Okinawa Sakaba Haisai Higashi Umeda

We have enhanced the traditional flavors of Okinawa with our unique method. It creates an astonishingly chewy and smooth texture. Enjoy the silky mouthfeel the moment it enters your mouth, and the rich flavor of peanuts that expands with each bite.

Green caviar cultivated in the sea of Okinawa, delivered directly from the T.M. Center in Nanjo City. This seaweed features a popping texture in the mouth and a scent of the sea. Please enjoy it with a dressing of shiso sauce. Its appearance is refreshing and it is perfect as a side dish for drinks.

We mixed taco meat made from minced parent chicken from Okinawa with potato salad, flavored with curry. It's also perfect as a snack with grilled cheese and onion fries.

A refreshing and healthy dish made with thick mozuku from Ginoza Village in Okinawa, finished with a special vinegar blend. The unique slippery texture of the mozuku and the crunchy bite stimulate the appetite. Perfect as a side dish or snack, please enjoy.

Directly shipped from Miyako Island Toriko Farm! The crunchy texture and the unique spiciness and rich aroma that spreads in your mouth are its charm. By simply pickling it in salt, we maximized its flavor. It is an addictive taste that you can't stop eating, perfect as a companion to awamori or beer.

A classic delicacy from Okinawa made with pig ear skin. Rich in gelatin, it offers a unique and pleasant texture that is crunchy and bouncy. Seasoned with shikuwasa ponzu, it is light and also packed with collagen. A delightful snack representing Okinawa, great for beauty and health.

Featuring the popping texture of 'sea jewels' sea grapes and the rich, satisfying island tofu, this is a luxurious combination. The two different textures dance joyfully in your mouth, making it our proud healthy salad. Enjoy it with a refreshing perilla dressing.

Using mozuku from Ginowan Village! A completely new style of mozuku that you enjoy by slurping it like zaru soba. Its greatest charm is the natural aroma of the sea that stands out because of its simplicity. Through careful preparation, we maximized the smooth texture and crispness of the mozuku. Please enjoy it with condiments and dip it in our special sauce. The sauce includes Okinawan citrus shikuwasa, adding a refreshing aroma and sharp acidity.

Fillet of Okinawa's prefectural fish 'Gurukun' is carefully fried and marinated in homemade sweet vinegar. The crispy texture of the fried fish and the crunchiness of the vegetables are exquisite.

This is a traditional Okinawan braised pork dish that has been passed down since the Ryukyu Kingdom era. We use pork belly with the skin on, slowly simmered in awamori and brown sugar until it is so tender that it can be cut with chopsticks. The rich flavor and melt-in-your-mouth texture make it an irresistible representative dish of Okinawa.

This dish features Kibimaru pork shoulder, slow-cooked at low temperatures to bring out the rich flavor of the pork and the sweetness of its high-quality fat. Enjoy it with a spicy mala sauce.

Kibimaru pork, raised on natural feed such as leftover sugarcane and purple sweet potatoes in the nature of Okinawa. The tender loin meat is grilled to perfection. It is a steak with a perfect balance of finely textured sweet fat and light red meat, full of flavor.

Using black-haired Wagyu raised at Kitauchi Ranch in Ishigaki Island, which is rarely distributed nationwide. The cattle have the Tajima lineage, considered the root of Japanese brand beef, and were carefully raised in the rich nature of Ishigaki Island. It features a strong umami flavor and rich aroma of lean meat. You can enjoy the finely textured meat and the exquisite flavor that bursts forth with each bite. Expensive but delicious!

Using parent chicken from Okinawa! It boasts a 'strong chewiness' that cannot be experienced with young chicken. The more you chew, the more the rich, concentrated meat juice spreads throughout your mouth. Grilled quickly over high heat, it is a 'connoisseur's choice' that captures the aroma. Please take your time to enjoy it with some alcohol.

Nankotsu soki (pork rib meat) is simmered until tender, then used as a filling in Okinawan-style tonpei-yaki. The rich flavor of the simmered meat blends with the fluffy eggs and sauce.

A fluffy and gently flavored egg omelette topped with a rich sauce made from Arthur (a type of seaweed) that has a strong aroma of the sea. This dish combines the rich flavor of the broth with the sweetness of the egg, creating a comforting Japanese-style dish.

Rich and firm island tofu is fried to a crispy exterior and fluffy interior. This is topped with a warm sauce made from Okinawan seaweed 'Aosa', which has a rich ocean aroma. The harmony of the umami from the soybeans and the ocean scent of Aosa creates an elegant flavor.

Hiroshi's rich island tofu, selected as the best in a competition using the 'freshly squeezed method.' To bring out its full potential, we do not prepare it in advance; instead, we fry it to a golden color only after an order is placed.

A classic Okinawan tempura made with mozuku from Okinawa, encased in batter. Crispy on the outside, moist on the inside, the flavor of the sea combines perfectly with the sweetness of the batter for an exquisite taste. Enjoy it with Shimamaasu salt.

This tempura features the beautiful vibrant purple color of purple sweet potatoes, a specialty of Okinawa. It is characterized by the unique refined sweetness of purple sweet potatoes and a chewy texture. It can be enjoyed as a snack and is a gentle flavor that is popular with children.

This is a fried gyoza made with Yambaru parent chicken, featuring a strong umami flavor that bursts with each bite and a moderate chewiness. Being made with chicken, it is a light and refreshing dish. Please enjoy it with a drizzle of shikuwasa ponzu.

This is a luxurious croquette made with the rich flavor of Ishigaki Island Wagyu. The fluffy potatoes and high-quality Wagyu flavor spread throughout your mouth. Enjoy the crispy coating and the melting richness of the Wagyu, offering a taste that feels somehow nostalgic.

Potato fries simply seasoned with Okinawa's natural sea salt 'Shimamaasu (Okinawa salt)'. Crispy and fluffy potatoes perfectly match the mild and gentle saltiness of Shimamaasu. A rustic dish.

Addictive! Generously seasoned with the new Okinawan condiment 'Shimachan Spice'. You really can't stop eating this!!

Crispy chips made from thinly sliced goya marinated in a special sauce, highlighting its bitterness. The refreshing bitterness of goya balanced with saltiness is addictive and perfect as a companion for beer. The crunchy texture is enjoyable, making it recommended even for those who are not fond of goya.

These are chicken wings made from young chickens from the northern part of Okinawa Island, 'Yanbaru'. The wings are thick and juicy, finished with a secret sauce for a fragrant touch. Topped with a spicy island pepper seasoning! A specialty appetizer that pairs well with beer. 1 piece 275 yen (tax included) 5 pieces 1265 yen (tax included) 8 pieces 1892 yen (tax included)

We have deep-fried the tentacles of the giant squid 'Sodeika,' which Okinawa takes pride in. The strong elasticity that pushes back is irresistible! With every bite, the rich sweetness unique to Sodeika spreads throughout your mouth.

A representative dish of Okinawan cuisine. This classic stir-fry combines the refreshing bitterness of goya, the rich flavor of island tofu, and the savory depth of spam and eggs. It is well-balanced in flavor, making it easy to eat even for those who are not fond of bitterness, and is a nutritious dish.

One of the standard home-cooked dishes from Okinawa. 'Fu' (wheat gluten) is rehydrated with water and stir-fried with vegetables and eggs. The unique texture of the fluffy and chewy fu is characteristic, and the gentle flavors of dashi and soy sauce provide a comforting, rustic deliciousness.

A home-cooked dish from Okinawa made by stir-frying thin somen noodles with tuna and vegetables. It features a light and fluffy texture with a simple broth flavor. It also has a punch of black pepper, making it a great accompaniment.

A dish made with the classic Okinawan 'Okinawa soba noodles' stir-fried with a spicy chili oil and mayonnaise for added flavor. The chewy noodles combine with the spiciness of the chili oil and the richness of the mayonnaise, creating a deliciously junky taste that whets the appetite.

A representative noodle dish from Okinawa, featuring slowly simmered pork soki (rib meat) served tender and topped. The rich flavor of bonito broth, chewy Okinawa soba noodles, and the sweet and savory harmony of soki create an exquisite combination.

Okinawa-born soul food 'Taco Rice' made with Yanbaru parent chicken taco meat. The curry-flavored seasoning is appetizing!

We offer Okinawa's unique salt chin-suko and ube flavor! *The flavors may change depending on the availability, so please ask the staff.

Hot Sata Andagi topped with cold ice cream. It’s a perfect match!

Sata Andagi is a traditional fried sweet from Okinawa Prefecture. 'Sata' means sugar, and 'Andagi' comes from 'anda' + 'agi', which means 'fried in oil'.