🟣 Tokyo-do-must — Only-in-Tokyo experience.
Seaweed-wrapped rice balls were born in Tokyo — taste the history where onigiri met nori.
Last updated: 2025-11-10
Introduction
Rice balls, or onigiri, have existed in Japan for over two millennia — born as a clever way to carry cooked rice. Even today, they remain a lunchbox staple for school trips and family outings. In Tokyo’s Togoshi-Ginza, Onigiri Togoshi-ya stands out for its dedication to rice quality, drawing both locals and travelers in steady lines. On my visit, they used “Haenuki,” a fragrant rice from Yamagata Prefecture known for its soft but structured texture.
What to Try
- Onigiri Set (with miso soup and karaage)
Choose one or two rice balls — they’re large enough that one is plenty for most people. With over 45 fillings available, you’ll find both classics like ume (plum), salmon, and tarako (cod roe) and creative seasonal options. The shop doesn’t salt the rice, making pickled vegetables an ideal pairing. The one in the photo is filled with Nozawana pickles. - Miso Soup Upgrade
The standard version features seaweed, but you can pay extra for nameko mushroom miso soup — slippery, earthy, and rarely found outside Japan. - Karaage Fried Chicken
Crispy, juicy, and perfectly matched with rice. - Takuan Pickles
In Japan, side pickles called “hashi-yasume” refresh the palate between bites. Takuan, made from daikon radish, is the quintessential example — nibble it slowly as you eat.
Tokyo or Trip?
🟣 Tokyo-do-must — Only-in-Tokyo experience.
Seaweed-wrapped rice balls were born in Tokyo — taste the history where onigiri met nori.
You might assume that seaweed-wrapped rice balls have always existed — but that idea was born in Tokyo. Nori seaweed cultivation began in Edo (modern Tokyo) during the 17th century, where it first met the rice ball. The union of rice and seaweed shaped the onigiri we know today. For a taste of this history, enjoy one right here in Tokyo.
Explore Nearby
- Oden in Togoshi-Ginza, Tokyo — A Warm Taste of Everyday Japan 🍢
- Korokke in Togoshi-Ginza, Tokyo — Crispy Croquette Snack 🥔
- Tenshin Chahan in Togoshi-Ginza — Crab Omelet Rice 🥢
- Taiyaki in Togoshi-Ginza — Rice-Flour Fish-Shaped Cake 🐟
- Kaisendon in Togoshi-Ginza — All-Day Seafood Bowl 🍣
Similar Dishes
- Kyoto Saba-zushi — Pressed Mackerel Sushi 🍣
- Mitarashi Dango — Kyoto’s Sweet and Savory Skewered Dumplings 🍡
- Edo-style Tendon — Crispy Tempura Rice Bowl of Tokyo 🍤