When Koji Kanematsu came to the United States from Japan in 2006, he quickly realized that onigiri — a staple in Japanese convenience dining — didn’t exist in the American market. That gap sparked the idea for Onigilly Japanese Kitchen, a Japanese kitchen concept that would reimagine Asian Quick Service by introducing a new, highly portable format.
“Onigiri is a triangle. It's handy, it’s healthy,” said Kanematsu. “The product itself is like burgers and sandwiches, but Asian food. So we are in a unique position. It's convenient Asian food.”
While many Asian fast casual or QSRs focus on heavier, saucy meals like teriyaki bowls and noodles, Onigilly takes a different approach with handheld rice triangles wrapped in seaweed. They're healthy, convenient and don’t require utensils, which makes them ideal for grab-and-go lifestyles. The format also allows for versatility — one or two can be a snack, or a combination can serve as a full meal.
Kanematsu noticed that while fast food concepts like burgers, pizza and sandwiches dominate in the U.S., there are few scalable Asian fast-casual concepts beyond names like Panda Express. He believes Onigilly can fill that void by offering an Asian alternative with the same portability and everyday appeal as more mainstream American options.
"As a fast food option, I see a lot of burgers, pizza and fries — my kids love it, I love it, but you cannot eat it every day," Kanematsu said. "Onigiri is designed for everyday meals because it's nutritious. While sushi is a different category, onigiri uses only cooked ingredients and is perfect for daily consumption."
The product’s adaptability also makes it popular in catering settings, particularly for children’s birthday parties or events where sushi might be too risky due to raw ingredients. Onigilly offers the ease of pizza with a healthier twist, making it accessible to both kids and adults.
Onigilly’s success wasn’t built overnight. Since launching in 2008, the brand has gone through extensive testing. According to Kanematsu, more than 70 flavors were developed and trialed.
“We experimented with a wide range of options — both traditional and fusion — but over time, we narrowed the menu down to only the flavors that consistently performed well,” he said. “Some were too niche, so we discontinued them.”
The team experimented not only with flavor but also with different shapes and ingredients — from colorful soy paper to open-style presentations. They also tested a wide variety of locations, including tents, food carts, storefronts, malls, and both suburban and urban settings.
One of the biggest challenges Kanematsu faced was aligning culinary creativity with operational efficiency. While it was easy to develop exciting new recipes in-house, replicating them on a national scale was another story.
“On the supply chain side, we learned that while some ingredients are fine to freeze, others aren't,” he said. “We have to consider what’s feasible to distribute nationwide. The ingredients need to be sellable at scale, or distributors won’t carry them.”
Onigilly also experimented with kitchen equipment, importing tools from Japan and refining the model until they found what worked best. That included investments in semi-automation — like rice-forming robotics and miso soup machines — to ensure consistent, high-quality food with minimal labor.
After more than 15 years of testing and iterating, Onigilly has a model that’s been proven in the competitive San Francisco Bay Area and is now ready to expand. With its small footprint, lean staffing and health-conscious menu, the concept is a compelling option for franchisees looking to enter the fast-casual space.
“Over 15 years of trial and error, we refined everything — the menu, the equipment, the supply chain — and now we’ve landed on a concept that’s both profitable and scalable,” said Kanematsu.
Kanematsu sees Onigilly as a potential national brand — one that can sit alongside major players in the fast casual or QSR space while offering something fresh, authentic and built for modern consumer needs.
For more information about Onigilly franchise opportunities, visit https://1851franchise.com/onigilly
Onigilly Japanese Kitchen
SPONSORED
Onigilly is bringing handheld, healthy onigiri to the U.S. market with a scalable, fast-casual-friendly model refined over 15 years of testing and innovation.
When Koji Kanematsu came to the United States from Japan in 2006, he quickly realized that onigiri — a staple in Japanese convenience dining — didn’t exist in the American market. That gap sparked the idea for Onigilly Japanese Kitchen, a Japanese kitchen concept that would reimagine Asian Quick Service by introducing a new, highly portable format.
“Onigiri is a triangle. It's handy, it’s healthy,” said Kanematsu. “The product itself is like burgers and sandwiches, but Asian food. So we are in a unique position. It's convenient Asian food.”
While many Asian fast casual or QSRs focus on heavier, saucy meals like teriyaki bowls and noodles, Onigilly takes a different approach with handheld rice triangles wrapped in seaweed. They're healthy, convenient and don’t require utensils, which makes them ideal for grab-and-go lifestyles. The format also allows for versatility — one or two can be a snack, or a combination can serve as a full meal.
Kanematsu noticed that while fast food concepts like burgers, pizza and sandwiches dominate in the U.S., there are few scalable Asian fast-casual concepts beyond names like Panda Express. He believes Onigilly can fill that void by offering an Asian alternative with the same portability and everyday appeal as more mainstream American options.
"As a fast food option, I see a lot of burgers, pizza and fries — my kids love it, I love it, but you cannot eat it every day," Kanematsu said. "Onigiri is designed for everyday meals because it's nutritious. While sushi is a different category, onigiri uses only cooked ingredients and is perfect for daily consumption."
The product’s adaptability also makes it popular in catering settings, particularly for children’s birthday parties or events where sushi might be too risky due to raw ingredients. Onigilly offers the ease of pizza with a healthier twist, making it accessible to both kids and adults.
Onigilly’s success wasn’t built overnight. Since launching in 2008, the brand has gone through extensive testing. According to Kanematsu, more than 70 flavors were developed and trialed.
“We experimented with a wide range of options — both traditional and fusion — but over time, we narrowed the menu down to only the flavors that consistently performed well,” he said. “Some were too niche, so we discontinued them.”
The team experimented not only with flavor but also with different shapes and ingredients — from colorful soy paper to open-style presentations. They also tested a wide variety of locations, including tents, food carts, storefronts, malls, and both suburban and urban settings.
One of the biggest challenges Kanematsu faced was aligning culinary creativity with operational efficiency. While it was easy to develop exciting new recipes in-house, replicating them on a national scale was another story.
“On the supply chain side, we learned that while some ingredients are fine to freeze, others aren't,” he said. “We have to consider what’s feasible to distribute nationwide. The ingredients need to be sellable at scale, or distributors won’t carry them.”
Onigilly also experimented with kitchen equipment, importing tools from Japan and refining the model until they found what worked best. That included investments in semi-automation — like rice-forming robotics and miso soup machines — to ensure consistent, high-quality food with minimal labor.
After more than 15 years of testing and iterating, Onigilly has a model that’s been proven in the competitive San Francisco Bay Area and is now ready to expand. With its small footprint, lean staffing and health-conscious menu, the concept is a compelling option for franchisees looking to enter the fast-casual space.
“Over 15 years of trial and error, we refined everything — the menu, the equipment, the supply chain — and now we’ve landed on a concept that’s both profitable and scalable,” said Kanematsu.
Kanematsu sees Onigilly as a potential national brand — one that can sit alongside major players in the fast casual or QSR space while offering something fresh, authentic and built for modern consumer needs.
For more information about Onigilly franchise opportunities, visit https://1851franchise.com/onigilly
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