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David

The Best Little Onigiri Shop

Updated: Oct 8

The best onigiri shop you haven’t heard of. おにぎり ごりちゃん えびす横丁店


It was a random Thursday in Naniwa Ward, Osaka, when Naomi came back and told us she found a cute local onigiri shop that just opened, which had the friendliest staff, and an owner who just wanted to “make the best onigiri in Japan.” Hearing this, I immediately got excited. For those who do not know, my top 3 foods in this world are: Onigiri, Sushi, and Interesting New Drinks (this is a genre, not a particular food) in that order. Of course, I immediately found the next day I was free to head on over.  Sadly, this is when we learned they were not open on Mondays. So the next day, Jennifer and I went on over for breakfast, to then learn they did not open until 11am. Third time’s the charm. We showed up right at 11am, and were immediately welcomed with a cheery “Irasshaimase,” which is the traditional way you are greeted when entering a restaurant. The restaurant is one long bar with the kitchen on one side, and the seating facing the kitchen. 

We were handed a menu filled with every type of onigiri I have heard of, plus many I had not. Things ranging from eel, salmon, and karaage (fried chicken), to peanut miso, a melted cheese miso one, and pork kimchi. You were even allowed to combine any ingredients you want, which of course is my favorite type of challenge. 



Jennifer tried the yolk one to start. I have to admit it was quite delicious. For myself, I started with the pork kimchi and a typical salmon. When the onigiri arrived, they were larger than expected, which was another win. Then I tried them. Wow. Honestly it was the best onigiri I had ever eaten. I was blown away. I quickly wrote one of my first google reviews, and thanked them profusely in my very broken Japanese. I was determined to come back and try the rest of the menu. I have (Almost). 


I think I have been to that restaurant 14+ times. Everyday between eleven in the morning and noon, except Mondays or the rare day we had a festival in the morning (See Kishiwada Danjiri Matsuri blog post). It is a relatively small shop, with only a few employees who have become quite the familiar faces over the last 3 weeks. I have tried everything from mackerel and egg yolk (delicious), to peanut miso combined with karaage (also delicious). I have to admit, I never thought my favorite onigiri of all time would be the peanut miso, but it makes it to the top of my most ordered list. The people who work there are also delightful. We are warmly welcomed everytime we come in, with genuine enthusiasm. Each time I practice the little japanese I know by ordering in Japanese, and then say I will be back tomorrow “Mata ashita (ne)”, or “again, tomorrow.” Both the interactions and the food made it the special place that it was to me. When I showed up alone, they would ask about Jennifer, and did not seem to particularly mind my very broken japanese. Nor the time I stumbled over my “Mata ashita (ne)” as I walked into a pole leaving since I was looking over my shoulder trying way too hard to pronounce it correctly. Honestly, I have never felt so welcome at a restaurant as this place. If anyone reading this makes it out to Osaka, I cannot recommend this place enough. 


I have never before been a regular at a restaurant, and I am happy that this onigiri shop has changed that. I am sad that today I cannot say “Mata ashita (ne)”, but rather “Sayonara,” a formal goodbye that most closely means “goodbye for this stage of life.” 



To those that work there, I leave this as a farewell gift. A recipe of the most “Baltimore” onigiri I could come up with. Crab Cake Onigiri with Old Bay. 


Crab Cake Onigiri (Crab cake recipe modified from Phillip’s Seafood’s Website) 


  • 1 lb. Jumbo Lump Crab Meat

  • 1 egg

  • 2 tsp. Worcestershire sauce

  • 1/4 tsp. ground mustard

  • 2 Tbsp. mayonnaise

  • 1 tsp. lemon juice

  • 1 Tbsp. mustard

  • 1 Tbsp. melted butter

  • 1 tsp. parsley flakes (or 1 Tbsp. fresh)

  • 1 tsp. Old Bay Seasoning* or your favorite Crab Seasoning

  • 1/2 C. breadcrumbs

  • 4 Tbsp. vegetable oil (if pan frying)  

*Note - Old Bay is a crab seasoning that Baltimore (our home) is known for. There are many recipes online for how to make it, but you can also order it on amazon (https://www.amazon.co.jp/s?k=Old+Bay)


Cooking Instructions


  • In a large mixing bowl, combine all ingredients except for crab meat.

  • Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes.

  • Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F.

  • To turn this into “Baltimore Onigiri” simply add it as the filling to the onigiri.

  • Sprinkle extra old bay on top of rice






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