Kachashii Shinjuku

Recommended Bestseller ☆1st Place in Chanpuru Division☆ Goya Chanpuru Goya's bitterness becomes addictive, a high-quality bitterness that enhances appetite. Just like beer, the bitterness is delicious. Stir-fry with tofu, pork, canned tuna, eggs, etc. ¥700 Recommended ☆2nd Place in Chanpuru Division☆ Fu Chanpuru Fu is a representative natural ingredient without any additives, commonly stir-fried in Okinawa. The bland and somewhat tasteless fu transforms into a rich flavor when mixed with various ingredients. ¥600 Recommended ☆3rd Place in Chanpuru Division☆ Somin Chanpuru In Okinawa, somen noodles are stir-fried. A humble and simple dish that transforms significantly with the cooking method. The light yet rich texture (something strange?) is charming. ¥650 ☆4th Place in Chanpuru Division☆ Tofu Chanpuru A chanpuru where tofu takes the lead. The taste of the aged soup permeates the tofu, allowing you to eat it as if drinking soup. ¥600

☆1st Place in Irichi Category☆ Pork and Egg Pork is gently wrapped in eggs. The compatibility with eggs is excellent, and the original taste of the meat has become very soft and easy to eat. 700 yen ☆2nd Place in Irichi Category☆ Irichi Contents The contents refer to offal. Dishes using offal are traditional dishes from the Ryukyu Kingdom era and are indispensable at celebratory occasions. Okinawa's offal is prepared elegantly with little odor, using dashi broth and vegetables such as carrots. 600 yen ☆3rd Place in Irichi Category☆ Chim Irichi Chim refers to pork liver. In Okinawa, dishes made with offal are prepared by mothers with plenty of love for the purpose of nourishment, recovery from illness, and regaining strength. Rich in iron, it is considered particularly beneficial for women. At our store, we use aged soup and potato starch to create a thick and smooth texture. 700 yen ☆4th Place in Irichi Category☆ Kubu Irichi Kubu refers to kelp. Okinawa is the prefecture with the highest consumption of kelp in Japan. The component fucoidan in kelp is said to have the ability to induce cancer cells to commit suicide, preventing stomach cancer, among other benefits. Kelp is stir-fried and eaten with dashi broth, carrots, pork, and other ingredients. 650 yen ☆5th Place in Irichi Category☆ Fu Irichi This is a simple dish made by stir-frying only wheat gluten. Wheat gluten itself has a mild taste, but it has the characteristic of absorbing the flavors of various ingredients, quickly transforming into a rich taste. 550 yen ☆6th Place in Irichi Category☆ Pork Irichi Pork is a mixture of ground pork and milk protein solidified. It is an essential ingredient on the Okinawan dining table. Sliced like steak, lightly stir-fried to finish. 600 yen

☆1st Place in Okinawan Meat Dishes Category☆ Rafute is a simmered dish made with pork belly. At our restaurant, we simmer it for a long time in awamori and aged sauce. Since we simmer it with the skin on, the nutrients between the skin and meat are retained. ¥950 ☆2nd Place in Okinawan Meat Dishes☆ Soki Nibone (spare ribs) with bones. Excess fat is removed, allowing you to fully enjoy the original flavor of the meat! ¥950 ☆3rd Place in Okinawan Meat Dishes☆ Juicy fried Okinawan local chicken. Chicken meat is delicious in Okinawa too! Our meat dishes, like other ingredients, are carefully prepared with direct delivery and long hours of preparation. ¥650 ☆4th Place in Okinawan Meat Dishes☆ Tebichi is a representative Okinawan dish made by simmering pig's feet in awamori and our special sauce for a long time until it becomes thick and tender. It is low in fat and rich in collagen and gelatin, making it highly valued as a longevity food. ¥750

Best-selling Okinawa Soba: The noodles for Okinawa Soba do not use any buckwheat flour, but instead use a completely different noodle made primarily from wheat flour. It is highly loved by people from outside the prefecture and has become established as a popular everyday food. Our popular soup is made with high-quality meat juices and dashi from Okinawan bonito. 850 yen. Soki Soba: Soki refers to spare ribs, which are simmered until the meat easily falls off the bone, then served on top of Okinawa Soba. If Okinawa Soba is known for its everyday taste, Soki Soba is considered the king of soba dishes. 850 yen. Taco Rice: Born in Mexico but raised in Okinawa, this masterpiece dish born from the chanpuru culture is said to rival curry rice. We use various spices in the minced meat, along with cheese, tomato, and Mexican salsa sauce to finish it off. 700 yen. Okinawa Mozuku Zosui: A zosui dish made with mozuku seaweed, tofu, and our house-aged soup. It is gentle on the stomach and perfect for a post-drinking pick-me-up. The component found in mozuku called fucoidan is said to have a significant effect on stomach ulcers and cancer cell elimination, making it stomach-friendly. 650 yen. Goya Pilaf: Goya plays a supporting role, adding a sharp bitterness to the dish. It is a unique Okinawan-style pilaf that harmonizes the sweetness of onions with the bitterness of Chinese cuisine. 800 yen. Okinawa Yakisoba: Yakisoba made with Okinawa Soba noodles! Not udon, not soba? A mysterious texture! It contains various Okinawan ingredients! Seasoned with ketchup flavor. 850 yen. Andasuu Onigiri: Andasuu refers to miso fried in oil. It is the taste of Okinawan home cooking! Comes in a set of 2 pieces per serving. 400 yen.

Bestseller: Umibudo Salad Umibudo, a mysterious seaweed that can only be found in the waters around Okinawa, is also known as Green Caviar due to its vivid green color. Its crunchy texture spreads in your mouth along with the scent of the sea. ¥750 Okinawa Mozuku Mozuku harvested from the mineral-rich sea of Okinawa is truly a gift from the ocean. Unlike mainland varieties, it has a firm texture and a lot of sliminess. Finished with bonito dashi and shikwasa for a refreshing taste. ¥550 Island Rakkyo Unlike mainland rakkyo, this one has a sharp, nose-tingling kick that you can't resist! Even the strongest can't resist eating three servings alone! ¥600 Tomato Yukimi-style Salad Sprinkling tomatoes with bitter melon and onions creates a magical effect? It really looks like snow has piled up. Popular among women in Okinawa for its appearance and light taste! ¥550 Mimigaa Gelatin and Calcium-rich Pig's Ear Dish. Enjoy it coated in a unique sauce! ¥550 Jimami Tofu Jimami refers to peanuts. The chewy texture and nutty flavor of peanuts are delightful! ¥650 Sukugarasu Salted young fish (suku) with tofu, a perfect match! ¥550 Goya Kimchi Fresh bitter melon and kimchi, an unusual combination, but the kimchi sauce and the strong personalities of bitter melon blend beautifully, creating a refreshing Okinawan-style kimchi. ¥450

Tempura of bitter gourd Bitter gourd tempura is recommended for those who are not fond of the bitterness of bitter gourd. When made into tempura, the bitterness is hardly noticeable. This tempura dish also includes mozuku and pumpkin for a colorful presentation. ¥900 Asa Wasabi Tempura Asa is known as "hitoegusa" in Okinawa, and unlike those from the mainland, it is made with natural ingredients. By deep-frying asa, which is rich in sea minerals, and adding wasabi, you can enjoy a tingling sensation and the aroma of the sea at the same time. ¥550 Bitter Gourd Seed Tempura The seeds that are usually discarded are made into tempura, which has surprisingly received good reviews. The seeds have a very fragrant and almond-like flavor! Give it a try. ¥350 Island Shallot Tempura Even when made into tempura, island shallots retain their pleasant tingling sensation! ¥650 Mozuku Tempura Tempura made from natural Okinawan mozuku. The sea aroma and crunchy texture are indescribable! ¥650

A home-cooked dish where carrots are stir-fried with eggs after being shredded.

Hirayachi is an Okinawan-style pizza that means 'flatly baked'. In Okinawa, it is often eaten as a snack, and it is made easily using ingredients that are readily available. At our store, we finish it simply with our original sauce, green onions, and pickled ginger.

Turn Mu refers to taro grown in the rice fields of Okinawa. It closely resembles mainland taro, but unlike mainland taro, it is known for its sweetness. When made into croquettes, it has a sweet and hot snack-like taste. There are also purple sweet potato croquettes available!

A&W's Curly Fries! Goes well with beer! Can't stop eating~(^^♪)

Gurukun, which is designated as the prefectural fish, is indispensable on the dining table in Okinawa. It is deep-fried and eaten with bones. It has a crispy and light taste, and goes perfectly well with awamori.

Our original dish! A pizza version of Hirayachi topped with tuna, tomato, and pizza cheese.

Some may be hesitant to try pork offal soup, but it has a surprisingly light and elegant flavor without any strong taste. The soup is rich and enhanced with a hint of ginger for a refreshing taste.

A popular snack at Okinawa's dagashiya. The crispy texture and moderate saltiness make it perfect for children's snacks. Of course, it's also great as a snack with Orion beer!

Pochigi is a popular spicy sausage in Okinawa! Be careful not to drink too much as it goes too well with alcohol! It's also great as a side dish for rice♪

Blue Seal Ice Cream - An ice cream from the American company Blue Seal, which has become well-established in Okinawa! It comes in five flavors: purple sweet potato, sugarcane, mango, strawberry ice cream, and shikuwasa sherbet♪ 500 yen Sata Andagi - A simple Okinawan donut! Handmade at our store♪ We serve it in easy-to-eat slices. You can also add cream for an additional 100 yen♪ Available in plain and purple sweet potato flavors. Perfect for souvenirs as well since you can take it home! Standard 200 yen, with cream 300 yen Ikei Village Fully Ripe Mango (Summer Only) - Fully ripe mangoes grown by the store manager's friend in Ikei Village, the manager's hometown, allowing us to offer them at this price♪ The deliciousness of fully ripe mangoes is truly top-notch! Please note that it is only available in the summer due to the harvesting season. Serves 1-2 people for 500 yen, 3-4 people for 1,000 yen Okinawa Black Sugar Zenzai (Summer Only) - Okinawan-style zenzai is served with ice. The black sugar-based sauce is also delicious! Comes with 3 pieces of shiratama♪ You can also add condensed milk for an additional 50 yen! A perfect dessert for the hot season♪ Standard 550 yen, with condensed milk 600 yen