Okinawan Cuisine Uchina
沖縄料理店うちなー
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A lively restaurant where you can feel the winds of Okinawa
Évaluation
Avis
Menu
※Salted pork!! Perfect with beer and awamori!
※Chef! Home-cooked flavor! Stir-fried island tofu
A very popular dish alongside Rafute! Braised pork cartilage meat!
※Yakisoba made with hand-kneaded Okinawa soba noodles! Contains squid ink! ※Available only on Thursdays, Fridays, and Saturdays
※Yakisoba made with hand-rolled Okinawa soba noodles! Napolitan-style (Napolitan flavor) ※Available only on Mondays, Tuesdays, and Wednesdays
The island tofu and Agū pork are enhanced by the delicious flavor of Kumejima miso, making it exquisite!!
※Very popular! Okinawan native breed of pig - exquisite fat!
※Full of calcium! Tempura of Kibi-nago
When it comes to fish tempura! Swordfish tempura
※Okinawa Prefecture fish. Can be eaten whole.
A side dish for Awamori
Popping texture
The perfect balance with Awamori!
Salted young fish of Aigo served with island tofu
Irresistible for awamori lovers! Okinawan version of bonito's sake lees
Special Okinawan mozuku seaweed with a special sweet vinegar made from shikuwasa!
With Shikuwasa soy sauce or Acerola dressing!
Pork miso served with cucumbers from Okinawa!
Handama (water spinach) with acerola dressing!
Pork ear skin mixed with peanut miso!
Please enjoy the island tofu itself~
Pork belly simmered in brown sugar soy sauce
Pork trotters simmered in brown sugar soy sauce
An essential dish for celebrations! Pork hormone soup
Excellent for nourishment and strength!!
Okinawan version of Chijimi
Stir-fried somen
Served with locally produced kamaboko and simmered pork belly! Made with hand-pulled noodles.
Hearty!! Made with hand-pulled noodles
Fried dish made by kneading purple sweet potato and potato starch
A staff favorite! Please try it first.
Familiar island shallots in tempura!
Fried fish cake made from ground bluefish
Essential for Okinawan bento! Thick fried island tofu
Thick mozuku fried as tempura!
Full of collagen! Deep-fried pig's trotters
Okinawa's fish! Please enjoy the head, backbone, and tail~ 1200 yen~
Bitter melon from Okinawa Prefecture
Stir-fried loofah with miso, a major dish in local Okinawa alongside bitter melon!
Chef! Mom's home cooking!! Stir-fried island tofu
Stir-fried wheat gluten
A celebratory dish! Stir-fried kelp and pork
Stir-fried green papaya
A staple in Okinawan bento! Stir-fried carrots from Okinawa Prefecture.
Stir-fried pork offal
Very popular Sata Andagi!! You can enjoy it in the store, and takeout is also OK!!
My favorite Jimami Tofu topped with soybean flour! I thought I would like to try it, so I made it. By Dai
Vanilla ice cream topped with Okinawa's representative baked confection 'Chinsuko'! Choose either black sugar syrup or awamori coffee.
This umeshu is made with Banshiru (guava) juice produced in Osato and awamori, creating a tropical cocktail! It has a sweetness balanced with the astringency of Banshiru, making it easy to drink even for those who are not fond of alcohol~☆☆
A nostalgic tea with a refreshing jasmine aroma, most commonly consumed in Okinawa. This Sanpin tea uses the highest quality rose sanpin.
This is a caffeine-free health tea made exclusively from autumn turmeric produced in Okinawa, which contains the highest amount of curcumin. It is fermented to reduce the unique bitterness of turmeric, resulting in a milder taste.
A juice made easier to drink by mixing the healthy ingredient bitter melon with fruit juices like apple juice.
A representative citrus fruit of Okinawa, 'Shikuwasa' is refreshing! It has a crisp aroma and taste.
A deep sweetness that melts in your mouth and a moderate acidity of mango. A rich flavor with the unique thickness of mango.
Known as 'Banshiru' in Okinawa, 'Guava' is rich in dietary fiber and vitamin C, offering a refreshing flavor and sweetness reminiscent of summer, characteristic of tropical fruits.
In Okinawa, A&W (locally known as Enda) is popular, and its unique aroma is sometimes referred to as 'drinking salonpas,' but it is a very popular carbonated beverage made with dozens of herbal ingredients.
A blend of aged and new sake that can only be enjoyed at 'Uchina', made by Kumesen Brewery in Naha.
・Taihei (Naha) ・Ippeisatsu (Chatan) ・Ryuu (Kin) ・Chuko (Tomiya) ・Nanko (Kohabira) ・Yaesui (Yaeyama) ・Sakimoto (Naha) ・Miyanohana (Miyako) ・Mizuhou (Shuri) ・Kikunotsuyu (Miyako) ・Zanpa (Yomitan) ・Sango (Motobu) ・Matsufuji (Kin) ・Shirayuri (Ishigaki) ・Ruizen (Naha) ・Shigure (Shuri) ・Taragawa (Miyako) ・Omoto (Ishigaki) ・Shurei (Ishikawa) ・Manza (Onna Village) ・Masahiro (Itoman) ・Tokiwai (Izenajima) ・Seifuku (Ishigaki) ・Utsukushiki Kosato (Nakijin)
※Jasmine tea mix
※Turmeric Tea Mix
※Soda mix
※Shikuwasa mixed with soda
※Mixed with Shikuwasa juice
*Soda mixed
※Mixed with Shikuwasa juice
*Mixed with mango juice
*Mixed with guava juice
※Jasmine tea mix
※Soda mixed
※Mixed with Shikuwasa juice
※Mixed with mango juice
*Guava Juice Mix
※Jasmine Tea Mix
※Soda mixed
※Mixed with Shikuwasa juice
※Mixed with mango juice
*Mixed with guava juice
※Jasmine Tea Mix
※Pour Awamori coffee over our original ice!!
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