Urizun
うりずん
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Highlights
Ratings
Japan User ratings3.50(65 reviews)Reviews
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Menu
Ground pork is stuffed into bitter melon, then fried and simmered in soy sauce.
Thinly sliced bitter melon chips fried to a crisp, perfect with beer!
A stamina dish made by stir-frying pork, offal, garlic, and chives, then coating them with fresh pig's blood. This is a traditional Okinawan dish where a whole pig is eaten.
Resembling eschalot in appearance, these Okinawan rakkyo pickles lightly salted are perfect for snacking!
Crispy fried with a refreshing taste
Okinawan tempura has a lightly salted coating, so it is enjoyed as is without dipping in tempura sauce, or dipped in sauce. Also served with bitter melon tempura.
A soup made with white squid ink, it has a rich and elegant flavor. However, be careful not to stain your teeth!
A soup made with freshwater crabs in a miso broth. Recommended after drinking alcohol!
Fuchibajuicy is rice cooked with mugwort (fuchiba).
A dish made by turning Fuchibar juice into porridge
Champuru is a dish made by stir-frying tofu and seasonal vegetables. This is the most simple champuru made with firm Okinawan tofu and green onions only. Experience the deliciousness of stir-fried tofu.
Naberaan is a loofah. In Okinawa, green loofah is cooked in various ways. Naberaan Bushi is a dish simmered with miso and tofu.
Nabereru is a sponge gourd. In Okinawa, green sponge gourd is cooked in various ways. One dish is called Nmubushi, which is simmered with miso and tofu.
Vegetables and shredded egg on top of cooked rice, with a rich broth poured over. It is easy to eat and perfect as a finish to a drink.
Traditional Okinawan dish made with peanuts.
Thick and sticky, rich in calcium, and contains a large amount of fucoidan component with anti-cancer effects.
¥1620-¥2160. The ark shell, which lives in the beautiful coral reef sea, has a slight sea scent. Enjoy the moderate texture of this unique Okinawan sashimi.
Kubushimi sashimi is a type of squid with thick flesh and a subtle sweetness.
Sashimi of Shirahige Uni, which inhabits the sea of Okinawa, has a slightly mild taste, priced between 1620 yen and 2160 yen.
The octopus caught in Okinawa is called 'Island Octopus'. It has a slightly firm texture, and the more you chew, the more umami flavor comes out. By the way, adding 'island' means 'of Okinawa', and there are various things like island songs, island sake, island bananas, and so on.
Meibai, a high-grade fish from Okinawa, costs between 840 yen and 1050 yen. Meibai is a type of grouper, and its white flesh sashimi has a delicious, mild flavor. Irabucha is a fish called Aobudai.
Irabucha sashimi is made from Meibai, a high-quality fish from Okinawa that belongs to the grouper family. The white-fleshed sashimi has a delicious, mild flavor. Irabucha is a type of fish called Aobudai.
Glukun (Takasago), a locally caught fish, is a popular fish similar to horse mackerel.
Starting from 1080 yen
Okinawa Soba, with noodles made from wheat flour, broth made from bonito and pork, topped with pork belly and fish cake, and red pickled ginger, is a local dish in Okinawa. Enjoy it with a sprinkle of Koregusu, chili peppers soaked in awamori.
In the past, in Okinawan households, pork was salted and preserved, and eaten with care. This salted pork is called Suuchiki. It is boiled and desalted. Enjoy it with shredded cabbage.
A delicacy made by cutting Okinawan island tofu into dice shapes, drying it in the shade, washing it with awamori, and marinating it in red koji. It has a rich flavor similar to cheese and pairs excellently with awamori. Enjoy it little by little with a toothpick.
A representative pork dish from Okinawa. It is simmered in plenty of awamori after boiling pork belly for a long time to remove the fat, resulting in Okinawan-style braised pork. It is so tender that it can be easily torn apart with chopsticks.
Although kombu is not harvested in Okinawa, it is commonly used in cooking. Kombu Iriichi is a dish made by stir-frying finely chopped kombu with pork, kamaboko, and konjac, then simmering it in pork broth. 'Iriichi' refers to stir-frying and simmering.
When you want to taste a variety of Okinawan dishes at an affordable price, this is the one. We offer a selection of Okinawa's representative flavors such as Rafute (Okinawan braised pork belly), Konbu Irichi (simmered konbu seaweed), Duru Tempura (Okinawan tempura), and sashimi. Please also try our 4000 yen to 5000 yen course.
This has been the number one popular item since it was born in our shop! It is a croquette made by mixing taro (a unique Okinawan taro similar to yam), pork, fish cake, and shiitake mushrooms, and frying them until crispy.
Goya (bitter melon), which has now become popular nationwide, originates from Okinawa. Champuru, quickly stir-fried with island tofu and eggs, is so popular that it can be considered a local dish. Goya, rich in vitamin C, is effective in preventing summer fatigue.
Somen Puttu is a simple dish made by stir-frying boiled somen noodles. It may seem ordinary, but it is delicious.
Hirayachi, made by mixing flour with dashi and adding leeks, is perfect for when you're feeling peckish.
In Okinawa, they also stir-fry wheat gluten. Tear the fluffy car gluten, soak it in plenty of beaten eggs, stir-fry it quickly with vegetables, and it's ready. Please try the exquisite deliciousness.
A winter dish of stir-fried Heelunfar (garlic leaves) and Chideekunee (long island carrots) with Sutiki (salted pork).
Okinawan yakisoba uses Okinawa soba noodles. It is topped with a dashi broth and finished with a soy sauce flavor that pairs well with sake. Yakisoba made with squid ink is also exquisite.
Pork trotters are a beauty food rich in collagen. The meat and bones are separated easily. They are simmered slowly until tender. Enjoy them with kelp.
Starting from 1080 yen, this stew made with salt (called Maars) brings out the deliciousness of the fish itself. It pairs well with awamori. The fish commonly used is the Aigo (Aeguwa).
We carefully grilled the locally sourced pork spare ribs (soki) with salt. Recommended for meat lovers. You should be able to experience the deliciousness of Okinawan pork. Please enjoy it by hand.
Nigana (bitter greens) is a unique bitter vegetable from the islands. In Okinawa, it has been used as a medicinal herb second only to green vegetables since ancient times.
Nigana (bitter greens) is a unique bitter vegetable from the islands. In Okinawa, it has been used as a medicinal herb second only to green vegetables since ancient times.
Kameyama, the head chef of 'Urizun', tried frying the familiar Okinawan peanut tofu in Okinawa. It was named Kameyama Tofu.
The fried tofu from Okinawa has a unique flavor compared to the ones from the mainland.
In Okinawa, where they eat a whole pig, there are various dishes made from the internal organs. Nakami Irichii is a dish made by stir-frying prepped pork with ingredients such as garlic chives and carrots.
Enjoy sea cucumber caught in the waters of Okinawa. Perfect as a side dish for sake.
Ume miso is a hidden gem with many fans. It is made by mixing plum pulp with peanut butter, and seasoning it with a little sugar and miso.
Boiled turnip fried until crispy, then dipped in sweet soy sauce. The sweet and savory flavor complements the turnip well. Enjoy the hot and fluffy dish.
Every summer, young fish of the goatfish known as 'Aigo' come to the coasts of various places in Okinawa. These are called 'Sukugarasu' when salted, and in the past, they were a valuable source of protein. They are served on island tofu.
Oil miso (Andansu) is a common preserved food made in Okinawan households, and can also be used as a filling for onigiri. This dish with diced pork belly is perfect as a side dish for drinking sake.
We also recommend oil miso with diced octopus on top.
A dish made by patiently kneading taro (taro root), pork, kamaboko (fish cake), and shiitake mushrooms together. The richness and unique sweetness of the dish create an addictive flavor. Durten is made by shaping this mixture into croquettes and frying them.
Starting from 1050 yen, Okinawa's specialty sea grapes are small, chewy seaweed that has a subtle taste of the sea.
Daikon and squid namasu, finely chopped, is a dish with the umami of squid.
Umukugi is the starch of Satsuma sweet potatoes, a preserved food in Okinawa. Tempura is made by kneading this and frying it.
Putturu is a dish similar to okonomiyaki, made by adding dashi to Umukujitenpura and stir-frying with leeks.
Putturu is a dish similar to okonomiyaki, made by adding dashi to Umukujitenpura and stir-frying with leeks.
The crunchy texture is similar to jellyfish with a unique taste. In fact, this is made from the face or ears of a pig, and 'Mimigaa' means 'ear skin'. It is served with shredded vegetables and seasoned with vinegar.
Minced black sesame seeds are sprinkled on pork and steamed. The refined and delicious flavor with a hint of sweet sesame is unique to Okinawa, known for its pork culture.
Chikiagi is made by mixing egg yolks with ground white fish meat, adding plenty of carrots and island burdock, and kneading it. It is then fried until moist. It has a subtle salty flavor, so please enjoy it hot as it is.
The 'contents' refer to the intestines and stomach of a pig. These are carefully prepared, simmered until meltingly tender, and finished into an elegant clear soup. This dish can be considered one of the masterpieces born in Okinawa.
Starting at 972 yen, this dish uses fish from Okinawa such as Mebaya, Taman, and Machi. It is a familiar dish where the fish scraps are simmered in a sweet and savory sauce. Perfect with awamori.
Pork minced meat is stuffed, fried, and then simmered in soy sauce.
Thinly sliced bitter melon fried to a crisp, perfect with beer!
A stamina dish made by stir-frying pork, offal, garlic, and chives, then coating them with fresh pig's blood. This is a traditional Okinawan dish that is unique to Okinawa, where a whole pig is eaten.
Resembling eschalot in appearance, these lightly salted Okinawan rakkyo pickles are perfect for snacking!
Crispy fried with a refreshing taste
Okinawan tempura has a lightly salted coating, so it is enjoyed as is without dipping in tempura sauce, or dipped in sauce. Also served with bitter melon tempura.
A soup made with white squid ink that has a rich and elegant flavor. However, be careful not to stain your teeth!
A soup made with swimming crab in miso broth. Recommended after drinking alcohol!
Fuchibajuicy is rice cooked with mugwort (fuchiba).
A dish made by turning Fuchibajuicy into porridge
Champuru is a dish made by stir-frying tofu and seasonal vegetables. This is the most simple champuru made with firm Okinawan tofu and green onions only. Experience the deliciousness of stir-fried tofu.
Naberan is a loofah. In Okinawa, green loofah is cooked in various ways. Nmushi is a dish simmered with miso and tofu.
Nabereru is a sponge gourd. In Okinawa, green sponge gourd is cooked in various ways. One dish is called Nmubushi, which is simmered with miso and tofu.
A dish of rice cooked with vegetables and shredded egg on top, topped with a rich broth. It is easy to eat and goes perfectly as a closer to a drink.
Traditional Okinawan dish made with peanuts.
Thick and sticky, rich in calcium, and contains a large amount of fucoidan component with anti-cancer effects.
Price ranges from 1620 yen to 2160 yen. The ark shell, which inhabits the beautiful coral reef sea, has a subtle ocean scent. Enjoy the moderate texture of this unique Okinawan sashimi.
Kubushimi sashimi is a type of squid with thick flesh and a subtle sweetness.
Sashimi of Shirahige Uni, which inhabits the sea of Okinawa, has a slightly mild taste, priced between 1620 yen to 2160 yen.
The octopus caught in Okinawa is called 'island octopus'. It has a slightly firm texture, and the more you chew, the more umami flavor comes out. By the way, adding 'island' means 'Okinawan', and there are various things like island songs, island liquor, island bananas, etc.
Meibai, a high-grade fish from Okinawa, costs between 840 yen and 1050 yen. Meibai is a type of grouper, and its white flesh sashimi has a delicious, mild flavor. Irabucha is a fish called Aobudai.
Irabucha sashimi is made from Meibai, a high-quality fish from Okinawa that belongs to the grouper family. The white-fleshed sashimi has a delicious, mild flavor. Irabucha is a type of fish called Aobudai.
Glukun (Takasago), a locally caught fish, is a popular fish similar to horse mackerel.
Starting from 1080 yen
Okinawa Soba, with noodles made from wheat flour, broth made from bonito and pork, topped with pork belly and fish cake, and red pickled ginger, is a local dish in Okinawa. Enjoy it with a sprinkle of Coréegusu, a chili pepper soaked in awamori.
In the past, in Okinawan households, pork was salted and preserved, and eaten with care. This salted pork is called Suuchiki. It is boiled and desalted. Enjoy it with shredded cabbage.
A delicacy made by cutting Okinawan island tofu into dice shapes, drying it in the shade, washing it with awamori, and marinating it in red koji. It has a rich flavor similar to cheese and pairs exceptionally well with awamori. Enjoy it little by little with a toothpick.
A representative pork dish from Okinawa. It is simmered in plenty of awamori after boiling pork belly for a long time to remove the fat, resulting in Okinawan-style braised pork. It is so tender that it can be easily torn apart with chopsticks.
Although kombu is not harvested in Okinawa, it is commonly used in cooking. Kombu Iriichi is a dish made by stir-frying finely chopped kombu with pork, kamaboko, and konjac, then simmering it in pork broth. 'Iriichi' refers to stir-frying and simmering.
When you want to taste a variety of Okinawan dishes at an affordable price, this is the one to go for. It includes Rafute (simmered pork belly), Konbu Iriichii (stir-fried konbu seaweed), Duru Tempura (deep-fried fish), sashimi, and other representative Okinawan flavors. Also available are courses ranging from 4000 yen to 5000 yen.
This has been the number one favorite since it was born in our shop! It is a croquette made by mixing taro (a unique Okinawan taro similar to yam), pork, fish cake, and shiitake mushrooms, and frying them until crispy.
Goya (bitter melon), which has now become popular nationwide, originates from Okinawa. Champuru, quickly stir-fried with island tofu and eggs, is so popular that it can be considered a local specialty. Goya, rich in vitamin C, is effective in preventing summer fatigue.
Somen Puttu is a simple dish made by stir-frying boiled somen noodles. Despite its simplicity, it is delicious.
Hirayachi, made by mixing flour with dashi and adding leeks, is perfect for when you're feeling peckish.
In Okinawa, they also stir-fry wheat gluten. Tear the fluffy car gluten, soak it in plenty of beaten eggs, stir-fry it quickly with vegetables, and it's ready. Please try the exquisite deliciousness.
A winter dish of stir-fried Heelunfar (garlic leaves) and Chideekunee (long island carrots) with Sutci (salted pork).
Okinawan yakisoba uses Okinawa soba noodles. It is finished with a soy sauce flavor that pairs well with sake, with a dashi broth poured over it. Squid ink yakisoba is also exquisite.
Pork trotters are a beauty food rich in collagen. The meat is so tender that it falls off the bone. It is simmered slowly until it becomes soft and gooey. Enjoy it with some kelp.
Starting from 1080 yen, this stew made with only salt (called Maas) allows you to fully enjoy the deliciousness of the fish itself. It pairs well with awamori. The fish commonly used is the Aigo (Eagwa).
We carefully grilled the locally sourced pork spare ribs (soki) with salt. Recommended for meat lovers. You should be able to experience the deliciousness of Okinawan pork. Please enjoy it by hand.
Nigana (bitter greens) is a unique bitter vegetable from the islands. In Okinawa, it has been used as a medicinal herb second only to green vegetables since ancient times.
Nigana (bitter greens) is a unique bitter vegetable. In Okinawa, it has been used as a medicinal herb second only to green vegetables since ancient times.
Kameyama, the head chef of 'Urizun', tried frying the familiar Okinawan peanut tofu. It was named Kameyama Tofu.
The fried tofu from Okinawa has a unique flavor compared to the ones from the mainland.
In Okinawa, where they eat a whole pig, there are various dishes made from the internal organs. Nakami Irichii is a dish made by stir-frying prepped pork with ingredients such as garlic chives and carrots.
Enjoy sea cucumber caught in the waters of Okinawa. Perfect as a side dish for sake.
Ume miso is a hidden gem with many fans. It is made by mixing plum pulp with peanut butter, and seasoning it with a little sugar and miso.
Boiled turnip fried until crispy, then dipped in sweet soy sauce. The sweet and savory flavor complements the turnip perfectly. Enjoy the hot and fluffy dish.
Every summer, young fish of the Aigo fish that come to the coasts of various places in Okinawa are called Sukugarasu. This is salted and preserved, and in the past, it was a valuable source of protein. It is served on island tofu.
Oil miso (Andansu) is a preserved food commonly made in Okinawan households, and can also be used as a filling for onigiri. The version with diced pork belly is perfect as a side dish for drinking sake.
We also recommend oil miso with diced octopus on top.
Durwakashi is a dish made by patiently kneading taro (taro), pork, kamaboko, and shiitake mushrooms together. The richness and unique sweetness of the dish create an addictive flavor. Durten is made by shaping this mixture into croquettes and frying them.
Starting from 1050 yen, Sea Grapes, a specialty of Okinawa, are small, chewy seaweed that have a subtle taste of the sea.
Daikon and squid namasu, finely chopped, is a dish with the savory flavor of squid.
Umukugi is the starch of Satsuma sweet potatoes, a preserved food in Okinawa. Tempura is made by kneading this and frying it.
Putturu is a dish similar to okonomiyaki, made by adding dashi to Umukuj tempura and stir-frying with leeks.
Putturu is a dish similar to okonomiyaki, made by adding dashi to Umukuj tempura and stir-frying with leeks.
The crunchy texture is similar to jellyfish with a unique taste. In fact, this is made from the face or ear parts of a pig, and 'Mimigaa' means 'ear skin'. It is served with shredded vegetables and seasoned with vinegar.
Minced black sesame seeds are sprinkled on pork and steamed. The refined and subtly sweet flavor of sesame adds a unique deliciousness that is characteristic of Okinawa's pork culture.
A mixture of white fish paste and egg yolk, with plenty of carrots and island burdock kneaded in. This is then fried until moist. It has a subtle salty flavor, so please enjoy it hot as it is.
The 'contents' refer to the intestines and stomach of a pig. These are carefully prepared, simmered until meltingly tender, and finished into an elegant soup. This dish can be considered one of the masterpieces born in Okinawa.
Starting at 972 yen, this dish uses fish such as Mebaya, Taman, and Machi from Okinawa. It is a familiar dish where the fish scraps are simmered in a sweet and savory sauce. Perfect with awamori.
From 756 yen to 3780 yen for 4 cups
A special aged sake blended by the shop owner and aged for 8 years in jars from Shuri brewery, with an alcohol content of 30 degrees
Original aged sake blended and aged by the shop owner at 30 degrees. Please enjoy it straight.
If you want to taste real ancient wine, this is it! The proud 20-year-old wine with 43% alcohol content, nurtured by the shop owner.
Aged old liquor made only on the island of Ishigaki, with a 60% alcohol content.
In Okinawa, there is Okinawa beer. A refreshing beer with a taste that suits Okinawa's climate.
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