Shima Uta et Cuisine d'Okinawa Hana Ryukyu Tembusu Naha
島唄と沖縄料理 花琉球 てんぶす那覇店 / Shima Uta to Okinawa Ryori Hanaryukyu Tenbusu Naha
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Dernières informations
An izakaya where you can enjoy Okinawan culture and flavors
Évaluation
Avis
Menu
This volume is possible because it is directly purchased at the market! This is our number one recommended menu item.
Rare Grilled Black Wagyu Beef with Chilled Ponzu / This is a recommended dish where the flavorful lean meat of black wagyu beef is lightly seared and served as sashimi.
Seared Bonito with Grated Daikon and Ponzu / The 'Seared Bonito' is grilled over charcoal to enhance its aroma. The combination with our homemade special ponzu and condiments is irresistible.
Rare Delicacy Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.
A platter featuring delicious local fish and popular toppings from various regions, available during that season.
This is a recommended sushi for those who are not fond of raw fish, featuring our popular sushi toppings that are lightly seared.
Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Maguro.
A set menu featuring sashimi and sushi made with salmon, offering better value than ordering items individually.
Please enjoy the 'sea grapes' rich in dietary fiber, iron, and vitamins with a vinegar sauce.
[Seasonal from April to around October] / 'Island shallots' are a unique variety from Okinawa and are delicious root vegetables when pickled or made into tempura.
This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.
Delicious 'Unashi Tofu' served as chilled tofu. A quick dish that pairs well with drinks.
A delicacy that pairs well with sake, made by marinating 'Island Tofu' in awamori and red koji for about six months to ferment.
Rich in dietary fiber and has detoxifying effects, 95% of the consumption in Japan is from Okinawa.
Don't shy away thinking 'Oh no!! It's pig ear!!' The crunchy texture and Chinese-style seasoning are irresistible.
Enjoy 'Zaru Mozuku' made with 'fresh mozuku from Okinawa' resembling soba, served with 'homemade dipping sauce'.
A 'Napolitan' made with 'Okinawa Soba' noodles, a highly popular 'Okinawa noodle dish' among families.
This is a recommended dish that adds rich squid ink to Okinawa soba noodles, concentrating the umami and depth of flavor.
A vegetable native to Okinawa, rich in vitamins, minerals, and dietary fiber, good for preventing summer fatigue.
Named 'Kuruma-fu' because its shape resembles a wheel, this is a traditional dish made by soaking it in water and then marinating it in eggs before stir-frying.
A dish that my mother often makes when I have a little hunger, it is a representative home-cooked meal of Okinawa.
This recommended dish pairs well with meals or as a snack with drinks, featuring our special miso that is delicious.
You won't be mistaken to think, 'Loofah is this delicious!!' This is a recommended 'Okinawan traditional dish.'
This dish is stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chiraga (Pork Face Skin)'.
When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster with Sea Urchin' has been a classic for a long time.
The combination of the umami of oysters and sea urchin sauce is the strongest!
This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming mussels with awamori and then grilling them with butter.
A dish grilled deliciously and aromatic with the local specialty from Ishigaki Island, 'Island Pepper (Pipa Chili)'.
Please enjoy the crunchy and juicy 'Island Pork Belly' with our homemade ponzu sauce.
A dish recommended as a snack for drinks, featuring strong flavors and richness of pork, very juicy.
This is our pride, the 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.
When I was a child, I often ate the 'simple flavored Hirayachi', and I tried to make it 'kimchi flavored' to pair well with alcohol.
This is a rolled omelette with pork and dashi, enhanced with Aosa, found in Okinawan diner menus.
This dish features 'Aosa (Sea Lettuce)' with a base of bonito broth rolled omelette.
After simmering slowly for several hours until tender, it was rested for 24 hours to allow the flavors to meld.
This dish is carefully prepared over time, with the meat of the 'pork trotters' almost falling off the bone.
This is a highly recommended dish made with carefully selected rich Jimami tofu (peanut tofu) that is deep-fried.
Enjoy the beloved 'Shrimp Tempura' with our special tempura sauce!
The locally produced 'Nama Mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'Tempura'.
Seasonal item from April to around October. 'Island shallot' is a unique variety from Okinawa and is a delicious root vegetable when pickled or made into tempura.
Shrimp (5 pieces), Mozuku (3 pieces)
A popular croquette among women that allows you to compare the local specialties 'purple sweet potato' and 'taimu'.
[Popular with children and women!] This delicious home-cooked dish is made by adding sugar to 'purple sweet potato' and 'nankotsu (potato flour)' and frying it, giving it a snack-like feel.
[Perfect for drinking snacks!] This menu item features the tentacle part and cartilage of locally sourced Seika squid, fried and recommended as a side dish for drinks.
Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy with our homemade garlic ponzu soy sauce.
Island tofu, also known as Okinawa tofu, is a delicious tofu with a strong flavor of soybeans.
Due to limited quantity, the availability may vary between 'only drumsticks', 'only wings', or 'both'.
Everyone's favorite potato fries. Perfect for kids and as a snack with drinks.
The moderate sweetness and finely textured meat quality are the essence of flavor. Enjoy it with 'Island Salt' or 'Homemade Ponzu' as you prefer.
Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.
The shoulder roast has a good balance of meat quality and fat, making it a delicious cut suitable for 'Tonkatsu'.
Moderately marbled 'Black Wagyu (Kalbi)' grilled to your preferred doneness with 'Shima Salt' and 'Homemade Ponzu'.
Please enjoy the 'Prefectural Wagyu Sirloin' with a moderate amount of marbling cooked to your preferred doneness.
This is a tender and delicious 'sirloin' 'teppan steak'.
[Limited Quantity!] This is a cut steak marinated in sauce made from moderately firm lean meat.
Taco Rice is popular among local young people and women. It originated from King Tacos in Kin Town.
This is a mixed rice dish that uses 'pork and bonito broth', a traditional Okinawan recipe passed down from ancient times.
The combination of 'mango' and 'prosciutto' is outstanding! Even more delicious with an orange-based citrus dressing.
Seafood salad with 'sea grapes' in homemade sesame ponzu dressing!
Enjoy the rich flavor of 'Island Tofu' made from soybeans and cold shabu-style 'Agu Pork' with a special sesame dressing.
These are very fragrant and delicious fried dumplings made with Okinawa's specialty 'purple sweet potato' coated in sesame.
This is 'warabi mochi' with a chewy texture made using 'brown sugar' commonly used in Okinawa.
This is a dessert featuring vanilla ice cream topped with black syrup and soybean flour, accompanied by brown sugar warabi mochi.
Refreshing and crisp! Using water from Yanbaru and barley from Ie Island. Fine bubbles. A unique smoothness found only in Okinawa. Made with the softest water from Yanbaru and barley grown using beer lees as fertilizer from Ie Island. Traditional brewing methods are employed to achieve fine bubbles. Natural carbonation from fermentation is retained in the beer.
The flavor embodies 'the nature of Okinawa and the hidden energy of Okinawa.' It offers a new taste that achieves both depth and smoothness. Upon tasting, a vibrant and fruity aroma gently wafts through the nose. It is rich yet has little bitterness, leaving a refreshing and smooth aftertaste. Aiming for a flavor loved by many, regardless of generation, we hope that not only beer lovers but also those who don't usually drink beer will try this unprecedented new taste.
We developed this product driven by our desire to create a whiskey that truly embodies the spirit of Okinawa—a goal only possible as Okinawa’s oldest distillery. It is a rich and flavorful whiskey crafted with meticulous attention to the blend ratio of whiskey and spirits. / A simple way to enjoy it is to pour the whiskey into a glass filled with ice. This helps mellow the alcohol’s sharpness, and as the ice melts, you can savor the evolving flavors.
A method of drinking that involves filling a glass with ice, chilling the mug, and mixing whiskey with soda. It has a refreshing and crisp taste, making it a perfect match with meals.
The fruity flavor of acerola and 'Akari' blend together, enhancing the freshness, creating a light red cocktail-like awamori highball that is visually appealing.
The abundant citrus flavor of shikuwasa extract harmonizes with the fruitiness of 'Akari', creating a refreshing and crisp awamori highball.
Amazingly popular among awamori enthusiasts! This is a highly regarded product from Kiku no Tsuyu Brewery, recommended as a 'super popular' item! It has a matured flavor based on 8 years of aging. A highly popular item both inside and outside the prefecture. Smooth and mellow taste, recommended even for awamori beginners.
What is Ryukyu Dynasty? A masterpiece blended and crafted in pursuit of the best flavor based on old sake (Kusu)! It is an easy-to-drink awamori with a balanced aroma and taste. / A masterpiece born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / 'Hanasake' refers to the high-alcohol Awamori that is obtained first in the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hanasake' is classified as spirits under the liquor tax law. This is a rare Awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before ordering.
On the rocks or with water or with hot water / 'Hana Sake' refers to the high-alcohol Awamori that is obtained first in the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hana Sake' is classified as spirits under the liquor tax law. This is a rare Awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before ordering.
~ Guava & Mango Liqueur MIX ~
Mango liqueur with fruit pieces
Shikuwasa & Calpis MIX Awamori base
~Pine liqueur base~
A luxurious tropical chuhai made with a focus on fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
A luxurious tropical chuhai made with a focus on fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
A tropical chuhai that focuses on luxurious fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
~Mango with Hibiscus Taste~
Calpis with a hibiscus taste
Ginger ale with a lime taste
On the rocks or with water or with hot water / A distilled spirit named after the childhood name of the island's hero, Ryukyu King Shoen. It has a faint vanilla aroma and is a smooth and sweet liquor.
On the rocks or with water or hot water / The rich and flavorful 'Manza' becomes even smoother and sweeter after being aged for 10 years. Enjoy the deep-tasting aged liquor (Kusu) straight and slowly.
On the rocks, with water, or with hot water / Long-term aged awamori stored in ceramic pots, 21-year-old aged awamori (Kusu). Please enjoy the highest level of richness and aroma that awamori has to offer.
On the rocks or with water or with hot water / 'Even awamori enthusiasts will agree!' This is a highly regarded awamori from Kikunotsuyu Brewery, recommended as a 'super popular' item! / Aged flavor based on 8-year-old storage. A highly popular item both inside and outside the prefecture. A smooth drinking experience recommended for awamori beginners.
On the rocks or with water or with hot water / 'What is Ryukyu Dynasty?' A masterpiece blended and crafted to seek the best flavor based on aged sake! It is an easy-to-drink awamori with a balanced aroma and flavor. / A masterpiece born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / Awamori that has been carefully aged using traditional methods. It has a pleasantly rich aroma with a slightly sweet aftertaste and a smooth finish. It is recommended to drink it on the rocks.
On the rocks or with water or with hot water / Based on old liquor (Kusu) stored in oak barrels, blended with 3-year-old liquor stored in stainless steel tanks and less than 1-year-old awamori. This awamori has a good balance of sweet oak barrel flavor, rich depth, and just the right drinking experience.
On the rocks or with water or hot water / This 25-year aged liquor (Kusu) has a rich and unique sweetness with a refined roasted aroma, making it mild and smooth to drink. Recommended for on the rocks or with water. The most popular product from Onna Distillery.
Carefully brewed with hard water from Miyako Island, which contains a lot of minerals that activate the fermentation of black koji mold, resulting in a smooth and pleasant drinking experience. This new sake pairs exceptionally well with food. Enjoy the tropical and fragrant flavors, along with a hint of sweetness.
Features the aroma of aged awamori and a mellow taste. This blended sake is made with a 51% blend of 3-year-old liquor, allowing you to enjoy a slightly luxurious feeling.
This is a liqueur blended with 13 types of herb liquor based on awamori and a special manufacturing method, extracting the flavor of the habu over a long period of time into 'Habu Extract'.
Tokkuri
Tokkuri
A refreshing citrus aroma with a vibrant and sweet, rich flavor reminiscent of fruits and flowers. While rice distilled spirits and awamori represent the culture of the Ryukyu Kingdom, Imuge embodies the culture of the overwhelming majority of the Ryukyu common people. Together, these two can tell the story of Okinawa's drinking culture.
Not awamori, not shochu / If awamori is the culture of the Ryukyu Kingdom, then Imuge is the culture of the overwhelming majority of the Ryukyu common people. These two can tell the story of Okinawa's sake culture.
On the rocks or with water or with soda
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