Okihama Soba

When it comes to Okinawa soba, it's all about the 'Three-layer Pork Soba'. The 'three-layer pork' refers to pork belly. After blanching to remove excess fat, the pork is carefully seasoned with brown sugar and soy sauce, then simmered slowly until tender. Enjoy the harmony of the meat, noodles, and soup. This is our most popular dish.

In Soki Soba, 'Soki' refers to pork belly with bones. The meat is seasoned sweet and savory with brown sugar and soy sauce, and it is so tender that it easily falls off the bone when picked up with chopsticks. The cartilage is also simmered until it becomes soft and juicy, enhancing the texture. This standard Okinawan soba dish is highly recommended by our restaurant for its generous portion of meat and delicious flavor.

《Pork and Egg》 refers to pork luncheon meat (spam) and scrambled eggs. In Okinawa, this soba dish is topped with popular pork and thin scrambled eggs, which are also enjoyed as a side dish. The sweet umami flavor of the pork blends into the soup, making it a popular dish.

Arasa refers to the green seaweed of the sea lettuce. Arasa from Okinawa is rich in minerals. Arasa Soba is popular among women. The aroma of the sea and the taste of green seaweed blend well with the noodles and soup, along with finely chopped pork belly, making it delicious.

A luxurious and voluminous Okinawa soba with all the meats including pork belly, spare ribs, and spam, topped with thin omelette. Despite its appearance, it is light and satisfying to finish. As the name suggests, it is the signature dish of our restaurant!

When it comes to the perfect companion for Okinawa soba, it's Jushi. Made by cooking rice with soba broth, the flavors complement each other perfectly. The ingredients include carrots, hijiki seaweed, and a little bit of pork belly fat. Be sure to enjoy it with soba noodles.