요론노카제
与論乃風 / Yoronokaze
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
정통 오키나와 요리와 아늑한 분위기가 매력인 곳
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Sold Out, Please Understand - Due to the time required for delivery.
Thinly sliced pork ears boiled and rinsed, served with ponzu sauce.
Vinegar or Noodle Sauce *Be careful not to overeat if you add noodle sauce!
The bitter bitter melon can be enjoyed with bonito flakes and dipping sauce at 'Mitan Marsand'.
Braised pork belly known as 'Rafutee' in Okinawa. This dish features pork belly with skin, slowly simmered in a special broth until it becomes tender. (Limited quantity)
Available from March to September (may continue if supplies allow) *Fresh island garlic with miso available for a few days upon arrival (subject to sell out)
(Available from March to September, subject to supply)
Scheduled from April to November (subject to change)
A dish that evokes Okinawa, stir-fried with plenty of goya and pork luncheon meat. A hint of shikwasa is added for a secret flavor.
A summer staple menu item, cold somen noodles stir-fried in oil become an all-season menu. Please enjoy it at our restaurant.
Fried rice made with pork luncheon meat (the secret ingredient is champuru sauce)
Roll cake made with dragon fruit used as 'an'
The contents may change depending on the season.
A dish known as 'Rafute' in Okinawa, made with pork belly. This dish features Okinawan pork slowly cooked until tender.
