Yanbaru Dining Matsu no Kominka

Shabu-shabu of Shimakuro Agu with three cuts: loin, belly meat, and thigh meat. Yamahara pork dumplings, homemade tsukune from Yanbaru young chicken, a platter of Okinawan vegetables, and jushi (Okinawan mixed rice). Dipping sauces: kelp broth sauce and rich sesame sauce.

Shabu-shabu of Yanbaru Island Pork with three cuts: shoulder loin, belly meat, and thigh meat. Yamahara pork dumplings, homemade tsukune from Yanbaru young chicken, assorted Okinawan vegetables, and jushi (Okinawan mixed rice). Dipping sauces: kombu broth sauce and rich sesame sauce.

Yanbaru Island Pork Aguu Sukiyaki with three cuts: shoulder loin, belly meat, and thigh meat. Yamahara Pork dumplings, homemade Tsukune from Yanbaru young chicken, and a platter of Okinawan vegetables with Jushi (Okinawan mixed rice).

Prefectural Black Wagyu A4 Shoulder Roast Meat, Yamahara Pork Dumplings, Homemade Tsukune from Yanbaru Young Chicken, Assorted Okinawan Vegetables, Jushi (Okinawan Mixed Rice)

A special vinegar with a pleasant balance of sourness and sweetness

Homemade pickles made from Yanbaru vegetables

Fried Jako and homemade green onion salt sauce

Fresh sea grapes from Ginoza

Peanut Tofu

Pig's ear, a familiar dish in Okinawa, mixed with black vinegar sesame sauce.

Homemade Pollock Salted Fish

A traditional fermented dish from Ryukyu, it is Okinawa's cheese made by marinating island tofu with red koji mold.

Lightly Pickled Shima Rakkyo with Garlic Miso

Okinawan-style okonomiyaki with Otafuku sauce and shikuwasa mayonnaise

Croquettes made from locally produced red sweet potatoes, very popular with children.

Menu served in a pot, filled with plenty of juice from Agu pork, soup dumplings

A menu item served in a hot pot, very popular with children.

Shabu shabu with red shrimp and shikuwasa ponzu

Homemade noodles from the famous restaurant, Gabe Soko Shokudo

Pork belly served with yuzu pepper

Pork belly simmered with brown sugar and awamori

Goat sashimi, with little odor, easy for beginners to enjoy.

A juicy and satisfying sausage made with Agu pork (1 piece serves 2 people)

Okinawa Kids' classic wieners (plain, cheese, three of each)

If you have requests for Okinawan dishes such as champuru, mosuku tempura, a platter of local sashimi, or deep-fried gurukun, please consult when making a reservation (not available on the same day).

Mango juice grown in the tropics

When it comes to standard juice from Okinawa, it's 'Shikuwasa'.

Jasmine Tea

Sweet sweet tropical mango and Calpis smoothie

Refreshing smoothie containing four types of berries

Passion fruit and peach smoothie

Locally sourced Orion Beer from Nago City factory

Craft beer from Nago City with a robust flavor, stronger than Orion Beer.

The king of Belgian beers, a beer perfect for the Okinawan climate

Okinawa standard beer cocktail, a cocktail of shikuwasa and beer

Okinawa's classic beer cocktail, a cocktail of pineapple and beer

Okinawa's non-alcoholic beer with a refreshing taste

Sour made with Okinawa lemon (Shikuwasa) (contains alcohol)

Made with locally sourced pine (contains alcohol)

Okinawa, the number one producer of acerola in Japan (contains alcohol)

Awamori and ginger sour (contains alcohol)

Ginjo sake

Junmai Ginjo Sake

Junmai Daiginjo

Original highball with added shikuwasa

The most consumed highball in Japan

Highball with added mango and pineapple

Whiskey made on the Isle of Islay in Scotland

Whiskey blended from five countries

A rare whiskey made in Okinawa, using rice as the main ingredient

Yamazaki Whiskey

Hakushu Whiskey

Hibiki Japanese Harmony Whiskey

Takezuru Whiskey

Yamazaki 12 Year Whiskey

Hibiki Blenders Choice Whiskey

Nankou plums pickled in awamori. This plum wine has brown sugar as a secret ingredient, making it a comforting drink.

Umeshu steeped with shikuwasa juice

Plum wine containing red sweet potato extract rich in polyphenols

Japan's classic umeshu brand 'Choya'

Premium plum wine aged in barrels of the whiskey 'Yamazaki' proudly produced by Suntory

Produced in Chile

Produced in Chile

White sangria primarily made with mixed berries and grapefruit

Red sangria with mango, orange, apple, and pineapple