Aguncha

A wide variety of dishes using fresh seafood and locally sourced ingredients from Okinawa are available. In particular, drinks made with shikuwasa, sea grapes, and goya champuru are popular. Adding shikuwasa to awamori makes it easier to drink, making it recommended for those who are not fond of alcohol.

The interior is bright, with friendly staff welcoming you, creating a warm atmosphere. At the counter seats, you can enjoy fresh fish right in front of you and spend a relaxing time. It is a cozy space loved by the locals.

This restaurant continues to offer traditional Okinawan cuisine and is loved by many for its dishes that utilize local specialties. It is a place where visitors can enjoy Okinawan culture and flavors, bringing joy to those who come. For many years, it has been cherished by locals and tourists alike, playing a role in conveying Okinawan food culture.

As an active fisherman, he personally sets out to sea and serves the freshly caught local fish directly in the restaurant. He spares no effort in selecting ingredients and mastering techniques, elevating traditional Okinawan cuisine into elegant and profound dishes that are truly authentic. His friendly and warm personality is also a major charm. With service that incorporates English, he warmly welcomes travelers from abroad and solo diners, creating a space where everyone can smile.