오키나와요리토로바타야키 난쿠르나이사 아키하바라점
沖縄料理と炉端焼き なんくるないさー 秋葉原店 / Okinawan Cuisine and Robata Yaki Nankurunna Naiwai Akihabara
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
30 | 31 | 9/1 | 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 |
남국 기분을 만끽할 수 있는 아키하바라의 오키나와 요리점
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Sea Grapes, Goya Champuru, Somen Champuru, Okinawa Soba, Taco Rice, Mozuku Tempura, Taco Salad, Assorted Delicacies, Salmon and Avocado Cobb Salad
It has a completely original flavor. It's extremely spicy and pairs well with alcohol!
A classic of Okinawan cuisine! A representative dish of pork that has been passed down since the Ryukyu Dynasty.
Soki is not just for boiling! It's a star even when grilled!
First of all, this! A popular standard menu item from Okinawa with a fun popping texture!!
Salmon laid out with the popping texture of sea grapes, dressed with homemade dressing!
This is a fermented food that has been soaked for a long time in a marinade made with tofu, red koji, and awamori, allowing it to ferment and mature.
Mimiga refers to pig ears. You can enjoy a crunchy texture.
Tofu made from Jimami (peanuts). The bouncy texture is addictive!
Edamame boiled with Maasu (Okinawa salt).
Crispy pork is addictive!! Caesar salad!
Okinawan-style tacos wrapped in spicy ingredients. A dish that is easy to enjoy!
A specialty of Nankuru! This is a salad that uses plenty of fresh sashimi!
When it comes to champuru, this is it! 'Champuru' is a dialect from Okinawa meaning 'mixed'. It is a famous dish from Okinawa made with stir-fried goya, spam, tofu, and eggs.
Stamina type champuru! This is an inspired champuru topped with a generous amount of stamina vegetables on top of goya champuru.
A spicy champuru stir-fried with egg, wood ear mushroom, and spam.
A stir-fry similar to yakisoba made with Okinawan somen noodles.
This is a champuru made with Okinawan fu.
The ultimate combination of juicy pork belly and crunchy greens!
This is a completely original flavor. It's extremely spicy and pairs well with alcohol!
Tender and soft! A classic among Okinawan cuisine! A representative dish of pork that has been passed down since the Ryukyu Dynasty.
▼Omelette customization +100 yen; taco meat; cheese; corned beef hash; mentaiko; aosa
Soki is not just for boiling! It's a star even when grilled!
Juicy young chicken and melting avocado in a hot ajillo!
A specialty of Nankuru! The juicy meat spreads in your mouth, and the sweet vinegar sauce and tartar sauce create an irresistible deliciousness!
We made a crispy tempura with Okinawa's mozuku!
▼This is an arranged version! ・Green Onion Ponzu ・Burnt Okinawan Miso
A traditional local dish from Kumamoto. The crunchy texture of the lotus root and the exquisite spiciness are the best!
Sururu refers to the Kibi-nago fish. We have fried the Kibi-nago caught in the Koshikijima Islands of Kagoshima Prefecture to a crispy and fragrant finish!
The ultimate combination of potato, taco meat, and cheddar cheese!
A friend of Orion Beer!! Crispy, Juicy. A moment of bliss!
Yakisoba made with Okinawa soba noodles.
Omelette-style taco rice!
Just a little snack!
Size: 550 yen. Okinawa soul food! A light soup of Okinawa soba with a bonito flavor!
Size: 550 yen, a light soup with a bonito flavor, featuring soft bone soki in Okinawa soba!
Vegetables galore, a hearty serving of Okinawa Jiro Okinawa Soba!
Aosa: 200 yen, Umibudo: 200 yen, Soki meat: 250 yen, Rafute meat: 250 yen, Ajitama: 150 yen
Freshly fried hot Sata Andagi topped with cold Blue Seal ice cream!
Plain (1 piece): 200 yen, Brown sugar syrup (1 piece): 280 yen, Chocolate (1 piece): 280 yen, Caramel (1 piece): 280 yen. *It will take about 10 minutes to serve.
A handmade chocolate cake with a rich and deep flavor. It's an impressive dish to conclude a meal!
Born in America, raised in Okinawa! It has a refreshing and mellow flavor!
A fragrant aroma with a gorgeous sweetness and a robust flavor unique to Awamori. <25 degrees>
Fruity aroma and refreshing taste are popular among women. <25 degrees>
Awamori made using traditional methods. Brewed with natural spring water, it has a refreshing taste that is popular. <25 degrees>
The rich aroma of Ryukyu Awamori, with a mild and refreshing taste like the wind of Okinawa. <25 degrees>
The flavor is rich and well-balanced, making it popular among women and beginners of awamori. <25 degrees>
This is a very unique and strong flavored awamori that reminds one of the taste of traditional awamori. <30 degrees>
Refreshing aroma. Smooth and rich flavor. Delicious awamori that has awakened from a long sleep. <25 degrees>
A fragrant aroma and a well-balanced taste derived from direct-fire distillation and black koji brewing, passed down in Ishigaki Island. <30 degrees>
The awamori made with groundwater from Miyako Island allows you to experience its unique umami and mellow flavor directly. <30 degrees>
Based on low-temperature fermented and low-temperature distilled raw liquor, it has the unique flavor of awamori, with a bright and refreshing aroma and a crisp taste. <25 degrees>
Rich in aroma with a hint of sweetness. A flavor that retains a toasty and rice-like taste. <30 degrees>
The highest proof alcohol in Japan, permitted to be produced only on Yonaguni Island. It is characterized by its strong aroma and unique flavor. <60 degrees>
A rich flavor with a luxurious and full-bodied aroma! It is easy to drink without feeling the high alcohol content. <43 degrees>
・[Sweet Potato] ISAINA ・[Sweet Potato] Nankai ・[Barley] Dorihachi ・[Brown Sugar] Hinoryu
・[Awamori] Zanpa (White) 720ml ・[Barley] Dobuhachi 720ml ・[Sweet Potato] ISAINA 900ml *An ice charge of 230 yen will be applied per person.
Craft beer from Okinawa!
First of all, this!
Scotch whisky! A crisp flavor.
A premium highball! Elegant and beautiful flavor.
A high-grade highball! It has a rich sweetness while leaving a refreshing aftertaste.
・Akihabara Highball (Cola Highball & Shikuwasa) ・Dewar's Highball ・Okinawa Highball (Shikuwasa flavor) ・Ginger Highball *The above four types in mega size (1L): 1,030 yen
(Contents): 220 yen
・Akihabara Sour (Cola Sour & Shikuwasa) ・Okinawa Shikuwasa Sour ・Fresh Lemon Sour ・Oolong High ・Green Tea High ・Sanpin Tea High ~Jasmine High~ ・Turmeric Tea High ・Passionate Tomato Sour ・Black Pine Sour ・Green Banana Sour ・Blue Lychee Sour ・Calpis Sour ◎Mega Size (1L): Each 1,030 yen
(Shochu inside): 230 yen
Okinawa Shandy Gaff, Okinawa Passion Red Eye, Okinawa Blue Beer, Okinawa Root Beer
Cola Beer & Shikuwasa
The beautiful blue color and refreshing citrus evoke the sea of Okinawa. Be sure to enjoy the deliciousness of domestic lemons!
Extreme sourness and a juicy citrus flavor that spreads in the mouth. This sake won first place in a fruit wine competition in Japan.
Umeshu (on the rocks, soda, water, hot water), Okinawa Pine Liqueur, Mango Liqueur
The only sake from Okinawa! Rich and dry. It pairs well with Okinawa's classic dishes like Rafuti.
Water sourced from the mountains of the Akaishi range in the Southern Alps is used as brewing water. It has a gentle ginjo aroma, a clean and firm mouthfeel, and a crisp dry taste.
Glass wine (red, white) 530 yen, bottle wine (red, white) 2,930 yen. A Chilean wine with the tradition of the Devil's Cellar. It is a well-balanced wine due to barrel aging.
Oolong tea, Sanpin tea, Turmeric tea, Cola, Orange juice (bottle), Ginger ale, Calpis
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