Shinryoku was launched by Shinichi Hiroki, the CEO of software developer Evergreen Co., Ltd., and a man who wears many hats. Hiroki was a foodie who enjoyed food on the go and made many acquaintances in the F&B industry. One of his older friends was the chef of Nitta, a kappo-style restaurant in Kannai and, last year, under his guidance, Hiroki opened his own, long-awaited place.
Takeout here is popular but on the second floor there’s a comfortable eat-in space that exudes calm with its wooden decor and simple Japanese aesthetic. Shinryoku offers onigiri with 12 basic ingredients, though for an extra ¥100 you can choose from an additional 6 more. Two popular ones are Asari Clam with Sansho and Red Snapper and Pickled Daikon with Black Pepper Mayonnaise. The Koshihikari rice is sourced from Tochigi farmers and cooked to perfection in an iron pot by skilled staff. Hiroki carefully selected the seaweed among multiple options for its aroma. Popular side dishes are a half-sized omelet infused with dashi (¥600) and Daisen chicken chunks (¥220) with elegant flavor for such casual bites. They’re juicy to the core and amlpe in size. While there are other items, consider a set course if dining in. During my visit, I ordered the Onigiri Sweet Set (¥1680), which came with two onigiri (filling of choice), karaage, omelet, miso soup, and black sesame pudding–quite a value, I’d say!
“Onigiri has been around for centuries, even appearing in the Tale of Genji,” says Hiroki with confidence. “These days, they’re a casual, affordable, and time-saving meal. I wanted to tweak that perception, though. We carefully choose our ingredients and through trials refine the taste. I hope everyone will try us at least once!” And thus we have one of the delights of Japanese cuisine. This season as young leaves are sprouting, grab some onigiri from Shinryoku, pack a picnic blanket, and head out to explore the sites of Yokohama.