Ristorante Cucina Mediterranea Uncha

A colorful salad made with seasonal island vegetables, enhanced by our homemade dressing that brings out the flavors of the vegetables.

Seasonal vegetables sautéed with garlic and marinated with Grana Padano cheese and balsamic sauce

A salad luxuriously made with Italian Parma ham.

A simple salad made with leafy greens and boiled vegetables, enjoyed with anchovy.

Our popular menu item that becomes addictive once you try the crispy fried bread on the surface.

Peperoncino - A simple pasta with garlic and chili, 1430 yen. Spicy Tomato - A spicy pasta with fresh tomatoes and island chili, 1738 yen. Mentaiko - Using high-quality mentaiko from Hakata, 1738 yen. Vongole Tomato - A pasta made with clams and fresh tomatoes, 1738 yen. Seafood Tomato - A pasta generously using fresh seafood, 2178 yen. Carbonara - The key is homemade bacon and cheese, 2946 yen. And more.

Spanish small plate snacks. About 20 dishes are prepared, including classic omelets, baked clams, and ajillo.

A selection of 6 tapas made with the day's ingredients, including ajillo and garlic toast.

Serves 2

Serves 2

Serves 2

A slightly unusual seafood paella made with pasta.

A course menu featuring seafood paella as the main dish, carpaccio, 3 types of tapas, garlic toast, dessert, and coffee or oolong tea.

Yanbaru salad - appetizer - several dishes of cold and hot dishes, fresh fish dishes, today's steak, dessert, coffee or oolong tea

For home parties, celebrations, Seimei Festival, etc. The photo is an image; the contents will be left to our discretion.

This is a set of snacks divided into nine parts. The photo is for illustration purposes; the contents are at our discretion. Please contact us by phone for inquiries.

Available for two servings or more. Please feel free to contact us.

The chef personally visits the Nago Fishing Port to select fresh seafood!

Using Agū pork from Gana-ha Livestock, the representative of Yanbaru Island pigs. Please enjoy the delicious fatty pork.

Uses beef from NZ, US, etc.

Uses the breast meat of ducks raised for foie gras

A rare find, the lamb T-bone steak allows you to enjoy both sirloin and fillet meat.