Tenkatsu Market

We have packed the deliciousness of Okinawa into one dish, including beef, island pork, irabu (sea snake), goat, island vegetables, fruits, and spices. The spices are blended with 16 varieties including Okinawa's island pepper 'Piipachi' for each curry, allowing you to enjoy a spicy kick and a rich aroma. The 'island vegetables' that come with the curry set are approximately 10 varieties of seasonal vegetables deep-fried and served together. Please taste and experience the sea, mountains, and nature of Okinawa through our dishes.

A trending dish! An adaptation of the popular South Indian dish 'Pork Vindaloo' using Okinawan ingredients. Marinated for a day in curry wine vinegar and spices to enjoy the strong spiciness and refreshing acidity, using 16 types of spices including Okinawa-origin black pepper 'Pii Paachi'. The dish features Okinawan pork belly meat that is marinated in curry wine vinegar and spices, ensuring a deliciousness that warms every corner of your cells and keeps your spoon moving! *Drink not included.

A mild curry similar to butter chicken made with 16 types of spices. Plenty of onions are used to add richness and sweetness, with a hint of Okinawan traditional dish, Jīmamī. The chicken marinated for a day in yogurt and spices is moist and tender, easily falling apart in your mouth. This sweet curry can be enjoyed by children and those who are not fond of spicy food. *Drink is not included.

A must-try for goat lovers! This dish is sure to be addictive with its unique aroma and richness. The rich broth is made from the high-quality ingredients of 'Yamigo,' a dish traditionally eaten at celebratory occasions in Okinawa, and 'Irabu' (sea snake), a luxury ingredient served in the Ryukyu Kingdom's royal court. Banana is used as a secret ingredient. Heeja curry with a perfect blend of spices that can also be expected to have nourishing and strengthening effects. *Drink is not included.

A base made from carefully extracted umami from Okinawa-produced beef, pork, chicken, island vegetables, and traditional ingredients, including Irabu. Plenty of spices, island pork, 4 types of beans, and vegetables! Finished with cilantro for a colorful and flavorful Keema Curry. A dish that allows you to easily enjoy the abundance of Okinawan ingredients.

As the name suggests, this is a vegan spice curry made entirely from plant-based ingredients, from the broth to the toppings. The broth is made from island vegetables, island fruits, and sea tangle, with the umami of kelp and shiitake mushrooms added. The ingredients include plenty of island vegetables, fruits, and beans, with toppings of fried Zima-mi tofu and mozuku seaweed. Despite containing no animal products, this curry is full of flavor and has a satisfying spice kick. *Please refrain from consuming if you have a peanut allergy.

The formal name is 'Hihatsumodoki (Jawanagakosho)' and the name varies by region within the prefecture. In Okinawa Main Island: Hihachi, Pii Peach, Fifachi Miyako Island: Chibaachikusu Ishigaki Island: Piipaz, Pipaatsu Taketomi Island: Piiyashi Yonaguni Island: Chibachi. It has a fairly strong spiciness, but also has a sweet aroma like cloves or cinnamon, making it a good match for soups such as curry and Okinawan soba. It is said to be effective in improving diabetes, rheumatism, allergic asthma, hepatitis, and preventing coldness, as well as stomach and abdominal pain and strengthening Ayurvedic preventive medicine.

A juicy island pork loin freshly fried with a tangy Worcestershire sauce accent. A hybrid food that combines the texture of Okinawan local food 'tempura' with the flavor of cutlet, called 'TENKATSU'. Be sure to bite into it while it's piping hot!

A mix of Okinawa's traditional sweet 'Amagashi' and Taiwan's national dessert 'Douhua'. This dessert is filled with Zima-mi tofu, tapioca pearls, purple sweet potato, fruits, barley, mung beans, topped with homemade brown sugar sherbet and original jasmine syrup. *Please refrain from consuming if you have a peanut allergy.