Ganeko

Currently not on the menu. 'Suna (Yumigataogonori)' from Ishigaki Island, served with a refreshing three vinegar sauce. 'Aasa (Aosa)' from Ishigaki Island, with a dashi flavor. 'Sunui (Mozuku)' from Kume Island, served with yuzu and shikuwasa. Enjoy the flavors and aromas of each of the three types.

(Urizun, Handama, Njan, Island Carrot, Island Okra) Fresh and colorful island vegetables have arrived from Ishigaki Island. We wanted to preserve the natural flavors of the island vegetables... in a simple salad.

Cooked for over 6 hours to be tender enough to eat the bones. No pressure cooker is used; it is slowly simmered... The braised soft bone soki is rich in collagen.

The kamaboko from Kinjou Kamaboko in Ishigaki Island is delivered directly from Okinawa, made only with egg as a binder, so please enjoy the freshly fried, hot and bouncy texture.

When it comes to desserts from Okinawa, it's Blue Seal Ice Cream, right? Thank you for your patience... it's back in stock!!! We have a variety of flavors in cups, including the classic purple sweet potato, sugar cane, vanilla, and... a rare one... salt cheese cake. We even have chocolate bars and parlor bears... You'll have to visit to find out what else we have!

Made from Okinawan pork with skin, boiled in salt and cured for three days... It has an exquisite boiling point, achieving just the right saltiness. Next to the Soochika, there are 'Shikuwasa', 'Hirami Pepper', and 'Piparch' served. Enjoy it with your preferred flavor! Awamori... it goes down smoothly.

Kin Town Specialty Okinawan Traditional Vegetable

This dish is made by hand from mashed taro, incorporating pork, shiitake mushrooms, and castella kamaboko. Using the stems of the taro, it showcases the chef's skill and effort. We are confident that you will be more satisfied with this dish than any other.

A dish made by deep-frying 'taimo' and coating it with a sweet sauce, resembling a snack (similar to daigaku imo in Tokyo). It is often eaten at celebratory occasions in Okinawa, a traditional bento dish that children and women love (as a child, my siblings and I would fight over it).

We deep-fry rounded Duruwakashi. It looks like a croquette, but the unique sticky texture and refined taste of taro are something else. We are confident in the flavor and aroma of our handmade Duruwakashi... it cannot be beaten by any other restaurant!

Fresh sea grapes directly shipped from Ishigaki Island. Customers rave that they've never tasted such fresh sea grapes before. *Sometimes sourced from Izena Island.

Island shallots from Ie Island, peeled at the shop, so limited quantity. Tempura of shallots is also recommended (it's a secret menu).

We carefully make this dish with the aroma and flavor of handmade Jimami (raw peanuts) by the owner. The soft and bouncy texture is a commitment from the owner, and it is one of the must-try menu items from Gushikawa.

Collagen-rich pig ears! Choose between the Okinawan style 'vinegar miso flavor' or the refreshing 'ponzu flavor'.

We select green mozuku from Kume Island. Instead of relying on vinegar, the secret ingredient is the key: Shikuwasa. Everyone drinks it down to the last drop.

Suku (young fish of Aigo) + Garasu (salted fish) + Island tofu, a delicacy known to connoisseurs, a sophisticated snack

Like cheese... sip it slowly with awamori

Island tofu from the Zuiseki-ran Tofu Shop in Naha

Plenty of goya, along with island tofu and colorful carrots! Large 1100 yen, Small 880 yen, Extra Small 770 yen

A gentle tasting champuru with the umami of vegetables and bonito broth soaked into the fu... Large 1100 yen, Small 880 yen, Extra Small 770 yen

The Island Tofu Champuru made with delicious island tofu, as the owner believes... the taste of the tofu is the best. Large 1100 yen, Small 880 yen, Extra Small 770 yen.

Sōmen noodles are made with Okinawa's 'Okinishiki'. The exquisite saltiness and stir-frying technique showcase the chef's skill, simply seasoned with tuna and green onions.

Chuanmi = pork offal (large intestine, small intestine, stomach) that has been thoroughly cleaned of its odor, stir-fried with shiitake mushrooms and garlic, making it a perfect match with Orion beer!

When available on the menu, Kuwu means kelp. This dish is a stir-fried stew of kelp, pork, and shiitake mushrooms, reminiscent of the taste of an Okinawan mother. It pairs well as a snack or with meals... Many may find it nostalgic as it is a classic side dish for bento.

Currently not on the menu. Using Okinawa's 'Kibimaru Pork', the pork with skin is slowly simmered to bring out the sweetness of the meat. Since it is pre-boiled for a long time, excess fat is removed... The skin is rich in collagen.

Even though it is called Okinawa-style okonomiyaki, it is a snack from Okinawa. The Hirayachi made in Gushikawa includes carrots, garlic chives, and sakura shrimp, resulting in a fragrant Hirayachi.

When available on the menu, this dish features a generous amount of carrots grated with a shirishiri grater, sautéed until sweet, reminiscent of a mother's cooking. One plate can contain about two thick carrots. We apologize for the time it takes, but this enhances the deliciousness of the carrots many times over.

Plenty of fresh Arthur from Ishigaki Island. This is made after the order is placed, so we apologize for the wait (Fresh Arthur is no longer available, currently using dried Arthur).

Our traditional pork is cooked slowly over low heat until the outside is crispy, and served with a fluffy omelet. Of course, we will add ketchup in a cute way.

Tempura made with mozuku from Kume Island, featuring a chewy batter and the unique sliminess of mozuku. This is the most popular tempura, priced at 770 yen.

Currently not on the menu. Freshly delivered from a fish shop in Ishigaki Island, Mahi Mahi is rich in fat, so it remains juicy even when cold. 'Tempura is meant to be enjoyed with sauce!' If you're from Okinawa, please let us know!

Actually, I think this is the best way to enjoy the bitterness of bitter melon; it's perfect as a snack.

Ishigaki Island produced Arthur (currently live Arthur) fills your mouth with the aroma of the sea. Small 990 yen

The prefectural fish of Okinawa, filleted into three pieces, cooked slowly over low heat until crispy, while the flesh remains soft and fluffy... We apologize for the time it takes to prepare the whole fried gurukun, which can be eaten from head to tail.

Soki meat simmered until tender to the bone, then fried to a crisp. The cartilage is melt-in-your-mouth and juicy... a hearty portion.

When you think of 'soba', you think of 'round noodles!' For those who have been waiting... the round noodles are sourced from the Ishigaki Island Kaneshiro Noodle Shop, and the fish cake is ordered from Kaneshiro Fish Cake, bringing you the 'Yaeyama Soba' that you can enjoy on Ishigaki Island. Large 1100 yen, Small 880 yen.

Topped with three layers of pork, Okinawa Soba Large 1100 yen Small 880 yen

Soba with bone-in meat, Soki (bone-in meat) Soba large 1320 yen small 1100 yen

Soba made with a very gentle flavor of broth from shiitake mushrooms, featuring nakamiso (pork offal). There is also nakamiso soup available.

Taco meat and tomato sauce made from scratch, loved by the people of Okinawa, recognized as Taco Rice

A jet-black rice porridge made with squid ink, visually impactful... The flavor of ink and butter is a perfect match! The sweet aroma of squid ink is very appealing.

(Mozuku, Fuichuba, Aasa) All are delicious, but please choose one.

A refined soup made with well-boiled offal that has no odor, using shiitake mushrooms and bonito broth, traditionally eaten during New Year celebrations, a celebratory soup.

A simple soup with bonito broth, tofu, tuna, and plenty of aasa.

※There may be times when it is not in stock

There may be times when it is not in stock.