Michelin-Starred Onigiri: Part 2 - Yadoroku

[31st Onigiri] Yadoroku (Asakusa) - Salmon

There are mountain ranges in every genre. First, know the height of the 'mountain.' Next, know the breadth of the 'foothills.' Then, try looking at it from a distance. Otherwise, you won't see the full picture of the mountain range. Tracing the lineage reveals both the universal and the evolutionary.

Last time, I wrote about the reason I started this 1000-day challenge.

Naoki Sato (Sato Nao), who provided the spark for this, spoke last year about 'how to walk the mountain ranges of food.' Motohiko Tokuriki, who is also a producer for note, summarized that for us.

In it, it is written that to master a genre, it is necessary to know the height of its mountain range.

I wonder where the height of the mountain in the world of onigiri lies.

One answer might be Yadoroku in Asakusa, which I visited this time. This shop is not only the oldest in Tokyo, but it is also a renowned establishment that was the first onigiri specialty shop to be selected for a Bib Gourmand in the Michelin Guide Tokyo 2019.

I asked for permission and took some photos.
On the beautiful counter, there is a display case filled with ingredients. It is a style where they make the onigiri only after you order. It is just like an Edomae sushi restaurant.

This time, I chose salmon (300 yen).

In any case, it is a fluffy onigiri.
It does not feel like the rice has been pressed together at all.
The nori is crisp. The saltiness applied to the surface of the rice underneath is just right.

A generous amount of softly flaked, lightly salted grilled salmon came out. Every time I bite into it, the delicious flavors of the rice, salmon, and nori spread throughout my mouth.
Pure bliss.

Perhaps the mountain of onigiri, which I had thought of somewhat shallowly, was a much higher mountain range than I had imagined.

Thank you for the meal!

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