Okinawa Shokudo Haisai Ekimarche Osaka
沖縄食堂ハイサイ エキマルシェ大阪店
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Authentic Okinawan cuisine enjoyed directly connected to the station
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Recommended for Year-End and New Year's parties 4,500 yen all-you-can-drink Orion course if you come in before 7:00 p.m. →4,000 yen - 4,000 yen - All-you-can-drink Orion course with a lot of popular menu items! Early bird special!
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Reserve a seat only
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Using black Wagyu beef raised at Kitauchi Farm on Ishigaki Island, which is rarely distributed nationwide. The cattle have the Tajima lineage, considered the root of Japanese brand beef, and were carefully raised in the rich nature of Ishigaki Island. It features a strong umami flavor and rich aroma of lean meat. You can enjoy the finely textured meat and the exquisite flavor that bursts forth with each bite. Expensive but delicious!
Kibimaru Pork, raised on natural feed such as leftover sugarcane and purple sweet potatoes in the nature of Okinawa. The tender loin meat is grilled to perfection. It is a steak with a delicate balance of sweet fat and light red meat, full of flavor.
Nankotsu soki (pork rib meat) is simmered until tender, then used as a filling in Okinawan-style tonpei yaki. The rich flavor of the simmered meat combines with the fluffy eggs and sauce.
This is a luxurious croquette that concentrates the deliciousness of Ishigaki Island Wagyu beef. The fluffy potatoes and the rich flavor of high-quality Wagyu spread throughout your mouth. It offers a nostalgic taste with a crispy coating and the melt-in-your-mouth richness of Wagyu.
We have enhanced the traditional flavors of Okinawa with our unique method. It creates an astonishingly chewy and bouncy texture. Enjoy the smooth mouthfeel the moment it enters your mouth, and the rich flavor of peanuts that expands with each bite.
A refreshing and healthy dish made with thick mozuku from Ginoza Village in Okinawa, finished with a special vinegar blend. The unique slippery texture of the mozuku and the crunchy bite stimulate the appetite. Perfect as a side dish or snack, be sure to try it.
Using mozuku from Ginowan Village! A completely new style of mozuku that you enjoy by slurping it like zaru soba. Its greatest charm is the natural aroma of the sea that stands out because of its simplicity. Through careful preparation, we maximized the smooth texture and crispness of the mozuku. Please enjoy it with condiments and dip it in our special sauce. The sauce includes Okinawan citrus shikuwasa, adding a refreshing aroma and sharp acidity.
Green caviar cultivated by the sea of Okinawa, delivered directly from the T.M. Center in Nanjo City. This seaweed features a popping texture in your mouth and a scent of the sea. Please enjoy it with a dressing of shiso sauce. Its appearance is refreshing, making it perfect as a side dish for drinks.
Directly shipped from Miyako Island Toriko Farm! The crunchy texture and the unique spiciness and rich aroma that spreads in your mouth are its charm. By simply pickling it in salt, we maximized its flavor. It is an addictive taste that you can't stop eating, perfect as a companion to awamori or beer.
A classic delicacy from Okinawa made with pig's ear skin. Rich in gelatin, it offers a unique and pleasant texture that is crunchy and bouncy. Seasoned with shikuwasa ponzu, it is light and also packed with collagen. A delightful snack representing Okinawa, great for beauty and health.
Made with minced parent chicken from Okinawa, mixed with taco meat flavored with curry and combined with potato salad. Topped with grilled cheese and onion fries, it is also perfect as a snack with drinks.
Featuring the 'jewels of the sea,' the popping texture of sea grapes is luxuriously combined with rich and satisfying island tofu. This healthy salad, a pride of our restaurant, offers two different textures that dance joyfully in your mouth. Enjoy it with a refreshing perilla dressing. Serves 1-2 people 605 yen (tax included) 3-4 people 935 yen (tax included)
This is a dish made with Shimamasa from Okinawa! M size 473 yen (tax included) L size 715 yen (tax included)
Western style edamame made with locally sourced island chili peppers. A dish with a strong garlic flavor. M size 550 yen (tax included) L size 935 yen (tax included)
Potato fries simply seasoned with Okinawa's natural sea salt 'Shimamaasu (Okinawa salt)'. The crispy, fluffy potatoes perfectly match the mild and gentle saltiness of Shimamaasu. A rustic dish. M size 550 yen (tax included) L size 1045 yen (tax included)
Addictive! Generously seasoned with the new Okinawan condiment 'Shimachan Spice'. You really can't stop eating this!! M size 605 yen (tax included) L size 1155 yen (tax included)
A classic Okinawan tempura made with mozuku from Okinawa, coated in batter. Crispy on the outside, moist on the inside, the flavor of the sea combines perfectly with the sweetness of the batter for an exquisite taste. Enjoy it with Shimamaasu salt.
This tempura features the beautiful vibrant purple color of purple sweet potatoes, a specialty of Okinawa. It is characterized by the unique refined sweetness of purple sweet potatoes and a chewy texture. It can be enjoyed as a snack and is a gentle flavor that is popular with children.
Crispy chips made from thinly sliced goya marinated in a special sauce, highlighting its bitterness. The refreshing bitterness of goya balanced with saltiness is addictive and perfect as a companion for beer. The crunchy texture is enjoyable, making it recommended even for those who are not fond of goya.
These are chicken wings made from young chickens from the northern part of Okinawa Island, known as Yanbaru. The wings are thick and juicy, finished with a secret sauce for a fragrant touch. Topped with a spicy island pepper seasoning! A perfect snack to enjoy with beer, this is our restaurant's specialty. 1 piece 253 yen (tax included) 5 pieces 1165 yen (tax included) 8 pieces 1771 yen (tax included)
You can choose between two flavors: Shimachan Spice and Shikuwasa Ponzu. 4 pieces 715 yen (tax included) 6 pieces 880 yen (tax included)
This is a fried gyoza made with Yambaru parent chicken, featuring a strong umami flavor that bursts with each bite and a moderate chewiness. Being made with chicken, it is a light and refreshing dish. Please enjoy it with a drizzle of shikuwasa ponzu.
A representative dish of Okinawan cuisine. This classic stir-fry combines the refreshing bitterness of goya, the rich flavor of island tofu, and the savory depth of spam and eggs. It is well-balanced in flavor, making it easy to eat even for those who are not fond of bitterness, and it is a nutritious dish.
One of the classic home-cooked dishes from Okinawa. 'Fu' (wheat gluten) is rehydrated with water and stir-fried with vegetables and eggs. The unique fluffy and chewy texture of the fu is characteristic, and the gentle flavors of dashi and soy sauce provide a comforting, rustic deliciousness.
A home-cooked dish from Okinawa made by stir-frying thin somen noodles with tuna and vegetables. It features a light and fluffy texture and a simple broth flavor. It also has a punch of black pepper, making it a great accompaniment.
This is a classic Okinawan stir-fry featuring the island tofu from the renowned restaurant 'Hiroshiya', which was awarded first place at a competition. The handmade island tofu, made using a special cold-press method, is characterized by its rich flavor from the soybeans and its firm texture that holds up during cooking. The tofu absorbs the delicious flavors from pork, spam, and crunchy vegetables, combined with a special sauce, creating a deep and comforting taste with every bite. It is an essential dish in Okinawan homes, perfect as a side for rice or a companion for drinks.
This dish features Kibimaru pork shoulder, slow-cooked at low temperatures to bring out the rich flavor of the pork and the sweetness of its high-quality fat. Enjoy it with a spicy mala sauce.
Hiroshi's rich island tofu, selected as the best in a competition using the 'freshly squeezed method.' To bring out its full potential, we do not prepare it in advance; it is fried to a golden color only after an order is placed.
Nakami refers to pork offal in Okinawan dialect. Nakami Soup is a traditional local dish that is essential for celebrations such as New Year and memorial services.
A traditional home-cooked dish from Okinawa, it is a stir-fry with kelp.
A traditional home-cooked dish from Okinawa, made by stir-frying shredded carrots and eggs together.
This is a traditional Okinawan braised pork dish that has been passed down since the Ryukyu Kingdom era. We use pork belly with skin, slowly simmered in awamori and brown sugar until it becomes so tender that it can be cut with chopsticks. The rich flavor and melt-in-your-mouth texture make it an irresistible representative dish of Okinawa.
A classic home-cooked dish from Okinawa! The juicy flavor and moderate saltiness of pork (luncheon meat) perfectly complement the fluffy fried egg, making it a soul food. Its simplicity brings comfort, with a nostalgic and friendly taste. It's a popular menu item not only as a snack with drinks but also loved by children.
The soul food 'Taco Rice' born in Okinawa, made with Yanbaru parent chicken taco meat. The curry-flavored seasoning is appetizing!
A dish made with the classic Okinawan 'Okinawa soba noodles', accented with spicy chili oil and mayonnaise. The chewy noodles combine with the spiciness of the chili oil and the richness of the mayonnaise, creating a deliciously junky flavor that stimulates the appetite.
Featuring a rich flavor and mild sweetness that is unimaginable from its strikingly black appearance, this dish has no fishy taste. The thick Okinawa soba noodles are well coated with squid ink, and the umami spreads with every bite.
A noodle dish representative of Okinawa, featuring slowly simmered pork soki (rib meat) served tender and topped. The rich flavor of bonito broth, chewy Okinawa soba noodles, and the sweet and spicy harmony of soki create an exquisite combination.
Sata Andagi is a traditional fried sweet from Okinawa Prefecture. 'Sata' means sugar, and 'Andagi' comes from 'anda' + 'agi', which means 'fried in oil'.
Hot Sata Andagi topped with cold ice cream. They pair perfectly!
We offer Okinawa's unique salt chin-suko and ube flavor! *Please note that the flavors may change depending on availability, so ask the staff for details.
Enjoyed in an ice-cold mug, this is a staple of Okinawa. It has a clean taste with no off-flavors, and a subtle sweetness of barley spreads throughout. It pairs perfectly with fried foods and Goya Champuru!
Price excluding tax 638 yen (including tax)
A miraculous encounter of mango juice and beer. A new sensation beer cocktail that perfectly matches fruity sweetness and the bitterness of beer.
Perfectly refreshing for Okinawa! 0% alcohol, 0 sugar, 0 calories, and zero purine in Orion 'Clear Free'.
A new highball from Okinawa, blended with habu extract, which is said to be good for health, and 13 types of beneficial herbs, mixed with refreshing carbonation. The unique aroma of habu sake and a slightly sweet, crisp taste make it addictive.
A drink made by mixing nutritious habu sake with familiar cola. It has a refreshing sweetness and is recommended for beginners of habu sake.
A drink made by mixing a nourishing habu sake with a familiar tonic. It has a refreshing spiciness and is recommended for beginners of habu sake.
A new standard from a tavern in Naha! A refreshing and easy-to-drink soda mixed with awamori. You can freely choose your favorite awamori. Details about awamori are in the menu below. 528 to 880 yen (including tax)
Based on rich mango juice, we boldly added a whole fresh kiwi. After the rich sweetness of mango, the refreshing aroma and grainy texture of kiwi follow. With each sip, you can feel the breeze of the tropics, a luxurious taste.
A fruity guava juice with fresh grapefruit squeezed whole. Upon tasting, the first sensation is the mellow sweetness of guava. Following that, the refreshing aroma and subtle bitterness of grapefruit come chasing after, making it a drink that is delicious in two ways at once.
One of the most beloved awamori in Okinawa, 'Shima Uta' is mixed with soda. It retains the unique aroma of awamori while being refreshing and easy to drink. It is perfect for pairing with food.
A smooth Awamori 'Shima Uta' mixed with slightly bitter tonic water. It is a refreshing drink with a citrus aroma and a crisp finish.
Recommended for Awamori beginners! By mixing with familiar cola, the flavor of Awamori becomes mellow. It's a refreshing drink that pairs well with meals.
The snow salt from Miyako Island in Okinawa enhances the sourness and sweetness of the lemon. This lemon sour has a mellow, sweet, and deep flavor that becomes addictive.
Made with Shikuwasa from Okinawa Prefecture. Without adding extra sweetness, the sourness of Shikuwasa refreshes the palate.
The melting sweetness of pineapple makes it easy to drink even for those who are not good with alcohol, making it a recommended sour for beginners.
A drink that perfectly matches the rich sweetness of mango with the refreshing taste of sour. Juicy and easy to drink, it's perfect for after meals or relaxation time.
In Okinawan dialect, jasmine tea is called Sanpin tea!
A familiar drink in Okinawa, made with UCC's sugar-free black tea.
This is a unique bottle created by Mizuho Sake Brewery, utilizing the techniques of awamori production. It lavishly uses Okinawan botanicals, including high-quality peach pine from Iriomote Island, gajumaru, and shikwasa. You can enjoy a tropical and profound aroma and flavor. Soda mix 715 yen (tax included), cola mix 858 yen (tax included), tonic mix 858 yen (tax included)
A rare domestic rum from Okinawa, infused with the spirit of sugarcane. Made using the fresh juice of sugarcane from Minamidaito Island, it has a rich aroma and smooth flavor. Soda mix 715 yen (tax included), Cola mix 858 yen (tax included), Tonic mix 858 yen (tax included)
Masahiro Sake Brewery ◆ A new generation (new type) of awamori that feels 'light, refreshing, and transparent.' It uses black koji fermentation, which is a characteristic of Ryukyu awamori, along with yeast used in ginjo sake.
Higa Distillery ◆ A light and beautiful tasting awamori. It is affectionately known by the nickname 'Zanshiro'.
Seifuku Sake Brewery ◆ When it comes to the most consumed awamori on Ishigaki Island, it's Seifuku! When mixed with water, it becomes refreshingly sweeter, making it very delicious.
Shinzato Sake Brewery ◆ A mellow and rich flavor with a fruity aroma characteristic of low-temperature fermentation. 3-year-old aged sake. Perfect for pairing with food.
Miyako Island, Taragawa Sake Brewery ◆ The key to the flavor is the use of hard and soft water. Using mineral-rich hard water that flows underground on the coral island of Miyako Island as brewing water creates a rich and robust flavor.
Higa Sake Brewery◆A deep and rich flavor created by blending 60 percent of carefully selected aged sake that has been matured for five years in an old sake cellar.
Ishikawa Brewery◆Tamayuu means 'the best friend.' The deep aroma born from the rare clay pot brewing should definitely be enjoyed on the rocks with a larger glass.
During the Okinawa War, many sake breweries were destroyed, and most of the black koji mold essential for the production of awamori was lost. However, it is said that the first head of Mizuho Sake Brewery miraculously saved and preserved this black koji mold. 'Ouzake' is made using this historically significant black koji mold that survived the flames of war, and it can truly be called a 'phantom sake' filled with the history of Okinawa's hardships and the thoughts of the people who overcame them.
Original Awamori. Awamori that has been aged for more than 3 years is called 'koshu', and by putting it in jars or bottles to 'rest', the aroma becomes rich and the flavor becomes mellow.
This is an Okinawan whiskey blended with 13-year-old aged awamori from Shinza Distillery, based on blended whiskey from Scotland. The complex interplay of vanilla notes derived from the awamori and those from the barrels creates a rich and mellow flavor profile.
A tropical texture reminiscent of barrel-derived vanilla and mango. An elegant and vibrant aroma unique to new white oak barrels. Yet, it has a refreshing quality similar to apple fruit wine, crafted by the very popular 'Kumesen Shuzo' distillery.
An exquisite tropical single malt whiskey born from the subtropical Okinawa. It is adjusted to enhance the rich and complex flavors of the original spirit, allowing the aroma to open up the moment it is poured into the glass. Enjoy the scents of berry-like dried fruits such as raisins from sherry casks, orange, simmered jam, dark chocolate, and the spicy and exotic aromas from Spanish virgin oak casks, along with the powerful, rich, and robust taste unique to the original spirit.
Masahiro Shuzo is particular about deliciousness, and this is a rare 16-year-old aged Awamori made from Goto Uma's original sake, stored in Mizunara barrels for one year, resulting in a precious Ryukyu spirit. The top notes feature sweet aromas like caramel, vanilla, honey, and brown sugar, gradually expanding into a vibrant barrel fragrance, with a fresh fruitiness and floral notes reminiscent of lavender.
This is a highball made with Dewar's Scotch whisky, which is aged twice. It features a mellow flavor and a subtly sweet and floral aroma.
A fruity aroma reminiscent of barrel aging and marmalade, with a solid malt fragrance and a pleasant smokiness. It has a smooth and rich flavor, where the sweetness of ripe fruits is balanced by the bitterness of peat.
Okinawa Ishigaki Island's Awamori brewery ◆ Carefully soaked Nanko plums in the famous Awamori of Ishigaki Island, finished with pure domestic brown sugar.
Okinawa Ishigaki Island's Awamori Brewery ◆ Carefully selected Awamori combined with domestic yuzu and locally produced shikwasa for a refreshing finish.
A new sensation of 'Isaina Authentic' sweet potato shochu that changes its aroma depending on how you drink it. With 'Soda Water', it is fruity and pairs well with meals and Western dishes. With 'On the Rocks', you can enjoy a sweet aroma reminiscent of baked sweet potatoes due to the 'All Sweet Potato' brewing method. Great for after meals too.
The salt from Miyako Island, rich in minerals, pairs perfectly with the refreshing and aromatic lemon!
The vitamin C content of guava is about twice that of lemon!
Gentle fruit flavor and tropical acidity!
Gentle fruit flavor and tropical acidity!
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