Okinawa bar for everyone, Uiriki-san

The poppable texture of 'Sea Grapes' is addictive. It is a staple of Okinawan cuisine. Sea Grapes are a type of seaweed harvested from warm seas and have been consumed in Okinawa for a long time. Due to their beautiful appearance, they are also known as 'Green Caviar.' They are rich in nutrients and healthy, often referred to as the 'longevity plant of the sea.'

A local dish of Okinawa and Kagoshima prefectures using peanuts (peanuts). Ji-mamiThe kanji character for "ji-mame" means peanut in Ryukyuan language, and depending on the region, it is also called ji-mamee or other names. Although the word "tofu" is in the name, it is not a processed soybean product, but is made by adding sweet potato starch (sweet potato starch) to the squeezed juice of peanuts.

Everyone's favorite fried chicken. A dish that allows you to enjoy juicy, special fried chicken with a refreshing shikuwasa ponzu sauce.

Braised pork belly soft bones are grilled over fire. The aroma is exquisite.

Fried chicken made with the Okinawan fish 'Gurukun'. A classic dish from Okinawa.

A special salad by Wheely! A salad with various ingredients like sea grapes, bitter melon, and tofu! Enjoy it with shikuwasa dressing!

Kunchama refers to 'pork belly'! It's delicious when added to the classic potato salad!

Kun-Chama means 'pork belly' in Okinawan! Perfect for Caesar salad!

Nutrient-rich island vegetable from Okinawa, Goya. Contains four times the vitamin C of lemons! The bitter components are effective for fatigue recovery.

Tofu champuru is a familiar classic dish. Tofu and vegetables stir-fried over high heat have a gentle flavor.

Sōmen, tuna, and vegetables seasoned lightly. Wīrikisan's Sōmen Champuru is a cut above the rest.

This fu is large. Okinawan car-fu is rich in protein!! And fu-chanpuru might be a unique way of eating in Okinawa.

For the people of Okinawa, 'Island Garlic' is one of the essential vegetables. It is battered whole and fried as tempura. It is characterized by a strong aroma, a sharp spiciness, and a crunchy texture! The aromatic component allicin is known for its prevention of colds and heart diseases.

Mozuku is called 'sunui' in the Okinawan dialect. While it is often eaten as mozuku vinegar in mainland Japan, in Okinawa it is also enjoyed as tempura. Mozuku contains insoluble dietary fiber, which expands when it absorbs water, providing a feeling of fullness even in small amounts, and the dietary fiber helps to cleanse the stomach.

Okinawan tempura is made with a batter that uses plenty of eggs, resulting in a thick and flavorful coating that is satisfying to eat on its own! There are specialized tempura shops all over the city, and everyone casually buys them to enjoy as a snack. They can be eaten as a treat, a side dish for dinner, or paired with beer, making them a kind of soul food for Okinawa.

Kansai-style tempura is characterized by a batter that does not include eggs and is fried in salad oil, resulting in a white appearance.

Rafute, a representative dish of Okinawan pork cuisine. Rafute has a long-standing tradition as a court dish of the Ryukyu Kingdom, but on the mainland, it refers to 'braised pork belly.' It is slowly simmered with skin-on pork belly in awamori (Okinawan rice liquor).

This cut is also known as hanging meat because it hangs from the diaphragm. Not many people have seen a steak at this price. Be sure to enjoy the grain-fed beef raised with care in a naturally blessed land.

Chilled snacks! Seriously addictive.

The tender meat, simmered for a short time, is soft all the way to the bone. Packed with collagen, it gives you plump, beautiful skin. ・With green onion ponzu... 500 yen ・With soft-boiled egg... 580 yen

Super rare! A three-piece assortment of thigh, fillet, and heart!