Kotemari

The lean meat of the thigh has been made into tataki. It has a powerful flavor without any strong aftertaste. Please give it a try!

While keeping the oil in check, we finished it to bring out the rich flavor of the beef. This Menchi Katsu pairs well with both beer and awamori.

The contents vary by day, but it includes three types: tuna, squid, and white fish. The white fish may include local species such as red snapper, red grouper, and mackerel. Depending on the season, there may also be bonito from Miyako Island.

There is no oil, but you can feel a strong flavor instead.

It is a squid that exceeds 1 meter in length. Rich and thick! The squid from Okinawa is delicious.

We offer seasonal items such as island octopus, bonito, teraza, geoduck, and shrimp. If you have any requests at the time of reservation, we will search for them from within the island. While we cannot guarantee, we will do our best to accommodate.

This is a champuru made with wheat gluten. The wheat gluten absorbs plenty of bonito broth. Just imagining it makes my mouth water.

This is a champuru made with island tofu. It is very satisfying to eat.

The classic. Packed with nutrients!

This is a dish made by simmering pig's feet in Okinawan salt (mās). It uses awamori and island vegetables to create richness and sweetness.

This is a dish made by simmering pork belly. It includes awamori, island vegetables, and brown sugar. The meat is tender enough to be cut with chopsticks.

This dish is popular among both tourists and locals on the island. It tastes great even when you change the flavor with table snow salt.

Produced in Miyako Island. Truly the taste of the sea

Produced in Miyako Island. The size varies depending on the season, but the taste is exceptional. It is pickled in salt, but it is also delicious with a little soy sauce.

We dipped hearty island tofu in a spicy Sichuan sauce. The tingling of chili peppers and the numbing sensation of Sichuan pepper will make you addicted.

We have marinated the beloved salmon in Saikyo miso made by blending miso from various regions of Japan. This dish offers a flavor that cannot be experienced at other restaurants. It is a must-try dish when you visit.

Marinated in a special sauce. Extremely satisfying! Pairs well with both alcohol and rice.

Seafood salad, chilled shabu-shabu salad with island pork, rare tuna cutlet, garlic grilled beef skirt steak, and skewers wrapped with pork belly and island vegetables are prepared.