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All onigiri - 16 pln

    • Vegan

    • Akuma (soy)

      Akuma (soy)

      Juicy grounded soy meat with the addition of spicy rayu oil (boosted chilli). It is a truly devil filling (feeling too). This is our the most spicy-hot onigiri.

    • Inari (tofu)

      Inari (tofu)

      Tofu in a sweet marinade based on soy sauce. The Japanese believe that this is the fox dish (messengers of the rice god Inari).

    • Konbu tsukudani (simmered kelp)

      Konbu tsukudani (simmered kelp)

      Kombu seaweed cooked in soy sauce and Trinity of Japanese cooking. Natural monosodium glutamate.

    • Kurumi miso (walnut)

      Kurumi miso (walnut)

      Crushed roasted walnut with miso paste, cane sugar and rice syrup. Sweet, salty and a little crunchy.

    • Miso-czosnek (miso-garlic)

      Miso-czosnek (miso-garlic)

      A huge dose of fried garlic combined with miso paste and pickled shiso with the addition of sesame oil.

    • Nasu (eggplant)

      Nasu (eggplant)

      Baked eggplant with citrus and spicy spices. Stimulates the work of salivary glands.

    • Natto (fermented soybeans)

      Natto (fermented soybeans)

      Fermented soybeans with a strong taste, smell and sticky, slimy texture. One of the most controversial flavors of Japan.

    • Renkon (lotus)

      Renkon (lotus)

      Fried lotus root (water potato) in a sticky, sweet and spicy glaze with sesame. Crunchy!

    • Shiitake (mushrooms)

      Shiitake (mushrooms)

      Cooked shiitake mushrooms with the addition of soy sauce, lemon juice and sesame. Juicy and meaty.

    • Tofu z chili (chilli tofu)

      Tofu z chili (chilli tofu)

      Tofu croutons marinated with chili paste with the addition of soy sauce and umeboshi. Spicy, salty and slightly sour.

    • Umeboshi (salted&pickled plum)

      Umeboshi (salted&pickled plum)

      Japanese apricot (pickled and then dried on sun) with a salty and sour taste with the addition of dried shiso leaves (perilla). Electrifying effect.

    • Yakiimo (sweet potatoes)

      Yakiimo (sweet potatoes)

      Sweet and spicy baked potatoes with the addition of pink ume-mayo sauce.
      Such a potato salad in the Japanese version.

    • Not-Vegan

    • Bongo (egg)

      Bongo (egg)

      Frozen egg yolk marinated in shoyu. Specialty of the best onigiri shop in Tokyo - Onigiri Bongo near Ōtsuka Station.

    • Ebi (shrimp)

      Ebi (shrimp)

      Shrimp fried with garlic, a little bit of ginger and pepper with the addition of miso-mayo sauce.

    • Katsuobushi (skipjack tuna)

      Katsuobushi (skipjack tuna)

      Bonito flakes (boiled, smoked, sun-dried tuna) with soy sauce, cucumber and mayonnaise.

    • Mild Ebi (shrimp)

      Mild Ebi (shrimp)

      A kind version of our shrimp without spicy additives. It’s okay, not very aggressive.

    • Okaka (skipjack tuna)

      Okaka (skipjack tuna)

      Bonito flakes (boiled, smoked, sun-dried tuna) just with soy sauce. Japanese minimalism.

    • Sake (salmon)

      Sake (salmon)

      Roasted salmon seasoned in sake with soy sauce served with takuan (pickled radish). Classic good thing.

    • Tuna Mayo

      Tuna Mayo

      Canned tuna with mayonnaise and soy sauce. The most popular onigiri filling in Japanese combini.