Tida San San
てぃださんさん
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A restaurant where you can savor authentic Okinawan cuisine
Highlights
Ratings
Japan User ratings4.46(137 reviews)Reviews
Photos
Menu
Mango high with mango pulp. *The all-you-can-drink menu does not contain the pulp. Thank you for your understanding.
Pineapple high with pineapple pulp. The all-you-can-drink menu does not contain the pulp. Thank you for your understanding.
Awamori is "Kariyushi 20 degrees".
Soda mixed with Awamori (a type of Okinawan sake). It is very easy to drink and recommended for beginners of Awamori.
Soda mixed with Akari (awamori). Very easy to drink and recommended for beginners of awamori.
、
Aroma is gorgeous and taste is clean! Endlessly drinkable akari! I recommend it to beginners of Awamori! I recommend to drink it with soda or sanpinwari.
We recommend drinking it with soda. It has a fruity flavor that is mild, refreshing, and "easy to drink" without any peculiarities, as well as a "umami" feeling of the ginjo and rice flavors that waft over the palate.
女性でも飲みやすい泡盛。フルーティで透明感のある味わい。 オススメはソーダ割り
The fresh flavor is popular with women and awamori beginners! We recommend to drink it with soda or sanpincha.
Awamori is carefully produced using traditional methods that have been handed down from generation to generation. It is said to be the best sake of Chatan, which is hard to find. Because of the small number of people involved in the brewing process and the emphasis on quality, the production volume is not large. The old Awamori, which has been slowly matured for 13 years, has a rich and elegant aroma and a deep, mild, rich, sweet flavor.
The blissful aroma when poured into a glass and the mellow flavor unique to old sake that spreads on the palate are superb. Please enjoy the full-bodied flavor of turtle storage.
「海乃邦」は、厳正な酒質審査を経て良質の泡盛を選び抜き、10年の時を刻んで熟成した古酒泡盛の傑作。 年代ものの深い味わいをご堪能いただけます。
A valuable awamori made using black koji mold from the early Showa period. It has a fragrant and rich aroma, a deep and thick body, and a full-bodied, luxurious flavor. Please enjoy the maturity of the 15-year aged sake. *This is a limited quantity product.
女性でも飲みやすい泡盛。フルーティで透明感のある味わい。 オススメはソーダ割り
The fresh flavor is popular with women and awamori beginners! We recommend to drink it with soda or sanpincha.
Easy to drink as an evening drink
Awamori with a fruity aroma like green apples that can be enjoyed even by awamori beginners.
Awamori is named after Todoroki no Taki Waterfall, which flows through Nago, which has long been called the water capital of Japan.
Kari" is a word in the Okinawan region that expresses the joy of congratulations and good fortune
Awamori made with black yeast that survived the fires of World War II and restored using traditional techniques.
三代目蔵主である昌廣(しょうこう)の名を読み替えて命名され、50年以上も沖縄で愛されている。
We have inherited the koji making process using a traditional koji rack, which takes a long time. We have also changed from two-day koji to three-day koji, and we take the time to carefully produce awamori with a rich flavor. We have also developed new awamori using brown sugar yeast and natural ginjo yeast, pursuing an unprecedented aroma and flavor.
Awamori is carefully produced using traditional methods that have been handed down from generation to generation. It is said to be the best sake of Chatan, which is hard to find. Because of the small number of people involved in the brewing process and the emphasis on quality, the production volume is not large. The old Awamori, which has been slowly matured for 13 years, has a rich and elegant aroma and a deep, mild, rich, sweet flavor.
「海乃邦」は、厳正な酒質審査を経て良質の泡盛を選び抜き、10年の時を刻んで熟成した古酒泡盛の傑作。 年代ものの深い味わいをご堪能いただけます。
A valuable awamori made using black koji mold from the early Showa period. It has a fragrant and rich aroma, a deep and thick body, and a full-bodied, luxurious flavor. Please enjoy the maturity of the 15-year aged sake. *This is a limited quantity product.
Nanto Brewery's Habu-shu is extracted from sugarcane by steeping it in 59°C alcohol and combining it with 13 (or 8) aromatic herbal liquors (based on Awamori). It is a healthful liqueur with the delicious taste of habu wrapped in fruity herbs.
Elegant, fragrant, soft, sweet and clean flavor. Recommended for first-time drinkers of Awamori.
Awamori is characterized by its fresh aroma and mild, sweet flavor.
This is a common drink at izakaya (Japanese style pubs) in Okinawa Prefecture. It is a must-try for awamori beginners.
Aged for a long time for its fresh aroma and mild taste.
Aroma is gorgeous and taste is clean! Endlessly drinkable akari! I recommend it to beginners of Awamori! I recommend to drink it with soda or sanpinwari.
This is a common drink at izakaya (Japanese style pubs) in Okinawa Prefecture. It is a must-try for awamori beginners.
This is Kikunoro's number one popular brand based on 8-year storage. As the name V.I.P. suggests, this old sake has a mellow flavor and a full, mature taste.
This brand is named after the Kumejima firefly, a natural treasure designated by the prefecture, that dances around the island.
The standard of Okinawa. It is a must-try for awamori beginners.
The blissful aroma when poured into a glass and the mellow flavor unique to old sake that spreads on the palate are superb. Please enjoy the full-bodied flavor of turtle storage.
The illustration of cranes and turtles is perfect for celebratory occasions.
Easy to drink and recommended for awamori beginners and women.
Hana-Shu (flower wine) is a 60% alcohol that is only allowed to be made on Yonaguni Island. Hana-Shu is made using the same process as Awamori, but it is a collection of only the highest-quality, richest-flavored Awamori that flowed out during the early stages of distillation. One sip of this unique Awamori will give you the original richness and aroma of Awamori along with its intense spiciness.
The reason for the phantom Awamori "Awami" is that the production of Awamori for the island is so small and rare that Awami has come to be known as the "phantom Awamori" that is not available.
香り華やか味すっきり！ 無限に飲めるakari 泡盛初心者にオススメです！ ソーダ割りやさんぴん割りがオススメです。
This set includes three small bowls, vinegared mozuku seaweed, cold tofu with island tofu, and seasoned mimigauro. Ideal for a first snack.
Umibudo (sea grapes) delivered daily from Okinawa are fresh, crunchy, and firm. Please enjoy it with our original special sauce.
Island Rakyo from Iejima. It is pickled in salt at our store. The crunchy texture is the best snack.
Thick mozuku seaweed from Izena Island. You can enjoy it refreshingly with our original shikuwasa vinegar.
Jimami tofu made from peanuts. It is chewy and lightly sweet, and popular with women.
Made with goya (bitter melon) from Miyakojima. It is lightly blanched to reduce bitterness. The bonito flavor makes it easy to eat and it is a popular dish.
Hiroshiya's island tofu, famous in Okinawa. It is slightly firmer than momen (cotton) tofu and is characterized by being less likely to crumble even when used in chanpuru.
This is salted sukugarasu (juvenile aigo fish). They look cute lined up on island tofu.
The soft, pleasantly crunchy texture is addictive. It has a light, refreshing soy sauce flavor.
Finished with refreshing shikuwasa ponzu. A healthy dish where you can enjoy the crisp crunch of lettuce and the crunchy-chewy texture of mimigaa (pig ear).
Shima tofu pickled in awamori and red koji, an Okinawan delicacy. Please enjoy it little by little using a toothpick.
This is itawasa (sliced pieces of cylindrical kamaboko) made in Okinawa Prefecture.
A diet meal made with island tofu from Okinawa Prefecture and thick mozuku seaweed from Izena Island. High in protein and low in calories, so it suits people who are health-conscious. It is pre-seasoned, so break the egg yolk and mix vigorously before eating.
Umibudou (sea grapes) delivered daily from Okinawa are fresh and have a crunchy texture. The original seekwasa sauce is refreshing and healthy.
Taco rice meat and cheese topped with our original spicy salsa sauce.
Okinawan island tofu has a firm texture and a robust flavor. Enjoy it with sesame dressing.
When it comes to Okinawa champuru, this is it! The goya grown under the sun of Miyako Island has firm bumps on its surface and is packed with nutrients. The champuru made with two kinds of dashi has a robust, rich flavor. This is our shop's most popular No. 1 menu item ordered by most customers.
Okinawa's kuruma-fu is large. It has a texture just like meat. The fu is thoroughly soaked with dashi broth. This chanpuru uses plenty of fu and is popular with women.
Because it is slightly firmer shima tofu, it does not fall apart even when stir-fried. The seasoning is also well balanced. This is a chanpuru that is popular with women.
The somen is made with Okinishiki from the owner's hometown of Awase Soba. Somin Chanpuru is a simple dish of just somin, tuna, and chives, and is easy to eat. It is the most difficult dish to make because it is so simple.
This is sashimi made from goat meat ordered from Okinawa. Goat dishes are so popular in Okinawa that there are restaurants specializing in them. There are few places in Tokyo where you can eat goat sashimi, so please take this opportunity to try it. Size S has 4 slices, size M has 8 slices. It takes time to prepare, so please place your order early.
Size S: 2 pieces Size M: 4 pieces We use pork from Okinawa Prefecture. It is simmered for a long time until it becomes melt-in-your-mouth tender. Excess fat is thoroughly removed during preliminary boiling, so it is suitable even for those who dislike fatty meat. The broth is allowed to slowly soak in over time.
Size S: 2 pieces Size M: 4 pieces We use pork from Okinawa Prefecture. Bone-in soki (pork spare ribs) is the most delicious. It is simmered slowly over a long time. The melt-in-your-mouth tender soki meat is irresistible. We take time to let the broth slowly soak in.
S size: 2 slices rafute, 2 pieces soki meat M size: 4 slices rafute, 4 pieces soki meat This is for when you want to eat both rafute and soki.
Tebichi is an Okinawan regional dish of pork trotters simmered whole with the bone until tender. The long-simmered pork trotters are characterized by a jiggly texture and a rich, savory taste.
Okinawa Hormel's corned beef hash. Okinawa's corned beef contains diced potatoes. An omelette loaded with corned beef hash!
I thinly sliced Okinawan chorizo. It goes well with beer and highballs.
Speaking of Okinawa, steaks are also famous. We use bite-sized lean red meat with little fat. They are grilled in a rich, special garlic butter sauce.
We use Tulip reduced-salt for the pork. We roast the pork slowly at a low temperature. We take time to let the broth slowly soak in.
It has a pleasant aroma of Aasa (a seaweed called aosa). A recommended dish from our shop that is particular about its dashi (soup stock).
Hira (flat) Yaachi (grill) An Okinawan-style okonomiyaki, a dish similar to chijimi (Korean pancake). A classic homemade dish made as a snack or appetizer when you are a little peckish. Simply contains garlic chives and tuna.
A sweet and gentle, rustic taste. The ingredients are only carrots, Sea Chicken (canned tuna), and eggs. It's simple, but made so the dashi (broth) is thoroughly absorbed.
The spicy kimchi stir-fried mimiga goes great with Orion Beer or awamori! We use plenty of mimiga produced in Okinawa Prefecture.
Kuubu refers to kombu (kelp), and Kuubuirichii is a simmered and sautéed kelp dish. It is a local dish indispensable at weddings, a play on the word 'yorokobu' (to rejoice). Kelp is low in calories and rich in minerals; seasoned well, it is a recommended accompaniment for alcoholic drinks.
Tacos have long been popular in Okinawa.
Frying takes time. Please place your order early. Gurukun is the prefectural fish of Okinawa. We fry it slowly so the head can be eaten as well. The batter is well seasoned, so it is delicious as is.
Something like a croquette made by soaking taamu (taro) in dashi (broth). It’s a dish I highly recommend you try.
When you cut it open, it has a beautiful purple color. It is slightly sweet and pleasantly fluffy.
The purple sweet potato term "imo-kuzu" has been colloquially slurred to "umukuji". It is sweet and chewy. It can be eaten as a snack.
You save 33 yen compared to ordering it a la carte.
Popular fried potatoes in Okinawa. Spiral-curled, slightly spicy fried potatoes.
A popular fried potato dish in Okinawa. It is flavored with a spice from Ishigaki called Pipaatsu.
A dish of curly fries topped with taco meat and melting cheese.
Crispy on the outside and chewy on the inside — absolutely irresistible. This is our most popular tempura. Please note that frying takes time. Please place your order early.
The sweetness increases when made into tempura! It's best eaten with salt.
The bitterness of bitter melon is amazing!
This is pork luncheon meat tempura.
Soki soba contains melt-in-your-mouth tender bone-in soki. The difference between Okinawa soba and soki soba is the difference in the meat.
Classic Okinawa soba. What makes it Okinawa soba is that it contains sanmai-niku (three-layered pork). Sanmai-niku consists of pork skin, fat, and meat. We cut the rafute (braised pork belly) made in our shop into bite-sized pieces.
This is the classic Okinawa soba with aosa (green seaweed) added.
Salt-flavored yakisoba seasoned with katsuo dashi. Refreshing yet rich.
Peperoncino made with Okinawa soba kneaded with squid ink. The squid-ink flavor and the spicy chili garlic oil stimulate the appetite.
When it comes to Okinawa food, this is it! The ground beef is thoroughly seasoned. Our original salsa sauce is quite spicy and delicious.
Classic Okinawan rice ball
A classic Okinawan snack. We fry it after receiving your order, so it will take a little time. Please place your order early.
Okinawa's classic ice cream The flavor is salted chinsuko.
It is an Okinawan confection made by rolling a chewy brown sugar crepe into a spiral. It is also called Po-po. It has a simple, nostalgic flavor.
A nostalgic taste unchanged since long ago
Comes with slightly spicy salsa sauce
A snack combining raw carrot shirishiri and Karamucho. The crisp snap of the carrots and the crunchy bite of the Karamucho are addictive. Even children who dislike carrots can eat and enjoy them.
Shrimp crackers, caramel corn, and similar snacks. There are several varieties, so please ask the staff.
ゴーヤーチャンプルー、ごはん、味噌汁、もずく酢、ソフトドリンクのセット
ソーキそば、もずく酢、ソフトドリンクのセット
タコライス、カーリーポテト、味噌汁、ソフトドリンクのセット
注意事項 価格が0円のドリンクが飲み放題となっております。 料金付きのドリンクは加算されますのでご注意ください。 ラストオーダー15分前。 お時間を過ぎると飲み放題のご注文が出来なくなります。 延長は1時間980（税込）スタッフへお声がけください。
Shrimp crackers, caramel corn, and similar snacks. There are several varieties, so please ask the staff.
「海乃邦」は、厳正な酒質審査を経て良質の泡盛を選び抜き、10年の時を刻んで熟成した古酒泡盛の傑作。 年代ものの深い味わいをご堪能いただけます。
香り華やか味すっきり！ 無限に飲めるakari 泡盛初心者にオススメです！ ソーダ割りやさんぴん割りがオススメです。
This is a supplement that helps reduce hangovers. It is best to take Legend of the Alcoholic before drinking or while drinking.
スタッフにお尋ねください
ウーロンハイメガジョッキ（Happy）
Mango high with mango pulp. *The all-you-can-drink menu does not contain the pulp. Thank you for your understanding.
Pineapple high with pineapple pulp. The all-you-can-drink menu does not contain the pulp. Thank you for your understanding.
Awamori is "Kariyushi 20 degrees".
Soda mixed with Awamori (a type of Okinawan sake). It is very easy to drink and recommended for beginners of Awamori.
Soda mixed with Akari (awamori). Very easy to drink and recommended for beginners of awamori.
、
Aroma is gorgeous and taste is clean! Endlessly drinkable akari! I recommend it to beginners of Awamori! I recommend to drink it with soda or sanpinwari.
We recommend drinking it with soda. It has a fruity flavor that is mild, refreshing, and "easy to drink" without any peculiarities, as well as a "umami" feeling of the ginjo and rice flavors that waft over the palate.
女性でも飲みやすい泡盛。フルーティで透明感のある味わい。 オススメはソーダ割り
The fresh flavor is popular with women and awamori beginners! We recommend to drink it with soda or sanpincha.
Awamori is carefully produced using traditional methods that have been handed down from generation to generation. It is said to be the best sake of Chatan, which is hard to find. Because of the small number of people involved in the brewing process and the emphasis on quality, the production volume is not large. The old Awamori, which has been slowly matured for 13 years, has a rich and elegant aroma and a deep, mild, rich, sweet flavor.
The blissful aroma when poured into a glass and the mellow flavor unique to old sake that spreads on the palate are superb. Please enjoy the full-bodied flavor of turtle storage.
「海乃邦」は、厳正な酒質審査を経て良質の泡盛を選び抜き、10年の時を刻んで熟成した古酒泡盛の傑作。 年代ものの深い味わいをご堪能いただけます。
A valuable awamori made using black koji mold from the early Showa period. It has a fragrant and rich aroma, a deep and thick body, and a full-bodied, luxurious flavor. Please enjoy the maturity of the 15-year aged sake. *This is a limited quantity product.
女性でも飲みやすい泡盛。フルーティで透明感のある味わい。 オススメはソーダ割り
The fresh flavor is popular with women and awamori beginners! We recommend to drink it with soda or sanpincha.
Easy to drink as an evening drink
Awamori with a fruity aroma like green apples that can be enjoyed even by awamori beginners.
Awamori is named after Todoroki no Taki Waterfall, which flows through Nago, which has long been called the water capital of Japan.
Kari" is a word in the Okinawan region that expresses the joy of congratulations and good fortune
Awamori made with black yeast that survived the fires of World War II and restored using traditional techniques.
三代目蔵主である昌廣(しょうこう)の名を読み替えて命名され、50年以上も沖縄で愛されている。
We have inherited the koji making process using a traditional koji rack, which takes a long time. We have also changed from two-day koji to three-day koji, and we take the time to carefully produce awamori with a rich flavor. We have also developed new awamori using brown sugar yeast and natural ginjo yeast, pursuing an unprecedented aroma and flavor.
Awamori is carefully produced using traditional methods that have been handed down from generation to generation. It is said to be the best sake of Chatan, which is hard to find. Because of the small number of people involved in the brewing process and the emphasis on quality, the production volume is not large. The old Awamori, which has been slowly matured for 13 years, has a rich and elegant aroma and a deep, mild, rich, sweet flavor.
「海乃邦」は、厳正な酒質審査を経て良質の泡盛を選び抜き、10年の時を刻んで熟成した古酒泡盛の傑作。 年代ものの深い味わいをご堪能いただけます。
A valuable awamori made using black koji mold from the early Showa period. It has a fragrant and rich aroma, a deep and thick body, and a full-bodied, luxurious flavor. Please enjoy the maturity of the 15-year aged sake. *This is a limited quantity product.
Nanto Brewery's Habu-shu is extracted from sugarcane by steeping it in 59°C alcohol and combining it with 13 (or 8) aromatic herbal liquors (based on Awamori). It is a healthful liqueur with the delicious taste of habu wrapped in fruity herbs.
Elegant, fragrant, soft, sweet and clean flavor. Recommended for first-time drinkers of Awamori.
Awamori is characterized by its fresh aroma and mild, sweet flavor.
This is a common drink at izakaya (Japanese style pubs) in Okinawa Prefecture. It is a must-try for awamori beginners.
Aged for a long time for its fresh aroma and mild taste.
Aroma is gorgeous and taste is clean! Endlessly drinkable akari! I recommend it to beginners of Awamori! I recommend to drink it with soda or sanpinwari.
This is a common drink at izakaya (Japanese style pubs) in Okinawa Prefecture. It is a must-try for awamori beginners.
This is Kikunoro's number one popular brand based on 8-year storage. As the name V.I.P. suggests, this old sake has a mellow flavor and a full, mature taste.
This brand is named after the Kumejima firefly, a natural treasure designated by the prefecture, that dances around the island.
The standard of Okinawa. It is a must-try for awamori beginners.
The blissful aroma when poured into a glass and the mellow flavor unique to old sake that spreads on the palate are superb. Please enjoy the full-bodied flavor of turtle storage.
The illustration of cranes and turtles is perfect for celebratory occasions.
Easy to drink and recommended for awamori beginners and women.
Hana-Shu (flower wine) is a 60% alcohol that is only allowed to be made on Yonaguni Island. Hana-Shu is made using the same process as Awamori, but it is a collection of only the highest-quality, richest-flavored Awamori that flowed out during the early stages of distillation. One sip of this unique Awamori will give you the original richness and aroma of Awamori along with its intense spiciness.
The reason for the phantom Awamori "Awami" is that the production of Awamori for the island is so small and rare that Awami has come to be known as the "phantom Awamori" that is not available.
香り華やか味すっきり！ 無限に飲めるakari 泡盛初心者にオススメです！ ソーダ割りやさんぴん割りがオススメです。
This set includes three small bowls, vinegared mozuku seaweed, cold tofu with island tofu, and seasoned mimigauro. Ideal for a first snack.
Umibudo (sea grapes) delivered daily from Okinawa are fresh, crunchy, and firm. Please enjoy it with our original special sauce.
Island Rakyo from Iejima. It is pickled in salt at our store. The crunchy texture is the best snack.
Thick mozuku seaweed from Izena Island. You can enjoy it refreshingly with our original shikuwasa vinegar.
Jimami tofu made from peanuts. It is chewy and lightly sweet, and popular with women.
Made with goya (bitter melon) from Miyakojima. It is lightly blanched to reduce bitterness. The bonito flavor makes it easy to eat and it is a popular dish.
Hiroshiya's island tofu, famous in Okinawa. It is slightly firmer than momen (cotton) tofu and is characterized by being less likely to crumble even when used in chanpuru.
This is salted sukugarasu (juvenile aigo fish). They look cute lined up on island tofu.
The soft, pleasantly crunchy texture is addictive. It has a light, refreshing soy sauce flavor.
Finished with refreshing shikuwasa ponzu. A healthy dish where you can enjoy the crisp crunch of lettuce and the crunchy-chewy texture of mimigaa (pig ear).
Shima tofu pickled in awamori and red koji, an Okinawan delicacy. Please enjoy it little by little using a toothpick.
This is itawasa (sliced pieces of cylindrical kamaboko) made in Okinawa Prefecture.
A diet meal made with island tofu from Okinawa Prefecture and thick mozuku seaweed from Izena Island. High in protein and low in calories, so it suits people who are health-conscious. It is pre-seasoned, so break the egg yolk and mix vigorously before eating.
Umibudou (sea grapes) delivered daily from Okinawa are fresh and have a crunchy texture. The original seekwasa sauce is refreshing and healthy.
Taco rice meat and cheese topped with our original spicy salsa sauce.
Okinawan island tofu has a firm texture and a robust flavor. Enjoy it with sesame dressing.
When it comes to Okinawa champuru, this is it! The goya grown under the sun of Miyako Island has firm bumps on its surface and is packed with nutrients. The champuru made with two kinds of dashi has a robust, rich flavor. This is our shop's most popular No. 1 menu item ordered by most customers.
Okinawa's kuruma-fu is large. It has a texture just like meat. The fu is thoroughly soaked with dashi broth. This chanpuru uses plenty of fu and is popular with women.
Because it is slightly firmer shima tofu, it does not fall apart even when stir-fried. The seasoning is also well balanced. This is a chanpuru that is popular with women.
The somen is made with Okinishiki from the owner's hometown of Awase Soba. Somin Chanpuru is a simple dish of just somin, tuna, and chives, and is easy to eat. It is the most difficult dish to make because it is so simple.
This is sashimi made from goat meat ordered from Okinawa. Goat dishes are so popular in Okinawa that there are restaurants specializing in them. There are few places in Tokyo where you can eat goat sashimi, so please take this opportunity to try it. Size S has 4 slices, size M has 8 slices. It takes time to prepare, so please place your order early.
Size S: 2 pieces Size M: 4 pieces We use pork from Okinawa Prefecture. It is simmered for a long time until it becomes melt-in-your-mouth tender. Excess fat is thoroughly removed during preliminary boiling, so it is suitable even for those who dislike fatty meat. The broth is allowed to slowly soak in over time.
Size S: 2 pieces Size M: 4 pieces We use pork from Okinawa Prefecture. Bone-in soki (pork spare ribs) is the most delicious. It is simmered slowly over a long time. The melt-in-your-mouth tender soki meat is irresistible. We take time to let the broth slowly soak in.
S size: 2 slices rafute, 2 pieces soki meat M size: 4 slices rafute, 4 pieces soki meat This is for when you want to eat both rafute and soki.
Tebichi is an Okinawan regional dish of pork trotters simmered whole with the bone until tender. The long-simmered pork trotters are characterized by a jiggly texture and a rich, savory taste.
Okinawa Hormel's corned beef hash. Okinawa's corned beef contains diced potatoes. An omelette loaded with corned beef hash!
I thinly sliced Okinawan chorizo. It goes well with beer and highballs.
Speaking of Okinawa, steaks are also famous. We use bite-sized lean red meat with little fat. They are grilled in a rich, special garlic butter sauce.
We use Tulip reduced-salt for the pork. We roast the pork slowly at a low temperature. We take time to let the broth slowly soak in.
It has a pleasant aroma of Aasa (a seaweed called aosa). A recommended dish from our shop that is particular about its dashi (soup stock).
Hira (flat) Yaachi (grill) An Okinawan-style okonomiyaki, a dish similar to chijimi (Korean pancake). A classic homemade dish made as a snack or appetizer when you are a little peckish. Simply contains garlic chives and tuna.
A sweet and gentle, rustic taste. The ingredients are only carrots, Sea Chicken (canned tuna), and eggs. It's simple, but made so the dashi (broth) is thoroughly absorbed.
The spicy kimchi stir-fried mimiga goes great with Orion Beer or awamori! We use plenty of mimiga produced in Okinawa Prefecture.
Kuubu refers to kombu (kelp), and Kuubuirichii is a simmered and sautéed kelp dish. It is a local dish indispensable at weddings, a play on the word 'yorokobu' (to rejoice). Kelp is low in calories and rich in minerals; seasoned well, it is a recommended accompaniment for alcoholic drinks.
Tacos have long been popular in Okinawa.
Frying takes time. Please place your order early. Gurukun is the prefectural fish of Okinawa. We fry it slowly so the head can be eaten as well. The batter is well seasoned, so it is delicious as is.
Something like a croquette made by soaking taamu (taro) in dashi (broth). It’s a dish I highly recommend you try.
When you cut it open, it has a beautiful purple color. It is slightly sweet and pleasantly fluffy.
The purple sweet potato term "imo-kuzu" has been colloquially slurred to "umukuji". It is sweet and chewy. It can be eaten as a snack.
You save 33 yen compared to ordering it a la carte.
Popular fried potatoes in Okinawa. Spiral-curled, slightly spicy fried potatoes.
A popular fried potato dish in Okinawa. It is flavored with a spice from Ishigaki called Pipaatsu.
A dish of curly fries topped with taco meat and melting cheese.
Crispy on the outside and chewy on the inside — absolutely irresistible. This is our most popular tempura. Please note that frying takes time. Please place your order early.
The sweetness increases when made into tempura! It's best eaten with salt.
The bitterness of bitter melon is amazing!
This is pork luncheon meat tempura.
Soki soba contains melt-in-your-mouth tender bone-in soki. The difference between Okinawa soba and soki soba is the difference in the meat.
Classic Okinawa soba. What makes it Okinawa soba is that it contains sanmai-niku (three-layered pork). Sanmai-niku consists of pork skin, fat, and meat. We cut the rafute (braised pork belly) made in our shop into bite-sized pieces.
This is the classic Okinawa soba with aosa (green seaweed) added.
Salt-flavored yakisoba seasoned with katsuo dashi. Refreshing yet rich.
Peperoncino made with Okinawa soba kneaded with squid ink. The squid-ink flavor and the spicy chili garlic oil stimulate the appetite.
When it comes to Okinawa food, this is it! The ground beef is thoroughly seasoned. Our original salsa sauce is quite spicy and delicious.
Classic Okinawan rice ball
A classic Okinawan snack. We fry it after receiving your order, so it will take a little time. Please place your order early.
Okinawa's classic ice cream The flavor is salted chinsuko.
It is an Okinawan confection made by rolling a chewy brown sugar crepe into a spiral. It is also called Po-po. It has a simple, nostalgic flavor.
A nostalgic taste unchanged since long ago
Comes with slightly spicy salsa sauce
A snack combining raw carrot shirishiri and Karamucho. The crisp snap of the carrots and the crunchy bite of the Karamucho are addictive. Even children who dislike carrots can eat and enjoy them.
Shrimp crackers, caramel corn, and similar snacks. There are several varieties, so please ask the staff.
ゴーヤーチャンプルー、ごはん、味噌汁、もずく酢、ソフトドリンクのセット
ソーキそば、もずく酢、ソフトドリンクのセット
タコライス、カーリーポテト、味噌汁、ソフトドリンクのセット
