Ryukyu Chinese Fuufuutou
琉球チャイニーズ フウフウトウ
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Island Chinese Tavern Wrapped in Okinawan Delights
Valoraciones
Reseñas
Fotos
Carta
This course is a collection of Ryukyu Chinese Hou Hou Hou's signature dishes. You can't go wrong if you order this course. You can also add individual items on the same day.
The reservation dates for this course will be limited to the following dates in December. Available reservation dates: 12/1~3, 6~10, 13~14, 20~21, 27~28 Reservations can be made every Monday, Tuesday, Saturday and Sunday from January 2026 onward. This is a luxurious course that includes Agu pork shabu-shabu and all-you-can-drink for 3 hours. You can also add single items on the same day.
Luxury course with Agu pork shabu-shabu. All-you-can-drink for 2 hours is also included. You can also add an individual item on the day of your order.
A collection of Hou Hou Tout's signature menus. This is a great value course that includes 2 hours of all-you-can-drink. You can't go wrong if you order this course. You can also add individual items on the day of the course.
Delicious gyoza filled with rich and flavorful Agu pork
Gyoza bursting with flavor even without garlic
Addictive gyoza wrapped in marinated perilla leaves
Gyoza served with island salsa infused with green chili peppers
Rich sesame flavor with a spicy and numbing sensation
Hot water dumplings served with a refreshing sauce infused with black vinegar
The meeting of Shirishiri carrots and Karamucho
Cream cheese mixed with tofu and angel's wings
Sea grapes and island mozuku with shikuwasa ponzu
Island shallots served with oil miso
Sashimi shrimp marinated in awamori soy sauce
Moist chicken finished with Sichuan-style black vinegar sauce
Crispy pig ear and fresh zasa
Melting rich fresh cheese with the juicy sweetness of ripe pineapple
Rich and smooth peanut tofu
A platter of tender offal served with shikuwasa ponzu sauce
A cute-looking potato salad made with purple sweet potatoes
Mapo tofu with fragrant spiciness and richness made with island tofu
Stir-fried pork with bitter melon topped with harami steak
Slow-cooked rafute in Okinawan-style island tacos
Pork Ham and Egg Spring Roll
A whole half chicken marinated for 24 hours with a subtle flavor of herbs and garlic, guaranteed to be addictive and yummy!
Tempura made with purple sweet potato, soft and chewy
The firm texture of dried tofu and the bitterness of goya become addictive!
Spiral Potato Fries
The fragrant aroma of garlic and oil stimulates the appetite
Deliciously salty Spam fry
Shabu shabu made with Agu pork wrapped in vegetables and steamed
Steaming hot dumplings bursting with juicy meat
Hoochamplu steamed without frying, a Hoofoo original
Moist steamed Okinawan salt pork Soochikah styled like Samgyeopsal
Steamed shumai made with half pork and half shrimp
Tenderly simmered Rafute and spicy Takana stone grilled rice
Taco rice originating from Okinawa, served with fragrant stone-grilled rice
Okinawa Soki Soba in a grilled noodle style
Rich meat sauce mixed with natto served over chewy Okinawa soba
Blue Seal Ice from Okinawa
Freshly fried hot Sata Andagi and sweet and salty Gorgonzola ice cream dessert
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
