Shima Jikan

Enjoy the rare Okinawan Agu pork grilled and served with a special island salt. Savor the original deliciousness of Agu.

The shabu-shabu with Yanbaru island pork Agu is a hot pot that you must try at least once. Enjoy the original flavor of Agu with a refreshing shikuwasa ponzu sauce. At the end, we will serve it as a rice porridge. A course meal with appetizers, sashimi, and dessert is available for 3980 yen.

Enjoy Agu pork belly with a light shikuwasa-flavored ponzu sauce.

This is a refined prosciutto that retains the flavor of Agu pork while keeping the saltiness in check. Enjoy it with seasonal vegetables.

Enjoy the luxurious Agu pork in sausage form. It's very juicy and delicious.

This is a stir-fry made with nakami (offal). It has no strong flavor and pairs well with beer.

The skin of the face is smoked and thinly sliced. Enjoy it as a snack!

This is goat sashimi eaten during celebrations in Okinawa.

A traditional Okinawan dish slowly simmered with awamori and brown sugar. It's a collagen-rich dish that is very popular among women.

Simmered bone-in Bontōki in a sweet and savory sauce.

This dish features tenderly prepared soki that is deep-fried until crispy and coated in a rich sweet and sour sauce.

Simmered pig's feet in an oden style. Rich in collagen, which is great for the skin.

The salted three-layered meat was once a traditional preserved food in Okinawa and is still consumed today.

Thinly sliced boiled pig ears served with a refreshing ponzu sauce.

The tongue of the pig is smoked. It is also popular as a snack with beer.

'Imaiyu' means seasonal fish. Please ask the staff about today's fish.

Deep-fried Gulkun is a common Okinawan home-cooked dish. It is fried until crispy, including the bones. Enjoy it with Shikuwasa ponzu sauce.

'Suk' refers to the baby fish of Aigo that come ashore during the summer's high tide. This precious Suk, which can only be caught during that season, is frozen and enjoyed as deep-fried throughout the year.

The fishermen of Onna Village are masters at catching octopus.

A croquette with a unique flavor made using Taimo from Kin Town.

Okinawan-style tempura made with seasonal island vegetables from Okinawa.

It is also mixed with seaweed, filled with the aroma of the ocean.