Kaiin

Live performances held daily, 3 times a day! In the annex, 2 times a day. Main building at 19:00 / Annex at 19:45 / Main building at 20:30 / Annex at 21:15 / Main building at 22:00. Please note that depending on the situation, there may be a performance at 21:30 in the main building.

Live performances held daily, 3 times a day! In the annex, 2 times a day. Main building at 19:00 / Annex at 19:45 / Main building at 20:30 / Annex at 21:15 / Main building at 22:00. Please note that depending on the situation, there may be a performance at 21:30 in the main building.

Irabucha, Miabai, Akamachi

Enjoy thick mozuku from Okinawa with our homemade three-part vinegar!

A representative snack from Okinawa♪

Grandma's handmade! The peanut tofu has a delightful wobbly texture.

Simple traditional Okinawan ingredients! Rich in minerals!!

Island tofu topped with sukugarasu (salted Aigo). Please make sure to eat it from the head!! The reason is at the restaurant♪

Okinawa delicacy!! Island tofu marinated in awamori, packed with concentrated umami!

This is pork spare ribs simmered until tender!

Braised pig's feet full of collagen will surely exceed your expectations in a good way!

The representative dish of Okinawan pork cuisine! Hearty braised pork belly!

A classic breakfast menu from Okinawa, the best combination of the salty flavor of pork and the sweetness of eggs.

Lightly grilled salted pork! A versatile snack that pairs well with beer, awamori, or anything!

Pork ear mixed with peanut butter, it's addictive with a savory flavor!

This is a non-spicy Okinawan chijimi. Enjoy it with Worcestershire sauce!!

Grown in the deep seawater of Kumejima! The popping texture is irresistible!

A staple of izakayas♪ This is common nationwide (laughs)

A classic izakaya dish part 2! The contrast of octopus and wasabi!

Island tofu has an overwhelming presence even as a salad!! Please confirm it with your own eyes!!

Honestly, it's a major salad that has no trace of Okinawan characteristics (laughs). But if you eat it in Okinawa, it might have a different flavor!?

This is a tempura with the natural sweetness of purple sweet potato. Very popular among families and women!

Fuchiba refers to the mugwort from Okinawa! Each leaf is large and distinctly different from the mugwort found on the mainland.

This is a mysterious tempura that is well-fried on the outside but feels just like raw mozuku on the inside. This frying technique tells the story of my grandmother's cooking history!

Aosa seaweed, grown in Okinawa, delivers the scent of the Okinawan sea to your mouth even as tempura!!

The representative appetizer is tempura, and it is still delicious!! By cooking it rather than having it raw, the unique sweetness of the rakkyo is brought out!!

This is the original Satsuma-age!! In fact, Chikiagi was passed down to the Satsuma domain and became Satsuma-age♪

It is seasoned in a way that even customers with children can order with peace of mind.

Carefully fried Okinawa Prefecture fish [Gurukun]! The head, bones, and tail are all super crispy!!

The aroma is irresistible for garlic lovers!! However, please take measures against bad breath when consuming...

This is a champuru made with sōmin (thin wheat noodles). Even the people of Okinawa come to eat this level of grandma's dish!

This is a champuru made with mineral-rich island tofu. The taste of home cooking!!

Finally here! The best of Okinawan cuisine!! Rich in vitamins and a strong ally for fatigue recovery!!

A staple of Okinawan breakfast! Usually, leftovers from breakfast are put into the bento (laughs)

This is a champuru made with chikinah (mustard greens). It looks like just a stir-fried vegetable! The taste is a surprise when you come♪

This is a champuru made with nabera (loofah). Young loofah is stir-fried with miso! The unique green smell is irresistible!

This is a champuru made with nakami (pork offal). Offal → the inside of the body → becomes nakami. The Okinawan language is surprisingly simple (laughs).

This is a champuru made with Okinawan wheat gluten (kuruma-fu). The chewy texture of kuruma-fu combines with eggs and dashi... it's simply exquisite!!

Commonly known as fried rice (laughs). It is for customers who do not consume alcohol.

There is no octopus!! It is a combination of tacos and rice!!

This is a juicy dish made with fuchibaru (mugwort) and cooked rice. At our restaurant, it has a boroboro juicy texture, so it feels close to porridge.

A finishing dish for drinking parties that you can choose from three types: salmon, ume, and kombu!

You can choose from salmon, plum, or seaweed. Very popular among children and the elderly!

Here it is!! Okinawa soba, loved by all tourists!! This is the best after drinking Awamori!!

Hearty Soki featuring Soba!! The classic Okinawan Soba!!

It is a complete home-cooked dish. The noodles are just Okinawa soba! The developer of this dish probably found it troublesome to go buy yakisoba noodles (laughs).

This is the Okinawan soba version of Napolitan♪ This dish... (text omitted)

A clear soup with plenty of aasa, infused with the aroma of the sea.

This is a clear soup made with pork offal. Add green onions and ginger to your liking!!