Mutteokbang

A simple Goya Champuru made with Goya, eggs, and island tofu. Simple yet profound.

Added pork luncheon meat to Goya Champuru. Satisfying to eat.

Stir-fried fragrant tarnmu (taro) with pork luncheon meat. Perfect as a snack.

Stir-fried pork luncheon meat with eggs. We use Tulip Pork in our restaurant.

Refreshing stir-fried somen with fragrant shiso.

A champuru made with Okinawan car-fu. High in protein and gentle in flavor.

Tofu made from Jimami (peanuts). The chewy texture pairs well with the sweet and spicy sauce.

A classic appetizer. Carefully pickled. Pairs well with any alcohol.

Salted young fish of Aigo, served on island tofu. Pairs well with Awamori.

Fermented island tofu marinated in red koji, awamori, and salt. The finest delicacy from Okinawa.

With a popping texture and served with shikuwasa ponzu.

Hearty island tofu with Kumejima soy sauce.

Salted bitter melon mixed with shikuwasa vinegar.

Salted bonito intestines. Please enjoy with island tofu.

Thick mozuku from Okinawa. Served with a special sauce.

Rich oden made with pork broth. Tebichi (tender boiled pig's feet) is a specialty. Various oden starting from 220 yen, and we also offer a chef's selection.

Pork loin marinated in a special sauce and coated with black sesame, then steamed. It has a deep flavor and is highly nutritious.

The pork tail is cut into pieces and braised. This is a dish that is hard to find even in its place of origin.

Pork belly cured in salt for a week, boiled and sliced. Perfect as a snack with alcohol.

Stir-fried pork guts with island chili peppers. It is the most popular dish among regulars.

The Soki is simmered until tender and seasoned with a sweet and savory flavor.

Stir-fried bitter melon pulp with olive oil, black pepper, rock salt, and garlic.

Okinawan-style chorizo. It's mildly spicy.

Crispy grilled tulip pork.

It has a light flavor but is rich. It is satisfying because it is topped with soki.

Soba without meat, paired perfectly for the finish. Light yet rich in flavor.

Salt yakisoba made with Okinawa soba. The crispy bits are delicious.

Okinawa soba topped with island tofu.

A light soup with Arthur (Aosa seaweed) and island tofu.

Okinawan-style seasoned rice. Our Jushi is cooked with oden broth.