와이모리카

Specially made soba noodles with very tender and juicy pork belly seasoned with Okinawan white miso. It also contains long-life grass, which is believed to have skin-beautifying and anti-aging effects. The noodles have a good texture and the broth is light and refreshing with a strong bonito flavor, making it a comforting dish to end your meal.

Currently in short supply! Lucky to find them, fresh and crunchy sea grapes are in stock every day. Enjoy them with homemade ponzu sauce.

Popular product! Rubbed with Okinawan salt, it brings out a good saltiness and umami flavor. The large shallots are recommended for tempura.

We source carefully selected handmade Jimami tofu directly from Okinawa. The stickiness of this tofu enhances its deliciousness. A popular item for both men and women.

Izena Island's fresh mozuku has a surprising crunchy texture

A light and addictive dish with crunchy cartilage in homemade ponzu jelly

Prosciutto made from safe and secure red pork raised and processed in Okinawa, with a mild saltiness

Enjoy a combination of thick fried tofu and mizuna with an original dressing blended with shikuwasa

Enjoy fresh fish sourced directly from Okinawa's market with an original miso-based sauce. The type of fish may vary depending on the catch of the day.

Pork luncheon meat rolled and baked with egg. Enjoy with special tomato sauce.

Offering a whole Okinawan spicy sausage in one piece

Homemade Suichikaa is similar to bacon, with pork belly marinated in Okinawan salt and crisply grilled. It pairs perfectly with awamori or other alcoholic beverages.

At our store, we are particular about using pork from Okinawa Prefecture, and this dish is carefully simmered until it becomes tender. We carefully remove excess fat and finish it to be tender.

A representative dish of Okinawan cuisine. Made with Okinawan bitter melon, Okinawan pork, and Okinawan island tofu, prepared to be easy for everyone to eat.

Somin Champuru is a simple dish that showcases skill in cooking.

A popular item for both men and women. We made tempura with fresh mozuku seaweed and sweet potatoes. Please enjoy with Okinawan salt.

When fried, the pointed part of the island shallot becomes round and easy to eat. Many people find it easier to eat this way.

This dish is made by frying the entire Takasago, the prefectural fish of Okinawa, from head to tail to make it crispy. The meat is cut into bite-sized pieces and fried lightly. The most delicious part is said to be the head, served with homemade ponzu sauce.

Made with young chicken thigh meat raised in Yanbaru, Okinawa, using the pepper known as Okinawa's black pepper, giving it a unique aroma.

Our signature menu features the rarest cut of Ishigaki beef, the Kurashita (premium loin). This exquisite dish offers lightly seared raw meat with just the right amount of marbling. It melts in your mouth! You can enjoy this Ishigaki beef right here in Ebisu, Tokyo, without having to go to Ishigaki Island. Many customers visit us just for this dish!

Soki Soba is a dish made with longevity grass kneaded into soba noodles, served with a light and flavorful homemade soup, and topped with simmered soft cartilage soki and needle ginger. It is a must-try dish for the finishing touch of your meal!

A product wrapped in egg with pork luncheon meat, baked, stacked with musubi, and rolled in seaweed

Recreating the nostalgic and simple Okinawan mixed rice

When it comes to Okinawa, you think of Blue Seal ice cream! We offer a uniquely sweet and rich sugar cane ice cream with a black sugar flavor, served with hot red sweet potato sticks.

A mini hot pot with island tofu, seasonal vegetables, and anglerfish. A warming dish for the cold season. Add a set of zosui (rice porridge with egg) as a finishing touch.

Directly sourced from Okinawa market, this dish features Okinawa-produced fresh fish with a sauce made using original miso.

Our original product, a dish of mozzarella cheese, tomatoes, herbs, and mimiga, mixed with special herb-marinated olive oil

Especially popular with women! Each ingredient is cut into bite-sized pieces, seasoned with herbs and sesame, and mixed together.

A refreshing product where acidity, sweetness, and spiciness intertwine. Papaya is used with green papaya.

Our original product usually uses raw salted skate, but we have devised fried skate to reduce saltiness and eliminate the fishy smell. Frying improves the texture as well.

Tofuyo with a texture and taste similar to cheese, with a reduced saltiness. Goes well with wine.

Enjoy three flavors with Orion beer yeast included

Finally in stock! This year, due to the lack of sunlight during the summer, it seems to have been a poor harvest, but with the subsequent record-breaking heat, they have finally arrived. Try the unfamiliar urid beans (winged beans) as they are incredibly delicious!

The seasonal Suruga Bay cherry shrimp and bitter gourd are a perfect match. Please enjoy them while they are hot.

A popular tempura dish combining fresh green soybeans and raw mozuku seaweed (from Izena Island), which are currently in season.

This is a red sweet potato version of the shrimp senbei that appears in Chinese cuisine. You can feel the slight sweetness of the red sweet potato, making it a crispy and delicious snack.

Enjoy three parts: tip, middle, and base of the tongue

In recent purchases, it has become the highest class of goods. The price remains the same! Rare part Classita is available.

A popular assortment of three types of island pork: Agu pork, squid ink, and mozuku seaweed.

We have added Okinawa pork to the pork luncheon meat to make it easier to understand. The famous one is spam, right? At our store, we use Tulip's light salt pork and serve it hot, so please enjoy it while it's hot.

A popular item that many women order as a dessert substitute, also pairs well with wine

Assortment of Cheddar, Camembert, Parmesan, Gorgonzola, and more