Nakamiyazato

A delicious seaweed delicacy with a poppy texture that represents Okinawa.

Sliced pig ears with vinegar miso dressing

Salted small rakkyo with a crunchy texture

A preserved food made by soaking tofu in red koji and awamori. A delicacy that has been eaten in the royal court since the Ryukyu Dynasty.

Salted young Aigo fish placed on tofu.

Salted bonito entrails are placed on tofu.

This is tofu topped with salted squid ink.

Assorted with Sukugarasu, Watagarasu, and Squid Ink

Tofu with a chewy texture made from peanuts

Okinawa version of Chijimi

Salted pork

Smoked Pig Face

Spicy sausage

Stir-fried Okinawan style with car gluten and vegetables

Okinawan style stir-fried somen

Okinawan-style stir-fried somen mixed with squid ink

Stir-fried kelp stew

Stir-fried Okinawan style with carrots and eggs

Okinawan style braised pork belly

Depending on the season, it will be either daikon or winter melon.

Braised pig's feet

Braised spare ribs

Grilled soft bone soki that has been simmered until tender

Fried Takasago

Okinawan-style satsuma age

Specialty: Soba with three layers of pork

Half Okinawa Soba

Soba with spare ribs

2 pieces

A soup made with offal that is eaten at celebratory occasions

Rich squid ink soup

It is said to be good for nourishment and strength, made from goat juice.

1 piece

Sugar cane / Purple sweet potato each

We charge a 300 yen otoshi fee per person.

We accept reservations for various Okinawan-style banquets, celebration meals, year-end and new year parties, welcome and farewell parties, etc. Please consult with us. We have various courses available, and we will prepare them according to your budget. (Private rooms available for groups of 10 or more)