Okinawan Cuisine Kachashi Ikebukuro

Recommended Best Seller ☆ Chanpuru Category 1st Place ☆ Goya Chanpuru The bitterness of goya is an addictive flavor that enhances appetite with its quality bitterness. Yes, just like that beer, the bitterness is delicious. Stir-fried with tofu, pork, canned tuna, and eggs. 880 yen Recommended ☆ Chanpuru Category 2nd Place ☆ Fu Chanpuru Fu is a natural ingredient that contains no additives, and in Okinawa, it is commonly stir-fried. The bland and somewhat tasteless fu transforms into a rich flavor when combined with various ingredients. 770 yen Recommended ☆ Chanpuru Category 3rd Place ☆ Somen Chanpuru In Okinawa, somen is stir-fried. It may seem like a plain, common food, but the cooking method can greatly enhance it. The appeal lies in its light yet rich texture (is that strange?). 770 yen ☆ Chanpuru Category 4th Place ☆ Naberu Chanpuru Naberu refers to the loofah, which is a representative summer vegetable alongside goya in Okinawa. It is simmered with a rich soup and miso as a secret ingredient until it melts. Gentle on the stomach, it is often eaten in Okinawa during the summer heat. 825 yen ☆ Chanpuru Category 5th Place ☆ Uminchu's Somen Chanpuru Stir-fried somen with steamed clams and plenty of clam broth. The scent and flavor of the sea are deeply infused into the somen. 825 yen ☆ Chanpuru Category 6th Place ☆ Maminā Chanpuru Maminā refers to bean sprouts. This simple chanpuru features bean sprouts as the main ingredient, which are highly nutritious and can stand out with protein, calcium, potassium, iron, dietary fiber, and vitamin C. 770 yen ☆ Chanpuru Category 7th Place ☆ Tofu Chanpuru This chanpuru features island tofu as the star ingredient. It is also a staple dish in Okinawa, irresistible for island tofu lovers. 770 yen

☆Irichi Category 1st Place☆ Pork Tamago - Pork wrapped gently in egg. The compatibility with egg is outstanding, and the natural flavor of the meat becomes very soft and easy to eat. 880 yen☆Irichi Category 2nd Place☆ Chimu Irichi - Chimu refers to pork liver. In Okinawa, it is considered a nourishing food, made with love by mothers for recovery from illness and to regain strength. It is rich in iron and is particularly good for women. Our restaurant uses aged soup and potato starch to create a creamy finish. 825 yen☆Irichi Category 3rd Place☆ Nakami Irichi - Nakami refers to offal. Dishes using nakami are traditional recipes from the Ryukyu Dynasty and are essential for celebratory occasions. Okinawan nakami has little odor and is elegantly finished with dashi broth and vegetables like carrots. 715 yen☆Irichi Category 4th Place☆ Kubu Irichi - Kubu refers to kelp. Okinawa has the highest consumption of kelp in the country. The component fucoidan in kelp is said to have the ability to induce cancer cells to self-destruct, preventing stomach cancer. Kelp is stir-fried and eaten with dashi broth, carrots, and pork. 770 yen☆Irichi Category 5th Place☆ Fu Irichi - A simple dish made purely by stir-frying fu. Fu itself has a bland taste but has the characteristic of absorbing the flavors of various ingredients, quickly transforming into a rich flavor. 660 yen☆Irichi Category 6th Place☆ Pork Irichi - Pork refers to ground pork solidified with milk protein, an essential ingredient on Okinawan tables. It is sliced in a steak style and lightly stir-fried to finish. 770 yen

1st Place in Okinawa Meat Cuisine: Rafute. Rafute is a dish made from simmered pork belly. At our restaurant, we simmer it for a long time with awamori and aged sauce. Since we simmer it with the skin on, the nutrients between the skin and meat are fully absorbed. 1188 yen. 2nd Place in Okinawa Meat Cuisine: Soki Nibota (Spare Ribs). The meat is trimmed of excess fat, allowing you to fully enjoy the original flavor of the meat! 990 yen. 3rd Place in Okinawa Meat Cuisine: Ashi Tebichi. Tebichi is a dish made from simmered pig's feet and is a representative dish of Okinawa. We simmer it for a long time with awamori and our restaurant's special sauce, resulting in a rich finish. It is low in fat and contains a lot of collagen and gelatin, making it highly valued as a longevity food. 825 yen.

Okinawan Soba: The noodles are made without any buckwheat flour, using primarily wheat flour, resulting in a completely different type of noodle. It has become a beloved dish even among people from outside the prefecture, establishing itself as a popular food. Our shop's soup, made with high-quality meat broth and dashi from Okinawan bonito, is very popular. 1078 yen for Soki Soba: Soki refers to spare ribs, which are simmered until the meat easily falls off the bone and served on top of Okinawan soba. While Okinawan soba has a common flavor, Soki Soba is said to be the king of soba. 1078 yen for Taco Rice: Born in Mexico and raised in Okinawa, this is a masterpiece born from the champuru culture, said to rival curry rice. We finish it with ground meat mixed with various spices, cheese, tomatoes, and Mexican salsa sauce. 935 yen for Okinawa Mozuku Zosui: A rice porridge made with mozuku seaweed and tofu, combined with our shop's aged soup. Gentle on the stomach, it's perfect for sobering up after drinking, especially since the component fucoidan found in mozuku is said to have tremendous effects on stomach ulcers and cancer cell elimination, making it naturally gentle on the stomach. 770 yen for Goya Pilaf: Featuring goya as a supporting ingredient, it has a sharp bitterness. Harmonizing with the sweetness of onions, it is an Okinawan-style pilaf that differs from Chinese cuisine. 935 yen for Okinawa Yakisoba: Yakisoba made with Okinawan soba! Is it udon? Is it soba? It has a mysterious texture! The flavors include salt, sauce, and ketchup. 935 yen for Andasu Onigiri: Andasu refers to miso that has been stir-fried in oil. It's the taste of a mother's cooking from Okinawa! Comes with 2 pieces per serving. 550 yen

Sea Grapes Salad: Sea grapes are a mysterious seaweed that can only be found around Okinawa, and due to their vibrant green color, they are also known as green caviar. The poppiness of the texture spreads in your mouth along with the aroma of the sea. 935 yen. Okinawa Mozuku Vinegar: A true gift from the sea, harvested from the mineral-rich waters of Okinawa. Unlike mainland varieties, it is characterized by its firmness and sliminess. It is finished with a refreshing taste using bonito broth and shikuwasa. 715 yen. Island Garlic: Unlike mainland garlic, the sharpness that hits the nose is irresistible! There are even strong eaters who can consume three servings alone! 968 yen. Mimiga: A dish made from pig's ears, rich in gelatin and calcium. It is eaten coated in a unique sauce! 660 yen. Jimami Tofu: Jimami means peanut. It has a chewy texture and a fragrant peanut flavor! 715 yen. Sukugarasu: Salted juvenile fish (sukugarasu), which pairs excellently with tofu! 660 yen. Goya Kimchi: Raw goya and kimchi, a strange combination, but the strong personalities of the kimchi sauce and goya harmonize beautifully, creating a refreshing Okinawan-style kimchi. 561 yen.

A mixed platter of tempura. If you are not fond of the bitterness of bitter melon, you will hardly notice it when it is made into tempura. Additionally, this tempura dish features a mix of mozuku seaweed and island garlic, allowing you to enjoy a variety of colors. 1210 yen for tempura with aosa seaweed. Aosa in Okinawa refers to 'hitoegusa', and unlike the mainland variety, it is characterized by the use of natural ingredients. The aosa, rich in ocean minerals, is wrapped in tempura, and by adding wasabi, you can enjoy a sharp stimulation along with the aroma of the sea. 748 yen for mozuku tempura, which is made from Okinawa's natural mozuku seaweed. The ocean fragrance and crisp texture are simply delightful! 781 yen

Hirayachi refers to a type of Okinawan-style pizza that means 'to bake flat.' In Okinawa, it is often eaten as a snack, and it is made simply with available ingredients. In our restaurant, we finish it simply with our original roux, garlic chives, and pickled ginger.

Tarnmu refers to the taro grown in the rice fields of Okinawa. It is very similar to the taro found on the mainland, but unlike regular taro, it is characterized by its sweetness. When made into a croquette, it has a taste reminiscent of sweet hot snacks. There is also purple sweet potato croquette!

The gurukun, designated as the prefectural fish, is essential on Okinawa's dining table. It is deep-fried and eaten whole, bones and all. It has a fragrant and light flavor, and pairs excellently with awamori.

Our original! A pizza version of Hirayachi♪ Topped with tuna, tomato, and pizza cheese

A traditional snack from Okinawa, made by spreading a thin layer of 'abura miso', which is made by stir-frying meat and miso, on a baked dough made from wheat flour and rolling it up. It feels like an adult version of a crepe from Okinawa.

Nakamizuke is a soup made from pig's internal organs, which may deter some people at first. However, it has a surprisingly light and refined flavor without any strong odors. The rich broth is accented with a hint of ginger.