Nestled in a quiet residential area of ​​Shiobe, Kofu City, is a small onigiri (rice ball) shop called "Onigiri Waltz." Since opening on January 7, 2026, it has become a favorite spot for locals and students alike. What is the secret to the appeal of its carefully crafted onigiri...?

"Onigiri Waltz" opened on January 7, 2026, in a secluded spot in a residential area of ​​Kofu City.

In addition to takeout options, there's also a raised seating area in the back where you can take off your shoes and enjoy a meal in a relaxed atmosphere.

We don't prepare anything in advance; we make each onigiri to order, so you can always enjoy freshly made, fluffy onigiri. We pride ourselves on our special rice, a blend of the rare "Takekawa Yonpachi Rice" and "Takekawa Koshihikari Rice," grown with the pure water of Takekawa.

Today's rice ball and today's side dish isBraised PorkRouleau"So, I decided to eat the miso soup inside the restaurant."

Freshly made onigiri (rice balls) have an amazingly light and fluffy texture that melts in your mouth. The "meat miso" with a hint of spicy gochujang has a perfect balance of sweet and spicy! You should also try the "salmon," which is made from grilled and flaked raw salmon; it's one of the best fillings. It pairs wonderfully with the fluffy, slightly sweet rice.

My absolute favorite is this, "Egg Yolk Soy Sauce"! It's just like the finest egg-on-rice! The rich flavor of the egg yolk, the gentle taste of the dashi in the soy sauce...the egg yolk melts in your mouth, and the soy sauce that has soaked deep into the yolk creates a sticky, rich umami flavor, resulting in a deep taste.

Today's dish is also Lu Rou (braised pork). It's a Taiwanese soul food dish that's been adapted to Japanese tastes by simmering pork until tender, adding plenty of garlic and ginger, and using a broth made from dried shiitake mushrooms. The mild acidity whets the appetite, and the lack of strong spices makes it enjoyable for everyone.

As I savored the mellow umami of homemade dashi koji, made from fermented dried sardines and kelp, I was enveloped in an elegant and flowing sense of comfort. In my mouth, the harmonious flavors, sweetness, and richness of the ingredients blended together in a rhythmic melody, maintaining a gentle Japanese harmony. The rice ball, side dishes, and miso soup all came together in 3/4 time, leaving a soft and delicious aftertaste. Yes, like a fulfilling waltz...