No cuisines specified
Our most popular item baked fresh daily using sockeye salmon.
Our second most popular item, made with a combination of sriracha, tabasco and mayo.
Spicy cod roe. A little bit of salty and spicy with a delightful pop.
Pickled vegetable. Vegetables in a pickling sauce;vegetarian.
Umeboshi. A classic rice ball, very sour and salty. Vegetarian.
Rice mixed with a blend of sesame seeds, seaweed and dried fish, faced with a Shiso leaf and a spritz of soy sauce.
Octopus. Soft boiled octopus cooked with brown sugar and sweet soy sauce.
Our famous fried chicken made with sriracha, honey, mayo and peanuts.
Salmon roe. Sockeye salmon mixed with salmon eggs for a juicy pop of flavor.
Unagi. Charcoal grilled eel smothered in our homemade eel sauce.
Ten-musu. Tempura battered shrimp drizzled with our homemade sauce.
Bakudan. Salmon, spicy tuna and kombu all in one.
Soy bean curd and dried fish offers a light yet delicious flavor.
Ume hijiki genmai. Crunchy plum and seaweed. Vegetarian.
The same ingredients as our Shiso rice ball but brown rice, excluding the shiso leaf.
A ball of rice wrapped in pork marinated in our special sauce then grilled. Weekend/Holiday only.
Served with scallions and wakame seaweed.
Tonjiru. Chunks of pork stewed with mixed vegetables.
A fried croquette made of white rice, cream sauce, mozzarella and crab.
Menu for Omusubi Gonbei provided by Allmenus.com
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