Onidon, a new restaurant concept from Royal Holdings, is set to become Japan's newest viral food sensation. This unique fusion tempura rice ball restaurant, Onigiri tendon, offers a twist on the traditional tempura rice bowl, or 'tendon'. The concept evolved from a staff meal created by Tenya employees, who turned a tempura rice bowl into an onigiri. The result is a fast food brand that aims to compete on the global stage, with plans to expand into shopping centres, airports, and highway service areas.
What makes Onidon particularly fascinating is its innovative take on the onigiri rice ball. Unlike the traditional 'tenmusu', which simply has a piece of tempura inside, Onidon's rice balls put the tempura on display, creating a visually striking and unique dish. The rice is concealed beneath the tempura, allowing the fried ingredients to come together with the rice and seaweed in every bite, creating a combination that is both similar and different from the traditional tendon experience.
The menu features 10 different onigiri varieties, including deluxe versions, with prices starting from 310 yen. One of the most eye-popping offerings is the Onidon Special, which comes with a variety of tempura on top of the rice ball. The shrimp variety, for example, is a moreishly delicious 560 yen. Given the recent price increases in convenience store rice balls, the fancy versions here are actually great value for money.
Onidon is a fantastic place to try one of the most unusual foodie finds in Tokyo. It's an experience you can only get at this particular restaurant, and right now there's only one branch in existence, tucked away in the Ecute building at Ochanomizu Station. With a menu this good, Onidon deserves to become as well known and widespread as the Tenya chain, and it just goes to show that staff who work at these chains know exactly how to switch up the menu by creating awesome so-called 'makanai' meals.
In my opinion, Onidon is a fascinating example of how staff at these chains can create innovative and unique dishes. It's a great example of how a simple twist on a traditional dish can create something truly special. I think it's a concept that could easily be expanded and replicated in other locations, and I'm excited to see how it evolves in the future. From my perspective, Onidon is a must-try for anyone visiting Tokyo, and it just might be the next big food trend to take the world by storm.
