Bar Kise

When it comes to representative Okinawan cuisine, it's Goya Champuru♪

A classic Okinawan home-cooked dish♪ Recommended for children too♪

In the past, we soaked wheat gluten in precious eggs and shared it with the children. It's a mother's loving wisdom☆

Rich in collagen, it is recommended as a snack or as a side dish for rice.

Okinawan mixed rice. Very popular among children♪

Recommended as a juicy ochazuke, perfect for both rice and as a finishing dish.

It is hearty and has a gelatinous texture.

A delicacy made from aged and fermented cotton tofu from the island

Salted pork belly. Perfect as a companion for beer.

Enjoy mineral-rich mozuku with our handmade three kinds of vinegar at the bar♪

They pair perfectly with beer and awamori. They are a representative snack from Okinawa. *Please note that they may not be available depending on the season.

Recommended for children too♪

Recommended to enjoy with a mix of roast, thigh, fresh Yanbaru vegetables, and our original garlic sauce in ponzu♪ Also, please savor our shabu-shabu with homemade sesame sauce and Miyako Island snow salt♪

Loin, Belly, Fresh Yanbaru Vegetables, Mozuku

We recommend enjoying it with loin, belly, fresh Yanbaru vegetables, ponzu sauce, and homemade sesame sauce! Additionally, take the meat and vegetables on a separate plate and sprinkle Miyako Island snow salt directly on them to savor the original flavors of the meat and vegetables♪

Loin, Belly, Fresh Yanbaru Vegetables

Can also be done in a steamer.

Can be done even after the seiro steaming.

Enjoy the rice porridge made with the broth from meat and vegetables. It can be made even after steaming.