Urunoya

Natural thick mozuku harvested from the beautiful sea of Kumejima. Please enjoy the texture and crunch that is different from farmed varieties. (Small) 400 yen (Medium) 600 yen

Blood thinning. The unique flavor is addictive.

The king of seaweed, known as the longevity plant of the sea. Enjoy the poppy texture.

Tofu made from peanuts.

Spicy sausage. A classic snack.

A delicacy made by soaking tofu and red koji in awamori, then fermenting and aging it.

<Okinawa Classic!> Crispy on the outside, fluffy on the inside. (Available from 2 pieces) 1 piece

Uses high-quality fish from Okinawa called Miabai

Full of vitamins and highly nutritious

It is a healthy champuru.

A fluffy chanpuru made with protein-rich wheat gluten.

Officially known as Somintashiya. A stir-fry that does not use island tofu.

A traditional Okinawan dish made with kelp

A dish made by stir-frying green papaya, which is treated as a vegetable in Okinawa, with spam.

Fried Spam until crispy.

Luncheon meat and scrambled eggs. A classic in Okinawa.

Tender cartilage!? Full of collagen.

<Okinawa classic!> Slowly simmered with brown sugar, soy sauce, and awamori.

Sea grapes are placed on top of lettuce and island tofu.

<Okinawa classic!> The curly potato fries are famous in Okinawa.

Homemade taco meat, a popular dish.

The prefectural fish of Okinawa. It is fried until crispy, including the bones, and can be eaten deliciously.

It is topped with three-layered pork.

Aasa, known as aosa, is a vibrant green seaweed. The scent of the shore spreads.

It is topped with soft bone soki.

<Okinawa Classic!> Can be made with salt or sauce.

A dish packed with the richness and umami of squid ink.

A soup made with Aosa seaweed and island tofu.

Please ask the staff.