Rokēshon Dainingu Nagi

The exquisite flavor of the fat from Agu pork belly is wrapped in perilla leaves and skewered. After being baked in the oven, it is lightly sprinkled with salt to finish. Due to the strong sweetness of the fat, the seasoning is kept simple with only coral salt to allow the deliciousness of the ingredients to shine.

A seaweed specialty from Okinawa characterized by its pop-in-your-mouth texture. Please enjoy it with a shikuwasa-flavored ponzu sauce.

This is Okinawan style braised pork belly. It is slowly simmered over time, resulting in a tender and melt-in-your-mouth texture that can be easily cut with chopsticks.

Salt yakisoba made with Yaeyama soba noodles. Please enjoy it with melted cheese mixed in with the noodles.

Mainly using locally sourced white fish. Mixed with olive oil, salt, and purple onion, shaped, and finished with a raw egg on top. Please enjoy it in a yukhoe style by breaking the egg.

Original Okinawan energetic vegetable! The bitterness is delicious!

Shrimp and prosciutto are wrapped together with a special Aurora sauce. The skin is 'crispy', the shrimp is 'springy', and the sauce is 'creamy'. This luxurious dish allows you to enjoy three different textures at once.

Carefully mashed taimo, fried without using breadcrumbs, creating a rustic country-style croquette. You can fully enjoy the fluffy texture unique to taimo and its distinct gentle flavor.

Mainly using locally sourced white fish. Mixed with olive oil, salt, and purple onion, shaped, and finished with a raw egg on top. Please enjoy it in a yukhoe style by breaking the egg.

Pork tongue is slowly stewed for a whole day in a special sauce, then finished by frying it crispy in high-temperature oil. Enjoy the tenderness that comes from careful preparation and the savory texture.

The exquisite flavor of the fatty Agu pork belly is wrapped in perilla leaves and skewered. After baking in the oven, it is lightly salted to finish. Due to the strong sweetness of the fat, the seasoning is kept simple with only coral salt to allow the deliciousness of the ingredients to shine.

A seaweed specialty from Okinawa characterized by its popping texture. Please enjoy it with a shikuwasa-flavored ponzu sauce.

This is tofu made from peanuts, a specialty of Okinawa. Enjoy it with a sweet and spicy sauce.

Tofu is soaked in old liquor (awamori) and carefully fermented. Due to the smooth flavor unique to old liquor, which softens the distinct characteristics, it is a recommended product even for those who are not fond of fermented foods.

Mozuku from Onna Village is crunchy and delicious.

Fresh Okinawan papaya is shredded. You can enjoy a different texture compared to daikon and others. The dressing is a Thai-style flavor that includes papaya, carrot, celery, peanuts, small shrimp, and tomato. For those who are not good with spicy food, we also have onion and Japanese-style dressings available. (Dressings: Asian / Onion / Japanese)

Please enjoy the texture of handama with the topping of egg. You can choose between sesame or Caesar dressing.

Mainly using locally sourced white fish. Mixed with olive oil, salt, and purple onion, shaped, and finished with a raw egg on top. Please enjoy it in a yukhoe style by breaking the egg.

An omelette made with seasonal vegetables. Enjoy the taste of fluffy eggs and fresh ingredients. For more details, please ask the staff.

You can enjoy island tofu with three types of toppings: Vietnamese style, Japanese style, and Chinese style.

Topped with avocado and cream cheese, seaweed, and bonito flakes. Please enjoy with wasabi soy sauce.

These are handmade dumplings with a chewy skin that encapsulates the rich aroma of Wushanfen. The juicy meat filling that bursts out from the skin is irresistible.

The potato is infused with the aroma of rosemary and garlic, and is baked to a crisp with olive oil.

The exquisite flavor of Agu pork belly is wrapped in perilla leaves and skewered. After baking in the oven, a light sprinkle of salt completes the dish. Due to the strong sweetness of the fat, the seasoning is kept simple with only coral salt to allow the deliciousness of the ingredients to shine.

Pork tongue is slowly simmered for a full day in a special sauce, then finished by frying in high-temperature oil until crispy. Enjoy the tenderness that comes from careful preparation and the savory texture.

This meat is carefully raised on a ranch. Please enjoy the plump offal rich in collagen. One serving is 1,914 yen.

This is a traditional preserved food from Okinawa made with salt-cured pork. In our shop, we further enhance it by using moon peach leaves and aromatic vegetables, creating a unique and rich aroma that we take pride in.

This is Okinawan-style braised pork belly. It is slowly simmered over time, resulting in a tender and melt-in-your-mouth texture that can be easily cut with chopsticks.

Grilled thigh meat from Yanbaru, cooked to a crispy and juicy finish. Please enjoy it with Shikuwasa pepper.

Shrimp and prosciutto are wrapped together with a special Aurora sauce. The skin is 'crispy', the shrimp is 'springy', and the sauce is 'creamy'. This luxurious dish allows you to enjoy three different textures at once.

Please enjoy the crispy fried chicken wings seasoned with Yaeyama pepper and salt.

A rustic country-style croquette made by carefully mashing taro without using breadcrumbs. You can fully enjoy the fluffy texture unique to taro and its distinct gentle flavor.

This is a cream croquette made with minced chicken. Please enjoy it with a homemade tartar sauce full of ingredients.

A stir-fry dish featuring island tofu, essential in Okinawan cuisine.

The original Okinawan energetic vegetable! The bitterness is delicious!

It's a bit late to mention, but in Okinawa, we also stir-fry somen.

Salt yakisoba made with Yaeyama soba noodles. Please enjoy it with melted cheese mixed into the noodles.

Various types of vegetables are finely chopped and slowly marinated in soy sauce. First, place it on freshly cooked hot rice. Finally, pour dashi broth over it, allowing you to enjoy it as a fragrant tea zuke, making it delicious in two ways.

Onigiri shaped like a battleship, topped with stir-fried loofah and miso.

This is a representative dish of Okinawan home cooking, 'Pork Tamago', made into onigiri. It pairs perfectly with a paste made from basil.