This family has been serving onigiri in Asakusa for three generations. The wide array of fillings ranges from classics like salmon and kelp to ginger pickled in miso. The onigiri are formed with warm rice cooked in a traditional hagama pot and wrapped in Edomae (Tokyo Bay) nori seaweed. In the Yadoroku style, part of the nori is left unfolded to allow its toasty aroma to come through. Wooden menu plaques and ingredients displayed in a glass case are reminiscent of a sushi shop, lending the interior the nostalgic atmosphere of the Showa era.