Founded by Koji Kanematsu, Onigilly was created to introduce American audiences to onigiri, a lightly salted rice snack traditionally wrapped in nori and filled with savory ingredients. After moving from Japan to San Francisco in 2006, Kanematsu noticed the absence of his favorite childhood staple and began developing a concept that could translate the everyday Japanese snack into a fast-casual format familiar to U.S. diners. The brand launched in the Bay Area and has since grown to seven locations, many situated in shopping centers.
The upcoming Westfield UTC outpost will be franchise-owned and operated by father-and-son team Aki and Kenji Ito, who have been working to bring the concept to San Diego for several years. The location is expected to replace an existing poke shop inside the mall and is currently targeting a spring-to-summer 2026 opening, pending city permits and buildout timelines.
Onigilly’s menu focuses on more than 30 varieties of onigiri, reimagined in a triangular, sandwich-style shape that makes the fillings visible. Offerings are expected to range from traditional options such as ume and salmon to more contemporary and American-influenced fillings like teriyaki chicken, tempura shrimp, and shiitake mushrooms. While onigiri typically differs from sushi by avoiding raw fish, the menu does include a limited number of raw-fish options. In addition to rice balls, the concept also offers rice bowls, sides, and beverages, positioning itself as a portable and relatively health-forward alternative to conventional mall fast food.
The San Diego opening is part of a broader Southern California expansion strategy for the brand. Onigilly has publicly stated plans to open between 20 and 30 locations across the region, with as many as six potentially landing in San Diego County over time. Additional mall locations are already in the pipeline for areas including Torrance, Brea, Ontario, and Culver City, largely driven by a recently launched franchising program.
Onigilly’s growth comes amid strong reported performance in Northern California, where the company has cited double-digit traffic growth and average annual revenue approaching $2 million per store at some locations. While franchise operators are not expected to reach those figures immediately, the company views Southern California as a key proving ground for broader national expansion.
With its emphasis on grab-and-go dining, outdoor-friendly food, and a concept still relatively rare in the U.S., Onigilly appears well positioned to test San Diego’s appetite for onigiri. If successful, the Westfield UTC opening could be the first of several locations introducing the Japanese rice snack to a wider local audience.
For more information, visit onigilly.com.
Originally published on December 28, 2025.