BY TODD ENGLISH
ONI-GIRI BY TODD ENGLISH
Oni-Giri Bar by Todd English is a bold reimagining of fast-casual dining—an East-meets-West culinary concept that replaces the sandwich with Japan’s humble, iconic rice ball: the onigiri. Drawing on Japan’s centuries-old grab-and-go tradition, this concept takes the familiar format of quick handheld food and redefines it with precision, variety, and craftsmanship. The name is a playful nod to both “oni” (Japanese ogres) and “giri” (duty or obligation), blending cheeky attitude with a sense of culinary purpose. It’s fun, fast, and flavorful—with every onigiri made to order in front of guests by a state-of-the-art Japanese robot, bringing high-tech novelty into harmony with artisanal tradition.
CULINARY CONCEPT
Onigiri is Japan’s answer to the sandwich, and Oni-Giri offers a stunning variety of flavor-forward fillings to prove it. Guests can choose from a curated list of 30 different options, ranging from traditional favorites like tuna-mayo, spicy cod roe, and pickled plum, to Todd’s signature creations like Wagyu Wasabi Beef, 4-Cheese Melt with Nori Dust, and Truffle Egg Salad with Crispy Shallots. Each onigiri is formed in real-time by a robotic machine imported from Japan, ensuring perfect shape, temperature, and texture. Add-ons like furikake seasoning, shiso leaves, or crispy tempura flakes allow for personalized finishing touches. The menu also includes rotating seasonal fillings, miso soups, and Japanese-style sides.
AMBIANCE AND DESIGN
The design is minimalist, warm, and calming—drawing inspiration from the elegant simplicity of Japanese modernism. The interior is constructed from natural hinoki cedar, known for its subtle aroma and smooth grain, creating a serene and tactile environment that contrasts beautifully with the concept’s fast pace. An open counter format invites guests to watch the onigiri robots work, reinforcing transparency and craftsmanship. Seating is limited and intentional, with a few clean-lined benches and counters for those who wish to stay and savor. Clean lines, soft lighting, and curated soundscapes complete the experience—a sanctuary of simplicity in the midst of the urban rush.
SIGNATURE DISHES
Wagyu Wasabi Beef – Marinated wagyu, shaved scallions, wasabi soy glaze.
4-Cheese Melt – A blend of mozzarella, cheddar, fontina, and smoked provolone, wrapped in seaweed and lightly torched.
Spicy Miso Eggplant – Roasted eggplant with sweet miso glaze and sesame.
Truffle Egg Salad – Creamy egg with white truffle oil and crispy fried shallots.
Ume Shiso Crunch – Pickled plum, shiso leaf, and crispy rice pearls.
Yuzu Chicken Salad – Poached chicken, Japanese mayo, yuzu zest, and black pepper.
Oni-Giri Bar isn’t just about replacing the sandwich—it’s about rethinking how we eat on the go. It’s Japanese ingenuity with Chef Todd English’s creative twist: fast, fresh, and unforgettable.