Okinawa Küche Omoro

"Kunchama" is a term from the Okinawan dialect that refers to the neck area, which is a rare cut near the pork jowl.

(Tororo kombu and island tofu) hot and delicious

A simple fried snack made with purple sweet potatoes and potato starch. Also known as Tea Panpan, it is a chewy and delicious traditional treat.

This is a sauce well-known at a long-established steakhouse in Okinawa. It contains about five times the amount of vegetables and fruits compared to regular sauces. It is an extremely rich steak sauce that uses plenty of spices and malt vinegar.

(3 pieces)

Chilled Okinawan tofu. What is island tofu? The difference between mainland tofu and 'island tofu' is simply 'firmness'. It contains about 1.3 times the high-quality soybean protein of regular cotton tofu from the mainland.

Rich and delicious homemade peanut tofu. The chewy texture is irresistible!

Lightly pickled shallots, a specialty of Okinawa. Known for relieving fatigue!

Homemade oil miso.

Bitter melon stuffed with minced meat and baked. It's very delicious. 2 pieces

A familiar taste! Luncheon meat. What is pork? It is pork that has been salted and canned. It entered Okinawa as a post-war supply and has now become an essential ingredient on the dining table. It is commonly used in champuru dishes or simply grilled and eaten, making it a staple in Okinawan cuisine.

A classic set of luncheon meat and scrambled eggs. Please enjoy it with ketchup. What is pork? It is pork that has been salted and canned. It entered Okinawa as a post-war ration and has now become an essential ingredient on the dining table. Pork is commonly used in champuru dishes or simply grilled and eaten, making it a familiar item on Okinawan tables.

Delicious Okinawan green caviar with a poppy texture that is irresistible.

Made with thick mozuku seaweed from Okinawa. A refreshing and light vinegared dish that is very healthy.

A salad with plenty of recommended sashimi and sea grapes from Omoro. The poppiness of the sea grapes pairs perfectly with the salad.

A healthy salad made with vitamin-rich bitter melon. It has a wonderful flavor with the dressing.

This is a salad made with Okinawan tofu.

A salad made with noodles infused with squid ink. It has the flavor of squid ink and a smooth texture.

This is a salad with spicy sausages. It goes well with beer.

A delicacy said to be the cheese of the East, made by marinating firm tofu from Okinawa in red koji.

Salted young Aigo.

Salted bonito entrails. Good as a snack with sake or in ochazuke.

(Squid Ink, Fish Entrails, and Sook) Omoro Original Salted Fish Set. Please enjoy it with island tofu. Perfect as a side dish for Awamori!

Fresh goat served with grated ginger and vinegar soy sauce for a refreshing taste.

A rare item that can only be obtained from one goat (Heeja), consisting of two pieces. Goat testicles.

A greedy set of sashimi and cougar

(Heeja Soup) Full of stamina! ★ This is a soft and fragrant local Okinawan mugwort. It has been consumed to eliminate the odor of goat soup and as a seasoning.

Rafute, slowly simmered in awamori for two days, is very tender and is one of our proud dishes.

The exquisite sweetness of the selected fat is exceptional. An unforgettable flavor!! Agu, which now frequently appears in the media. A rare selected product that is hard to come by!

A combination of 10 types including pork and vegetables.

Highly recommended collagen-rich dish from Omoro, your skin will be plump! Braised pig's trotters. Our female staff also recommends it!!

(Ponzu / Peanut) A dish made with pig's ears. Crunchy texture similar to jellyfish.

Simmered pork ribs with bones.

Smoked pork tongue.

Fresh pork that is salt-cured. It has a light flavor that pairs well with awamori.

We boiled our recommended cartilage pork rib until tender and grilled it to a fragrant finish with a special sauce. The cartilage is melt-in-your-mouth! It's exquisite and pairs perfectly with beer.

Okinawan home cooking No.1. The slight bitterness of goya and the strong sweetness of Okinawan tofu. Contains four times the vitamin C of lemons!

A stir-fry of Shimana (mustard greens) and tofu, recommended as a light pickled dish from Omoro.

Stir-fried shredded carrots.

Soft hormone grill from Okinawa.

Contains 40% gluten, giving it a chewy texture. It has a different texture compared to the mainland version.

A stir-fry dish from Okinawa made with tofu and bean sprouts. The crunchy texture of the bean sprouts creates a nice collaboration!

A stir-fry made with green papaya, which is different in color and shape from the fruit papaya. It has a unique sweetness.

Stir-fried bean sprouts and Okinawan tofu. Highly nutritious regardless of the season!

Young loofah simmered in miso.

Tempura of mugwort. 1 piece

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Bitter melon tempura. Full of vitamin C. The bitter melon is fried in ring shapes. One piece.

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Tempura of Aosa (a type of seaweed). 1 piece

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Delicious even on its own with seasoned batter. 1 piece

Tempura made with island garlic, crispy and delicious. One serving.

Very delicious Okinawan tofu served hot.

Made with kamaboko from Okinawa Prefecture.

A recommended vegetable tempura from Omoro, exclusively featuring bitter melon. Enjoy it Okinawan style with Worcestershire sauce. 1 piece.

Deep-fried Kibi-nago rich in calcium.

The prefectural fish of Okinawa. Crispy from head to tail, nothing left to waste.

Taanmu unique to Okinawa. An unforgettable taste. 1 piece

A classic soba from Okinawa. Made with noodles directly sourced from Okinawa.

A classic soba dish following Okinawa soba with recommended bone-in rib meat from Omoro.

Soba made with noodles blended with recommended squid ink from Omoro. The flavor of squid ink and the smooth texture are exquisite.

Uses thick mozuku seaweed, delivered directly from Okinawa, with a slippery and crunchy texture.

Flavorful soba made with mugwort noodles.

A recommended yakisoba that allows you to enjoy the richness and aroma of squid ink without turning black.

(Salt, sauce, ketchup, soy sauce) Omoro-style original yakisoba.

A well-known dish from Okinawa cuisine. Stir-fried boiled sōmen noodles.

Taco rice, born in Mexico and raised in Okinawa.

A rice porridge full of mugwort aroma.

Soup made with Aosa from Okinawa Prefecture.

Soft and fluffy tofu before it is set.

A surprisingly light and elegant dish. The official name is 'Ira-bu Sea Snake.' There are very few people in Okinawa who can say they have eaten Ira-bu in a proper dish, as it was once a exclusive item of the Ryukyu Kingdom.

(with Undan-su) 1 piece

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Big! Delicious! Okinawan doughnut. Great for dessert after a meal or as a souvenir. 1 piece

★You can choose from 2 different flavors. Sugar cane / Salted chin-suko / Purple sweet potato / Shikuwasa / Blue wave / Mango usagamisore (Enjoy!)