjoys trying out new flavors from various countries during his travels. For instance, he shared that he once put cheese, tomato, and Italian olive oil in an onigiri while showcasing his homeland at the Japan Pavilion during Expo Milano in 2015.

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"It's not necessary for onigiri to stick to traditional ingredients. The key is to enjoy it with your favorite fillings," he explains.

"I believe it's nice to incorporate ingredients that reflect the local culture. There's no rule that says onigiri must be filled with salmon or tuna mixed with mayonnaise."

Miura, the current owner of Yadoroku, a shop that has been in his family for three generations, didn't take over the business just because it was expected of him. His love for onigiri has been with him since he was a child.

Growing up, Miura's grandmother would make him rice balls every day after kindergarten and elementary school. These onigiri were his go-to snack whenever he felt a bit hungry, skipping cookies and cakes altogether.

I enjoy making onigiri at Onigiri Asakusa Yadoroku. My main motivation is simply because I like it. I have no plans of upholding tradition just for the sake of it. If I didn't have a genuine passion for onigiri, I would likely leave the shop immediately.

Visit us at Onigiri Asakusa Yadoroku located at 3-9-10 Asakusa, Taito-ku, Tokyo, 111-0032, Japan.

Editor's P/S:

The article celebrates the timeless legacy of Onigiri Asakusa Yadoroku, the oldest onigiri spot in Tokyo. It delves into the poignant story of the restaurant's humble beginnings, where a grandmother's love and resilience inspired a family business that has served countless locals and tourists for generations. The article highlights the significance of onigiri in Japanese culture, its versatility, and the passion of its third-generation owner, Yosuke Miura, who believes in the power of innovation while honoring tradition.

Miura's dedication to crafting the perfect onigiri, sourcing the finest ingredients, and experimenting with new flavors exemplifies the spirit of Japanese craftsmanship. The article also touches upon the global recognition of onigiri, which has become a beloved snack worldwide. Overall, the article offers a fascinating glimpse into the history, tradition, and modern-day evolution of this iconic Japanese dish, inviting readers to appreciate the art of onigiri making and the enduring legacy of family-run businesses like Onigiri Asakusa Yadoroku.