Kanagana

A creative champlu dish that arranges the famous Agu pork with Okinawan vegetables, wheat gluten, and many other ingredients, mixed with garlic and cheese for a Western twist.

Stir-fried pig face skin! Surprisingly chewy, with a sweet and savory seasoning that goes well with awamori.

A traditional Okinawan nourishing and invigorating dish. The soup, with its melting garlic and tender meat and liver extracts, is exquisite.

A traditional dish made with premium white squid from Okinawa Prefecture. The locally sourced squid has increased sweetness, and the addition of pork shoulder loin enhances the flavor even more.

The aroma of the 'clam soup' that I want to serve with care, precisely because I am a landlady from Itoman, stimulates the appetite. It is said that in the old days, it was a special dish that only Uminchu (sea people) could eat.

One of the classic popular dishes at Kanagawa. The plump texture of the large prawns spreads throughout your mouth with the special sauce. For even more satisfaction, dip it in a hot spring egg for a creamy texture.

This nigiri uses the Misuji, which is said to be only a few hundred grams can be taken from a single cow, even among the well-known Ishigaki beef. The meat melts in your mouth.

Using the same misuji cut, this dish is cooked on a ceramic plate at your table. Enjoy it while it cooks. Dip the meat in a light sauce made with lemon juice and special Shikuwasa salt.

Enjoy delicious fish from Okinawa such as Meibai, Egwa, and Bitalo cooked to your liking. Prices start from around 1,500 yen per person.