Okinawa Sakaba Haisai Umeda Honten
沖縄酒場ハイサイ 梅田本店
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An Okinawan izakaya where you can enjoy a tropical atmosphere
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Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Banquet courses are recommended for parties of 4 or more ★.
We have enhanced the traditional taste of Okinawa with our unique method. It creates an astonishingly chewy and plump texture. Enjoy the smooth mouthfeel the moment it enters your mouth, and the rich flavor of peanuts that expands with each bite.
Green caviar nurtured by the sea of Okinawa, delivered directly from the T.M. Center in Nanjo City. This seaweed features a popping texture in the mouth and a scent of the sea. Please enjoy it with a dressing of shiso sauce. Its appearance is refreshing, making it perfect as a side dish for drinks.
Made with minced parent chicken from Okinawa, mixed with taco meat flavored with curry and combined into potato salad. Topped with grilled cheese and onion fries, it is also perfect as a snack with drinks.
A refreshing and healthy dish made with thick mozuku from Ginoza Village in Okinawa, finished with a special vinegar blend. The unique slippery texture of the mozuku and the crunchy bite stimulate the appetite. Perfect as a side dish or snack, please enjoy.
Directly shipped from Miyako Island Toriko Farm! The crunchy texture and the unique spiciness and rich aroma that spreads in your mouth are its charm. By simply pickling it in salt, we maximized its flavor. It is an addictive taste that you can't stop eating, perfect as a companion for awamori or beer.
A classic delicacy from Okinawa made with pig ear skin. It is rich in gelatin, offering a unique and pleasant texture that is crunchy and bouncy. Seasoned with shikuwasa ponzu, it is light and also packed with collagen. A delightful snack representing Okinawa, beneficial for beauty and health.
The 'jewels of the sea,' the popping texture of sea grapes, and the rich, satisfying island tofu are luxuriously combined. This healthy salad, a pride of our restaurant, features two different textures that dance joyfully in your mouth. Enjoy it with a refreshing perilla dressing.
Using mozuku from Ginowan Village! A completely new style of mozuku that you enjoy by slurping it like zaru soba. Its greatest charm is the natural aroma of the mozuku, which stands out because of its simplicity. Through careful preparation, we maximized the smooth texture and crispness of the mozuku. Please enjoy it with condiments and dip it in our special sauce. The sauce includes Okinawan citrus shikuwasa, adding a refreshing aroma and sharp acidity.
The prefectural fish of Okinawa, 'Gurukun' fillets are carefully fried and marinated in homemade sweet vinegar. The crispy texture of the fried fish and the crunchiness of the vegetables are exquisite.
This is a traditional Okinawan pork belly stew that has been passed down since the Ryukyu Dynasty. We made it homemade by slowly simmering pork belly with skin in awamori and brown sugar until it becomes so tender that it can be cut with chopsticks. Its rich flavor and melt-in-your-mouth texture make it an irresistible representative dish of Okinawa.
This dish features Kibimaru pork shoulder, slow-cooked at low temperatures to bring out the rich flavor of the pork and the sweetness of its high-quality fat. Enjoy it with a spicy mala sauce.
Using parent chicken from Okinawa! It boasts a 'strong chewiness' that cannot be experienced with young chickens. The more you chew, the more the rich, concentrated meat juice spreads throughout your mouth. Grilled quickly over high heat, it is a 'connoisseur's choice' that locks in the savory flavor. Please take your time to enjoy it with some alcohol.
Nankotsu soki (pork rib meat) is simmered until tender and used as an ingredient in Okinawan-style tonpei-yaki. The rich flavor of the simmered meat blends with the fluffy eggs and sauce.
We poured a rich sauce made from Arthur (Aosa) over a fluffy and gently flavored tamago yaki. This dish combines the umami of the broth with the sweetness of the eggs, creating a comforting Japanese-style dish.
The rich and firm island tofu is fried to a crispy exterior and fluffy interior. It is topped with a warm sauce made from Okinawan seaweed 'Aosa', which has a rich coastal aroma. The harmony of the umami from the soybeans and the coastal scent of Aosa creates an elegant flavor.
Hiroshi's rich island tofu, selected as the best in the competition using the 'freshly squeezed method.' To bring out its full potential, we do not prepare any in advance and fry it to a golden color only after an order is placed.
A classic Okinawan tempura that encases Okinawan mozuku in batter. Crispy on the outside and moist on the inside, the flavor of the sea combines perfectly with the sweetness of the batter for an exquisite taste. Enjoy it with Shimamaasu.
This tempura, unique to Okinawa, is made with beautiful vibrant purple sweet potatoes. It features the refined sweetness characteristic of purple sweet potatoes and a chewy texture. It can be enjoyed as a snack and is a gentle flavor that is popular with children.
These are fried dumplings made from Yanbaru parent chicken, offering a strong flavor that bursts with each bite and a moderate chewiness. Being made from chicken, they are a light and refreshing dish. Please enjoy them with a drizzle of shikuwasa ponzu.
Potato fries simply seasoned with Okinawa's natural sea salt 'Shimamaasu (Okinawa salt)'. The crispy, fluffy potatoes perfectly match the mild and gentle saltiness of Shimamaasu. A rustic dish.
Addictive! Generously seasoned with Okinawa's new condiment 'Shimachan Spice'. You really can't stop eating this!!
Crispy chips made from thinly sliced goya marinated in a special sauce, highlighting its bitterness for a healthy snack. The refreshing bitterness of goya balanced with saltiness is addictive, making it perfect as a companion for beer. The crunchy texture is enjoyable, and it is also recommended for those who are not fond of goya.
These are chicken wings made from young chickens from the northern part of Okinawa Island, known as Yanbaru. The wings are thick and juicy, finished with a secret sauce for a fragrant touch. Sprinkle with spicy island pepper! This is our specialty snack that pairs well with beer. 1 piece 275 yen (tax included) 5 pieces 1265 yen (tax included) 8 pieces 1892 yen (tax included)
We have deep-fried the tentacles of the giant squid 'Sodeika,' which Okinawa takes pride in. The strong elasticity that pushes back is irresistible! With every bite, the rich sweetness unique to Sodeika spreads throughout your mouth.
A representative dish of Okinawan cuisine. It is a classic stir-fry that combines the refreshing bitterness of goya, the rich flavor of island tofu, and the savory depth of spam and eggs. It has a well-balanced seasoning that makes it easy to eat even for those who are not fond of bitterness, and it is a nutritious dish.
One of the standard home-cooked dishes from Okinawa. 'Fu' (wheat gluten) is rehydrated with water and stir-fried with vegetables and eggs. The unique fluffy and chewy texture of the fu is characteristic, and the gentle flavors of dashi and soy sauce provide a comforting, rustic deliciousness.
A dish made with the classic Okinawan 'Okinawa soba noodles' stir-fried with a spicy chili oil and mayonnaise for added flavor. The chewy noodles, the spiciness of the chili oil, and the richness of the mayonnaise combine to create a deliciously junky taste that whets the appetite.
A noodle dish representative of Okinawa, featuring slowly simmered pork soki (rib meat) that is tender and served beautifully. The rich flavor of bonito broth, the chewy Okinawa soba noodles, and the sweet and spicy harmony of the soki create an exquisite combination.
Okinawa-born soul food 'Taco Rice' made with Yanbaru parent chicken taco meat. The curry-flavored seasoning is appetizing!
We offer unique Okinawan salt chin-suko and ube flavor! *Please note that the flavors may change depending on the supply situation, so please ask the staff.
We placed cold ice cream on hot sata andagi. They are a perfect match!
Sata Andagi is a traditional fried sweet from Okinawa. 'Sata' means sugar, and 'Andagi' comes from 'anda' + 'agi', which together means 'deep-fried'.
Rich flavor that can only be made in Okinawa
A miraculous encounter of mango juice and beer. A new sensation beer cocktail that perfectly matches fruity sweetness and the bitterness of beer.
Perfectly refreshing for Okinawa! 0% alcohol, 0 sugar, 0 calories, and zero purine in Orion 'Clear Free'.
A new highball from Okinawa, blended with hub extract, which is said to be good for health, and 13 types of beneficial herbs, mixed with refreshing carbonation. The unique aroma of hub liquor and a slightly sweet, crisp taste make it addictive.
A drink made by mixing nutritious habu sake with familiar cola. It has a refreshing sweetness and is recommended for beginners of habu sake.
A drink made by mixing nutritious habu sake with familiar tonic. It has a refreshing spiciness and is recommended for beginners of habu sake.
Blended whiskey made using original liquor produced at the Aberfeldy distillery in Scotland
A fruity aroma reminiscent of barrel aging and marmalade, with a solid malt fragrance and a pleasant smokiness. It has a smooth and rich flavor, where the sweetness of ripe fruits is balanced by the bitterness of peat.
Okinawa whiskey made by the oldest sake brewery in Okinawa, boasting a history of over 175 years. Shinza Sake Brewery was founded in the third year of Koka (1846). It is said to be the oldest existing sake brewery in Okinawa. The product, Shinza WHISKEY, was born from the desire to create a whiskey that is uniquely Okinawan, as only the oldest brewery in Okinawa can. It is a rich-tasting whiskey that emphasizes the blending ratio of whiskey and spirits.
A superb tropical single malt whiskey produced in the subtropical Okinawa. The rich and complex flavors of the original spirit are further enhanced, and it is adjusted to open up its aroma the moment it is poured into a glass. Enjoy the scents of berry-like dried fruits such as raisins from sherry casks, orange, concentrated jam, dark chocolate, and the spicy and exotic aromas from Spanish virgin oak casks, along with the powerful, rich, and heavy taste unique to the original spirit.
Masahiro Shuzo is particular about deliciousness, and the rare 16-year-old aged Awamori, which is the original sake of Goto Uma, has been stored in Mizunara barrels for one year, resulting in a treasure of Ryukyu spirits. The top notes feature sweet aromas like caramel, vanilla, honey, and brown sugar, gradually expanding into a vibrant barrel fragrance, with a fresh fruitiness and a floral scent reminiscent of lavender.
A tropical texture reminiscent of barrel-derived vanilla and mango. A refined and gorgeous aroma unique to new white oak barrels. Yet, it evokes a refreshing quality similar to apple fruit wine. This whiskey is produced by the very popular 'Kumesen Shuzou'.
One of the most beloved awamori in Okinawa, 'Shima Uta' is mixed with carbonated water. It retains the unique aroma of awamori while being refreshing and easy to drink. It is perfect for pairing with food.
A smooth Awamori called 'Shima Uta' mixed with slightly bitter tonic water. It is a refreshing drink with a citrus aroma and a crisp finish.
Recommended for Awamori beginners! By mixing with familiar cola, the flavor of Awamori becomes mellow. It's a refreshing drink that pairs well with meals.
Uses Shikuwasa from Okinawa Prefecture. Without adding extra sweetness, the sourness of Shikuwasa refreshes the palate.
A drink that perfectly matches the rich sweetness of mango with the refreshing sensation of sour. Juicy and easy to drink, it is perfect for after meals or relaxation time.
The melting sweetness of pineapple makes it easy to drink even for those who are not good with alcohol, making it a recommended sour for beginners.
This is a rare hibiscus sour made using the juice of the hibiscus 'Beni' cultivated in Okinawa's Miyako Island. It features the unique floral aroma of hibiscus and a sweet and sour taste reminiscent of cranberries. It is a drink that can only be experienced here, born from the nature of Okinawa.
In Okinawan dialect, jasmine tea is called Sanpin tea!
A familiar drink in Okinawa, a tea high made with UCC's unsweetened black tea
The ultimate green tea high made specifically for tea high. It uses the finest tea leaves from Uji, Kyoto.
Limited to 10 cups! We used a whole pineapple cut in half and squeezed plenty of fresh fruit flesh. The juicy juice overflowing from the glass and the refreshing acidity spread throughout your mouth. This is our proud tropical sour, which is also visually impressive.
Freshly squeezed whole grapefruit mixed with fruity guava juice. Upon tasting, the smooth sweetness of guava spreads first, followed by the refreshing aroma and subtle bitterness of grapefruit, making it a drink that is delicious in two ways.
Based on rich mango juice, we boldly added a whole fresh kiwi. After the intense sweetness of the mango, the refreshing aroma and grainy texture of the kiwi follow. With every sip, you can feel the breeze of the tropics, a luxurious taste.
The snow salt from Miyako Island in Okinawa enhances the sourness and sweetness of the lemon. This lemon sour has a mellow, sweet, and deep flavor that becomes addictive.
"This is a unique bottle created by Mizuho Sake Brewery, utilizing the techniques of awamori production. It lavishly uses Okinawan botanicals, including high-quality peach pine from Iriomote Island, gajumaru, and shikwasa. You can enjoy a tropical and profound aroma and flavor."
"A rare domestic rum from Okinawa, infused with the spirit of sugarcane. Made using the freshly pressed juice of sugarcane from Minami Daito Island, it has a rich aroma and a smooth flavor."
Masahiro Sake Brewery◆ A new generation (new type) of awamori that feels 'light, refreshing, and transparent', using black koji fermentation, characteristic of Ryukyu awamori, and yeast used in ginjo sake.
Higa Distillery ◆ A light and beautiful tasting awamori. It is affectionately known by the nickname 'Zanshiro'.
Seifuku Brewery ◆ When it comes to the most consumed awamori on Ishigaki Island, Seifuku is the one! When mixed with water, it becomes refreshingly sweeter, making it very delicious.
Shinzato Sake Brewery ◆ A mellow and rich flavor with a fruity aroma characteristic of low-temperature fermentation. Aged for 3 years. Perfect for pairing with food.
Original Awamori. Awamori that has been aged for more than 3 years is called 'koshu', and by putting it in jars or bottles to 'rest', the aroma becomes rich and the flavor becomes mellow.
Ishikawa Brewery ◆ Tamayou means 'the best friend'. The deep aroma born from the rare kame shikomi is best enjoyed on the rocks with a larger glass.
Higa Sake Brewery◆A deep and rich flavor created by blending 60 percent of carefully selected aged sake that has been matured for five years in an old sake warehouse.
Miyako Island Taragawa Sake Brewery ◆ The key to the flavor is the use of hard and soft water. Using mineral-rich hard water that flows underground on the coral island of Miyako Island as brewing water, it creates a rich and robust flavor.
During the Okinawa War, many sake breweries were destroyed, and most of the black koji mold essential for the production of awamori was lost. However, it is said that the first head of Mizuho Sake Brewery miraculously managed to evacuate and preserve this black koji mold. 'Oshuu' is made using this historically significant black koji mold that survived the flames of war, and it can truly be called a 'phantom sake' filled with the history of Okinawa's hardships and the thoughts of the people who overcame them.
A new sensation of 'Isaina Authentic' sweet potato shochu that changes aroma depending on how it is consumed. With 'carbonated mix', it is fruity and suitable for dining and Western cuisine. With 'on the rocks', you can enjoy a warm, sweet aroma reminiscent of baked sweet potatoes due to the 'all sweet potato brewing'. Great for after meals too.
Like a sword, refine the heart and know oneself. You can enjoy the original aroma and flavor of barley.
Okinawa Ishigaki Island's Awamori brewery. Carefully steeped Nanko plums in the renowned Awamori of Ishigaki Island, finished with pure domestic brown sugar.
Okinawa Ishigaki Island's Awamori brewery ◆ Carefully selected Awamori blended with domestic yuzu and locally produced shikuwasa, resulting in a refreshing finish.
You can enjoy the whole pineapple squeezed as a sour or soft drink! Sweet and juicy pineapples are rich in Vitamin B1, as well as Vitamins A and C!
The salt from Miyako Island, rich in minerals, pairs perfectly with the refreshing and aromatic lemon!
The vitamin C content of guava is about twice that of lemon!
Gentle fruit flavor and tropical tartness!
Gentle fruit flavor and tropical acidity!
In Okinawan dialect, jasmine tea is called Sanpin Tea!
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