Toyonen Mansaku Ishigaki-ten

A5 rank Ishigaki. Using tender cuts, the flavor expands the more you chew. The sauce is also a key point of deliciousness.

A dish made by simmering pork belly from Okinawa for a long time, resulting in a tender finish. The meat can be easily shredded with chopsticks, and the fat is also delicious.

Our Somen Champuru features noodles of a different thickness. We use somen that is closer in thickness to cold udon, providing a unique moistness and chewiness that sets it apart from other somen champuru. It has been a consistently popular item for 30 years.

Tebichi is made by simmering Okinawan pork trotters until just before the bones fall apart, finished with a soy sauce-based seasoning. This is also delicious.

Okinawa's soul food. With a focus on seasoning, once you eat one, you'll be hooked and want two or three more.

Fresh coastal tuna mixed with a special sauce and egg yolk, rich in flavor. Pairs well with alcohol.