Shirakachi

Okinawa Specialty - Aguu pork with skin rafti, Ryukyu simmered dish bowl 1,500 yen, Duwakashi 1,600 yen, Spam and island tofu Goya champuru 1,500 yen, Fluffy Goya champuru 2,000 yen, Tebichi rice cracker fry 900 yen. Charcoal-grilled - Island shallot Aguu roll 2,000 yen, Yamahara local chicken thigh salt-grilled 1,600 yen, Grilled eel 4,000 yen/7,000 yen, Okinawa prefecture beef loin 5,000 yen/9,000 yen, Okinawa prefecture shiitake mushroom 650 yen. Rice and noodle dishes - Shrimp and citrus chilled somen 1,500 yen, Grilled cartilage Soki soba 1,500 yen, Onna village Arsa Okinawa soba 1,200 yen, Juushi 700 yen. Appetizers - Today's assorted appetizers 1,500 yen, Today's freshly caught seafood 2,000 yen, Live abalone 6,000 yen, Live Ise shrimp 7,500 yen/14,000 yen *Menu items and prices are subject to change without notice.

■Appetizer: Seasonal egg yolk vinegar dressing■Hot dish: Homemade deep-fried jima-mame tofu with Onna village arsa sauce■Sashimi: Chef's selection of the day■Grilled dish: Tuna spare ribs marinated and grilled, mini tomatoes pickled in honey ponzu sauce with grated wasabi■Palate cleanser: Okinawan vegetable sherbet■Side dish: Yanbaru island pork agu maasu simmered with turnips and yuzu miso sauce■Main course: Dipping soba noodles with sakura shrimp-flavored tofu in soy milk broth, or seasonal rice with pickles and red miso soup■Dessert: Chef's selection of the day's sweet treat

■Seasonal egg vinegar salad■Assorted sashimi■Sea bream miso soup with turnip, rapeseed blossoms, green onions, and pepper■Okinawa Wagyu beef sukiyaki with island tofu, grilled wheat gluten, chrysanthemum greens, and soy sauce-marinated egg yolk■Okinawa vegetable sherbet■Foie gras-filled taro dumpling with Kyoto-style fermented soybeans■Bitter herb, chrysanthemum, and dried fruit vinegar salad■Soba noodles with sakura shrimp-flavored tofu and soy milk dipping sauce, or seared medium fatty tuna with rice, pickles, and tea■Today's seasonal fruit dessert

■Small Dishes: Bitter vegetable, long-life grass, white sesame dressing with dried fruits 750 yen, Goya black miso dressing 750 yen, Cold Yushi tofu with honey ponzu sauce 750 yen ■Sashimi: Today's sashimi platter 3,800 yen, Today's kelp-cured sashimi 1,600 yen, Locally sourced tuna 1,400 yen ■Fried Dishes: Fried edamame with sakura shrimp salt sprinkle 1,200 yen, Fried taro 1,000 yen ■Hot Dishes: Grilled marinated tuna belly 900 yen, Okinawa prefecture Wagyu beef loin and island tofu grilled on a hoe 4,800 yen ■Rice Dishes: Japanese soba noodles 900 yen, Nagasaki Goto hand-pulled udon noodles 900 yen, Seasonal rice, pickles, red miso soup 800 yen ■Desserts: Ice cream 450 yen, Okinawa vegetable sherbet 450 yen, Seasonal fruits 600 yen

Today's appetizer of domestic beef tendons, blanched with water, watercress, grated daikon radish, yuzu pepper ponzu sauce, Agu pork rough tea, finished on a hot plate, mustard greens, bonito flakes, today's sherbet, selected Japanese beef sirloin and fillet, Okinawa salt, wasabi, Shodoshima soy sauce garlic rice, red miso sweet potato pancake, seasonal fruits with black honey

Today's appetizer: steamed and grilled white fish from the prefecture, served with salted green onion sauce, Arthur prefecture's carabineros shrimp with chia seeds, salt, lemon, parsley butter, selected premium Japanese beef sirloin and fillet with Okinawa salt, wasabi, Shodoshima soy sauce garlic rice, red miso sweet potato pancake, seasonal fruits with black honey

Today's appetizer sashimi Choose one from the following three items: - Locally sourced carabineros shrimp - Domestic beef tendon simmered - Kachokabaro grilled with smoked beef, live abalone with parsley butter, tosaka seaweed, live half tail of Ise lobster, lemon, Marsh locally sourced beef fillet 80g Okinawa salt, wasabi, Shodoshima soy sauce Garlic rice, red miso soup Purple sweet potato pancake, banana cigar