Okinawaryori Chinumanchuraumisuizokukanmaeten
沖縄料理 ちぬまん 美ら海水族館前店
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An izakaya where you can enjoy the rich flavors of Okinawa
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This volume is possible because of 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 strong flavor of the lean black wagyu beef thigh is lightly seared and served as sashimi.
Bonito Tataki with Grated Daikon and Ponzu / Grilled over charcoal to add a fragrant touch, this 'Bonito Tataki' pairs perfectly with our homemade special ponzu and condiments.
Rare Delicacy Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.
A platter featuring delicious local fish and popular toppings from various regions that are in season.
This is a recommended sushi for those who are not fond of raw fish, featuring popular sushi toppings that are seared.
Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Tuna.
This is a set menu that includes sashimi and sushi made with salmon, which is more economical than ordering the items individually.
Daito Sushi, primarily marinated in 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, which are rich in dietary fiber, iron, and vitamins, with a vinegar sauce.
[Seasonal from April to around October] / 'Island garlic' is a 'variety unique to Okinawa' and is a delicious root vegetable used in '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. 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 the consumption in Japan is from Okinawa.
Don't shy away thinking 'Oh no!! It's pig's ear!!' The crunchy texture and Chinese-style seasoning are irresistible.
Enjoy 'Zaru Mozuku' made with 'fresh mozuku from Okinawa' resembling soba, served with 'homemade dipping sauce'.
This soup is made with 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 tempura of shrimp and mozuku seaweed 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.
A vegetable native to Okinawa, rich in vitamins, minerals, and dietary fiber, good for preventing summer fatigue.
Named 'Car Gluten' because its shape resembles a wheel, it is a traditional dish that is soaked in water, dipped in egg, and stir-fried.
This is a 'home-cooked dish representative of Okinawa' that my mother often makes when I have a little hunger.
This is a recommended dish that pairs well with meals or as a snack with drinks, featuring a delicious 'special miso'.
You will definitely think, 'Loofah is this delicious!!' It is a recommended 'Okinawan traditional dish.'
This is a dish stir-fried with 'Island Tofu' and the collagen-rich crunchy texture of 'Chiraga (Pork Face Skin)'.
Price: Market Price / The most popular grilled fish with butter from the 'Whole Fish Cuisine' (For details, please refer to the separate recommended menu in the store)
When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster with Sea Urchin' has been a classic for a long time.
The combination of the deliciousness of oysters and sea urchin sauce is the best!
This is the ultimate snack that pairs well with awamori or beer, made by steaming 'mussels' with 'awamori' and then grilling them with butter.
A dish grilled deliciously and aromatic with the local specialty of Ishigaki Island, 'Island Pepper (Pipa Chili)'.
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, recommended as a side dish for alcohol.
This is our pride, the '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 and takes 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 shallot' is a 'variety unique to Okinawa Prefecture' and is a delicious root vegetable when 'pickled' or 'made into tempura'.
Shrimp (5 pieces), Mozuku (3 pieces)
A popular croquette among women that allows you to compare the local specialties 'Purple Sweet Potato' and 'Taimu' from Okinawa.
Popular among children and women! This delicious home-cooked dish is made by adding sugar to 'sweet potato' and 'Nmukuzu (potato flour)' and frying it, giving it a snack-like feel.
[Perfect for drinking snacks!] This menu item is recommended as a side dish for alcohol, featuring the tentacle part and soft bone of locally sourced Seika fried.
Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy 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 quantity, the availability may change to 'only drumsticks', 'only wings', or 'both' depending on the supply situation.
Everyone loves potato fries. Perfect for children and as a snack with drinks.
The moderate sweetness and fine texture of the meat are the essence of its flavor. Please enjoy it with 'Shima Salt' or 'Homemade Ponzu' as you prefer.
Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.
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 is 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 a mixed rice dish from Okinawa that has been 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.
Sea Grapes Seafood Salad with homemade sesame ponzu dressing!
Enjoy the rich flavor of soybeans with 'Island Tofu' and cold shabu made with 'Agu Pork' drizzled with 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 'brown sugar' commonly used in Okinawa.
This is a dessert featuring vanilla ice cream topped with black syrup and soybean flour, accompanied by brown sugar warabi mochi.
Refreshing and crisp! Using water from Yanbaru and barley from Ie Island. Fine bubbles. A unique smoothness found only in Okinawa. Made with the softest Yanbaru water in Okinawa and barley cultivated using beer lees as fertilizer. Traditional brewing methods are employed to achieve fine bubbles. Natural carbonation 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 is rich yet has little bitterness, and the aftertaste is refreshing and 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 that involves 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, creating a cocktail-like awamori highball with a pale red color that is visually appealing.
The abundant shikuwasa extract provides a citrus flavor that harmonizes with the fruitiness of 'Akari', creating a refreshing and crisp awamori highball.
Amazingly popular among awamori enthusiasts! This is a highly regarded product from Kikuzou Shuzou, recommended as a 'super popular' item! / Aged flavor based on 8-year 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 blended and crafted in pursuit of the best flavor based on old sake (Kusu)! It is an easy-to-drink awamori with a balanced aroma and taste. / A product 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 obtained first in 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 / 'Hana Sake' refers to the high-alcohol Awamori that is obtained first in the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hana Sake' is classified as spirits 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 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 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 focuses on luxurious fresh fruits! Because it's fresh, it's full of fruit! Squeeze the fruit yourself and pour it into a glass. Enjoy it in your preferred amount.
~Mango with Hibiscus Taste~
Calpis with Hibiscus Taste
~Lime flavored ginger ale~
On the rocks or with water or with hot water / A distilled spirit named after the island's hero, Ryukyu King Shoen, whose childhood name was Kanamaru. It has a faint vanilla aroma and is a smooth and sweet liquor.
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-tasting aged liquor (Kusu) straight and slowly.
On the rocks or with water or hot water / Long-term aged awamori stored in ceramic jars, 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 Kikuzukuri Sake Brewery, recommended as a 'super popular' item! / Aged flavor based on an 8-year storage. A highly popular item both inside and outside the prefecture. A smooth drinking experience recommended for awamori beginners.
On the rocks or with water or with hot water / 'What is Ryukyu Dynasty' A masterpiece blended and crafted in pursuit of the best taste based on aged liquor! It is an easy-to-drink awamori with a balanced flavor profile. / 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 awamori has a good balance of sweet oak barrel flavor, rich body, and moderate 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 exceptionally well with food. Enjoy the tropical and fragrant flavors, along with a hint of sweetness.
Features 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 13 types of herb liquor based on awamori and a special manufacturing method that extracts the flavor of the habu over a long period.
This is a pure rice ginjo sake brewed with plenty 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 rich, sweet, and floral flavor reminiscent of fruits and flowers. If rice distilled liquor and awamori represent the culture of the Ryukyu Kingdom, then Imuge embodies the culture of the overwhelming majority of the Ryukyu common people. Together, these two can tell the story of Okinawa's drinking culture.
Not awamori, not shochu / If the distilled rice liquor and awamori represent 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 drinking culture.
On the rocks or with water or with soda
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