Onigiri Asakusa Yadoroku

Great lunchtime onigiri at Onigiri Asakusa Yadoroku. We arrived at 1pm and put in our name and told us to be back 20 minutes later for a spot for 2. Small seating space, about 14ppl at max capacity, best is alone or 2 for easy/fast seating. Really good onigiri, Nori is super tasty and the rice is perfectly sticky. The items you get to choose from are excellent quality in this 70+ year old onigiri store (1954)! Recommend if you're looking for a great onigiri meal.

🍙🍙🍙 Delicious! I did not know that there was a need for a reservation. I came to the shop at around noon, and the seat was full. I got a reservation around 13:45, I went to the nearby cafe because I was already starving. I still ordered 3 onigiris and miso soup, and surprisingly, I managed to eat everything! It was so delicious. And the Chef seems nice and friendly.

Tucked away in the quiet streets of Ueno, Onigiri Yadoroku is a true hidden gem — and a living piece of Tokyo’s culinary history. I stopped in expecting something simple, but what I experienced was far beyond that. The onigiri here is served steaming hot, straight from the pot, and you can truly taste the difference. The rice is incredibly fragrant and perfectly cooked — slightly sticky, fluffy, and full of warmth. The fillings are made with exceptional ingredients — from salty-sweet salmon to the tangy brightness of pickled plum, each bite feels intentional and deeply satisfying. What impressed me most was how something so humble could feel so crafted. The nori was crisp, the balance of flavors spot-on, and the warmth of the rice brought a comforting, almost nostalgic feeling. If you want to understand the soul of Japanese comfort food, this is where to go. Simple, honest, and unforgettable.

Overhyped, not worth it. Onigiri tastes only marginally better than some convenience store brands. Not worth the wait or the price. You need to visit the store first to make a reservation for later that day and come back to get a seat. You also need to tell them upfront how many onigiri you intend to before you come to dine. It's a bit of an awkward system, both timing-wise and the inability to order more when you dine-in.

I went on a Monday at 5PM when they opened for dinner. There were only two people in front of me. We were welcomed in and we ordered what we wanted. I and the group of two before me ordered for eating in and also for take out. I liked the cod roe one. The roe is cooked and it is not raw like it is shown on the menu, which was a good thing. Good quality rice. It’s a lot better than convenience store ones for sure. No comparison. This restaurant is on a street behind Senso-ji Temple. A few doors down from it is Taiyaki Sharaku, scrumptious red bean cakes made by an old Japanese couple. They are sold for 400 yen each. They are freshly made, being crispy on the outside and soft on the inside. I like it that it is not sweet like how some places make it.

Excellent traditional Japanese onigiri. Not the place to come if you want tuna mayo or fried chicken onigiri. Peaceful, quaint friendly eatery. English menu, long line and cash only.

Tottemo oishii!! Very nice chef, great onigiri. Arrived at 11:15 on a Monday and reserved for 11:45.

I had to revisit this place after missing out on their delicious onigiri in 2022. And boy, was it worth the wait! Each bite was like a warm hug from my mom. The traditional flavors and perfectly formed rice balls brought back so many childhood memories. If you're looking for authentic onigiri that tastes homemade, this is the place to go!

Michelin bib gourmand specializing in onigiri in Asakusa. Walk in and they will ask you how many people and how many orders of onigiri. We were a group of five + a baby, arriving at around 12:50pm and we informed them we would order 12 onigiris. They put our name down and told us to come back at 1:50pm. This waitlist system was really nice because we didn't have to stand in line waiting to eat and we got to explore the neighborhood for an hour before coming back. We came back on time and they were ready for us. There is also a menu posted outside with all the onigiri fillings you you can plan what you want to order ahead of time. Many restaurants in Japan aren't very baby friendly, especially given the more quiet nature of the dining experience. I wouldn't go as far to say that this restaurant is baby friendly, but they were kind enough to let us have a baby inside. Fortunately, we were the last order of the day and, soon after arriving, the only dining group, so a fussing baby was okay. If they plan to sell out, they'll post a sign on the door, btw. The onigiris were soooo good. Large and very generously filled. We tried an array of them but my favorites were the ikura, menma, and ami. You can also order miso soup which was delicious. The staff is so kind; they event made an origami frog for the baby in our group!

Nestled just a short stroll from the iconic Sensoji Temple, Onigiri Asakusa Yadoroku is a hidden gem that has garnered Michelin recognition for its exquisite onigiri. This tiny eatery, with its limited seating, often has a line forming before it even opens at 11 a.m., and for good reason. The anticipation builds as you watch locals and tourists alike eagerly await their chance to experience this culinary delight. Upon entering, the warm and inviting atmosphere sets the stage for a memorable meal. The menu, though concise, features a rotating selection of onigiri that showcases the restaurant's commitment to quality and flavor. We opted for the salmon roe onigiri, and it did not disappoint. The rice was flawlessly cooked--each grain distinct yet tender, offering a perfect base for the bold flavors of the filling. The salmon roe added a delightful pop, balancing briny richness with the subtle sweetness of the rice. It was evident that every ingredient was chosen with care, contributing to a harmonious dish that highlights the beauty of simplicity in Japanese cuisine. Dining at Onigiri Asakusa Yadoroku is not just about the food; it's an experience. After exploring the bustling streets around Sensoji, this little haven serves as a delightful pause, inviting you to savor each bite. Just be prepared for the wait--it's worth it. Whether you're a seasoned onigiri enthusiast or trying it for the first time, Yadoroku is a must-visit for anyone seeking a taste of authentic Japanese flavors.

I'm still dreaming about this place! This small restaurant is dishing out some unique onigiris filled with toppings that might test your taste buds. This place was recorby Michelin and it is def worth the trip outside of Tokyo city limits! The wait time varies depending on how busy but I would recommend going here on the earlier side! They offer set menus of 2-3 onigiris and miso soup. You can order additional a la carte items and if you do order items above the designated price range they charge the difference even for the sets. The ambiance inside is quaint and not a place you want to be speaking loudly. Everyone's mission there is to eat and get out. I opted for the salmon and the shrimp onigiri and I would HIGHLY reclrthe shrimp one over and over again!!

Amazing Onigiri, bar and table seating. Small wait outside as tables clear. The onigiri is fresh and tasty. Loved the experience. Super friendly

The onigiri here made me sad when I finished because I would not have it again for awhile. A must stop when you are near Sensoji temple. The chef prepares the onigiri fresh. We tried two flavors - the mushroom seaweed one and the salmon one. I read the other Yelper's review too late but definitely try new flavors you are not familiar with! The salmon one was solid but not amazing. The mushroom seaweed one was out of this world. The pickling was somehow a sticky, sour, sweet mixture that I have never tasted before. I loved the texture and the taste. I also liked how fresh and crunchy the yellow pickles were. We also got some sake, as it was a hot afternoon. It was very refreshing and delicious. The wait was two hours, which gave us time to go see Tokyo Skytree and come back.

Onigiri Asakusa Yadoroku has made it's claim to fame by being the first onigiri restaurant to earn a spot on the acclaimed Michelin Bib Gourmand list. Seeing this on the list, I had to try it. I came directly from the airport. For the uninitiated, Michelin sets the standard for the restaurant industry. This year, 2019, Onigiri Asakusa Yadoroku made the specific "Bib Gourmand" list - a list of affordable bang for your buck restaurants. The real question is whether it's worth it. Onigiri are rice balls. They usually come filled with one thing or another - and the range of fillings runs the gamut. They are usually served with seaweed paper wrapped around it, which adds a nice saltiness and crunch to your bite. I had mixed feelings about Onigiri Asakusa Yadoroku, and I realize that the reason for that is I ordered wrong. I got three onigiri balls: salmon, cod roe, and shiitake mushrooms marinated in soy sauce. I did not like the salmon, the cod roe was good but nothing amazing, and I absolutely was blown away by how amazing the shiitake mushroom onigiri was. The mistake I made was that I ordered items I'm comfortable with - things I've seen in onigiri before. What makes this restaurant shine isn't seasonings or it's rice. It's not the way they prepare the proteins. It's the fillings themselves - the ingredients they use. It says it right on their menu - they are all about their ingredients. And they do very little to prepare these balls - they let the fillings shine on their own. That's why I didn't like the Salmon - it's not fresh, just like most other salmon you would buy in Japan. I've had onigiri salmon balls in other places and loved them but the difference here was they didn't use any amazing sauce or seasoning - they just put cooked salmon in rice and it was bland. It wasn't an ingredient that shines on its own and it wasn't prepared the way you'd find back in America - with seasonings or a sauce to elevate the flavor. The cod roe was recommended to me by the manager. I enjoyed it, although it wasn't amazing. It took me out of my comfort zone. Although I wouldn't get it again, I'm glad I tried it. I think other people would like this one a lot more than I did. But the shiitake mushroom was out of this world. It wasn't just marinated - it was pickles somehow. They don't pickle them at the restaurant - they buy it like that in a package. Even though I've had shiitake mushrooms a million times, I've never had anything like it and the ingredient was no doubt the star of that dish. I think calling these "pickled/fermented shiitake mushrooms on the menu" would be more accurate. Unfortunately, I probably would not have ordered them if I knew what they really we're, but I'm really happy I tried it. So try this place out but get things you are not familiar with. Because this place is all about representing local and simple Japanese ingredients. They take reservations if you call ahead, but if you don't it's worth the wait (on a weekday at least). And when you're done walk to the shrine in Asakusa! It's right nearby and amazing!

My very first meal in Japan was onigiri from 7/11. It was around 110¥ for a bonito onigiri and it was absolutely delicious. When my Japanese friend told me about this place that's been on her list and also recommended by Michelin Bib Gourmand, I had to go. Apparently it's the oldest onigiri restaurant in Tokyo. We arrived on Sunday around 6:30 and waited around 45 minutes; to my surprise, we were the last customers of the night. They had to turn away everyone else because they were sold out. What a short serving time! Although the staff doesn't speak much English, they do have an English menu, which is really helpful. I wish I had been more hungry and adventurous; there were a lot of traditional Japanese flavors that sounded really interesting. I went with my favorite flavors - bonito, ikura, and grilled salmon. My friend got the sweet shrimp in soy sauce and ginger miso, so I tried hers, too. I really wanted to get the young ikura (apparently still in the ovaries :O) but they were sold out. We also got a miso soup with Shinjimi clams. It was cool reading the menu and seeing that all the ingredients are carefully sourced, from the fillings to the seaweed itself. Everything - including the rice - was delicious. Most of the onigiri were under 300¥, though the ikura one was 680¥. I totally did not need 3 onigiri; 2 would have been more than enough. For a dinner in Tokyo, this is an utter steal. However, I don't think I'm discerning enough to really appreciate this twice as much as I do the 7/11 onigiri; of course, there are a lot more flavors here and a lot of them are very vegetarian-friendly. I've never seen an ikura onigiri in a 7/11. I thought that there was a much higher ratio of rice to filling than I would've liked, and each onigiri was bigger than I expected. I would highly recommend this to any onigiri lover - especially vegetarian ones - but I probably wouldn't come back again to wait in line. I think I'm fine with sticking to the 7/11 onigiri, which are smaller and more appropriate for me.

Onigiri, also known as musubi, has its origin back to the Yayoi Period from 300 BC to 400 AD, which was a time of Japan's warring states. Onigiri was an invaluable meal for soldiers and later became the iconic school lunch during the Meiji era. Today, onigiri is a common and popular staple in Japan, liked by the young and old, and are a convenient choice for work, picnics, school, sporting events, breakfast, lunch, dinner, and at gatherings. They are very affordable and can be bought at restaurants, supermarkets, convenience stores, and in food markets within department stores. Onigiri was introduced into Hawaii by Japanese immigrants in the late 19th century. Why call it either onigiri or musubi? Both are the same thing, and it appears to be more of a regional term. Japan mostly uses the term "onigiri," with the exception of the older residents in Yamaguchi and Hiroshima prefectures, who call it "musubi." As most of Hawaii's immigrants came from these areas, the term "musubi" became the preferred name. Located behind the Senso-ji Temple in one of the back streets of old Asakura in Japan, Yadoroku Restaurant is the oldest onigiri restaurant in Tokyo that is considered old-school and had started serving onigiri since 1954 when white rice was a luxury item. It is a family-owned restaurant and is operated by third generation Yosuke Miura during the lunch hours, and his mother operates it during the evenings; his grandmother initially started the business. The onigiri is made into a triangular shape with selected seasonal white rice from across Japan, filled with carefully selected ingredients, and wrapped with crunchy Edomae seaweed, which is known for its rich flavor. Its fillings are carefully chosen from all over the country. Choice of fillings include: ume from Wakayama, kelp, salted fish, chili pepper leaves, red pickled ginger, salmon, ikura, salmon roe, shirasu (young sardines) from Hyogo, cod roe from Hokkaido, and kasuzuke. The owners are always on the lookout for ingredients that meet their standards. The amounts of rice and filling depend on the specific filling, and there is a balance between the amount of rice and the amount of filling. Only white rice is used, with the yellow parts removed. The rice is choice koshihikari, which is made in a cooking pot for rice called hagama. It is still warm, as each onigiri is made to order. Miso soup toppings include Nameko mushrooms, Shijimi clams, or wakame seaweed. We were there during the lunch hours, which is 11:30a to 5:00p, Mon to Sat. For 690 yen, I got two different onigiri of my choice (wakame and pickled ginger), tofu miso soup, and takuan. The onigiri was partially wrapped with the nori to keep the nori crisp, and served on a bamboo basket server. The rice was "oishi" (delicious), as it was sweet and fluffy; the fillings were freshly made with the right seasoning and texture. The hot miso soup was savory and perfectly done; and the takuan had the right sweetness and crunchiness. Perfect in every way! And not your everyday onigiri, but a heavenly one that I could tell the difference. Wow! Dinner hours are from 6:00p Mon., Thurs., Fri., and Sat. (closed Tues/Wed for dinner). Closing hours may vary, as they close sooner if they run out of rice. The serve alcohol during the evenings only, but you are limited to only one cup. The small restaurant has eight ¸counter seats, and two tables with four seats each, for a total of 16 seats. It has a friendly, casual atmosphere, with the restaurant name meaning good-for-nothing husband. The owner is very attentive to your needs. Get off at the Asakura Station. Restaurant is on Kotonoi St., between Senzoku St. and Kaminari 5656 Building. A cute onigiri shop - a hidden gem in the backstreets of Tokyo.

I visited here when I visited Sensō-ji which isn't too far away and is walking distance to here. However the area around this place is pretty local and doesn't feel tourism. This is the only onigiri that got Michelin Bib Gourmand which is usually restaurant with good value and is good. This not always the case especially the one they recently launch for California when the put a lot expensive restaurant in that list. But this one definite the ballpark. This place is small and best come here weekday, they take you name and tell you to come back later but I would said just wait and usually they had space before the estimated time. There's not much to do nearby except some grocery store. I had to said this is best onigiri place easily and you can tell why is so good. They prep each onigiri fresh and they use good ingredients. Price is modest about starting $3 USD. I am definite recommend this place when you visited Senso. It will fill you out without hurt your wallet.