Minyo Shimauta e Cucina di Okinawa Chinumann Onna Sunset Mall Nakama

This is a reasonably priced course that makes abundant use of Okinawan ingredients (meat, fish, and vegetables). ◆ 4,840 yen per person (including tax) ◆ [Course Contents] ☆ 1. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) (※ The three kinds will be served on one plate per person.) ☆ 2. Healthy salad with island tofu ☆ 3. Five kinds of sashimi with local fish ☆ 4. Rafute (braised pork belly) and beniimo andagi (sweet potato doughnuts) ☆ 5. Goya champuru (stir-fried bitter melon) ☆ 6. Fu champuru (stir-fried wheat gluten) ☆ 7. Somen tashiya (stir-fried somen noodles) ☆ 8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 9. Juu-shii (Okinawan-style mixed rice) ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Jimami tofu contains peanuts. ◆ *Our establishment does not have kitchen facilities that accommodate allergens, so we cannot accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a slightly luxurious course that makes abundant use of Okinawan ingredients (meat, fish, and vegetables). ◆ 7,260 yen per person (including tax) ◆ [Course Contents] ☆ 1. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) (※ The three kinds will be served as one plate per person.) ☆ 2. Five kinds of sashimi with local fish ☆ 3. Four pieces of nigiri with local fish ☆ 4. Rafute (braised pork belly) and beniimo (purple sweet potato) doughnuts ☆ 5. Goya champuru (stir-fried bitter melon) ☆ 6. Fu champuru (stir-fried wheat gluten) ☆ 7. Somen tashiya (stir-fried somen noodles) ☆ 8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 9. Grilled pork shoulder from Agu pigs ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding in advance. ◆ *Jimami tofu contains peanuts. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a high-grade course that makes abundant use of locally sourced fish from Okinawa. ◆ Price: 9,680 yen per person (including tax) ◆ [Course Contents] ☆1. Local fish shabu-shabu ☆2. Assorted vegetables, condiments, and ponzu sauce ☆3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) ☆4. Assorted sashimi with five types of local fish ☆5. Five pieces of nigiri sushi with local fish ☆6. Grilled pork shoulder from Agu pigs ☆7. Goya champuru (stir-fried bitter melon) ☆8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆9. Simmered local fish head ☆10. Local fish head soup ◆ *The type of local fish will be Akamachi (Japanese name: Hamadai), but it may change depending on the supply situation. Please be aware of this in advance. ◆ *The contents may change depending on the supply situation. Please be aware of this in advance. ◆ *Our establishment does not have kitchen facilities that accommodate allergens, so we do not accept allergy-friendly menu requests. We kindly ask for your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a reasonable course featuring Agu pork shabu-shabu and Okinawan cuisine. ◆ 4,840 yen per person (including tax) ◆ [Course Contents] ☆ 1. Agu pork shabu-shabu (250g) per person ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, mimiga, and jimami tofu) ☆ 4. Healthy salad with island tofu ☆ 5. Goya champuru ☆ 6. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 7. White rice ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a slightly luxurious course featuring Agu pork shabu-shabu and Okinawan cuisine. ◆ 7,260 yen per person (including tax) ◆ [Course Contents] ☆ 1. Agu pork shabu-shabu (250g) per person ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Goya champuru ☆ 6. Fu champuru ☆ 7. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 8. White rice ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This is a high-grade course featuring Agu pork shabu-shabu and Okinawan cuisine. ◆ 9,680 yen per person (including tax) ◆ [Course Contents] ☆ 1. Agu pork shabu-shabu (250g) per person ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Four pieces of nigiri sushi with local fish ☆ 6. Miso stir-fried eggplant and island tofu ☆ 7. Three kinds of Okinawan tempura (mozuku, bitter melon, and fish) ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.

This volume is made possible by direct market bidding! It is our number one recommended menu item.

Rare Grilled Black Wagyu Beef with Chilled Ponzu / This is a recommended dish where the 'lean and flavorful black wagyu beef from the thigh' is lightly seared and served as sashimi.

Seared Bonito with Grated Daikon and Ponzu / 'Seared Bonito' grilled over charcoal to add a fragrant touch. The compatibility with our homemade special ponzu and condiments is irresistible.

Enjoy the rare delicacy of goat sashimi, a unique Okinawan treat, with the essential Okinawan marukome vinegar soy sauce.

A platter featuring delicious 'locally sourced fish' and popular toppings from various regions that are in season.

This is a popular sushi topping at our restaurant, lightly seared and recommended for those who are not fond of raw fish.

Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Tuna.

This is a set menu featuring 'salmon' sashimi and sushi, which is more economical than ordering the items individually.

Daito Sushi, primarily marinated in a sweet sauce with Spanish mackerel. Our shop mainly uses 'locally sourced swordfish'.

This is a limited recommended menu item that luxuriously uses rare 'Kuroge Wagyu Misuji meat' of A4 grade or higher.

Please enjoy the 'sea grapes' rich in dietary fiber, iron, and vitamins with a vinegar sauce.

[Seasonal from April to around October] / 'Island garlic' is a unique variety from Okinawa, and it is a delicious root vegetable enjoyed in 'salt pickling' and 'tempura'.

This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.

Delicious 'Unashi Tofu' served as chilled tofu. It's a quick dish that pairs well with drinks.

A delicacy that pairs well with alcohol, made by soaking '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 produced in Okinawa.

Don't shy away saying, 'What?! It's pig's ear!!' The crunchy texture and Chinese-style seasoning are irresistible.

Enjoy 'Zaru Mozuku' made with 'fresh mozuku, a specialty of Okinawa,' resembling soba, served with 'homemade dipping sauce.'

The soup is made with a broth from 'pork bones' and 'bonito flakes', using noodles from 'Terukina Seimen'.

The soup made with broth from 'pork bones' and 'bonito flakes' is irresistible when you dip 'shrimp' and 'mozuku' tempura into it.

A 'Napolitan' made with 'Okinawa Soba' noodles, a highly popular 'Okinawan 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, and good for preventing summer fatigue.

Named 'car gluten' because its shape resembles a wheel, it is a traditional dish made by rehydrating it in water, soaking it in egg, and then stir-frying.

A representative home-cooked dish from Okinawa that my mother often makes when I have a little hunger.

This recommended dish, featuring a 'special miso' that pairs well with both meals and drinks, is delicious.

You won't be mistaken to think, 'Loofah is this delicious!!' This is a recommended 'traditional Okinawan dish.'

A dish stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chira-gar (Pork Face Skin)'.

Price: Market Price / The most popular butter grilled dish of 'Whole Fish Cuisine' (For details, please refer to the separate recommended menu in the restaurant.)

When it comes to high-end seafood dishes in Okinawa, 'Lobster with Sea Urchin Gratin' has been a classic for a long time.

The combination of 'the umami of oysters' and 'sea urchin sauce' is unbeatable!

This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming 'mussels' in 'awamori' and then grilling them with butter.

A dish grilled deliciously and aromatic with the local specialty of Ishigaki Island, 'Island Pepper (Pipa Chili)'.

Enjoy the crunchy and juicy 'island pork belly' with our homemade ponzu sauce.

A dish that is very juicy with a strong flavor and richness of pork, recommended as a side dish for alcohol.

This is our proud 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.

I tried to make the 'simple-flavored Hirayachi' that I often ate as a child into a 'kimchi flavor' to pair well with alcohol.

This is a rolled omelette that adds 'Aosa' and 'Katsu Dashi' to the 'Pork Tamago' found in Okinawan diner menus.

This dish features 'Aosa (sea lettuce)' with a pleasant aroma of the sea, added to a rolled omelette based on bonito broth.

After simmering slowly for several hours until tender, it was rested for 24 hours to allow the flavors to penetrate.

This dish is prepared with great care, so that the meat of the 'pork trotters' is almost falling off the bone after being cooked for a long time.

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 'raw mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'tempura'.

[Seasonal from April to around October] 'Island garlic' is a 'variety unique to Okinawa Prefecture' and is a delicious root vegetable enjoyed in 'salted' or 'tempura' form.

"Shrimp (5 pieces)" "Mozuku (3 pieces)"

A popular croquette among women that allows you to compare the taste of Okinawa's specialty 'Purple Sweet Potato' and 'Taimo (Tāumu)'.

[Popular with children and women!] This delicious home-cooked dish is made by frying 'sweet potato' and 'nankotsu (potato flour)' with added sugar, creating a snack-like treat.

[Perfect for drinking snacks!] This menu item features the tentacle part and cartilage of locally sourced Seika, fried to perfection and recommended as a side dish for alcohol.

Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy them 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 availability, the selection may vary between 'only drumsticks', 'only wings', or 'both'.

Everyone loves potato fries. Perfect for kids and as a snack with drinks.

The moderate sweetness and finely textured meat are the essence of its flavor. Enjoy it with 'Island Salt' or 'Homemade Ponzu' as you prefer.

Agu pork belly and shoulder meat served with sea grapes and mozuku seaweed, accompanied by homemade ponzu sauce.

The shoulder loin has a good balance of meat quality and fat, making it a delicious cut suitable for 'tonkatsu'.

Enjoy the moderately fatty 'Black Wagyu (Kalbi)' grilled to your preferred doneness with 'Shima salt' and 'homemade ponzu sauce.'

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'.

Taco rice is popular among local youth and women. It originated from 'King Tacos' in Kin Town.

This is a 'mixed rice dish from Okinawa, passed down since ancient times,' made with 'pork and bonito broth.'

The combination of 'mango' and 'prosciutto' is outstanding! Even more delicious with an orange-based citrus dressing.

Seafood salad with 'sea grapes' in a homemade sesame ponzu dressing!

Enjoy the rich flavor of soybeans with 'Island Tofu' and cold shabu-style 'Agu Pork' dressed in a special sesame dressing.

These are very fragrant and delicious 'fried dumplings' made by coating Okinawa's specialty 'purple sweet potato' with sesame.

This is 'warabi mochi' with a chewy texture made using 'kokuto' (brown sugar), which is commonly used in Okinawa.

This is a dessert featuring vanilla ice cream topped with 'kuromitsu' (black syrup) and 'kinako' (roasted soybean flour), accompanied by brown sugar warabi mochi.