Okinawa Paradiso

We made Okinawa soba into a spaghetti-style yakisoba. The chewy texture of Okinawa soba matches the Italian-style seasoning! This is the birth of a yakisoba with an unprecedented texture.

Melted cheese with a crispy texture, with spicy mentai and goya bringing out a subtle flavor, and a perfect aroma!

Local chicken prepared in Italian style! The unique flavor of the chicken is wrapped in cheese and baked in the oven. The juices seep into a special sauce, making it even richer!

The bitterness of goya enhances appetite, our shop's number one popular dish, Grandma's goya and Grandma's seasoning

Like a pizza? Like a spring roll? Hmm? As long as it's delicious, right!

A Okinawan-style pilaf that is different from fried rice, with goya adding a slightly bitter spice.

True goya lovers prefer it raw! The crunch is the best! The bitterness is the best! The vitamin C is the best!

When bitter melon is made into tempura, the bitterness decreases. Oh, really?

Somen refers to thin wheat noodles. It transforms with the cooking method.

A dish made with wheat gluten. The mild wheat gluten combines with various ingredients to create a rich flavor!

Nabera refers to the loofah. It is the king of summer vegetables alongside bitter melon, gentle on the stomach!

The happiness of eating tofu coated in aged soup while blowing on it

Mamina refers to bean sprouts. It is a simple vegetable, but it plays a leading role in terms of nutritional value.

Steamed clams mixed with plenty of clam broth, completing the sōmen with a scent of the sea.

We simmer pork belly in awamori and our house-aged sauce for a long time. It can be cut with chopsticks.

Tebichi refers to pig's feet. It may not look appealing, but the taste is beautiful.

Pork cartilage is simmered for a long time in a matured sauce. Now that we have some stamina...?

A dish made with free-range chicken raised naturally in the northern Yanbaru region of Okinawa. The nostalgic taste of real meat that I used to eat in the past.

Kentucky is good, but the flavor of this meat! This one is quite something too.

People in Okinawa love alcohol! There are many rare snacks for drinking before meals that you won't find on the mainland. We naturally incorporate healthy foods unique to this longevity prefecture. While gazing at the setting sun, you can sip awamori with snacks, and blissful moments pass by.

Kubu refers to kelp. People in Okinawa love it! Stir-fried in a special soup.

Spam is sliced in a steak style and lightly stir-fried. It is a classic dish from Okinawa.

Gently wrapped pork with egg. A perfect combination.

A very simple dish where wheat gluten is mixed with eggs and stir-fried, but the wheat gluten transforms.

Nakamii refers to pig organs. It is a traditional dish from the Ryukyu Dynasty era.

Okinawan-style pizza. In Okinawa, it is eaten as a snack. The toppings are free to choose.

A unique Okinawan snack wrapped in dough with a special Okinawan miso.

The sharp sensation that pierces the nose is the biggest characteristic of Okinawan shallots, be careful on dates!

Salted small fish (suku) with tofu, a perfect match!

Mimiga refers to pig's ears. There are three types: miso marinated, butter grilled, and miso stir-fried.

A texture similar to cheese with a unique sweetness, carefully eaten by dipping the tip of a toothpick.

Okinawan version of chorizo. The spicy kick goes well with beer.

Jimami refers to peanuts. Its chewy texture and roasted flavor are very popular among women!

Salted pork. A preserved food from the time when there were no refrigerators. One of the traditional dishes of the dynasty.

People in Okinawa love meat, and it is said that the sales per store of Kentucky Fried Chicken are the highest in Japan. But at the same time, they also eat a lot of vegetables like bitter melon. They naturally maintain a balance. The secret to their longevity may lie there.

Gurukun is the prefectural fish of Okinawa. It is deep-fried whole, and you can eat the head and bones crunchy. It pairs perfectly with Orion Beer!

Tarnmu refers to taro. It is very similar to satoimo, but the sweetness and the fluffy texture are different!

The sweet and sour aroma of sugar cane is indescribable.

Okinawan mangoes are larger and sweeter compared to foreign varieties! Huh? It's in ice cream.