A Japanese fast-food restaurant has opened in Paris. It’s called Onigiri Mamma.
There are already numerous onigiri shops in Paris. However, almost all of them are retail onigiri shops.
In contrast, Onigiri Mamma is a fast-food restaurant.
The onigiri are made fresh at the counter, served immediately, and eaten on the spot.
Of course, they also offer takeout and delivery, but at its core, it’s a fast-food restaurant with counter service.
Japanese TV stations also came to cover the event that day.
The television station's news report was as follows:
“Onigiri” Featured in a Japanese Dictionary: The “Onigiri” Craze in Paris—Why in the Home of Bread? Popularity Driven by Affordability
In Paris, France—the home of bread—Japanese “onigiri” are sparking a new craze. Specialty shops are popping up rapidly, and lines form at lunchtime… We investigated the secret behind their popularity.
In Paris, rice ball specialty shops are locked in fierce competition. New shops from Japan are also entering the market…
Five days before the grand opening, the Japanese owner was teaching the local staff how to make onigiri.
Shop Owner: Shin'go Hashimoto
“Pull the nori like this. Two fingers—not three.”
Shin’go Hashimoto runs a onigiri shop in Tokyo. This is his first overseas location; it took a year and a half from the initial concept, and despite setbacks—including delays caused by a heat wave—he has managed to get it this far.
Shop Owner: Shin'go Hashimoto
“If the nori is rolled tightly, it looks really beautiful.”
They say this restaurant’s selling point is that, unlike the typical “pre-made” sushi found in Paris, they make each piece right in front of you after you place your order.
Owner: Shin'go Hashimoto
“I thought the best part was being able to hand rice balls directly to each customer at the counter, so that’s why I chose this setup.”
And so, the first day of business arrived. The customers seated at the counter watched the chefs’ deft movements with rapt attention.
Restaurant Guest
“It's really fun to watch the chef cook right in front of me.”
The rice ball culture is spreading in the heartland of bread. Its popularity looks set to continue growing.
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