Okinawa Cuisine Miyarabi Chofu Branch

Similar to shallots in texture, perfect for snacking ♪

A dish of island tofu topped with the young fish 'sukugarasu' from the aigo family.

Mimigaa = pig's ears. Enjoy the crunchy texture with sesame sauce ♪

Fresh sea grapes delivered daily from Okinawa. Enjoy the popping texture♪

A sweet and soft tofu made from peanuts.

Fresh mozuku rich in fucoidan

Arsa seaweed grown on the rocky shores of Okinawa used as a sauce for fried tofu♪

A type of fermented tofu made by soaking island tofu in awamori, known as the 'cheese of the East'

The most popular classic dish made by stir-frying bitter melon, tofu, and pork.

A unique Okinawan dish where fluffy 'car fu' and eggs are the best match!

Boiled somen noodles mixed with garlic chives and canned tuna, seasoned and served♪

Stir-fried green papaya. Has a firm texture similar to daikon radish ♪

Pork belly slowly simmered by the shop owner every day♪

A champion of Okinawa's popular dish, simply fried pork and egg

Croquette made with steamed sweet potatoes. The sweetness is very popular among women ♪

When fried, it has a subtle sweetness.

A specialty of Okinawa A&W, these fried potatoes are round and curly. Perfect for beer, with a junky taste ♪

Soft soki and Okinawan fish cake match perfectly in Okinawan soba ♪ Rich in collagen ♪

Okinawa soba with three-layer pork simmered for hours.