Chinuman International Street Kumoji Branch

This is a reasonably priced course that makes abundant use of Okinawan ingredients (meat, fish, vegetables). ◆4,840 yen per person (including tax)◆【Course Contents】☆1. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, jīmāmi tofu) (※The three kinds will be served as one plate per person.)☆2. Healthy salad with island tofu☆3. Five kinds of sashimi with local fish☆4. Rafute and purple sweet potato andagi☆5. Goya champuru☆6. Fu champuru☆7. Sōmen tashiyaa☆8. Three kinds of Okinawan tempura (mozuku, goya, fish)☆9. Jūshī (Okinawan-style pilaf)◆※The contents may change depending on the availability of ingredients. Thank you for your understanding in advance.◆※Jīmāmi tofu contains peanuts.◆※Our establishment does not have kitchen facilities that accommodate allergens, so we cannot accept allergy-related menu requests. We kindly ask for your understanding.◆For reservations for course meals, please contact us through our official website.

This is a slightly luxurious course that makes abundant use of Okinawan ingredients (meat, fish, vegetables). ◆ 7,260 yen per person (including tax) ◆ [Course Contents] ☆ 1. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) (※ The three kinds will be served as one plate per person.) ☆ 2. Five kinds of sashimi with local fish ☆ 3. Four pieces of nigiri with local fish ☆ 4. Rafute (braised pork belly) and beniimo andagi (sweet potato doughnuts) ☆ 5. Goya champuru (stir-fried bitter melon) ☆ 6. Fu champuru (stir-fried wheat gluten) ☆ 7. Somen tashiya (stir-fried somen noodles) ☆ 8. Three kinds of Okinawan tempura (mozuku, goya, fish) ☆ 9. Aged pork shoulder grilled ◆ ※ The contents may change depending on the availability of ingredients. Thank you for your understanding in advance. ◆ ※ Jimami tofu contains peanuts. ◆ ※ Our establishment does not have kitchen facilities that accommodate allergens, so we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a high-grade course that makes abundant use of locally sourced fish from Okinawa. ◆9,680 yen per person (including tax) ◆【Course Contents】☆1. Local fish shabu-shabu ☆2. Assorted vegetables, condiments, and ponzu ☆3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, mimiga, and jimami tofu) ☆4. Assorted sashimi with five types of local fish ☆5. Five pieces of nigiri sushi with local fish ☆6. Grilled pork shoulder from Agu pig ☆7. Goya champuru ☆8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆9. Simmered local fish bones ☆10. Local fish bone soup ◆*The type of local fish will be Akamachi (Japanese name: Hamadai), but it may change depending on the supply situation. Thank you for your understanding in advance. ◆*The contents may change depending on the supply situation. Thank you for your understanding in advance. ◆*Our establishment does not have kitchen facilities that accommodate allergens, so we do not accept allergy-friendly menu requests. We kindly ask for your understanding. ◆For reservations for course meals, please contact us through our official website.

This is a reasonable course featuring Agu pork shabu shabu and Okinawan cuisine. ◆4,840 yen per person (including tax)◆【Course Contents】☆1. Agu pork shabu shabu (250g) per serving☆2. Assorted vegetables, condiments, and ponzu sauce☆3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu)☆4. Healthy salad with island tofu☆5. Goya champuru☆6. Three kinds of Okinawan tempura (mozuku, goya, and fish)☆7. White rice◆*Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding.◆*Due to the lack of kitchen facilities that accommodate allergens, we do not accept allergy-related menu requests. We appreciate your understanding.◆For reservations for course meals, please contact us through our official website.

This is a slightly luxurious course featuring Agu pork shabu shabu and Okinawan cuisine. ◆ 7,260 yen per person (including tax) ◆ [Course Contents] ☆ 1. Agu pork shabu shabu (250g) per serving ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Goya champuru ☆ 6. Fu champuru ☆ 7. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 8. White rice ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a high-grade course featuring Agu pork shabu shabu and Okinawan cuisine. ◆ 9,680 yen per person (tax included) ◆ [Course Contents] ☆ 1. Agu pork shabu shabu (250g) per person ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Four pieces of nigiri with local fish ☆ 6. Miso stir-fried eggplant and island tofu ☆ 7. Three kinds of Okinawan tempura (mozuku, goya, and fish) ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding in advance. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We kindly ask for your understanding. ◆ For reservations for course meals, please contact us through our official website.

This volume is possible because of direct market bidding! This is our number one recommended menu item.

Black Wagyu Rare Grill - Chilled Ponzu / This is a recommended dish where 'the lean and flavorful black Wagyu thigh meat' is lightly seared and served as sashimi.

Bonito Tataki with Grated Daikon and Ponzu / 'Bonito Tataki' grilled over charcoal to add a fragrant touch. The combination with our homemade special ponzu and condiments is irresistible.

[Rare Delicacy] Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.

This is a platter that includes delicious 'locally sourced fish' and popular toppings from various regions that are in season.

This is a popular sushi topping at our restaurant, lightly seared and recommended for those who are not fond of raw fish.

Please enjoy the set of sashimi and sushi featuring 'Okinawa's brand fresh tuna, Churaumi Maguro.'

This is a set menu that includes 'Salmon' sashimi and sushi, which is more economical than ordering the items individually.

Daito Sushi, mainly marinated in sweet sauce with Spanish mackerel. Our shop primarily uses 'locally sourced swordfish'.

This is a limited recommended menu item that luxuriously uses rare 'Kuroge Wagyu Misuji meat' of A4 grade or higher.

Please enjoy the 'sea grapes', which are rich in dietary fiber, iron, and vitamins, with a vinegar sauce.

[Seasonal item from April to around October] / 'Shima Rakkyo' is a 'variety unique to Okinawa Prefecture' and is a delicious root vegetable enjoyed in 'salt-pickled' and 'tempura' forms.

This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.

Delicious 'Unashi Tofu' with a focus on quality, served as cold yudofu. This is a quick dish that pairs well with drinks.

This is a delicacy that pairs well with alcohol, made by soaking 'Island Tofu' in awamori and red koji for about six months to ferment.

Rich in dietary fiber and has detoxifying effects, 95% of which consumed in Japan is produced in Okinawa.

Don't shy away saying, 'Oh really!! It's pig's ear!!' The crunchy texture and Chinese-style seasoning are irresistible.

Please enjoy 'Zaru Mozuku', which is made to resemble soba using 'fresh mozuku, a specialty of Okinawa', with 'homemade dipping sauce'.

The soup is made with broth from 'pork bones' and 'katsuobushi' using noodles from 'Terukina Seimen'.

The soup made with broth from 'pork bones' and 'bonito flakes' is irresistible when you dip 'shrimp' and 'mozuku' tempura into it.

A 'Napolitan' made with 'Okinawa Soba' noodles, a highly popular 'Okinawa noodle dish' among families.

This is a recommended dish that adds rich squid ink to Okinawa soba noodles, concentrating the umami and depth of flavor.

Rich in vitamins, minerals, and dietary fiber, it is a 'vegetable specialty of Okinawa' that is good for preventing summer fatigue.

It is named 'car gluten' because its shape resembles a wheel, and it is a 'traditional dish' that is rehydrated in water, soaked in eggs, and stir-fried.

This is a 'representative home-cooked dish of Okinawa' that my mother often makes when I have a little hunger.

This is a recommended dish that goes well with meals or as a snack with alcohol, featuring a delicious 'special miso'.

There is no doubt that you will think, 'Loofah is this delicious!!' This is a recommended 'Okinawan traditional dish.'

This dish is stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chiraga (Pork Face Skin)'.

Price: Market Price / The most popular butter-grilled dish in the 'Whole Fish Cuisine' category (For details, please refer to the separate recommended menu in the restaurant.)

When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster Sea Urchin Grilled' has been a classic for a long time.

The combination of the 'umami of oysters' and 'sea urchin sauce' is the strongest!

This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming 'mussels' with 'awamori' and then grilling them with 'butter'.

A dish grilled deliciously and aromatic with 'Island Pepper (Pipa Chili)' specialty from Ishigaki Island.

Please enjoy the crunchy and juicy 'Island Pork Belly' with our homemade ponzu sauce.

This dish is very juicy with a strong flavor and richness of pork, making it highly recommended as a snack to accompany drinks.

This is our proud 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.

When I was a child, I often ate the 'simple-flavored Hirayachi', and I tried to make it 'kimchi-flavored' to pair well with alcohol.

This is a rolled omelette with 'Pork Tamago' from Okinawa's diner menu, enhanced with 'Aasa' and 'Katsu Dashi'.

This is a dish that adds 'Aasa (Hitoegusa)' with a pleasant scent of the sea to 'dashimaki tamago' based on bonito broth.

After simmering slowly for several hours until tender, it was rested for 24 hours to allow the flavors to penetrate.

This dish is prepared with great care over time, so that the meat of the 'pork trotters' is almost falling off the bone.

This is a highly recommended dish made with carefully selected rich 'Jimami Tofu (peanut tofu)' that is deep-fried.

Enjoy the beloved 'Shrimp Tempura' with our special tempura sauce!

The locally produced 'Nama Mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'tempura'.

[Seasonal item from April to around October] 'Island Rakkyo' is a 'variety unique to Okinawa Prefecture' and is a delicious root vegetable enjoyed in 'salted' or 'tempura' form.

Shrimp (5 pieces), Mozuku (3 pieces)

A popular croquette among women that allows you to compare the taste of Okinawa's specialty 'Purple Sweet Potato' and 'Taimu'.

[Popular with children and women!] A delicious home-cooked dish that feels like a snack, made by frying 'sweet potato' and 'Nmkuzu (potato flour)' with added sugar.

[Perfect for drinking snacks!] This menu item features the 'tentacle part' and 'soft bone' of 'locally produced Seika' fried, making it a recommended dish for enjoying with alcohol.

Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy with 'homemade garlic ponzu soy sauce.'

"Island Tofu," also known as "Okinawa Tofu," is a delicious tofu with a strong flavor of soybeans.

Due to limited quantity, the availability may change to 'only drumsticks', 'only wings', or 'both' depending on the procurement situation.

Everyone loves potato fries. Perfect for kids and as a snack with drinks.

The moderate sweetness and finely textured meat quality are the essence of umami. Please enjoy it with 'Shima Salt' or 'Homemade Ponzu' as you like.

Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.

The shoulder loin has a good balance of meat quality and fat, making it a delicious cut suitable for 'tonkatsu.'

Moderately fatty 'Black Wagyu (Kalbi)' grilled to your preferred doneness with 'Shima Salt' and 'Homemade Ponzu'.

Please enjoy the 'Prefectural Wagyu Sirloin' with a moderate amount of marbling cooked to your preferred doneness.

This will be a tender and delicious 'sirloin' 'teppan steak'.

Taco Rice is popular among local young people and women. It originated from 'King Tacos' in Kin Town.

This is 'mixed rice' that uses 'pork and bonito broth' and has been passed down in Okinawa since ancient times.

The combination of 'mango' and 'prosciutto' is outstanding! Even more delicious with an orange-based citrus dressing.

Seafood salad with 'sea grapes' in a homemade sesame ponzu dressing!

Enjoy the rich flavor of soybeans with 'Island Tofu' and cold shabu made from 'Agu Pork' with a special sesame dressing.

These are very fragrant and delicious 'fried dumplings' made by coating Okinawa's specialty 'red sweet potato' with sesame.

This is 'warabi mochi' with a chewy texture made using 'kokutou' (brown sugar), which is often used in Okinawa.

This is a dessert featuring 'vanilla ice cream' topped with 'black syrup' and 'roasted soybean flour', accompanied by 'brown sugar warabi mochi'.