Made this morning. Gone when they’re gone.
Every onigiri is pressed by hand before the doors open: short-grain rice, a proper band of nori, no plastic tray from a warehouse. When the last one leaves the counter, that’s the day.
- Salmongrilled, flaked
- Tuna mayoJapanese mayo
- Umeboshisalted plum
- Spicy porkwith kimchi
Come before noon for the full board. After the lunch rush it’s whatever’s left.
Downtown’s other onigiri counter has already closed.
The other one opens at ten, shuts at half past three, and doesn’t open at all on a Saturday. Which means every evening, every weekend and every early morning in this city, there is exactly one place making them.
Six and a half hours a day, plus all of Saturday and Sunday, the only fresh onigiri in the core is on Tamarack Lane.That’s not a claim about the food. It’s just the clock.
The offices go home. The neighbourhood shows up.
Downtown is turning office floors into apartments by the thousand. The people moving in need somewhere to walk to at nine on a Sunday night, and a konbini has always been exactly that.
The snack wall
Turtle chips, Pepero, honey butter, sweet-potato sticks, and the mystery bag you buy because the cartoon on it is winking at you.
The cold wall
Ramune, barley tea, melon soda, canned coffee that’s better than it has any right to be, and the yoghurt drink you finish standing at the window.
Paper & pens
Notebooks, gel pens and the good sticky notes: the aisle nobody expects to find here.
Two minutes from your desk. Four from your door.
We’re on the ground floor at 118 Tamarack Lane SW, plugged straight into the +15, so you never have to put a coat on to get here in January.
- ~2 minFrom the tower next doorvia +15
- ~3 minFrom the food-court levelvia +15
- ~4 minFrom the new loft conversionsstreet level
- ~5 minFrom the nearest CTrain platformstreet level
Approximate walking times through the +15 network.
+15 connected
Holiday hours may differ.