Okinawa nu Shokudo Ryukyu Izumifuu

The signature menu of the restaurant! Soki (pork cartilage meat) simmered until it is so tender that it can be easily pulled apart with chopsticks is our specialty.

Pig's feet soba topped with pig's feet is not meaty at all, but the richness and umami overflowing from the tenderly simmered pig's feet enhance the soup even more deliciously!

Aosa (seaweed) is abundantly added to the Soki Soba, spreading the aroma of the sea throughout the mouth.

Soft and creamy! Yushi tofu (crumbled tofu) adds a mellow flavor to the soba noodles.

A luxurious bowl with pork belly, spare ribs, and pork belly with skin.

At Ryukyu Izumi-style, we make soba without meat into Okinawa soba. Suitable for those who want to enjoy soba simply!

Summer seasonal dish!

Taco rice is finished smoothly by blending chili powder with a rich aroma of 'squid ink' as a hidden taste, island pepper, and 7 kinds of spices.

Champloo made with island pepper hibachi with a sweet aroma, Shinshu miso, and a special sauce in Ryukyu Izumi style!

A representative local dish of Okinawa called 'Rafute'. We have carefully simmered the three-layered pork with skin until tender. It's a large portion, so if you can't finish it, we will wrap it up for you.

We carefully grilled the tender soyki with our special sauce. We packed the fragrant soyki and hot rice into a bento box.

Okinawan-style mixed rice. Made with generous use of kombu and bonito flakes for a rich flavor.

Pork marinated in awamori and black sugar, cooked to tenderness. Served with special shikuwasa mayonnaise for a refreshing taste!

Recommended by the store manager! Enjoy with mayonnaise as a side dish for Orion beer or awamori.

Tofu Yoh, which the store manager carefully selected after comparing and choosing. Tofu Yoh, soaked in awamori with island tofu, goes perfectly well with awamori!

Please enjoy the salted young fish on top of the island tofu

Crispy and refreshing! Enjoy the light taste!

Chanpuru made with pig skin, chewy and full of collagen!

Fresh seasonal sea grapes, marinated in homemade shikuwasa ponzu sauce for a limited time. Sorry, sold out. Half size for 380 yen.

A limited edition item available only once a day! An onion used in making soups such as pork bone broth ramen. This precious item is rich in the flavors of bonito and kelp broth. It is served after 5 PM to ensure you enjoy it in its delicious state.

A representative Okinawan local dish called 'Rafute'. We have carefully simmered the skin-on pork belly until tender.