Okinawa Sakaba Gopachi

Directly shipped from Okinawa. Delicious and bursting with flavor.

Andansu is a type of meat miso from Okinawa.

Homemade shikuwasa ponzu

In Okinawa, it is called 'Sunui'.

Lightly pickled with Okinawan salt

When you want something refreshing

Balance of bitterness and sourness

with wasabi soy sauce

Goes well with Awamori

Rich in dietary fiber. With mentaiko dressing

A green salad bathed in plenty of sunlight, with shikuwasa dressing.

Full of island fish, sea grapes, and other seaweeds. With wasabi dressing.

The Okinawan style is to place it on top of tofu.

Tofu made from peanuts. Its chewy texture is popular.

Enjoy it simply

Served fresh and hot

Delicacy. Nibble with a toothpick.

Recommended assortment. Please enjoy the fresh Imamiu (fresh fish)【How to eat sashimi】We recommend eating it with vinegar soy sauce and island chili pepper. Please enjoy it in the traditional way of Umintyu.

Please check the whiteboard in the store. [How to Eat Sashimi] We recommend eating it with vinegar soy sauce and island chili pepper. Please enjoy it in the traditional way of the sea people (Uminchuu).

Aloha-style soy sauce flavor

A specialty island sushi from Minami Daito Island. Fresh island fish is marinated and shaped into sushi.

A value assortment that includes tebichi (pork trotters) and sausages.

A classic flavor of daikon that has been thoroughly simmered

The king of oden that can be used to make broth and is delicious to eat. The melt-in-your-mouth texture is irresistible.

It is made into thick fried tofu at the shop. It has a gentle flavor.

Leafy vegetables are essential in Okinawan oden.

A staple in Okinawa. We use high-quality wieners.

A key supporting role. An indispensable ingredient in oden.

Using A4 rank or higher flank steak

Enjoy with salt from Aguni and wasabi

Using Motobu beef and locally produced black-haired Wagyu

If you want to taste direct umami, this is it

Our proud braised pork belly. Comes with a flavored egg.

This is Okinawa's soul food.

Okinawan specialty spicy sausage stir-fry

A celebratory dish from Okinawa made by mixing and cooking taro, pork, shiitake mushrooms, and kamaboko, among other ingredients.

A traditional dish from the Ryukyu Dynasty era, made by steaming pork coated with a soy sauce-flavored black sesame paste.

A dish made from slowly simmered pork ribs that are grilled to perfection.

A refreshing dish made with boiled salted pork and cabbage, served with ponzu sauce.

The crispy outside and chewy inside texture is popular.

A&W's famous curly potato fries

A vibrant red croquette with a simple sweetness.

It is a ham cutlet made from pork luncheon meat.

Fluffy handmade croquette.

Crispy deep-fried pig ears served refreshingly with grated daikon

An assortment of three types of island vegetables. Please enjoy with turmeric salt. *Available as individual items: island shallot tempura, purple sweet potato tempura, and handama tempura.

Directly shipped from Ishigaki Island. It is said to be the origin of satsuma-age.

Crispy fried Tebichi that has been simmered until tender.

Whole gulkun, the prefectural fish, has been deep-fried.

A staple of Okinawa. The king of champuru.

A dish where simplicity is best. Served with special blended kōrēgusu.

Stir-fried to absorb plenty of broth into the island tofu packed with soybeans.

Stir-fried Okinawan wheat gluten mixed with eggs. This dish is popular for its ease of eating.

A staple on the dining table. Stir-fried kelp and pork stew.

A stir-fried dish of menma that was brought from Taiwan to Okinawa. Its light flavor is popular.

A stir-fry of carrots, tuna, and eggs. It is named this way because the carrots are grated using a shirishiri grater.

Stir-fried green papaya. The flavor of the broth is infused.

The richness of squid ink is irresistibly addictive. Beware of blackened teeth.

This is Okinawa soba eaten in the Yaeyama region, such as Ishigaki Island. At our shop, we have carefully prepared it from the broth just like a specialty store. Please enjoy the light yet profound flavor.

Yaeyama soba with spare ribs

It has a kick. Please mix it well before eating.

Please choose between salt flavor or ketchup flavor

Homemade taco rice is finished with a spicy touch

A perfect combination of sweetness, spiciness, and sourness

Okinawan mixed rice cooked with Yaeyama soba broth.

A classic rice ball from Okinawa filled with meat miso

Please choose between ube ice or sugarcane ice. Comes with salt rice crackers.

Made with island tofu and cream cheese for a light flavor. Pairs well with awamori.

Handmade Andagi that has been kneaded with great effort in the shop.