Minyo Shimauta e Cucina di Okinawa Chinumann, davanti alla Moon Beach di Onna

This volume is possible because of direct market bidding! This is our number one recommended menu item.

Rare Grilled Black Wagyu Beef with Chilled Ponzu / This is a recommended dish where the flavorful lean meat of Black Wagyu beef is lightly seared and served as sashimi.

Seared Bonito with Grated Daikon and Ponzu / Grilled over charcoal to enhance its aroma, this 'Seared Bonito' pairs perfectly with our homemade special ponzu and condiments.

Rare Delicacy Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.

A platter featuring delicious local fish and popular toppings from various regions, available at that time.

This is a recommended sushi for those who are not fond of raw fish, featuring our popular sushi toppings that are lightly seared.

Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Tuna.

A set menu featuring sashimi and sushi made with salmon, offering better value than ordering items individually.

Daito Sushi, primarily marinated in a sweet sauce with Spanish mackerel. Our restaurant uses locally sourced swordfish as the main ingredient.

This is a limited recommended menu item that luxuriously uses rare 'Kuroge Wagyu Misuji meat' of A4 grade or higher.

Please enjoy the 'sea grapes' rich in dietary fiber, iron, and vitamins with a vinegar sauce.

Seasonal item from April to around October. 'Island garlic' is a unique variety from Okinawa and is a delicious root vegetable when pickled or made into tempura.

This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.

Delicious 'Unashi Tofu' served as chilled tofu. A quick dish that pairs well with drinks.

A delicacy that pairs well with alcohol, made by marinating 'Island Tofu' in awamori and red koji for about six months to ferment.

Rich in dietary fiber and has detoxifying effects, 95% of the consumption in Japan is from Okinawa.

Don't shy away thinking, 'Oh no! It's pig ear!!' The crunchy texture and Chinese-style seasoning are irresistible.

Enjoy 'Zaru Mozuku' made with 'fresh mozuku from Okinawa' resembling soba, served with 'homemade dipping sauce'.

This soup is made with broth from pork bones and bonito flakes, using noodles from Terukina Seimen.

The soup is made with broth from pork bones and bonito flakes, and it is irresistible when you dip the tempura of shrimp and mozuku seaweed into it.

A 'Napolitan' made with 'Okinawa Soba' noodles, a highly popular 'Okinawa noodle dish' among families.

This is a recommended dish that adds rich squid ink to Okinawa soba noodles, concentrating the umami and depth of flavor.

A vegetable native to Okinawa, rich in vitamins, minerals, and dietary fiber, good for preventing summer fatigue.

Named 'Kuruma-fu' because its shape resembles a wheel, this is a traditional dish that is soaked in water, dipped in egg, and stir-fried.

A dish that my mother often makes when I have a little hunger, it is a representative home-cooked meal of Okinawa.

This recommended dish pairs well with meals or as a side for drinks, featuring our special miso that is delicious.

You won't be mistaken to think, 'Loofah is this delicious!!' This is a recommended 'Okinawan traditional dish.'

This dish is stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chiraga (Pork Face Skin)'.

Price: Market Price / Grilled fish with butter, the most popular dish of the 'Whole Fish Cuisine' (For details, please refer to the separate recommended menu in the restaurant)

When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster with Sea Urchin' has been a classic for a long time.

The combination of the umami of the oysters and the sea urchin sauce is unbeatable!

This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming 'mussels' with 'awamori' and then grilling them with butter.

A dish grilled deliciously and aromatic with the local specialty from Ishigaki Island, 'Island Pepper (Pipa Chili)'.

Please enjoy the crunchy and juicy 'Island Pork Ton Toro' with our homemade ponzu sauce.

This dish is very juicy with a strong flavor and richness of pork, recommended as a side dish for alcohol.

This is our pride, the 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.

When I was a child, I often ate the 'simple-flavored Hirayachi', and I tried to make it 'kimchi-flavored' to pair well with alcohol.

This is a rolled omelette with pork and dashi, enhanced with Aasa, found in Okinawan diner menus.

This dish features 'Aosa (Sea Lettuce)' with a flavor of the sea, added to a rolled omelette based on bonito broth.

After simmering slowly for several hours until tender, it was rested for 24 hours to allow the flavors to meld.

This dish is carefully prepared over time, with the meat of the 'pork trotters' almost falling off the bone.

This is a highly recommended dish made with carefully selected rich Jimami tofu (peanut tofu) that is deep-fried.

Enjoy the beloved 'Shrimp Tempura' with our special tempura sauce!

The locally produced 'Nama Mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'Tempura'.

Seasonal item from April to October. 'Island shallot' is a unique variety from Okinawa and is a delicious root vegetable enjoyed in 'salted' or 'tempura' preparations.

Shrimp (5 pieces), Mozuku (3 pieces)

A popular croquette among women that allows you to compare the local specialties 'Purple Sweet Potato' and 'Taimu'.

Popular among children and women! This delicious home-cooked dish is made by frying a mixture of 'sweet potato' and 'nankotsu (potato flour)' with added sugar, giving it a snack-like feel.

[Perfect for drinking snacks!] This menu item features the tentacle part and cartilage of locally sourced Seika squid, fried to perfection and recommended as a side dish for drinks.

Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy with our homemade garlic ponzu soy sauce.

Island tofu, also known as Okinawa tofu, is a delicious tofu with a strong flavor of soybeans.

Due to limited quantity, the availability may vary between 'only drumsticks', 'only wings', or 'both'.

Everyone loves French fries. Perfect as a snack for kids or with drinks.

The moderate sweetness and finely textured meat quality are the essence of flavor. Please enjoy with 'Island Salt' or 'Homemade Ponzu' as you prefer.

Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.

The shoulder roast has a good balance of meat quality and fat, making it a delicious cut suitable for 'Tonkatsu'.

Grilled 'Black Wagyu (Kalbi)' with a moderate amount of fat, cooked to your preferred doneness, served with 'Shima Salt' and 'Homemade Ponzu'.

Please enjoy the 'Prefectural Wagyu Sirloin' with a moderate amount of marbling cooked to your preferred doneness.

A dish that pairs well with drinks or can be enjoyed as a meal.

Taco Rice is popular among local young people and women. It originated from King Tacos in Kin Town.

This is 'mixed rice' that uses 'pork and bonito broth', passed down from ancient times in Okinawa.

The combination of 'mango' and 'prosciutto' is outstanding! Even more delicious with an orange-based citrus dressing.

Sea Grapes Seafood Salad with homemade sesame ponzu dressing!

Enjoy the rich flavor of 'Island Tofu' made from soybeans and 'Agu Pork' served as cold shabu with a special sesame dressing.

These are very fragrant and delicious fried dumplings made with Okinawa's specialty 'red sweet potato' coated in sesame.

This is 'warabi mochi' with a chewy texture made using 'brown sugar' commonly used in Okinawa.

This is a dessert featuring vanilla ice cream topped with black syrup and soybean flour, accompanied by brown sugar warabi mochi.