Izakaya Uruma

Fresh island fish caught near Ishigaki Island arrives almost daily with 6-9 varieties of fresh fish. You can choose from these fish to have a single serving of sashimi made. Please inquire with the staff about the available fresh fish. *A la carte island octopus will incur an additional charge.

You can also order an assortment of fresh fish selected from the same fish that are available for single sashimi. We will provide detailed explanations of the types and flavors of the fresh fish when you place your order, so please feel free to consult with us.

Our 'Chef's Choice Assortment' is popular, featuring fresh raw tuna caught near Ishigaki Island, rare white fish unique to Okinawa, island octopus, and more. You can also choose from the fresh fish we have in stock to create your own assortment.

For those who want to eat a lot of fish from Tokoton Island or for large groups of customers, this assortment is recommended. A luxurious dish that combines as much fresh fish as possible that has arrived that day.

A specialty unique to the southern islands, this dish offers a distinctive scent of the sea similar to raw oysters, and the unique texture of shako shellfish that can only be experienced while traveling. *Due to being a natural product, availability may be unstable and there may be times when it is not in stock.

You may know shako clam, but what about 'tofu'? Well, it refers to the 'liver' of the shako clam. Enjoy it with a quick blanching and homemade shikuwasa ponzu vinegar. It's quite a delicacy, especially when paired with aged sake.

In Ishigaki Island, farming of carabineros is thriving, and it is one of the proud specialty products of the island. The carabineros caught are chilled alive in ice water, ensuring excellent freshness. After the firm and bouncy texture, you will be enchanted by the unique sweetness and flavor of carabineros. We accept orders starting from one piece to accommodate the number of people, so please specify the quantity when placing an order.

For a simple way to enjoy the deliciousness of island tofu, look no further. We have island tofu available every day, freshly made and still warm.

In Okinawa, mozuku comes in different varieties, with the most common being the species called Futomozuku. The homemade vinegar dressing is made tangy and brings out the sweetness and umami of Futomozuku.

A staple of island cuisine. This dish, with a crispy and crunchy texture, goes well with beer, awamori, or anything else. (※Please note that it may not be available depending on the season.)

The sea grapes we offer at our store are A-grade sea grapes cultivated by the Yaeyama Fisheries Cooperative in Ishigaki Island. The accompanying sauce is our homemade 'Ishigaki Salt Ponzu' made with salt from Ishigaki.

Our homemade pickles, which have been well received as a side dish for juicy rice balls, are now available in an assorted platter for snacking. The contents of the platter vary depending on the season.

A salad with plenty of fresh island fish sashimi and even sea grapes on top, making it a voluminous dish. The key to this salad is the Uruma homemade dressing and Ishigaki salt-infused mayonnaise... which are also, of course, homemade.

Tofu salad is a staple at izakayas, but here in Okinawa, this salad uses 'island tofu' made from thick soy milk solidified with seawater. It features homemade sesame ponzu dressing, along with crispy and crunchy jako and bacon doing a great job.

Yanbaru young chickens, carefully raised by producers who also raise Okinawa Jidori chickens, are seasoned with island-fresh herbs, flavored with awamori and rich sea salt from Yonaguni Island, and generously infused with shikuwasa juice for a refreshing and flavorful finish.

Ishigaki Island is known for its aquaculture of spiny lobsters. The shells are fragrant, the meat has a mesmerizing sweetness, and by simply deep-frying them, you can taste the concentrated umami.

Abasa is the Okinawan dialect name for a spiky pufferfish. As expected, being a pufferfish, it has an excellent taste. It is non-toxic, and the spikes are properly processed, so you can rest assured.

We carefully prepare the prefectural fish of Okinawa, the grunt, and wrap the sliced fish in a batter mixed with sea lettuce (aosa) to create a crispy exterior and a fluffy interior with a pleasant taste of the sea.

We offer tempura made from 3 types of seasonal island vegetables. Please enjoy with the table's 'Ishigaki salt'.

In Okinawa, vegetables chopped together with mozuku and flour are mixed to make a batter, which is then fried. Aosa (seaweed) is also fried to a crispy texture along with the tempura batter, adding a rich flavor of the sea.

Gima-Mi tofu is an Okinawan dish made with peanut sesame tofu, known for its chewy and soft texture with a hint of sweet peanut aroma. It pairs well with dashi broth and is popular among women.

The term 'Soki' is the Okinawan dialect name for pork rib cartilage or meat. At our restaurant, we simmer the soki until the cartilage becomes tender, then combine it with pork and bonito broth, enhancing the umami of the pork with just a hint of salt and soy sauce. We finish it off with black pepper as an accent, creating a dish that pairs well with island sake.

A fruity homemade Yukke sauce in Okinawan style, quickly mixed with freshly caught tuna from Ishigaki Island, served with crunchy sea grapes. A perfect harmony overflowing in your mouth.

In Okinawa, Aori squid is called white squid. At our store, we procure large, thick pieces and pay attention to the texture and richness of flavor.

A classic dashi-rich, juicy, and hot dashimaki tamago with the addition of Arthur, creating a flavorful Okinawan-style dish with a hint of the sea.

While simmered pork belly is a staple of Okinawan cuisine, at our restaurant, we take carefully prepared pork belly with skin on and cook it in a sweet and savory miso-based sauce to further enhance the deliciousness of the ingredients.

Tebichi is a classic Okinawan dish made by simmering pig's feet. As the name suggests, it is cooked until tender and is rich in collagen, making it a popular choice among women.

The tuna eyeballs from Ishigaki Island, which are larger than expected, are simmered in a rich-flavored seasoning called Ajikuta (meaning strong seasoning in Okinawan dialect). This dish may divide opinions, but it is highly recommended for drinkers.

The 'Ryukyu Sugi' is actively cultivated in Okinawa. It has a mild flavor and good fat content, with a texture similar to amberjack among other cultivated fish. This dish, cooked in a rich sauce, is perfect for those who enjoy drinking sake.

Meibai refers to a general term for fish in the grouper family caught in the waters near Okinawa Prefecture. Maasu Nii is a dish cooked only with salt, known as 'Kaito Ryori' or 'sea people's cuisine'. Originally, it is said that sea people who went out for long fishing trips would cook the fish they caught in the sea water they brought back during breaks in fishing. This cooking method, which enhances the freshness and flavor of the fish, is quite unique. When you visit Okinawa, be sure to try it. Maasu Nii can also be changed to a simmered dish.

Egwa is the dialect name for Aigo. It has a unique sea smell, but when cooked as a stew, it becomes a dish that pairs well with awamori.

Also known as 'Himefuedai'. It has a reddish body and is a visually appealing fish. Being a member of the sea bream family, it has plump and delicious flesh. It is also delicious when simmered in a marsala sauce.

Chīnuman refers to the Tenguhagi fish. It can be caught all year round, but it is in season in autumn and winter. Its unique sea aroma and texture go well with awamori. Islanders prefer it in a maasu stew.

In the old days on Ishigaki Island, there was a bonito shop called Hamazaki Shokai, and the wife there would come to the market every day to buy this fish, so the market aunties started calling this fish that way. The Japanese name is Togari Ebisu, and it is indeed a super delicious fish. It is common to eat it simmered in a sauce.

Goya Champuru is now a well-known representative of Okinawan cuisine nationwide. When you travel to Okinawa, be sure to try the authentic taste. Our Goya Champuru is a dish that uses ingredients such as bitter melon, eggs, and tofu, all sourced from Ishigaki Island.

Stir-fried dish made with boiled somen noodles. When you think of somen noodles, you may imagine eating them cold with dipping sauce and chopped aromatic vegetables on a hot summer day. However, in Okinawa, it is common to stir-fry boiled somen noodles with vegetables and eat it similar to yakisoba. It is often enjoyed for lunch or as a side dish with drinks. The seasoning is simple, with just salt, pepper, dashi stock, and a little soy sauce, but it blends perfectly. Please give it a try.

Stir-fry dish made with island tofu and vegetables. Island tofu is firmer and denser than mainland tofu, making it resistant to crumbling when cooked. It is seared over high heat to create a fragrant aroma, and absorbs the umami flavors of the vegetables and pork cooked together with it. Hot island tofu, perfect as a side dish for awamori (Okinawan distilled spirit).

Stir-fried dish made with wheat gluten and vegetables. While the opportunity to eat wheat gluten on the mainland may be rare, it is a common ingredient in Okinawa. There are different types of wheat gluten, with 'kurumafu' being one of them. Even today, each piece is hand-baked by artisans.

The luminescent shellfish is popular for its polished shells, which are often processed into accessories. The meat extracted from this shellfish is delicious with a texture similar to sazae. The extracted meat is boiled and sauteed with garlic and butter to enhance the flavor, as it pairs well with oil.

Choose from salmon, plum, oil miso, or Kuroshio Genryu salt. The oil miso is homemade, made with gurukun and Miyako miso. The accompanying pickles are a hidden favorite.

Juicy is a type of Okinawan mixed rice, cooked with Yaeyama soba broth. After cooking, it is finished by mixing in chopped young leaves of island pepper for a fragrant touch. Recommended for children as well.

Grilled Gulcun fillet is shredded and mixed with rice, then grilled to perfection while brushing with a special soy sauce glaze for extra flavor.

Ochazuke, where plenty of dashi is poured over rice, is a great way to finish a meal. Choose from traditional toppings like pickled plum or salmon, or unique Okinawan options like arsaa with plum or arsaa with wasabi.

A garlic-infused fried rice that is visually black. Be careful as it may turn your teeth black when you eat it (lol)

Yaeyama soba features a light soup unique to the Yaeyama region, with chopped pork, fish cake, and island onions. It is a simple style that is recommended for both finishing a drink or as a main meal.

From around March on the island, you can harvest 'Arthur', which is the same as Aosa on the mainland. The best way to enjoy the delicious Arthur with its coastal flavor is to have it in a soup. It's perfect as a side dish with rice balls after drinking alcohol.

A simple miso soup made from the broth of fresh fish caught in Ishigaki Island. Let's express gratitude to the sea people and enjoy it to the last bite without leaving anything behind.