Shima Jouri
島じょうり
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A cozy place to enjoy the atmosphere of Okinawa
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A course featuring a selection of popular Okinawan dishes
A course featuring a selection of popular Okinawan dishes
The moment it touches your mouth, the aroma of dried grapes and walnuts spreads.
A traditional sake made using mineral-rich natural water from Miyako Island, crafted with traditional techniques.
(Miyako Island) An eight-year-old aged sake crafted with meticulous attention to detail. It highlights a deep richness.
(Ishigaki Island) Direct-fire steamed sake with a fragrant aroma and a sharp taste made with brown sugar.
(Ishigaki Island) A rich and aromatic awamori that truly embodies the essence of awamori.
(Nago) A masterpiece aged in black barrels that won the highest gold award at the Monde Selection.
(Shuri) Aawamori finished with a gentle mouthfeel and rich aroma.
(Ishigaki Island) Aged liquor blend with traditional direct-fire distillation and skillful blending for deep umami. Numerous awards.
(Kinbu) Aged liquor blended with 51% natural hard water, maintaining the flavor of the aged liquor while providing a mild mouthfeel.
(Yonaguni Island) A 13-year-old aged liquor that is easy to drink, perfect for beginners of aged liquor. Currently available only due to the end of barrel stock.
Aged for ten years, this is the finest product made from the best original sake gathered from the top breweries in Okinawa, long-aged to perfection.
(Miyako Island) A carefully selected blend of aged sake with well-balanced bubbles made from mineral water and premium rice.
(Kume Island) A refreshing and easy-to-drink awamori with a clean taste and aroma.
A flavor that is easy to drink, crafted for those who are not accustomed to Awamori from Yomitan, with no strong characteristics.
(Yomitan) A refreshing and crisp flavor, a popular awamori in Okinawa Prefecture.
(Yomitan) Carefully selected five-year-old aged liquor blended at 60%, awarded gold medals multiple times at international competitions. A masterpiece with a rich aroma and depth.
(Headquarters) Three-year aged old sake with a mellow mouthfeel that maintains a robust flavor even when diluted with water.
(Tomiya City) A rich product that maintains its flavor even when diluted with water, making it perfect for water dilution.
(Itoman) A three-year-old aged sake with a deep flavor and rich umami.
A unique aroma from ancient sake brewed with black koji, and a sweet richness and depth from aging.
From 1,400 yen to 2,300 yen each
The moment it touches your mouth, the aroma of dried grapes and walnuts spreads.
A refreshing and easy-to-drink awamori with a clean taste and aroma.
A traditional brew made using mineral-rich natural water and crafted with traditional techniques.
A refreshing and crisp flavor, a popular awamori in Okinawa Prefecture.
A smooth flavor crafted to be easy to drink for those not accustomed to awamori.
Carefully selected five-year-old aged sake blended at 60%, awarded gold medals multiple times at international competitions. A masterpiece with a rich aroma and depth.
A fragrant aroma and sharp taste created through direct-fire distillation and black koji brewing.
A rich and aromatic awamori that truly embodies the essence of awamori.
Using a blend of 51% aged liquor and natural hard water, it retains the flavor of aged liquor while providing a mild mouthfeel.
A carefully crafted masterpiece made using eight-year-old aged sake. It highlights a deep richness.
Thirteen-year-old aged sake, easy to drink, perfect for beginners of aged sake. Currently available only due to the end of the brewery.
A well-balanced awamori made from carefully selected mineral water and specially crafted rice, blended with aged liquor.
A deep umami flavor achieved through traditional direct-fire distillation and skillful blending of aged liquor. Numerous awards.
Please choose from the following: Sanpin tea, Oolong tea, Pine juice, Soda, Orange juice each
(Amami Oshima)
(Miyazaki)
(Miyazaki)
Two pieces of braised pork belly with skin
Softly boiled pig's feet, 3 cuts
Tender pork cartilage stew, cut into 4 pieces
4 Cuts 500 Yen
Fried noodles made from Okinawa soba
Simple is best
If you like yakisoba
Like Neapolitan!? This is a spaghetti-like dish made with Okinawa soba noodles. It is highly recommended with plenty of ketchup.
Agu Pork Menchi Katsu, cut into 4 pieces
Tempura of mozuku and vegetables, 4 pieces
6 pieces of Red Squid or Mongolian Squid
Curled Potato Fries
Okinawa Prefecture fish, four cuts of fried Takasago
Fish is Gachapon white fish
A croquette made with purple sweet potatoes from Okinawa (smile)/4 cuts
The crispy outside and fluffy inside texture is appealing. Cut into 4 pieces.
The popping texture is irresistible~♪
Perfectly pairs with Awamori
It is firmer than momen tofu.
Pork ear skin sliced and seasoned
Salted young fish of Aigo served on tofu
Salted guts of bonito, sake lees.
A cheese-like delicacy made by marinating tofu in red koji
Directly shipped from Okinawa. The fresh Okinawan mozuku vinegar is a dish where mozuku is pickled in a three-part vinegar solution, and it is sometimes popular in the Okinawa region.
Tofu made from peanuts, a traditional dish from Okinawa, consisting mainly of peanuts. It features a chewy texture and a gentle sweetness.
A dish made with Spam and eggs, using pork luncheon meat and chicken eggs. It is one of the standard menu items in Okinawa's popular diners.
Made with simple ingredients of shredded carrots, garlic chives, and eggs, it is also excellent in terms of nutrition. Stir-frying brings out the sweetness of the carrots, and by binding it with eggs, it results in a dish that minimizes any unique odors.
Flat grilled Hirayachi, Okinawa Chijimi
Spicy sausage from Okinawa Ham
Tsukeage → Chikiagi, Shima Kamaboko
Thinly sliced bitter melon with ponzu sauce
Island tofu and vegetables with sesame dressing
Gosura, vegetables with green shiso dressing
A classic Okinawan dish
Tofu, shredded carrots, onions, bell peppers
Stir-fried vegetables mixed with caramofu and egg
Stir-fried somen noodles like yakisoba
Stir-fried kelp strips, carrots, and shiitake mushrooms
Pork cartilage, kamaboko, green onion, broth
Aosa, Kamaboko, Green Onion, Dashi
The classic Okinawa soba noodles are made from 100% wheat flour, and the soup is primarily a blend of pork bone broth and bonito flakes. It includes three-layered pork, fish cake, and green onions.
A rice version of Mexican tacos, served with vegetables such as lettuce and tomatoes, along with grilled meat.
Stir-fried vegetables topped with egg on rice
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