Ryukyu Chinese Restaurant Hot Box

Proudly made with pork, secret broth, and the umami of vegetables, without using garlic. Served with a special 'Shikuwasa Vinegar' made with Shikuwasa from Miyako Island for a flavor change.

Pork trotters slowly cooked for several hours with Okinawan salt (Shima Masu) until tender. Generously topped with our special chive sauce.

Directly delivered by fishermen from Miyako Island. Freshly harvested mozuku made into crispy tempura.

A dish featuring slowly simmered chashu stir-fried generously with Okinawan vegetables, particularly goya. - Prepared with special chicken bone broth - Experience goya that can only be tasted here.

Rich and spicy Mapo Tofu made with cotton tofu from the long-established 'Okadaya Tofu' in Osaka

A dish taught to us by the popular restaurant 'Tavern Turquoise' in Naha, Okinawa. Once you try it, you'll be hooked; it's the definitive version of deliciously spicy. The numbing spiciness and deep richness make it addictive, and it pairs perfectly with beer.

Nanban Sauce or Yurin Sauce + ¥100

A simple fried rice made with homemade roasted pork.

A broth perfected through repeated trials. Our pride, Soki Soba.

A pitch-black fried rice combining the rich flavor of squid ink and the aroma of garlic.

Taco rice born in Okinawa, arranged in a Chinese style.

Proud yakisoba made with special squid ink sauce and jet-black Okinawa soba noodles. Uses squid ink noodles from the famous shop 'Nishizaki Seimenjo' in Itoman, Okinawa.