Imonchu Higashi Okazaki

'Arinkurin' means 'this and that' in the Okinawan dialect. Various cuts of meat are grilled with Okinawa's specialty spice 'Hibachi (Island Pepper)' and Okinawa salt 'Shima Masu'.

If sharing with everyone, 'Deji' (meaning 'big' in Okinawan dialect) is recommended, while for couples or women's groups, 'Guna' (also meaning 'small') is recommended.

Most popular! You can add yuzu pepper to your liking. You can also make shabu-shabu with the pork belly toppings!

Staff favorite No. 1! It's packed with garlic and can be eaten easily. And it pairs perfectly with Hakata noodles!

When you want to eat a lot, miso is recommended. You might end up adding cabbage too. The finale is zosui!

Domestic beef offal 660 yen, pork belly 440 yen, tofu 330 yen, cabbage 330 yen, Hakata noodles 330 yen, zosui set 330 yen, cheese risotto set 330 yen, additional soup 110 yen

Kumamoto's representative local dish. Just like in the original, the karashi renkon, characterized by its sharp mustard that tickles the nose, pairs perfectly with shochu!

A Caesar salad with chunks of Okinawa spam. Enjoy it mixed with a creamy onsen tamago!

A salad full of various textures. With a refreshing dressing flavored with Shikuwasa.

A representative of Okinawan food. Also known as 'Green Caviar', it is a type of seaweed.

Known as 'pork ear skin'. It has no odor at all, and the crunchy texture is outstanding!

A dish that allows you to enjoy the original flavor and smooth texture of mozuku. You'll get hooked!

Mozuku, known as 'Sunui' in Okinawa, is marinated in homemade three-part vinegar.

A classic menu item that almost everyone who loves Okinawa orders. The key points are the crispy outside and the chewy texture inside!

Super standard!! Imonchu's Goya Champuru has confidence that it cannot be beaten anywhere!

A very popular somen champuru. The saltiness of spam and the flavor of sesame oil stimulate the appetite.

Okinawan-style chijimi. Hira means 'flat', and yachi means 'grilled'. It is a special large size with a diameter of 30cm, so it can be shared among everyone.

A fried spam snack that you can't stop eating, no matter how many you have.

Okinawa has a strong influence of American culture, and pork (spam) was also brought from America. A staple menu item in the dining district.

The umami of the clams is enhanced by steaming them in Awamori, with the addition of the aroma of Aosa seaweed. Enjoy the difference compared to sake-steamed dishes made with Japanese sake.

Dipped in purple sweet potato salt for a little accent. Popular among women and children, it's a dish that you can't help but reach for.

At Imunchu, we use Hibachi (a local pepper from Okinawa), so the fried potatoes have an Okinawan taste.

Shoulder loin is used to fully enjoy the flavor of the fat. It is a brand pork that Okinawa is proud of.

<Fukuoka> A popular dish with a fluffy tororo and the texture of cabbage as an accent. It's a must-have menu item in Hakata, served with okonomiyaki sauce and mayonnaise on a teppan!

<Fukuoka> A staple of Hakata street stalls! It has a different flavor from tonkotsu ramen. It's neither ramen nor yakisoba, so be sure to savor its unique taste!

Tori Ten is a local dish from Oita Prefecture, made by coating chicken in batter and deep-frying it. Once you taste it, the juicy meat will spread in your mouth, and you will definitely become addicted to this dish.

In Oita, marinated in a secret sauce and fried crispy in high-temperature oil. There is actually a secret to the frying method.

Nagasaki's crispy fried noodles topped with hot champon-style sauce. It is a well-known specialty of Nagasaki. It seems that it is sometimes served in elementary school lunches in Nagasaki.

<Nagasaki> A specialty of Nagasaki, said to be one of Japan's three major udon, 'Goto Udon' is deep-fried to a crisp for a snack-like experience.

Karashi Renkon is a representative local dish from Kumamoto. Just like in the original, the mustard that tingles the nose is a characteristic feature of Karashi Renkon, making it perfect with shochu!

With salt and sesame oil, it feels just like liver sashimi. Eating it with Kyushu soy sauce offers a different deliciousness, so please enjoy comparing the two.

Mixed with a special sauce made from Kyushu soy sauce. Please mix well with egg yolk and onion slices, and enjoy wrapped in seaweed.

In Miyazaki, we use thigh meat instead of breast meat, making it very tender and juicy. The surface is fluffy with egg! It is basic to eat it with plenty of tartar sauce.

<Kagoshima> Irresistible and addictive, a very popular sweet potato snack menu. Served with a special honey sauce.

We have sourced Toritataki from its home region, Kagoshima. Perfect with beer or shochu!

Pour hot bonito broth over a heated ceramic dish. The mild sweetness of the eggs and the spicy mentaiko are a perfect match, and the bonito broth adds a gentle flavor. It is a popular menu item.

A very popular pizza with mentaiko and potatoes, especially among women and children. It has a creamy and mild flavor, and its chewy texture provides a satisfying volume.

When it comes to Hakata specialties, Spicy Cod Roe is a must-try. It pairs well with both rice and alcohol. The cod roe from Imonchu offers a different texture and flavor compared to the usual cod roe you might eat.

Even when made into tempura, the pop and crunch remain intact. This is the most popular dish with the highest repeat rate among mentaiko dishes. Refills are a must!

Delicious mentaiko even when grilled. The surface is quickly grilled with a burner, while the inside remains moist and the outside is finished with a fragrant crisp. Enjoy a different flavor experience.

Crispy grilled gyoza that is very juicy, cooked on a hot iron plate, loved by everyone.

Super spicy dumplings. The flavor beyond the spiciness is excellent. A must-try dish for those who love spicy food.

A soup blended with chewy dumplings and tonkotsu (pork bone) and momiji (chicken feet), with a subtle yuzu flavor that adds a refreshing accent. The umami from the meat and vegetables in the filling also dissolves into the soup, making it an exquisite broth with even more enhanced umami.

Pork belly 330 yen, dumplings 330 yen, Hakata noodles 330 yen, zosui set 330 yen, additional soup 110 yen

Please enjoy our proud Soki, simmered until tender. It is a staple menu item in Okinawa and among the locals.

Uses thick, slightly twisted flat noodles. You can drink all the soup.

A simple dish where the taco shell is replaced with rice. Enjoy the crispy bits too!

The saltiness of Spam goes well with the rice ball, and you can eat as many as you like.

Nagasaki-style crispy fried noodles topped with hot champon-style sauce. It is a well-known specialty of Nagasaki. It seems that it is sometimes served in elementary school lunches in Nagasaki.

Fukuoka's classic Hakata street food! It has a different flavor from tonkotsu ramen. It's neither ramen nor yakisoba, so be sure to enjoy its unique taste!

A very rich tropical sorbet with the flavor of mango.

A flavor that offers a moderate sweetness and richness of brown sugar.

A popular flavor mixed with vanilla and Shio Chinsuko.

A little bit of three types: mango, sugar cane, and salt chin-suko

On December 12, 13, 19, 20, 26 to 31, and January 1 to 4, a 10% service charge will be added to the bill for reservations of seats only and single item all-you-can-drink. (This does not apply for banquet course reservations.)