Okinawan Cuisine Shureimon Kozoji

※Available for orders of 2 servings or more.

Okinawa noodles and rice porridge set for the final course [+300 yen]

This refers to the garlic from Okinawa, which has the effect of thinning the blood.

Mimiga refers to pig's ears. It is rich in gelatin and contains plenty of collagen, which is good for beauty. It is typically enjoyed mixed with cucumber and a vinegar dressing.

This is a dish made with pig ears and kimchi.

This is tofu made from peanuts. Peanuts contain components that help prevent lifestyle-related diseases, particularly arteriosclerosis, and contribute to longevity.

A type of seaweed from Okinawa, known as green caviar. It is rich in calcium, minerals, and iron, making it recommended for those with high blood pressure. *Please note that the item may be unavailable due to supply circumstances.

This is the thick mozuku from Okinawa, a blessing of the sea. It has the effect of lowering cholesterol levels.

The bitterness unique to bitter melon comes from a component called quinine, which is considered beneficial for diabetes in traditional Eastern medicine. It is also said to have health benefits, aid in fatigue recovery, relieve stress, improve skin quality, and enhance liver function.

A salad that allows you to enjoy plenty of nutritious pork and vegetables.

Delicious fried chicken is ready. Truly the classic! The number one popular menu item at izakayas!

It's spicy. If you love dumplings and are a fan of spicy food, don't hesitate to order!

A fluffy and slightly sweet croquette

Rich Camembert cheese spreads within the coating.

Hot and fluffy thinly cut fried potatoes.

This is fried tofu made with jimami tofu. We promise the moment of excitement when you taste it.

One of the representative dishes of Kyushu. It is topped with homemade tartar sauce.

Enjoy thick and large chicken wings with homemade sauce or seasoned with salt.

Juicy gyoza filling is packed generously into chicken wings.

It has been revived.

The crunchy texture is irresistible! Perfect as a snack with beer.

It is the prefectural fish of Okinawa and belongs to the family of fish called Carangidae.

This is braised pork belly. Once it enters your mouth, it melts away. It's a proud dish of our restaurant.

Miso-flavored rafting. If you're from Nagoya, you should definitely give it a try.

Soki refers to pork spare ribs (bone-in rib bones). By simmering for a long time, it becomes tender enough to melt down to the bone.

The collagen-rich, gelatinous pork trotters will give you smooth skin.

Charge your stamina with sticky long yam!!

A representative dish of Okinawan cuisine. Champuru refers to stir-fried dishes. The combination of the abundant vitamin C in goya and the plant-based protein in tofu is effective for improving liver function.

As a result of thoroughly pursuing deliciousness, it has become this simple. Imagine peperoncino.

On top of the broth noodles, we have our proud, hearty pork spare ribs (bone-in rib meat).

A specialty dish from Tsuyama City, Okayama Prefecture. This dish, which won third place in the B1 Grand Prix (the number one B-class gourmet), is made with Okinawan noodles instead of the usual udon.

It's not that there is octopus on the rice. The rice is topped with taco ingredients (ground meat, cheese, lettuce, salsa). Taco rice was created by islanders who brought tacos back after immigrating to South America. It has now become a staple of Okinawan cuisine.

A dessert made from peanut tofu, known as jī mā mǐ tofu, crafted into a sweet dish. A creative Okinawan dessert that brings out the texture of warabi mochi. Highly recommended.

Enjoy sweet and juicy pineapple after your meal. The sweetness, acidity, and refreshing taste will spread in your mouth. It is also perfect as a light snack.

A wonderful encounter between hot sesame dumplings and cold vanilla