Great onigiri (rice balls) in Toyama Prefecture! 10 popular picks by city, including Toyama City

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Omusubiya Gen is a Takeout specialty shop located in the concourse of Toyama Station.

The wood toned display case is lined with onigiri (rice balls) and oshizushi (pressed sushi) made with ingredients that feel distinctly Toyama. Since it opens early in the morning, there can sometimes be a line from the start of the day.

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The easy-to-enjoy onigiri (rice balls) lineup also offers a selection that feels very Toyama-like.

The “shiroebi tenmusu (white shrimp tempura rice ball)” is packed with plenty of white shrimp tempura, and the sweet-savory sauce brings out the shrimp’s natural umami. The fresh aroma of green shiso is said to add a nice accent.

Photograph:立花立夏

These are “kuro tororo” and “shiro tororo”.

Rice balls wrapped in shredded tororo kombu kelp are one of Toyama Prefecture’s local dishes, and the culture is said to have been brought by kitamaebune (cargo ships that sailed the Sea of Japan trade routes). The “kuro tororo” has shiso kombu kelp inside, while the “shiro tororo” contains ripe ume (Japanese plum), so you can enjoy the change in flavor too.

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Ashigaru Onigiri in Ichibancho, Toyama City, is a popular spot that gives priority to reservations and draws lines even in the morning.

The chic interior is based on gray tones and has only 8 counter seats. Guests can enjoy the live feel of watching each onigiri (rice ball) being shaped one by one.

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The popular menu item is the “Ashigaru Onigiri set meal.”

It comes with 1 salt-seasoned rice ball and 2 rice balls with fillings of your choice, plus tonjiru (pork miso soup) and more. They make each rice ball right in front of you every time you finish one, so you can always eat them freshly made.

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This is the "loaded tonjiru (pork miso soup with lots of ingredients)" served as part of a set meal.

Packed with root vegetables like carrots and gobo (burdock root), it is very filling! Some reviews say it is so good they wanted a second helping. The light aroma of sake kasu (sake lees) is said to whet the appetite.

Photograph:そとくん

Onigiri Gorichan Toyama Favore Ten in Toyama City is a live-kitchen-style onigiri (Japanese rice ball) specialty shop with a strong presence even within the food court.

The signboard with the store name and the noren (traditional shop curtain) that serve as landmarks have a simple black-and-white design, making it easy to stop by while shopping.

Photograph:Hannibal Barca

The specialty here is big onigiri (rice balls) that are twice the size of the ones at convenience stores.

These come in two kinds: “sujiko (salmon roe sacs) + sake (salmon)” and “ran'ō shoyu-zuke (soy-marinated egg yolk) + niku soboro (seasoned ground meat).” They are packed with fillings, and the balance with the rice is said to be just right. They also offer free dashi broth, and they recommend turning it into dashi chazuke after eating half of the onigiri!

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The onigiri (rice balls) come with a wide range of fillings, from classics to more unusual options, so you can discover new flavors.

The "tuna mayo + shibazuke (pickled eggplant)" is said to have an excellent balance between the rich mayo in the tuna mayo and the saltiness of the shibazuke. There were also reviews saying that the freshly made warm onigiri are highly satisfying.

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Futaba Shokudo in Toyama City is a diner with the warm feel of breakfast at your parents' home.

Inside, the space features a counter with the warmth of wood and Homemade side dishes lined up on display. In its cozy, homey atmosphere, you can enjoy onigiri (rice balls) made with rice from Toyama Prefecture along with deli-style side dishes.

Photograph:jboy0927

The onigiri (rice balls) made with Koshihikari rice from Toyama Prefecture come with fillings that change daily.

This is Set A, which comes with 2 onigiri + 2 side dishes. There are about 15 kinds of onigiri fillings, and the price varies depending on the filling.

Photograph:ハバパダ

The photo shows Set B, which comes with 1 onigiri (rice ball) and 2 side dishes.

The generously sized onigiri filled with tori soboro (seasoned ground chicken) is said to have an amazing texture, soft and airy yet shaped firmly so it does not fall apart. There are also 4 to 5 side dishes available, and people like that they can choose based on how they feel that day.

Photograph:大空ひばり

Raicho Kitchen is a stand-style shop located on the concourse of Dentetsu-Toyama Station.

Open from early morning, it is popular as a breakfast spot for hikers heading to the Tateyama Kurobe Alpine Route! Since it is right by the ticket gate, people say it is easy to stop by.

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They only sell onigiri (rice balls) in packs of 2.

Instead of nori seaweed, Kuro Tororo is wrapped in soft tororo kombu kelp and filled with pickled dried daikon radish, so you can also enjoy its crunchy texture. The moment you take a bite, the Fresh Scent of the Ocean spreads through your mouth, and the taste is said to be totally addictive.

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Inside the white tororo wrapped in oboro-kombu kelp (thinly shaved kombu kelp) is Inazumi ume (pickled plum) from Himi.

The soft, melting oboro-kombu kelp pairs well with the fresh tartness of the plum, making it tasty all the way to the last bite. You can only buy it at Dentetsu-Toyama Station, so it also makes a great souvenir!

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Tateyama Thunder Bird is a local convenience store in Tateyama, Nakaniikawa District, Toyama Prefecture.

Its charm lies in the Homemade feel, playful spirit, and chaotic selection, from outside the store to inside. They say it feels almost like going on a treasure hunt.

Photograph:江戸っ子嫁ちょこ子

The specialty here is onigiri (Japanese rice balls) filled with unusual ingredients like bear, wild boar, kangaroo, and crocodile, which have become a hot topic.

The “kuma onigiri” is said to be filled with bear meat caught by a local hunter and seasoned with soy sauce and green onion. The bear meat is said to have an excellent balance of rich fat and the savory taste of red meat.

Photograph:江戸っ子嫁ちょこ子

"Toyama Black Onigiri," inspired by Toyama Black Ramen, a local specialty famous in Toyama.

The pork, menma (seasoned bamboo shoots), and green onions are seasoned with an extra rich soy sauce and salt and pepper. The rice and fillings go well together, and the flavor of the green onions adds a nice accent.

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Onigiri no Shitaka in front of Tateyama Station in Toyama is a longtime dining spot loved by many people.

The walls inside are decorated with photos of Tateyama scenery and sightseeing posters, which adds to the travel mood. It is recommended to eat at the table out front while taking in the views of the Kita Alps (Northern Alps).

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The Homemade, fluffy onigiri (rice balls) are shaped after you order, so you can always enjoy them freshly made.

The freshly wrapped nori (seaweed) is fragrant, and the sweetness of Koshihikari rice from Toyama Prefecture really stands out. The fillings include classic choices like salmon, ume (pickled plum), and kombu kelp, and they are very satisfying to eat.

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The "shiroebi (glass shrimp) croquette," packed with plenty of shiroebi and known as the jewel of Toyama Bay, is another popular item you should not miss.

Inside the croquette with its crispy coating, there is plenty of shiroebi, and the moment you take a bite, a toasty aroma fills your mouth. Many people seem to buy it together with onigiri (rice balls).

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Yottekare Johana is a restaurant located inside a highway oasis in Nanto, Toyama Prefecture.

The interior has an open feel, with large windows looking out over Sakuragaike (Sakuraga Pond). One of its nice points is that even first time visitors can stop by with ease.

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A popular menu item is the onigiri (rice balls), which you can choose from more than 24 different fillings.

They also offer Toyama style fillings such as tororo kombu kelp, firefly squid, and white shrimp. Freshly shaped and still slightly warm, the onigiri lets you taste the natural sweetness of Koshihikari rice.

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These are “Ume Tororo” and “Nozawana Wasabi”.

The “Ume Tororo” is a pickled plum rice ball wrapped in tororo kombu kelp, with an excellent balance of umami and tartness. The “Nozawana Wasabi” pairs Nozawana (pickled mustard greens) with the fresh heat of wasabi, and it is said to be so good you will get hooked after one bite.

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Omusubi Guguya in Imizu, Toyama Prefecture, is a shop that serves luxurious onigiri (rice balls) made with carefully chosen fillings.

The interior has the warm feel of wood and a kominka-style (traditional old house) setting. With counter seats, table seats, and koagari seats (raised floor seating), it is easy to visit whether you are on your own or with a group.

Photograph:Hannibal Barca

The gyu-shigure (sweet-simmered beef) with egg yolk is a luxurious dish that pairs gently sweet gyu-shigure with an egg yolk marinated in the restaurant’s special soy sauce.

The egg yolk, which takes as long as 4 days to make including prep, is rich and full-bodied, and is said to be so good it brings a smile the moment you take a bite.

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The "Kara-age Set" is a popular lunch-only menu item that comes with 1 rice ball of your choice, freshly fried Kara-age, and miso soup.

For an additional charge, you can also change the miso soup to tonjiru (pork miso soup). The "Dashimaki Set" and "Oden Set" are also recommended.

Photograph:そとくん

This cafe is popular for its one-plate meals with omusubi (rice balls) and side dishes, homemade sweets, and carefully selected coffee.

The interior, with its lemon-yellow wallpaper and wooden decor, has a natural style and a calm atmosphere. It is comfortable and said to be a relaxing place to spend time.

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The lunch menu has just one option: the "Rokuchome Onigiri Plate," which comes as a set with onigiri (rice balls), several side dishes, and soup.

On this day, the plate included two onigiri, along with six side dishes served in small portions, such as fish paste and mushrooms in a thick sauce and potato salad, making it highly satisfying.

Photograph:Hannibal Barca

The small side dishes served on the "Rokuchome Onigiri Plate" use fresh vegetables delivered directly from farmers.

On this day, the plate included items that go well with rice, such as tatsuta-age (Japanese-style fried) mackerel and summer vegetables in nibitashi (light soy-broth simmer). Since the small side dishes change daily, you can discover new flavors each time you visit.