Okinawa Tonkatsu Shokudo Shimabutaya Maekanekutenn
沖縄とんかつ食堂しまぶた屋 前兼久店 / Okinawa Tonkatsu Shokudo Shimabutaya Maeganeku Branch
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A place to enjoy exquisite tonkatsu made from Agu pork
Auswertung
Rezensionen
Speisekarte
You can enjoy both of our signature menu items, Shabu-Shabu and Kabu-Katsu, in this course! If you have several customers, you can enjoy this course as you like, such as sharing and ordering additional individual food items.)
On the rocks, with water, or with soda
You can enjoy the richness unique to black sugar that is not too sweet.
Rich in polyphenols
Umeshu made from carefully aged domestic Nanko plums and Awamori, balanced perfectly with Okinawan Shikuwasa.
No set fee (ice, water or hot water) is charged.
The flavor that does not break even when mixed with ice is recommended for beginners of awamori.
This is a popular awamori brewed with natural spring water, known for its refreshing taste.
It boasts a fruity aroma and a refreshing taste that is very popular among women.
Handmade awamori made in a border town. It is characterized by its easy drinkability without feeling the alcohol content.
This is a strong and very unique awamori that evokes the taste of traditional awamori.
This is an awamori that revives the ancient brewing method (sea juice soaking method) that has now become extinct, combining richness and aroma, along with sweetness and umami.
Made using clear water that springs from underground in Kamashiro, it features a unique sweetness and a soft throat feel. It continues to be loved locally as the only sake brewery in Onna Village.
A fine product that allows you to enjoy a mellow flavor based on 8-year-old aged sake.
This is an awamori blended from 5-year-old sake stored in oak barrels, 3-year-old tank-stored sake, and regular sake. Enjoy the sweet flavor of oak barrels and the rich depth of aged sake.
Zanpa White 25° (Yomitan Village), Manza 30° (Onna Village), Warm Current Old Liquor 30° (Uruma City)
Kikuzukuri 30° (Miyako Island) Shiroyuri 30° (Ishigaki Island) Donan 30° (Yonaguni Island)
Punchy Shikuwasa
Sweet~
Even sweeter
Made with acerola from the main island
Refreshing and cool with mint
On the scent of jasmine
Mango, Ginger Ale, Guava, Orange Juice, Pineapple, Calpis, Shikuwasa, Black Oolong Tea, Acerola, Sanpin Tea, Cola
Yushi tofu is warm tofu made by adding nigari to soy milk. It is a traditional Okinawan dish, served in a soft and fluffy state just before the island tofu sets, allowing you to enjoy the rich flavor of soybeans. Please enjoy as much as you like!!
Our pickles are made using vegetables from Okinawa and change with the seasons. Depending on the seasonal vegetables, we enjoy making them in various ways such as awamori pickles, pickles, and kimchi. The nuka pickles were created from scratch, seeking the taste of my grandmother's recipe. Enjoy the Okinawan vegetables!!
A course where you can enjoy shabu-shabu and tonkatsu, featuring broth made by slowly simmering Agu pork bones for two days to concentrate the umami flavor!!
A set of Agu pork, Agu meatballs, vegetables, and mozuku.
250g of volume! You can enjoy plenty of sweet fat and tender meat♪
The popular two types have teamed up! It's the most popular dish♪
The sweet fat of Agu is enclosed in a crispy coating! 150g
Only a small amount can be obtained from one pig. Very popular among women!! 150g
Plain, Blue Cheese, Ume Shiso three types. (50g x 3)
100% Agu used. Two 80g meat cutlets!!
A shrimp cutlet packed with plenty of shrimp!! Enjoy it with our homemade tartar sauce!!
The ear is simmered whole and made into a cutlet. Full of collagen!! One ear
Using Hokkaido-produced 'Yume Pirika'
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