Onigiri (rice balls) in the Shinjuku area! 10 recommended shops

Photograph:たこやきくん

Onigiri Manma is a popular onigiri shop that spun off from Onigiri Bongo, a well-known spot in Otsuka, Tokyo, and it always has a line. It is said to carry on the traditional style of gently shaped, fluffy onigiri (rice balls).

Inside, there are only L-shaped counter seats. Though compact, the shop is lively and has a homey atmosphere.

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You can combine up to three fillings in a single onigiri (rice ball). With more than 50 fillings to choose from, the selection ranges from classics to more unusual options.

Their biggest point of pride is that they gently shape the rice without pressing it too firmly. Even when it is piping hot and freshly cooked, it has a light, tender texture that lets each grain of rice stand out.

Photograph:ざきふじ

The popular combination of “ran'o shoyu-zuke (soy sauce-marinated egg yolk)” and “niku soboro (seasoned ground meat)” is also featured in set menus.

The frozen then thawed egg yolk has a rich, sticky texture and deep flavor, and it pairs perfectly with the sweet-savory soboro.

Photograph:@エリーゼのために

Ochazuke Onigiri Yamamotoyama is a specialty shop for ochazuke (rice with tea or broth) and onigiri (rice balls), directly operated by the nori (seaweed) maker Yamamotoyama. It is located in EATo LUMINE, a commercial facility inside JR Shinjuku Station.

The shop offers counter seating where you can enjoy freshly made onigiri. It is used by a wide range of customers, including commuters and shoppers.

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The onigiri are said to be outstanding, with a rich aroma and flavor that come from Special nori seaweed selected by a seaweed maker. The lineup includes about 12 varieties, mainly classic Japanese fillings such as plum and kombu kelp.

The "Yamamotoyama Onigiri Set" comes with Kara-age, tamagoyaki (Japanese rolled omelet), and miso soup, making it perfect for breakfast or lunch.

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Ochazuke (rice with hot tea poured over it) is a traditional Japanese dish made by pouring warm tea over rice. The most popular menu item is the "Nori Daku Ochazuke".

This dish comes topped with plenty of three kinds of nori (seaweed) and finished with hojicha (roasted green tea). It has a strong sea breeze-like aroma, and goes down so smoothly you can almost drink it.

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Onigiri Stand Rittsubon is an onigiri rice ball shop open only during the day, just a 2-minute walk from Shinjuku-sanchome Station. The owner runs it alone, and the place has a homey feel with many regulars.

It has a compact layout with counter seating only. You can enjoy Homemade onigiri rice balls that make the most of good ingredients and gentle flavors.

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The owner apparently comes from a family that ran a rice shop, so they are very particular about both the quality of the rice and how it is cooked. They use Akita Komachi rice from Akita Prefecture and cook it until it is glossy and pleasantly chewy.

The simple shiomusubi (salted rice ball) with no filling is especially popular. It is well known as a great way to enjoy the rice's flavor directly.

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The "2 Onigiri (rice ball) Set" comes with Kara-age, dashimaki tamago (Japanese rolled omelet), and miso soup.

Dashimaki tamago is a classic egg dish made by adding plenty of dashi stock to eggs and cooking them in thin layers. It is said to be delicious, with the rich dashi flavor spreading the moment you take a bite.

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Kometenoya no Onigiriya Kikuta-ya Beikokuten NEWoMan Shinjuku Ten is a shop for bento and onigiri (rice balls) located in NEWoMan SHINJUKU, a commercial facility inside JR Shinjuku Station. It is directly run by a long-established rice shop founded in 1879.

The products are lined up in a display case, and Takeout is the main focus. It is said to be convenient for commuters and tourists to quickly pick something up.

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They Specially select rice varieties that still taste great even when cold, and they take care with how they cook it based on the temperature and humidity. Because it is directly run by a rice shop, they can offer this skilled technique.

The fillings are also Homemade, and one of the features is the light seasoning. They bring out the natural sweetness of the rice as much as possible.

Photograph:東行晋作

They also offer bento menu items that come with onigiri (rice balls).

The “Mezashi Bento” comes with fragrant dried mezashi (small dried fish) as the side dish. You can eat them whole from head to tail, enjoying the concentrated umami of the fish and a light bitterness. It pairs perfectly with onigiri.

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Gochiso Yaki Musubi Onimaru Nishi Shinjuku Ten is an onigiri shop specializing in "yaki musubi (grilled rice balls)," made by grilling onigiri until fragrant and toasty. You pick the onigiri lined up in the showcase yourself and then pay at the register.

Takeout is the main focus, but there is bench seating in front of the shop where you can eat right away.

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One feature here is that they use high-heat binchotan (Japanese white charcoal) to give everything a fragrant grilled finish. They use large-grain rice called Etsuhogyoku.

The "Aburi Miso Saba Cheese" is an onigiri (rice ball) made with mackerel seasoned with miso, then seared until nicely browned. The rich fat from the mackerel soaks into the rice, making it addictively good.

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The "Komi-dare Ebi Tenmusu" features crispy fried shrimp tempura tossed in a special savory sauce. It is served in the style of tenmusu (rice ball topped with tempura), a Nagoya gourmet specialty, with the tempura boldly placed on top of the rice ball.

The sweetness of the shrimp, the plump texture, and the tang of the savory sauce come together in perfect balance, making it especially tasty.

Photograph:ワンサのぴっぴ

Omusubi Gonbei Seibu Shinjuku PePe Ten is an onigiri (rice ball) specialty shop inside Seibu Shinjuku PePe, a commercial complex directly connected to Seibu Shinjuku Station. You can look over the onigiri lined up in the display case, choose what you want, and order from there.

There is also an eat-in space, where you can enjoy your meal with a side soup.

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The onigiri (rice balls) are Homemade, cooked in a large kama (traditional iron pot) in the shop and shaped one by one by hand. Because they are made by hand rather than by machine, they have a light texture that gently falls apart.

They offer a wide selection, from standard choices to more unusual ones, including healthy genmai (brown rice) and rice mixed with various fillings.

Photograph:剛毛弁護士

The "yaki-tarako (grilled cod roe)" uses carefully grilled Domestic Special tarako (cod roe), prepared in the shop. Its nice toasted aroma and popping texture make it a classic filling for Japanese onigiri (rice balls).

As you keep eating, the flavor of the tarako soaks into the rice. The slightly spicy "mentaiko (spicy cod roe)" is also popular.

Photograph:jin96

Omusubi Komeya no Taro Shinjuku Center Building Ten is a Takeout-only rice ball shop run by the Nagoya-born coffee shop Komeda Coffee. It is conveniently located close to the Tokyo Metropolitan Government Building, a Shinjuku landmark known for its popular observation deck.

It is a popular shop that often has a line, but since it is in an office district, people say the quick service is a nice bonus.

Photograph:jin96

Each onigiri (rice ball) comes in its own case, so you can carry it around without it losing its shape. They cook the rice until it is nice and fluffy in the shop, and make each one to order.

The “unagi-musubi (eel rice ball)” is a rich onigiri made with Domestic eel. It is perfect for Special moments, such as taking along on a trip.

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They have a great selection of onigiri (rice balls) arranged around Nagoya gourmet specialties. The “Miso Tenderloin Katsu Musubi” is topped with miso katsu (pork cutlet with miso sauce), made with fried pork eaten with miso sauce.

It has a rich sweet-and-salty flavor that goes so well with the rice, making it very tasty.

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Odamsubi Odakyu Ace Minamikan Ten is a specialty shop for onigiri (rice balls) located in the underground area by the west exit of Shinjuku Station. It is attached to the soba restaurant Hakone Soba Honjin, and you can use the seating there.

You order at the counter, where a showcase of onigiri is displayed. It is also popular because you can enjoy them as a set with soba or udon.

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The onigiri (rice balls) mainly come with either a white rice base or a jurokkokumai (16-grain rice) base. The lineup ranges from classic fillings to limited seasonal options made with ingredients of the moment.

They use Hitomebore rice from Miyagi Prefecture. It is said to be a great variety for onigiri, with well-defined grains and a good balance of sweetness and stickiness.

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The most popular item, ranked No.1, is mentaiko (spicy cod roe), which pairs the sweetness of the rice with a mildly spicy kick. The filling runs from end to end, making it highly satisfying.

The rice is the star, but the flavor of the mentaiko comes through well, creating an addictive taste you would want to eat every day.

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Niigata Yunotani Shintei Takashimaya Shinjuku Ten is an onigiri (rice ball) shop inside the Shinjuku Takashimaya department store. It is run by a company from Uonuma City, Niigata Prefecture, one of Japan’s top rice producing regions.

Located in one corner of the deli section, it has no seats and mainly focuses on Takeout. The colorful onigiri lined up in the display case are said to catch the eye.

Photograph:さらさらに

One thing that sets it apart is that it uses 100% Koshihikari rice from Uonuma, one of Japan’s finest rice brands, milled at the company’s own rice polishing factory in Niigata Prefecture. These onigiri (rice balls) are all about bringing out the great taste of the rice itself.

You can enjoy fillings made with seafood unique to Niigata Prefecture and seasonal ingredients. The most popular is the "Uonuma-jikomi Yaki-zake (Uonuma-style grilled salmon)."

Photograph:ざる蕎麦

“Oboro kombu kelp” is a type of onigiri (rice ball) loved in the Hokuriku region, made by wrapping the whole rice ball in thin kombu kelp instead of nori.

The kombu kelp is soaked in vinegar, which makes it moist and soft. Eaten with the rice, it has a light tang and a texture that melts smoothly in the mouth.

Photograph:ざる蕎麦

Jiraiya Shinjuku Takashimaya Ten is an onigiri shop located on the basement floor of the department store Shinjuku Takashimaya. It specializes in tenmusu (rice balls with tempura shrimp), a local Nagoya onigiri.

It is a Takeout-only shop where you choose your onigiri from the display case. It continues to preserve the Honten taste that has been carried on since 1985.

Photograph:オグリジェーン

Its biggest feature is that the onigiri (rice ball) is topped with crispy fried tempura. It is made with fresh wild shrimp and flavorful nori (seaweed).

The shrimp has a plump, springy texture and a nice savory aroma, and the batter is fried so well that people say it still tastes great even when cold.

Photograph:苺みるく姫

They also sell assorted varieties available of bento boxes with tenmusu (tempura shrimp rice balls) and a range of Japanese style side dishes.

Among the bento boxes, you can also enjoy rice balls made with different kinds of rice, such as kuromai tenmusu (black rice tempura shrimp rice balls) and takana tenmusu (pickled mustard greens tempura shrimp rice balls). The bento lets you compare different onigiri (rice balls) and is said to be very filling.