Okinawa Sakaba Hanare

A dish with the aroma of truffles.

When I gave up on gripping, a new scenery appeared.

Tea over Ishigaki beef-wrapped rice bowl. Wrapped in specially selected Ishigaki beef, the pickled daikon rice is first enjoyed with wasabi soy sauce, followed by a finish with brown rice dashi chazuke.

Wrapped in seaweed with seared tuna and pickled daikon.

Row tuna belly refers to fresh tuna selected by experts at Tomari Market in Naha City.

Respecting the sesame mackerel from Kyushu! Mixed with plenty of sesame in our homemade island soy sauce.

Garlic, green onion, sesame, and mayonnaise served with soy sauce?

This is the quintessential Okinawan island vegetable dish. Passed down from my grandmother. Made just like in the old days.

Fluffy and chewy. This is a champuru that can only be tasted in Okinawa.

'Specialty' Soupy Somen Champuru made with 'Miwa Somen / Konomon' sourced from Tsuchiya Seimenjo in Nara Prefecture! While the usual dry version is good, we invite you to try our shop's specialty 'soupy' version at least once.

The popping texture is addictive. It's a specialty seaweed from Okinawa.

Made with locally sourced thick mozuku seaweed, prepared with homemade sweet vinegar and shikuwasa.

This is the special pickled rakkyo made with our original broth, which also appeared in a novel!

The island tofu is wrapped in tororo kelp to lock in the umami. Please enjoy it with myoga.

Chewy texture. The Okinawan dish made from peanuts.

Simply with salt dressing.

Seasoned with pepper in a handsome way. Topped with freshly made poached eggs.

The bitterness of fresh Goya slices is refreshingly finished with homemade delicious vinegar and plum.

Grilled eggplant served as a refreshing ohitashi.

With homemade island shallot tartar sauce and special bonito sauce.

Tempura made with locally sourced thick mozuku seaweed. It's unique to Okinawa.

Tempura made with island rakyo that has been soaked in dashi.

The batter is crispy, and the inside is hot and gooey.

Obsessed with the sweet and salty flavor!

With homemade ponzu sauce and yuzu pepper

Crispy and tender with a new texture that is captivating many people.

Herb-scented potato fries. Refills available.

Using 100% Okinawan brand pork 'Agu Pork'. Cooked without frying, it is baked with plenty of meat juice.

Farewell! The era of fatty rafute is over! Cartilage! It's the dawn of the collagen era!! Please enjoy it with plenty of green onions.

Highly popular among repeat customers! A fragrant truffle pork egg. An arrangement of the king of Okinawan B-class gourmet.

Okinawa brand pork 'Agu Pork' gyoza steamed in chicken broth and pan-fried until crispy on both sides. Enjoy with homemade chili oil and special ponzu sauce.

A local favorite! Stir-fried dish with plenty of locally sourced chives and eggs, including sakura shrimp.

The number one favorite among women, this island tofu is finished with salt and yuzu pepper. Please try changing the flavor with magical vinegar and Sichuan pepper!

Homemade Okinawa soba noodles! A unique Okinawa soba inspired by the original local pork skin chips 'Ryuga' with a udon-style twist. A new sensation of Ryukyu Okinawa soba. The broth is a double soup made from chicken bone broth and bonito.

/ Grilled cartilage soki Okinawa noodles using homemade Okinawa soba noodles! This is our proud soft cartilage soki soba.

Using homemade Okinawa soba noodles! Tossed with island mozuku seaweed and served with homemade soba dipping sauce, homemade chili oil, and delicious vinegar.

Using homemade Okinawa soba noodles! Simple enough to be a side dish. With homemade chili oil and magical vinegar. It's addictive.

A new standard version of Okinawa soba in rice form, topped with soft bone pork, green onions, and shredded ginger. Finished with Okinawa soba broth.

Row tuna & pickled daikon radish rice bowl, promoted from staff meal & secret menu! Our classic fatty tuna and pickled daikon radish served over vinegared rice.

Deliberately served as scattered sushi without being molded.

We wrapped pickled daikon rice in select Ishigaki beef. First, enjoy it with wasabi soy sauce. Then, finish it off with brown rice dashi tea over it.