Okinawa Shokudo Baruya Parlor

The kamaboko on top is Nagoya traditional Nagoya Red.

Soki refers to pork spare ribs. They are simmered in awamori until tender. The flavor is balanced with soy sauce and brown sugar. The components from the bones also enhance the flavor.

Two pieces of well-stewed, flat-cut pork belly are placed on top. Similar to Rafute and Soki, the fat is rendered, and it is simmered with bonito broth and Awamori, seasoned with brown sugar and soy sauce.

Tebichi is a dish made with pig's feet. We simmer it with island salt and kelp. It's collagen-rich and has a bouncy texture. It is a low-calorie, high-protein quality ingredient.

Yushi tofu is fluffy tofu before it is solidified with nigari. The tofu soaked in gentle soba broth is very delicious.

It is topped with stir-fried cabbage, onion, garlic chives, and pork.

The noodles are Okinawa soba. The ingredients are cabbage, onion, and pork.

It is topped with cut-off meat used to shape Rafute and Soki, along with a spicy flavored egg.

The noodles are Okinawa soba. The sauce is a sweet vinegar with shikuwasa juice. It is topped with boiled pork, simmered eggplant, and a boiled egg. This is a summer limited menu item.

Full of vegetables. Lettuce, kale, okra, cherry tomatoes, bell pepper, corn, mixed beans, tuna, and bonito flakes. About 200g of vegetables and grains. Dressed with a Japanese-style dressing infused with shikwasa. Contains half soba noodles at the bottom.

Rafute is braised pork belly. The pork belly is boiled to remove excess fat, then simmered in bonito broth and awamori until tender, and seasoned with soy sauce and brown sugar.

Soki refers to pork spare ribs. After boiling to remove excess fat, it is simmered in bonito broth and awamori until tender, then seasoned with soy sauce and brown sugar. In our shop, we serve what is called 'hon soki,' which is meat with bones. The components from the bones seep out, making it very flavorful.

Simmered with island salt and kelp. The fat has melted away, leaving plenty of gelatin. Please suck the marrow from the bones.

We fried sliced bitter melon and tulip pork together. Perfect with beer.

Beniimo Croquette, Tanmu Croquette.

Fried potatoes that are curled like a pig's tail.

Seasoned with piparch. Please enjoy it dipped in shikwasa ponzu.

Sukugarasu, Sumiika, Watagarasu

Stir-fried or tempura is recommended. At the beginning of the season, please enjoy it raw with meat miso.

It is a salt-cured block of pork belly. It is sliced and grilled.

Crispy fried tulip pork luncheon meat.

Grilled high-quality wieners made from 100% Okinawan Agu pork. Contains 4 pieces.

Grilled spicy wiener sausage.

This is a type of dry soba mixed with tuna, seasoned with soy sauce, green onions, and piparch.

Jimaami refers to groundnuts (ji-maami). This is another term for peanuts. Beans soaked in water overnight are blended, and the strained juice is mixed with kudzu starch and tapioca flour, then cooked on low heat for several minutes. You can fully enjoy the power and flavor of the beans. The sweet sauce is delicious, but it's also tasty when dipped in wasabi soy sauce. Please be cautious of allergies. It contains peanuts! The preparation is labor-intensive, and we often receive many orders, so it may sometimes be out of stock. If you would like to order, please make a reservation at least three business days in advance, and we will prepare and hold it for you.

Organic wheat, aluminum-free baking powder, Yotsuba butter, brown sugar. This is Sata Andagi made with carefully selected ingredients.