Ishokushu Chinmaayaa

This dish features island tofu handmade by local grandmothers and grandfathers in Itoman, directly sourced to enjoy a fluffy texture and the original taste of tofu. It is very popular not only among locals but also among tourists, as featured in travel guides.

This is a rare cut known as the Ichibone (the dimpled part of the rear) from Okinawa Prefecture Black Wagyu.

We have finished A3 to A5 rank locally produced black Wagyu beef and carefully selected Itoman-produced island tofu with a sukiyaki-style seasoning. It is popular!

The tender braised rafute is renowned for its delicious miso flavor. A proud dish of the owner, Nori.

Locally sourced tuna, avocado, and cream cheese, a combination very popular among women!

A tempura that has been popular since the opening. The secret to its popularity is its volume and crispy texture. Even after some time, the crispiness does not fade, making it a perfect dish with local products that pairs well with beer.

Recommended for simply enjoying the taste of island tofu.

Carefully fried surface of Itoman-produced island tofu, arranged with plenty of Agū ground meat in a Mapo style. A dish that pairs well with alcohol!

This is a white sauce dish made with Okinawan island vegetables that are considered good for the body, such as nigana and chomeisou.

Recommended for delicacy lovers. We serve it topped with carefully selected island tofu along with specialties like fish roe, squid roe, and salted fish.

The selection changes daily, but we mainly offer fish from Okinawa such as tuna, red snapper, jobfish, golden eye snapper, amberjack, grouper, squid, and island octopus. The price is 980 yen for a single item, 1780 yen for a 4-item platter, and 1980 yen for a 5-item platter. The platter is a great deal.

This is a mildly spicy seafood yukke with the fragrant aroma of chili oil and carefully selected egg yolk.

A fragrant surface and the juiciness of meat-like flesh!

Sea grapes harvested from the sea of Itoman sway in the tank at the counter. The pop-in-your-mouth texture is popular.

This dish has a good texture and is perfect as a snack with alcohol. It can be enjoyed as is, or with a little soy sauce drizzled on top. We also offer Island Garlic Tempura for 550 yen.

We have three types: Goya Champuru, Itoman Tofu Champuru, and Itoman Fu Champuru.

We made fried chicken from tebichi, which is rich in collagen. The surface is crispy, and the inside is tender. You can also change it to tebichi stew if you prefer.

This is a stamina dish that is irresistible for green onion lovers, featuring kalbi, onions, long green onions, and plenty of green onions.

The only certified Yanbaru free-range chicken in Okinawa Prefecture. Since it cannot be stocked in large quantities, we inform you on the blackboard menu when it is available.

Black soba with squid ink directly sourced from a noodle shop in Itoman, prepared as yakisoba with a salt sauce. Recommended for women as there is no worry about teeth turning black.

This is a pizza topped with homemade smoked bacon that has a nice aroma and seasonal island vegetables.

This is a fragrant spicy fried rice with Okinawan island vegetables and chili oil.

We use a brand called 'Hakkou Egg' that is sourced directly from a poultry farm in Itoman. It is a poultry farm that is particular about the feed, providing safe, secure, and fresh eggs.

Agu, which is said to have a sweetness in its fat. A simple grill that showcases the goodness of Agu.

The Agu hormone is simmered tenderly in Kumejima miso. Please enjoy it together with the carefully selected Itoman tofu. (We apologize if it is out of stock as Agu hormone is in limited supply.)

A classic favorite to accompany beer.

Spicy chige stew is popular not only in winter but also as a stamina booster in summer.

When you bite into it, the aroma of Aosa from the sea spreads gently.