Ryukyu Shokudo

This is a light teriyaki-flavored bone-in meat dish simmered in Okinawa soba broth and awamori.

A popular dish of Okinawan cuisine. It is Okinawa's version of braised pork belly. Despite being simmered for a long time, the meat is tender.

Spam, a representative of Okinawa's B-class gourmet. Many households in Okinawa cannot do without it for breakfast. It is also recommended as a companion for beer.

A popular stir-fry dish made with a secret salt sauce. It is hearty with plenty of meat.

A very popular fried chicken with over 20 types of spices. The spicy flavor pairs perfectly with beer. 3 pieces for 500 yen, 5 pieces for 650 yen, 7 pieces for 800 yen.

Even those who are not fond of the smell of island shallots can enjoy tempura! It's a superb dish that locks in the umami!

A very popular fast food in Okinawa. Various shapes are beautiful ♪ It's a taste that becomes addictive.

The spring rolls are packed with kelp, and the umami of the kelp spreads in your mouth. ● Additional pieces can be added for 150 yen each starting from the 4th piece.

With a chewy texture similar to the prefectural fish of Okinawa, gurukun, it has no fishy smell and is delicious♪

A purple sweet potato croquette from Ryukyu Shokudo made with purple sweet potatoes from Okinawa Prefecture. You can enjoy the deliciousness of purple sweet potatoes as they are.

We made tempura with mozuku from the Ryukyu dining! The crispy texture is irresistible!

Moderate spiciness and a crunchy texture! Please enjoy it with oil miso.

Rapidly rising in popularity! Hand-made, salt-pickled Shima rakkyo further pickled in kimchi! You'll become addicted.

A delicacy from Okinawa, mimiga! Seasoned with refreshing shikuwasa ponzu! The crunchy texture is irresistible.

This is a dish made with kelp (kūbu), pork, and carrots stir-fried together. It is a traditional dish famous in Okinawa, which has the highest consumption of kelp in the country.

Sea grapes and crunchy salad are a perfect match. Full of volume.

Sukugarasu refers to the salted young fish of the Aigo (suku). The salty sukugarasu pairs well with tofu and goes perfectly with alcohol.

A staple snack at izakayas in Okinawa♪ The poppable texture is addictive☆

Reproducing the taste of a seafood restaurant that has been operating in Okinawa for over a decade. The texture of Okinawa's thick mozuku and the compatibility with wasabi is the best. Half 300 yen

A traditional Okinawan home-cooked dish made by stir-frying the sweetness and deliciousness of carrots with tuna and eggs in Okinawan soba broth.

The slight bitterness of goya is delicious.

The slightly bitter taste of goya combined with a refreshing sourness makes your mouth feel clean! How about this as a palate cleanser for the oil-rich Okinawan cuisine?

This is a moderately spicy napa cabbage kimchi.

Characterized by carefully made broth. The clear soup clings to the thick egg noodles, thoroughly recreating the taste of Okinawa. Half 350 yen

Soki, which is simmered with spare ribs in a moderately sweet broth and awamori, is topped on the noodles. It is a popular dish that is satisfying to eat. Half portion 450 yen.

Uses sanmai niku (three-layer pork) simmered in a moderately sweet broth and awamori. Half size 450 yen

This is a healthy, nutritious, and hearty Okinawa soba topped with kombu simmered in a rich broth.

This is a rice porridge made with Okinawa soba broth and finished with egg. How about this for a finale?

Salt fried noodles made with Okinawan soba noodles. Packed with plenty of vegetables and the thick Okinawan soba noodles provide a satisfying bite. Half portion 500 yen

Ketchup and Okinawa soba are mixed together, this is the true ajikūtā (rich in flavor) Okinawan cuisine. In Okinawa, depending on the place, when you order yakisoba, you might get a version of this dish with ketchup already on it. Half 500 yen

How about it with Okinawa soba? *Can be ordered as a single item - Half Corned Beef Hash Bowl - Half Soki Bowl - Half Carrot Shirishiri Bowl - Half Kuu Viri Chii Bowl

We offer a generous portion of Okinawan goya with pork, tofu, and other vegetables, all mixed with eggs, which will fill you up. Extra large +100 yen

A hearty chanpuru dish packed with plenty of vegetables. Extra large +100 yen

A Okinawan dish made by stir-frying koji that is added to miso soup. The koji, rich in protein, has a chewy texture and is very healthy. Large serving +100 yen

A healthy Okinawan home-cooked dish stir-fried with plenty of tofu and vegetables. Extra large +100 yen

A classic Okinawan dish stir-fried with somen noodles, tuna, and vegetables, available as a dinner time limited menu.

A classic onigiri popular in Okinawa. It is filling and has a good texture.

Okinawan-style mixed rice.

Oil miso is a home-cooked dish from Okinawa that wraps the flavor of pork in miso.

A complete reproduction of a famous restaurant in Okinawa. It pairs perfectly with the sweet and spicy original salsa sauce. Half 450 yen

A classic Okinawan dish featuring 'corned beef hash' and ingredients that are simmered with the umami of vegetables, all topped with egg and served over rice.

This is a light and easy-to-eat dish made by turning the signature taco rice of the Ryukyu dining hall into pilaf.

This is a set meal featuring spicy karaage seasoned with dozens of types of spices. ● Additional karaage 150 yen each