Rinkuru Shokudo

A classic dish featuring a balanced combination of pork and egg, beloved by the people of Okinawa. The toppings do not overpower the broth, making it a great choice for those seeking a simple and traditional flavor.

A dish made with raw Arasa, a specialty of Kitachichijo, so plentiful that you can't see the noodles, combined with the aroma of the sea, and a broth carefully made from locally sourced pork bones and bonito, creating a deep and flavorful taste. This is a popular healthy menu among women.

Chicken pieces marinated in special sauce, fried and served in a soup made from a broth of bonito and pork bones. The combination of two flavors creates a deeper taste. A signature dish created from the head chef's dedication to the original concept.

Recommended for meat lovers! A dish that incorporates the request of wanting to eat this and that when you are undecided about the toppings. You can enjoy popular toppings such as cartilage soki, salted cartilage soki, and pork belly all at once.

A great value set of small-sized taco rice and soba, representing Okinawan soul food. The taco rice is slightly smaller in size and offers a generous portion that can be adjusted to your liking. It's a well-balanced meal menu for when you want to enjoy both dishes.