Riding a bicycle at your leisure in East Tokyo. Sauna and beer at Touken is the goal.

As I pedaled along, enjoying the scenery of East Tokyo at my leisure, I found myself hungry. So, we arrived at Asakusa, which is bustling with tourists on weekdays and holidays.

We will enjoy onigiri, Japan's world-famous fast food and soul food.

Onigiriya Shukuroku was founded in 1954 and is run by a chakki chakki Edo child. The grandmother of the current owner, who has been making onigiri for 15 years, started this onigiri shop, and it is said to be the oldest nigirimeshi in Tokyo.

The ingredients for onigiri are lined up in a counter-style case, just like at a sushi restaurant. The onigiri are freshly made and served without a moment's delay.

Keisuke said, "The seaweed smelled great, and the crispiness in my mouth was fantastic.

There is a lot of attention to detail in this handful. The rice is Niigata Koshihikari and the nori (seaweed) is from Chiba Prefecture before the Edo period. The harmony of the glossy rice cooked in a rice cooker and the crispy nori is exquisite.

The restaurant closes when it runs out of rice, a pleasant business style that sometimes sells out by noon, even though it opens at 11:30 a.m.

All three participants said, "It was simple but delicious," a simple comment that spoke more eloquently than any words could do about the essence of this restaurant and its onigiri.

Right next to "Onigiriya Shukuroku," I found "Chiba-ya," a store that sells takaimo (large sweet potatoes), for takeout. I have a sweet tooth. Maho commented, "This may be the best takaimo in the history of my takaimo.

Another attraction of pottering is that if there is a store that interests you, you can park your bicycle and stop by.