Mogu Mogu means “munching” in Japanese. And that’s exactly what you’ll be doing when you visit this specialist onigiri shop on Cleveland street in Surry Hills.

Like all simple foods, the key to onigiri is good ingredients. Mogu Mogu uses 100 per cent Hokkaido rice, plus Japanese-imported ingredients and gluten-free soy sauce. Proteins are slow-cooked for optimum flavours, and careful attention is paid to each step of the onigiri-making process.

Twelve flavours – catering for vegans, vegetarians, pescatarians and omnivores – are on offer at the compact 10-seater. Nanko-ume plum with shiso leaves, and edamame with shredded seaweed are lighter alternatives to the popular teriyaki salmon and yuzu pork belly.

The drinks are nearly as considered as the onigiri. Viridescent iced matcha and mellow, chocolatey hojicha are made with Uji Kyoto powders imported from Japan and prepared traditionally, using a speckled earthenware bowl and a bamboo whisk.