Nandō Shokurakuen

Kumejima's mozuku is thick and has a crunchy texture.

The addictive crunchy texture. Please enjoy with homemade sauce.

Grilling with salt enhances the savory flavor of the shrimp.

Simple deep-fried dish recommended for those who want to enjoy the plump texture.

A luxurious dish of deep-fried carabineros stir-fried with XO sauce.

Island kamaboko sliced and fried to a crispy texture.

Yakisoba with Chinese-style sauce.

The crispy texture and sweet fat are irresistible!

We offer various other menus featuring Kumejima chicken.

Prices vary depending on the size and type of fish.

※Contents may vary depending on the season.

A tuna and mayonnaise salad with the herb known as Longevity Grass. It also has the effect of lowering blood pressure.

Salted scug (young sea bream) is commonly eaten together with island tofu.

A delicacy from Okinawa made by fermenting tofu with awamori.

Pork face dish. Rich in collagen.

Okinawan-style braised pork belly. It is simmered until tender.

A nutritious tempura made with mozuku seaweed and vegetables.

The scent of the sea spreads throughout your mouth!

Hirayachi is a traditional Okinawan home-cooked dish made by frying a mixture of flour, water, and eggs until flat.

The prefectural fish of Okinawa, a fish called 'takasago'. It can be eaten with the bones.

Representative of Okinawan cuisine! Perfect for preventing summer fatigue.

Fu Champuru is a stir-fry dish made with Okinawan 'fu' (wheat gluten) and eggs.

This tofu dish is made using island tofu.

A stir-fry dish made with 'somen' noodles. Popular with children as well.

Can also be ordered individually!

Sweet potato paste and cheese wrapped in crispy skin and fried.

The rich flavor of island tofu provides a satisfying eating experience.

Agu pork tonkatsu made from Ryukyu indigenous Agu pork. Popular among diners!

The simple seasoning brings out the richness of the fat.

For those who want to enjoy Agu in a refreshing way, we recommend boiling it briefly.

Rich in collagen! Enjoy fried pork feet with spicy miso.

※May not be available during the summer season.

Please check the details on the blackboard inside the store.

A bowl filled with plenty of seafood and sea grapes.

A bowl of yellowfin tuna from local waters.

Arthur's porridge. Also recommended as a meal closer.

Spicy chili sauce stimulates the appetite!

A chewy grilled rice dish with succulent island octopus

Pizza with bitter gourd and bacon.

A Japanese-style salad with Kumejima sea grapes and seaweed.

Carpaccio-style salad using local tuna. Very popular!

A salad with plenty of seafood.

Chilled Kumejima soba noodles and vegetables with a refreshing sesame dressing!

Classic salad topped with a warm egg.

Tuna yukke and onsen tamago go perfectly together!

A salad with creamy avocado and crispy dried baby sardines! Very popular.

Classic! Crispy daikon salad

Not too spicy, not too sweet, perfect for this season.

Various types of Kumesen from Kumejima, Kijima Shuzo, and Koshu

Various aged awamori from Kumesen, Komejima Shuzo

Shikwasa, Tankan, Passion fruit, Pine lemon, Lime, Calpis, Oolong, Apricot

Campari (with soda or orange), Cassis (with soda or orange), Gin and Tonic, Screwdriver

Agaitida, Mangosteen, Pineapple Island Breeze, Sunset at the End of the Beach

Kyuubi's plum wine, roughly strained

Kaku Highball, Kumesen Highball

Asahi Point Zero

Cola, Orange, Calpis, Oolong Tea, Ginger Ale, Grapefruit

Shikwasa, Tankan, Passion Fruit Mango, Guava, Pineapple, Sanpin Tea, Uchin Tea