Chinuman International Street Kumoji Branch
民謡島唄と沖縄料理 ちぬまん 国際通り久茂地店
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A lively place to enjoy Okinawan cuisine and live music
valutazione
Recensioni
menù
A reasonably priced course using a variety of Okinawan ingredients (meat, fish, vegetables).
This is a slightly luxurious course that uses plenty of Okinawan ingredients (meat, fish, and vegetables).
This high-grade course uses an abundance of Okinawa's local fish.
This is a reasonable course of Agu pork shabu shabu and Okinawan cuisine.
This is a slightly luxurious course of Agu pork shabu-shabu and Okinawan cuisine.
This is a high-grade course of Agu pork shabu-shabu and Okinawan cuisine.
This is a reasonably priced course that makes abundant use of Okinawan ingredients (meat, fish, vegetables). ◆4,840 yen per person (including tax)◆【Course Contents】☆1. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, jīmāmi tofu) (※The three kinds will be served as one plate per person.)☆2. Healthy salad with island tofu☆3. Five kinds of sashimi with local fish☆4. Rafute and purple sweet potato andagi☆5. Goya champuru☆6. Fu champuru☆7. Sōmen tashiyaa☆8. Three kinds of Okinawan tempura (mozuku, goya, fish)☆9. Jūshī (Okinawan-style pilaf)◆※The contents may change depending on the availability of ingredients. Thank you for your understanding in advance.◆※Jīmāmi tofu contains peanuts.◆※Our establishment does not have kitchen facilities that accommodate allergens, so we cannot accept allergy-related menu requests. We kindly ask for 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, 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 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, fish) ☆ 9. Aged pork shoulder grilled ◆ ※ The contents may change depending on the availability of ingredients. Thank you for your understanding in advance. ◆ ※ Jimami tofu contains peanuts. ◆ ※ Our establishment does not have kitchen facilities that accommodate allergens, so 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. ◆9,680 yen per person (including tax) ◆【Course Contents】☆1. Local fish shabu-shabu ☆2. Assorted vegetables, condiments, and ponzu ☆3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, mimiga, 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 pig ☆7. Goya champuru ☆8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆9. Simmered local fish bones ☆10. Local fish bone soup ◆*The type of local fish will be Akamachi (Japanese name: Hamadai), but it may change depending on the supply situation. Thank you for your understanding in advance. ◆*The contents may change depending on the supply situation. Thank you for your understanding 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 serving☆2. Assorted vegetables, condiments, and ponzu sauce☆3. Three kinds of Okinawan delicacies (mozuku 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 kitchen facilities that accommodate allergens, 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 serving ☆ 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 (tax included) ◆ [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. Four pieces of nigiri with local fish ☆ 6. Miso stir-fried eggplant and island tofu ☆ 7. Three kinds of Okinawan tempura (mozuku, goya, and fish) ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding in advance. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We kindly ask for your understanding. ◆ For reservations for course meals, please contact us through our official website.
This volume is possible because of direct market bidding! This is our number one recommended menu item.
Black Wagyu Rare Grill - Chilled Ponzu / This is a recommended dish where 'the lean and flavorful black Wagyu thigh meat' is lightly seared and served as sashimi.
Bonito Tataki with Grated Daikon and Ponzu / 'Bonito Tataki' grilled over charcoal to add a fragrant touch. The combination with our homemade special ponzu and condiments is irresistible.
[Rare Delicacy] Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.
This is a platter that includes 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 Maguro.'
This is a set menu that includes 'Salmon' sashimi and sushi, which is more economical than ordering the items individually.
Daito Sushi, mainly marinated in sweet sauce with Spanish mackerel. Our shop primarily 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', which are rich in dietary fiber, iron, and vitamins, with a vinegar sauce.
[Seasonal item from April to around October] / 'Shima Rakkyo' is a 'variety unique to Okinawa Prefecture' and is a delicious root vegetable enjoyed in 'salt-pickled' and 'tempura' forms.
This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.
Delicious 'Unashi Tofu' with a focus on quality, served as cold yudofu. This is a quick dish that pairs well with drinks.
This is 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 which consumed in Japan is produced in Okinawa.
Don't shy away saying, 'Oh really!! It's pig's ear!!' The crunchy texture and Chinese-style seasoning are irresistible.
Please enjoy 'Zaru Mozuku', which is made to resemble soba using 'fresh mozuku, a specialty of Okinawa', with 'homemade dipping sauce'.
The soup is made with broth from 'pork bones' and 'katsuobushi' 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 'Okinawa 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.
Rich in vitamins, minerals, and dietary fiber, it is a 'vegetable specialty of Okinawa' that is good for preventing summer fatigue.
It is named 'car gluten' because its shape resembles a wheel, and it is a 'traditional dish' that is rehydrated in water, soaked in eggs, and stir-fried.
This is a 'representative home-cooked dish of Okinawa' that my mother often makes when I have a little hunger.
This is a recommended dish that goes well with meals or as a snack with alcohol, featuring a delicious 'special miso'.
There is no doubt that you will think, 'Loofah is this delicious!!' This is a recommended 'Okinawan traditional dish.'
This dish is stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chiraga (Pork Face Skin)'.
Price: Market Price / The most popular butter-grilled dish in the 'Whole Fish Cuisine' category (For details, please refer to the separate recommended menu in the restaurant.)
When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster Sea Urchin Grilled' has been a classic for a long time.
The combination of the 'umami of oysters' and 'sea urchin sauce' is the strongest!
This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming 'mussels' with 'awamori' and then grilling them with 'butter'.
A dish grilled deliciously and aromatic with 'Island Pepper (Pipa Chili)' specialty from Ishigaki Island.
Please enjoy the crunchy and juicy 'Island Pork Belly' with our homemade ponzu sauce.
This dish is very juicy with a strong flavor and richness of pork, making it highly recommended as a snack to accompany drinks.
This is our proud 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.
When I was a child, I often ate the 'simple-flavored Hirayachi', and I tried to make it 'kimchi-flavored' to pair well with alcohol.
This is a rolled omelette with 'Pork Tamago' from Okinawa's diner menu, enhanced with 'Aasa' and 'Katsu Dashi'.
This is a dish that adds 'Aasa (Hitoegusa)' with a pleasant scent of the sea to 'dashimaki tamago' 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 over time, so that the meat of the 'pork trotters' is almost falling off the bone.
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 'Nama Mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'tempura'.
[Seasonal item from April to around October] 'Island Rakkyo' 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 'Taimu'.
[Popular with children and women!] A delicious home-cooked dish that feels like a snack, made by frying 'sweet potato' and 'Nmkuzu (potato flour)' with added sugar.
[Perfect for drinking snacks!] This menu item features the 'tentacle part' and 'soft bone' of 'locally produced Seika' fried, making it a recommended dish for enjoying with alcohol.
Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy with '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 quantity, the availability may change to 'only drumsticks', 'only wings', or 'both' depending on the procurement situation.
Everyone loves potato fries. Perfect for kids and as a snack with drinks.
The moderate sweetness and finely textured meat quality are the essence of umami. Please enjoy it with 'Shima Salt' or 'Homemade Ponzu' as you like.
Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.
The shoulder loin has a good balance of meat quality and fat, making it a delicious cut suitable for 'tonkatsu.'
Moderately fatty 'Black Wagyu (Kalbi)' grilled to your preferred doneness with 'Shima Salt' and 'Homemade Ponzu'.
Please enjoy the 'Prefectural Wagyu Sirloin' with a moderate amount of marbling cooked to your preferred doneness.
This will be a tender and delicious 'sirloin' 'teppan steak'.
Taco Rice is popular among local young people and women. It originated from 'King Tacos' in Kin Town.
This is 'mixed rice' that uses 'pork and bonito broth' and has been passed down in Okinawa since ancient times.
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 made from 'Agu Pork' with a special sesame dressing.
These are very fragrant and delicious 'fried dumplings' made by coating Okinawa's specialty 'red sweet potato' with sesame.
This is 'warabi mochi' with a chewy texture made using 'kokutou' (brown sugar), which is often used in Okinawa.
This is a dessert featuring 'vanilla ice cream' topped with 'black syrup' and 'roasted soybean flour', accompanied by 'brown sugar warabi mochi'.
"Refreshing and crisp! Clean and refreshing!" Water from Yanbaru, barley from Ie Island. Fine bubbles. A throat feel unique to Okinawa. Using the softest Yanbaru water in Okinawa and barley grown using beer lees as fertilizer from Ie Island. To achieve fine bubbles, we intentionally adopted traditional brewing methods. Natural carbonation derived from fermentation is retained in the beer.
The natural beauty of Okinawa and the hidden energy of Okinawa. A new flavor that achieves both depth and smoothness. When you take a sip, a vibrant and fruity aroma gently wafts through your nose. It has depth yet little bitterness, and the aftertaste is refreshingly smooth. Aiming for a flavor loved by many, regardless of generation, we have crafted a new taste that we want not only beer lovers but also those who don't usually drink beer to try.
Developed with the desire to create a whiskey that embodies Okinawa, made by the oldest distillery in Okinawa. This is a rich-tasting whiskey that focuses on the blending ratio of whiskey and spirits. / A simple way to drink is to pour the whiskey into a glass with ice. It suppresses the stimulation of alcohol, allowing you to enjoy the change in flavor as the ice melts.
A method of drinking by filling a glass with ice, chilling the mug, and mixing whiskey with soda. It has a refreshing and crisp taste, making it an excellent match with meals.
The fruity flavor of acerola and 'akari' blend together, enhancing the freshness, and the pale red color creates a glamorous cocktail mood in this awamori highball.
The citrus flavor of the abundant shikuwasa extract harmonizes with the fruitiness of 'akari', creating a refreshing and crisp awamori highball.
"Even Awamori enthusiasts will agree!" This is a highly regarded Awamori from Kikuno Tsuyu Shuzo, recommended by Awamori connoisseurs as a 'super popular' product! / Aged flavor based on 8-year-old storage. A highly popular product both inside and outside the prefecture. A smooth drinking experience recommended even for Awamori beginners.
'What is Ryukyu Dynasty' A masterpiece crafted by blending the finest flavors based on aged sake (Kusu)! It is an easy-to-drink awamori with a balanced aroma and taste. / A masterpiece born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / 'Hanasake' refers to the high-alcohol Awamori that is obtained first during the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hanasake' is classified as spirits under the liquor tax law. It is a rare Awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before placing your order.
On the rocks or with water or with hot water / 'Hanasake' refers to a type of awamori that is obtained during the distillation process and has a high alcohol content. Since the maximum alcohol content for awamori is set at 45 degrees, 'Hanasake' is classified as a spirit under the liquor tax law. This is a rare awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before placing your order.
~Guava & Mango Liqueur MIX~
Mango liqueur with fruit pulp
~Shikuwasa & Calpis MIX Awamori Base~
~Pine liqueur base~
A tropical chuhai that focuses on luxurious fresh fruits! Because it's fresh, it's full of fruit! Squeeze the fruit yourself and pour it into the glass. Enjoy it in your preferred amount.
A tropical chuhai that is luxuriously focused on fresh fruits! Because it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
A tropical chuhai that is luxuriously focused on fresh fruits! Because it's fresh, it's full of fruit! Squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
Mango with a hibiscus taste
Calpis with a hibiscus taste
~Lime-flavored Ginger Ale~
On the rocks or with water or with hot water / Aawamori named after the island's hero, Ryukyu King 'Shouen Ou' whose childhood name was 'Kanamaru'. It is a smooth and sweet liquor with a faint hint of vanilla aroma.
On the rocks or with water or hot water / The rich and flavorful 'Manza' becomes even smoother and sweeter after being aged for 10 years. Enjoy the deep taste of this aged liquor (Kusu) straight and slowly.
On the rocks or with water or hot water / Long-term aged clay jar stored Awamori, 21-year-old aged liquor (Kusu). Please enjoy the highest level of richness and aroma that Awamori has to offer, as it is.
On the rocks or with water or with hot water / 'Even Awamori enthusiasts will agree!' This is a highly regarded Awamori from Kikuno-ru Shuzo, recommended as a 'super popular' item by Awamori connoisseurs! / Aged flavor based on an 8-year storage. A highly popular item both inside and outside the prefecture. A smooth drinking experience recommended even for Awamori beginners.
On the rocks or with water or with hot water / 'What is Ryukyu Dynasty?' A masterpiece blended and crafted to seek the best flavor based on aged sake! It is an easy-to-drink awamori with a balanced aroma and taste. / A masterpiece born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / Awamori that has been carefully aged using traditional methods. It has a pleasantly rich aroma with a slightly sweet aftertaste and a smooth throat feel. It is recommended to drink it on the rocks.
On the rocks or with water or with hot water / Based on old liquor (Kusu) stored in oak barrels, blended with 3-year-old liquor stored in stainless steel tanks and less than 1-year-old awamori. This is a well-balanced awamori that combines the sweet flavor of oak barrels, rich depth, and just the right amount of drinkability.
On the rocks or with water or hot water / This 25-year aged liquor (Kusu) has a rich and unique sweetness with a refined roasted aroma, making it mild and smooth to drink, recommended for on the rocks or with water. The most popular product from Onna Distillery.
Carefully brewed with hard water from Miyako Island, which contains a lot of minerals that activate the fermentation of black koji mold, resulting in a smooth and pleasant drinking experience. This new sake pairs excellently with food. Enjoy the tropical and fragrant flavors, along with a subtle sweetness.
Characterized by the aroma of aged awamori and a mellow taste. This blended sake is made with a blend of 51% three-year-old liquor, allowing you to enjoy a slightly luxurious feeling.
This is a liqueur blended with 'Habu Extract', which is made by extracting the flavor of the Habu over a long period of time using a special method, combined with 13 types of herb liquor based on Awamori.
This is a pure rice ginjo sake brewed using a generous amount of sake rice such as Yamada Nishiki. It has a refreshing taste with a balanced natural acidity and umami.
A refreshing citrus aroma with a glamorous and sweet, rich flavor reminiscent of fruits and flowers. / While rice distilled spirits and awamori represent the culture of the Ryukyu Kingdom, Imuge embodies the culture of the overwhelming majority of the Ryukyu common people. Together, these two can tell the story of Okinawa's sake culture.
Not awamori, not shochu / If the distilled rice liquor awamori represents the culture of the Ryukyu Kingdom, then Imuge represents the culture of the overwhelming majority of the Ryukyu common people. These two can tell the story of Okinawa's sake culture.
On the rocks or with water or with soda
