In Japan, onigiris are a snack, travel snack and school lunch all in one. But not fast food! The minimalist interior of this snack bar - furnished with light wood, clay-colored walls and geometric shapes - reflects the precision and attention to detail that its preparation requires. The rice comes naturally from Japan, the seaweed is hand-picked and each filling is precisely measured. The onigiris are rolled and folded for guests to see at the counter. The range is simple and clearly structured, with a poster at the entrance explaining the different fillings: from classics such as salmon and salmon roe, tuna mayo and teriyaki chicken to vegetarian and vegan options such as curry soy mince and spicy avocado to the restaurant's own signature fillings. Particularly recommended is the Spicy Tuna Onigiri with tuna and chili mayo, whose ratio of rice to filling, spiciness and aromas is perfectly balanced. The taste of the Spicy Egg Yolk with soy-marinated egg yolk, which pours warm and creamy into the rice, is also convincing. In terms of temperature, the small rice triangles act like hand warmers. "OKA", the name of the store, means "gentle mountain". It was founded by Maxim Streletzki, co-owner of the Estrel Hotel, and Kaoru Iriyama, whose roots lie in kaiseki cuisine, the culinary art form that condenses seasonality, aesthetics and craftsmanship into delicate courses. With the onigiris, the two prove that simplicity is not a shortcoming, but the result of absolute control over product, technique and temperature. Only the drinks menu could be improved.
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