Ryusen Chikagura Branch

Fresh fish of the day is boldly arranged on Ryukyu red tiles. It is a luxurious assortment of five kinds of sashimi that looks as good as it tastes.

This is a colorful fish that is typical of Okinawa. Irabucha is a type of sea bream.

Enjoy the luxurious taste of crispy and juicy deep-fried dish.

The meat is quickly blanched to create a tender texture.

A recommended delicacy packed with the umami of Agu pork

Made with locally produced brand pork 'Agu', featuring a chewy skin and flavorful meat juice

Finished with salt only to bring out the umami of the meat.

A classic combination of crispy fried luncheon meat and eggs, perfect match

Minudaru is a dish said to be a phantom court cuisine, where ground sesame is carefully kneaded into each slice of pork loin and steamed.

Mimigaa refers to 'pig's ears', known for its crunchy texture.

Pork belly salted 'Sutchiki' grilled to perfection. Perfect as a side dish for sake.

A dish rich in collagen, made by simmering pig's feet until they become tender and sticky.

Enjoy the melt-in-your-mouth tenderness of this Okinawan classic meat dish.

Pork cartilage simmered slowly.

Mozuku is a nutritious seaweed that contains minerals, dietary fiber, and fucoidan. Enjoy a different texture when it is made into tempura.

A popular stir-fry dish featuring the classic bitter melon and island tofu of champuru

Tofuyo is a delicacy from the East that is made by washing island tofu with awamori, drying it, and fermenting it using red koji.

A popular peanut tofu among women, finished with a sweet sauce. It is similar to sesame tofu.

A refreshing salad topped with taco meat from taco rice, giving a spicy yet refreshing taste.

Green papaya with a delightful texture, in Okinawa it is enjoyed not only as a fruit but also as a vegetable.

Stir-fried dish with island tofu, pork, and vegetables as the main ingredients

A abbreviation of 'Duruwakashi Tempura', Duruwakashi made by kneading taro and pork, rolled and fried to a crispy and fluffy texture, addictive with its simple sweetness

Tempura that brings out the sweetness of island shallots is also popular.

A popular Okinawan dish made by lightly pickling island radishes for a crunchy texture that becomes addictive

Stir-fried dish with wheat gluten and vegetables, the fluffy texture of the wheat gluten wrapped in egg is irresistible.

A dish made by kneading red sweet potato and sweet potato (satsumaimo) into a mochi-like texture and frying it, a not-too-sweet Okinawan sweet

A sugar cane ice cream wrapped in an Okinawan-style crepe 'Poppo'. An original sweet topped with crispy chinsuko.

This zenzai is made by adding pressed barley to sweet potatoes and finishing it with the simple sweetness of black sugar.