Onigilly Japanese Kitchen - Franchisor Stories

Onigilly Franchise - The Economics of a 500-Square-Foot Restaurant - 1851 Franchise

Franchisor Stories

Jul 13, 20264 min read

Can a Restaurant Really Thrive in Under 500 Square Feet?

Onigilly founder Koji Kanematsu explains how a small-footprint restaurant model can reduce costs, increase flexibility and create opportunities for growth in today's evolving restaurant landscape.

Chris Irby

Copy Editor

Onigilly Bets Japanese Street Food Can Scale Like Burritos Did

Franchisor Stories

Jun 2, 20265 min read

Onigilly Bets Japanese Street Food Can Scale Like Burritos Did

After 18 years of building the category, founder Koji Kanematsu sees onigiri becoming a go-to handheld option for Americans seeking convenient, affordable and healthier meals.

Luca Piacentini

1851 Franchise Managing Editor

How Focused Menus Improve Franchisee Performance at Onigilly

Franchisor Stories

Mar 10, 20265 min read

How Focused Menus Improve Franchisee Performance at Onigilly

Onigilly Japanese Kitchen keeps its concept intentionally simple, which makes locations easier to staff, easier to operate and easier to replicate as the brand grows.

Victoria Campisi

Staff Writer

Franchisor Stories

Onigilly Franchise - The Economics of a 500-Square-Foot Restaurant - 1851 Franchise

Can a Restaurant Really Thrive in Under 500 Square Feet?

Franchisor Stories

Onigilly Bets Japanese Street Food Can Scale Like Burritos Did

Onigilly Bets Japanese Street Food Can Scale Like Burritos Did

Franchisor Stories

How Focused Menus Improve Franchisee Performance at Onigilly

How Focused Menus Improve Franchisee Performance at Onigilly

Franchisor Stories

Onigilly Japanese Kitchen - Deep Dive 2026 - 1851 Franchise

Onigilly Franchise Costs, Fees, Profits, and Data for 2026

Franchisor Stories

Onigilly Franchise - Target Market - San Diego - 1851 Franchise

Onigilly Franchise Sets Sights on San Diego Expansion

Franchisor Stories

Onigilly Japanese Kitchen Franchise - Koji Kanematsu - Take-Away With Sam Oches - 1851 Franchise

Take-Away With Sam Oches: How Onigilly Found Its Footing in America

Franchisor Stories

How Onigilly's Low Costs Deliver High ROI for Franchisees

How Onigilly's Low Costs Deliver High ROI for Franchisees

Franchisor Stories

Onigilly Targets Los Angeles for Expansion as Part of Larger Southern California Growth Strategy

Onigilly Targets Los Angeles for Expansion as Part of Larger Southern California Growth Strategy

Franchisor Stories

How Much Can You Make as an Onigilly Franchise Owner?

How Much Can You Make as an Onigilly Franchise Owner?

Franchisor Stories

Onigilly: A Recipe for Franchisee Success — Comprehensive Support Every Step of the Way

Onigilly: A Recipe for Franchisee Success — Comprehensive Support Every Step of the Way

Franchisor Stories

Koji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models

Koji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models

Franchisor Stories

How Onigilly Japanese Kitchen Is Disrupting the Asian Fast Casual Market

How Onigilly Japanese Kitchen Is Disrupting the Asian Fast Casual Market