Gyoja

Thick Mozuku from Miyako Island

Pork ear (cartilage) mixed with peanut butter

A type of Eastern cheese made by drying tofu and soaking it in awamori, red koji, and rice koji.

Enjoy the poppy texture dipped in homemade Tosa vinegar.

Simmered for three days using awamori and brown sugar.

Seasonal vegetables from Miyako Island are included in various ways.

It is firmer than regular tofu because it uses seawater.

Our proud Rafute, prepared over three days, has been added to the champuru.

A stir-fry with island tofu. A staple of Okinawan home cooking.

Excellent compatibility with namabushi! Also known as Sōmen Tashā.

Carrots grated into shirishiri style; even children who dislike carrots can eat it!

We fry it after receiving your order. Enjoy it with our proud homemade chili oil.

A popular menu item at Goya! It also comes with shrimp chips.

A dish that goes perfectly with beer and is something you can't help but order as a starter.

Comes with miso soup! Pickled plum, mozuku seaweed, and salmon bonito miso with snow salt

This is what Goya is known for! A popular menu item at our restaurant.

With an additional 100 yen, enjoy the chewy texture of grilled Miyako soba, which is like grilled ramen! Winner of the Miyako Island Delicious Noodle Grand Prix No. 1.

Made with mangoes from Miyako Island

Made with brown sugar from Tarama Island!

Made with soy milk

Okinawan-style doughnut. Please give us a moment as we would like you to enjoy it fresh and hot.

Blue Seal

Blue Seal