"Since 1954 — the same salmon, the same Niigata rice, the same hand pressure that shapes the triangle. The rice temperature is the detail: warm but not steaming. The nori is applied at the moment of service. The oldest onigiri shop in Tokyo for a reason."
— Expert, 95/100 credibilityExpert Reviews
"Since 1954 — the same salmon, the same Niigata rice, the same hand pressure that shapes the triangle. The rice temperature is the detail: warm but not steaming. The nori is applied at the moment of service. The oldest onigiri shop in Tokyo for a reason."