Okinawa Shokudo Baruya Parlor
オキナワ食堂 ばるやパーラー
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A Cozy Hideaway for Heartwarming Okinawan Cuisine
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The kamaboko on top is Nagoya traditional Nagoya Red.
Soki refers to pork spare ribs. They are simmered in awamori until tender. The flavor is balanced with soy sauce and brown sugar. The components from the bones also enhance the flavor.
Two pieces of well-stewed, flat-cut pork belly are placed on top. Similar to Rafute and Soki, the fat is rendered, and it is simmered with bonito broth and Awamori, seasoned with brown sugar and soy sauce.
Tebichi is a dish made with pig's feet. We simmer it with island salt and kelp. It's collagen-rich and has a bouncy texture. It is a low-calorie, high-protein quality ingredient.
Yushi tofu is fluffy tofu before it is solidified with nigari. The tofu soaked in gentle soba broth is very delicious.
It is topped with stir-fried cabbage, onion, garlic chives, and pork.
The noodles are Okinawa soba. The ingredients are cabbage, onion, and pork.
It is topped with cut-off meat used to shape Rafute and Soki, along with a spicy flavored egg.
The noodles are Okinawa soba. The sauce is a sweet vinegar with shikuwasa juice. It is topped with boiled pork, simmered eggplant, and a boiled egg. This is a summer limited menu item.
Full of vegetables. Lettuce, kale, okra, cherry tomatoes, bell pepper, corn, mixed beans, tuna, and bonito flakes. About 200g of vegetables and grains. Dressed with a Japanese-style dressing infused with shikwasa. Contains half soba noodles at the bottom.
Rafute is braised pork belly. The pork belly is boiled to remove excess fat, then simmered in bonito broth and awamori until tender, and seasoned with soy sauce and brown sugar.
Soki refers to pork spare ribs. After boiling to remove excess fat, it is simmered in bonito broth and awamori until tender, then seasoned with soy sauce and brown sugar. In our shop, we serve what is called 'hon soki,' which is meat with bones. The components from the bones seep out, making it very flavorful.
Simmered with island salt and kelp. The fat has melted away, leaving plenty of gelatin. Please suck the marrow from the bones.
We fried sliced bitter melon and tulip pork together. Perfect with beer.
Beniimo Croquette, Tanmu Croquette.
Fried potatoes that are curled like a pig's tail.
Seasoned with piparch. Please enjoy it dipped in shikwasa ponzu.
Sukugarasu, Sumiika, Watagarasu
Stir-fried or tempura is recommended. At the beginning of the season, please enjoy it raw with meat miso.
It is a salt-cured block of pork belly. It is sliced and grilled.
Crispy fried tulip pork luncheon meat.
Grilled high-quality wieners made from 100% Okinawan Agu pork. Contains 4 pieces.
Grilled spicy wiener sausage.
This is a type of dry soba mixed with tuna, seasoned with soy sauce, green onions, and piparch.
Jimaami refers to groundnuts (ji-maami). This is another term for peanuts. Beans soaked in water overnight are blended, and the strained juice is mixed with kudzu starch and tapioca flour, then cooked on low heat for several minutes. You can fully enjoy the power and flavor of the beans. The sweet sauce is delicious, but it's also tasty when dipped in wasabi soy sauce. Please be cautious of allergies. It contains peanuts! The preparation is labor-intensive, and we often receive many orders, so it may sometimes be out of stock. If you would like to order, please make a reservation at least three business days in advance, and we will prepare and hold it for you.
Organic wheat, aluminum-free baking powder, Yotsuba butter, brown sugar. This is Sata Andagi made with carefully selected ingredients.
A tea with a fragrance similar to jasmine tea. Brewed from leaves.
Turmeric tea. Brewed with sliced turmeric roots.
This uses ginger syrup that is packed with extract from roselle, which is the raw material for hibiscus tea. Roselle contains a lot of plant acids and has antioxidant properties.
Please choose between the simple taste mixed with Mitsuya Cider and the adult taste mixed with tonic water.
This is a fresh juice made with bananas and milk, along with mango, shikuwasa, and ginger.
Raw goya, banana, and milk blended together. It is tightened with shikuwasa juice. It may not be for everyone, but it is the owner's recommendation.
It is a sweet carbonated drink made from a blend of herbal resins and root ingredients. It tastes like Salonpas (laughs). Although it is called beer, it does not contain alcohol.
75BEER (Nago Beer) is a craft beer created in collaboration between Orion Beer, which has a factory in Nago, and the shopping district of Nago. It has a citrus aroma like shikuwasa and a bitter taste from hops. Please enjoy it in a pilsner glass.
Awamori mixed with tonic water and soaked fruits.
Add ginger syrup infused with Roselle to Kumejima's Kumesen 40 and mix with carbonated water. Enjoy the hibiscus color and ginger taste. Roselle is an ingredient in hibiscus tea and is widely cultivated in Ishigaki Island.
Add the juice of shikwasa or tankan to awamori and mix it with carbonated water. This is a recreation of the drink recipe from 'Yanbaru Ship' that was in Nakano, Tokyo.
This uses KUMEJIMA'S KUMESEN 40. This awamori is crafted with a focus on an alcohol content of 40°, aiming to be on par with spirits like gin, lime, and vodka.
We soaked coffee beans in KUMEJIMA'S KUMESEN 40. The coffee beans used are from Brazil, Sertãozinho. The roasted flavor and clear sweetness enhance the taste of awamori. It pairs well with sweets.
Please choose from Black, White, or 20°.
Chuko. The aroma spreads gently.
Produced by Kumejima Shuzo located in Kume Island. It is favored by locals and is mostly consumed within the island and Okinawa Prefecture, with little distribution outside the island. It has a refined aroma and a smooth throat feel.
A barrel-aged awamori from Kamimura Sake Brewery. This awamori combines the best qualities of whiskey and awamori. It was created over a period of 10 years. The name 'Warm Current' and the image of the tribute boat on the label represent the respect and gratitude towards the ancestors who overcame the rough waves of the Kuroshio Current to reach the continent, as well as the spirit of challenge that is passed down.
Manza. Onna Village. You can feel the strength of the old days.
Nampu. Okinawa Prefecture Sake Brewing Cooperative. It has a smart flavor.
Chatan's awamori. It has a refined taste. It seems that it is not often heard of in the mainland, but it has many fans locally.
Konpeki. Okinawa Prefecture Sake Brewing Cooperative. A blend of 46 sake brands. It has a gorgeous flavor.
Coral reef. You can feel the mellow sweetness and rich aroma of aged sake. The manufacturer is Yamakawa Sake Brewery, known for its dedication to aged sake, referred to as 'Aged Sake Yamakawa.' It uses clear water from Yaedake in Motobu Town for brewing.
The aroma of vanilla spreads sweetly and refreshingly. It is said to be brewed using the Chuko four-day koji method and aged for 5 years with mango fruit yeast.
Rum made from Okinawan sugarcane by Helios Distillery. Alcohol content 50%. Enjoy it on the rocks, straight, or mixed with soda.
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