Temaki YAMAMOTO

Includes rice, miso soup, and two full sheets of nori 'Ume no Hana' (cut into eight pieces). Supervised by Mr. Kizuo Nonaka, the third generation of Nihonbashi Yukari, who continues to spread the charm of Japanese cuisine both domestically and internationally with passion and experience, is embodied in the 'Nihonbashi 1000-Year Hand Roll.' The flavors of this long-established restaurant, which Japan takes pride in, have been woven together by Mr. Kizuo Nonaka. The total founding years of the cooperating restaurants exceed a thousand years, making the 'Nihonbashi 1000-Year Hand Roll' a dish that delivers the wonderful essence of nori, combining the traditions and techniques of long-established shops to the world. It features salt that enhances the flavor of nori (salt specialist Shiho Aoyama), golden sesame (Nihonbashi Yagichou Honten), spicy mameke (Yamagata Prefecture), egg yolk marinated in soy sauce, Edo green onion miso (Nihonbashi Yukari), Shin natto (Ibaraki Prefecture Kikusui Foods), Yukari plum (Hiroshima Prefecture Mishima Foods + Wakayama Prefecture Kishu plums), beef soboro with sakura simmered with sansho (Nihonbashi Iseju), kombu tsukudani with Nibenen (Nihonbashi Nibenen + Nihonbashi Kaishin), medium fatty tuna and red meat with soy sauce koji (Ishikawa Prefecture Naomoto Soy Sauce), smoked butterfly ray caviar (Okayama Prefecture Chousameya), and grilled eel with sansho flavor (Kagoshima Prefecture Yamada Suisan). If you have allergies, please inform the staff. *Nori can be changed from 'Ume no Hana' to 'Yamamoto.' The price after the change: 4,800 yen (tax included 5,280 yen).

We use Koshihikari rice from Niigata Prefecture, thanks to the cooperation of 'Onigiri Bongo'. The grains are plump, have a strong sweetness, and a good balance of stickiness and aroma.

(Ninben from Nihonbashi + Kaishin from Nihonbashi) A rich delicacy created from the honkarebushi of the katsuobushi shop 'Ninben', established in the 12th year of Genroku, and the Kaishin kombu from the tsukudani shop 'Nihonbashi Kaishin', established in the 3rd year of Keio.

(Nihonbashi Iseju) A specialty sukiyaki restaurant established in the second year of the Meiji era, 'Iseju' proudly presents this exquisite dish featuring the rich flavor of black-haired Wagyu beef enhanced with Japanese pepper.

(Ishikawa Prefecture, Naogen Soy Sauce) The traditional moromi proudly made by the soy sauce brewery 'Naogen Soy Sauce', established in the eighth year of the Bunsei era, is drizzled over the medium fatty tuna. Recommended by Takahiro Yamamoto, this is 'Tokyo Temaki'.

(Kagoshima Prefecture, Yamada Fisheries) Eel raised without antibiotics using underground water from the Osumi Peninsula, grilled over charcoal and seasoned with spicy sansho pepper.

(Kameido Sano Miso) A flavorful masterpiece made with miso from Sano Miso, a miso shop established in 1934, known for promoting miso culture and using miso from across the country.

(Okayama Prefecture Chosameya) The smoked butterfly ray from the pioneer of butterfly ray farming, 'Chosameya', combined with Niimi caviar offers a refined taste that is truly captivating.

(Ibaraki Prefecture Kikusui Foods) Made with a rich flavor using the traditional method of 'Kikusui Foods', established in 1955, with a unique preparation.

(Hiroshima Prefecture Mishima Foods + Wakayama Prefecture Kishu Plums) Using the familiar furikake 'Yukari', it has been kneaded using the unique method of 'Nihonbashi Yukari'.

(Nihonbashi Yaginaga Main Store) One of the flagship products of the dried goods specialty store 'Yaginaga Main Store', established in the first year of the Ansei era. The aroma of sesame bursts forth.

A popular dish full of flavor, familiar at 'Onigiri Bongo'.

Recommended by Yumiko Ukon. The spiciness is well balanced with sweetness and umami.

Shiho Aoyama is a salt expert. This is the salt carefully selected by the domestic and international salt coordinator Shiho Aoyama for seaweed.

Rice, miso soup, seaweed 'Plum Blossom' full size 2 sheets (cut into 8 pieces) included. Supervised by Yumiko Ukon, the second generation owner of 'Onigiri Bongo', who dedicates herself wholeheartedly to making onigiri. She preserves and refines the taste of the shop, establishing a style that features a rich variety of carefully selected ingredients. Centered around the popular ingredients of the renowned Otsuka shop 'Onigiri Bongo', twelve flavors are arranged on one stage. The rice used is Koshihikari from Niigata Prefecture. The wrapping features the signature flavor of Yamamoto Nori's noren, 'Plum Blossom'. This 'hand roll' harmonizes fluffy rice and fragrant seaweed, embodying the skills and thoughts of two famous shops. Salt that enhances the flavor of the seaweed (salt expert Shiho Aoyama), golden sesame (Nihonbashi Yagichou Main Store), spicy mamekeba (Yamagata Prefecture), egg yolk soy sauce pickled, peanut miso, spicy cod roe, tuna mayonnaise, minced meat, bettara pickles (Nihonbashi), cream cheese, boiled clams. If you have a salmon allergy, please inform the staff. You can change the seaweed from 'Plum Blossom' to 'Yamamoto'. Price after change: 3,300 yen (tax included 3,630 yen).

In the early days of our establishment, the premium Edo-style seaweed was harvested in the cold season, filled with the fragrance of plum blossoms. The premium seaweed 'Plum Blossom' is a representative product of Yamamoto Nori Store. *Additional seaweed Plum Blossom: 4 pieces cut into quarters... 550 yen

The highest quality ingredients recognized by Yamamoto Nori Shop are carefully roasted at 'YAMAMOTO' in Nihonbashi Main Store. Although it is thicker than usual, it melts in your mouth with a softness unique to high-quality nori, allowing you to enjoy layers of umami in each piece with a crisp texture. *Additional nori Yamamoto: 4 pieces of 4 cuts...1,380 yen. You can change the nori in the set from 'Ume no Hana' to 'Yamamoto'. ・YAMAMOTO Hand Roll...3,300 yen (including tax 3,630 yen) ・Nihonbashi 1000-Year Hand Roll...4,800 yen (including tax 5,280 yen)

We use 'Koshihikari' rice from Niigata Prefecture, thanks to the cooperation of 'Onigiri Bongo'. The grains are plump and sweet, with a good balance of stickiness and aroma. *Additional rice: Large 350g...530 yen, Medium 250g...380 yen, Small 150g...230 yen

Mamakewa is a type of rice accompaniment from Yamagata Prefecture, and it is a kind of koji pickles. The name 'Mamakewa' means 'It's rice' in the Yamagata dialect. It combines the sweetness of sweet sake made from koji, the umami of round soybean soy sauce, the spiciness of green chili peppers, the texture of melon, and the flavor of kelp. It is one of the popular ingredients at 'Onigiri Bongo.'

The nori served at 'Hand Roll YAMAMOTO' is made using nori produced by the pole-and-line fishing method in the Ariake Sea of Kyushu. The pole-and-line fishing method is a traditional fishing technique that has been used since the Edo period, where poles are set up in shallow waters and nori nets are stretched over them for cultivation. The Ariake Sea is calm, rich in nutrients, and has a tidal range of 6 meters. In this sea, the nori rises above the water surface during low tide, soaking up plenty of sunlight for photosynthesis. Then, during high tide, it submerges again to absorb nutrients from the ocean. This natural rhythm is the secret to the deliciousness of Ariake Sea nori, a special fishing method that cannot be replicated in other fishing grounds. Additionally, when nori is roasted, the cell walls become easier to break down, and the umami components trapped inside are released with the moisture in the mouth. Although nori has a long shelf life and is often thought to be delicious at any time, it is actually best right after roasting, as its flavor, aroma, and texture gradually deteriorate. At Yamamoto Nori Store, we carefully roast the nori using a far-infrared roasting machine. As a result, we can provide our customers with nori that is crispy, light, and melts in the mouth in the best possible condition.