CrazyTaco&BAR π
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The Okinawa Special Course with All-You-Can-Eat Mozuku Vinegar!! This luxurious course includes the hugely popular [Okinawa Oden] and your choice of tacos or taco rice to finish the meal. Includes a 2-hour all-you-can-drink plan. Glasses are replaced as needed; last orders are accepted 30 minutes before closing time.
The Okinawa Special Course, featuring all-you-can-eat mozuku vinegar salad!! This luxurious course includes the hugely popular [Okinawan Oden] and a choice of tacos or taco rice to finish the meal.
This course features a selection of recommended Okinawan appetizers as the main dishes, along with a 2-hour all-you-can-drink plan. The last order for the all-you-can-drink plan is 30 minutes before closing time, and drinks are served by the glass.
A set menu featuring recommended Okinawan appetizers as the main course. For the final course, you can choose between taco rice or tacos.
A private rental plan where you can have a lively time with friends without worrying about others!! Includes a beer for the toast!! (Sapporo Lager, one bottle per person) This Okinawa Special includes all-you-can-eat mozuku seaweed in vinegar! This luxurious course includes the hugely popular [Okinawan Oden] and either tacos or taco rice to finish off the meal. Includes 2 hours of all-you-can-drink Glasses must be exchanged; last orders are 30 minutes before closing time.
Okinawa's fast food! The sauce is either ketchup or homemade salsa.
Okinawa's fast food! The sauce is either ketchup or homemade salsa.
Pork belly simmered for two days until tender
A classic dish from Okinawa, ma-san-do!!
Freshly fried mozuku tempura is exquisite
A dish pickled together with okra, goya, and Chinese cabbage!
Three types of delicacies are served on top of island tofu.
A classic dish from Okinawa with Shikuwasa Ponzu
A side dish from Okinawa. Served with alcohol, accompanied by Andasu
Pork trotters simmered for two days to perfection
Spicy seasoned fried potatoes coated in a crispy batter, cut in a spiral shape.
It has a unique aroma of fermented food, while also having the taste of awamori, characterized by a rich and delicate depth of flavor.
Juicy menchi katsu made with Agu pork from Yanbaru Island
These are sea grapes from Okinawa. When it comes to Okinawan cuisine, this is it!
The spicy pork sausage from Portugal is called 'Pochigi' in Okinawa.
This is the best dish for pairing with Awamori.
On top of the salad, there are sea grapes and island tofu!
A dish that even those who dislike mimiga will become hooked on
Jimami, a local dish from Okinawa and Kagoshima, means peanut in the Ryukyu language.
Potato salad with Spam and Goya
There should be no one who dislikes it~
Dumplings filled with goya. Enjoy the soup as well.
Representative dish served immediately
Popular taco meat, cheese, and lettuce wrapped in spring roll skin. Please enjoy with our homemade salsa sauce.
Mixed soba with Okinawa soba noodles topped with taco ingredients!! Very popular for lunch!
Otsuka's debut!! A new sensation in fast food!! The sauce is either ketchup or homemade salsa.
One of the home-cooked dishes from Okinawa
A classic ice cream from Okinawa
Non-alcoholic beer
This is a herb liquor with a brandy-like sensation that allows you to fully enjoy the harmony created by the rich flavor of herbs blended with high-concentration habu extract and awamori.
Uruma, extracted from the potent essence of herbs, offers a sweet and aromatic mellow flavor.
This is a liqueur blended with 13 types of herb liquor based on awamori and a special method that extracts the flavor of the habu over a long period.
Herb liquor infused with 13 fragrant types of herbs in awamori
Hub sake infused with three types of snakes, lemongrass, and Okinawan mugwort in Okinawan rum
HABUSH is an original herbal liquor blended with 13 types of herbs used in Eastern medicine and the local Okinawan sake, Awamori, infused with the essence of the habu snake, the source of vitality.
This is a luxurious Habu source liquor with double the amount of Habu extract and herb extract!!
This is habusake made by infusing the Habu snake from Sakishima with island herbs, brown sugar, and plum.
Habu extract is blended at a high concentration as a replenishing sake for live Habu.
All soda splits will incur an additional charge of ¥50.
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