"Rice is the centerpiece of Onibaba, run by the former Tsukushinbo team in the space where the old restaurant used to be. Onigiri, a popular convenience store snack food in Japan, gets a luxurious treatment here: The rice balls are made with high-quality rice and seaweed wrapping, stuffed generously with a variety of fillings. (Salty salmon and sour plum are especially popular.) Also central to the menu is ochazuke, a traditional Japanese dish made by pouring tea over white rice, akin to porridge. Instead of tea, Onibaba’s ochazuke includes a pour of delicate dashi broth, with toppings like unagi (grilled eel) over a grilled rice ball. The menu also has an assortment of Tsukushinbo’s classic and comforting rice bowls like katsu or pork belly with onions." - Jay Friedman, Eater Staff
