Okinawa Sakaba Haisai Namba
沖縄酒場ハイサイ 難波店
| อา | จ | อ | พ | พฤ | ศ | ส |
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27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
ข้อมูลล่าสุด
สถานที่ซ่อนตัวที่สามารถเพลิดเพลินกับอาหารโอกินาว่าและอาหารสร้างสรรค์ที่ไม่เหมือนใคร
คะแนน
รีวิว
รูปภาพ
เมนู
Recommended for Year-End and New Year's parties 4,500 yen all-you-can-drink Orion course if you come in before 6:00 p.m. →4,000 yen - 4,000 yen - All-you-can-drink Orion course with a lot of popular menu items! Early bird special!
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
We have enhanced the traditional taste of Okinawa with our unique method. It creates an astonishingly chewy and smooth texture. Enjoy the silky mouthfeel the moment it enters your mouth, and the rich flavor of peanuts that expands with each bite.
Green caviar nurtured by the sea of Okinawa, delivered directly from the T.M. Center in Nanjo City. This seaweed is characterized by its popping texture in the mouth and the aroma of the sea. Please enjoy it with a sauce made from perilla leaves. Its appearance is refreshing and it is perfect as a side dish for drinks.
Made with minced parent chicken from Okinawa, mixed with taco meat flavored with curry in a potato salad. Topped with grilled cheese and onion fries, perfect as a snack with drinks.
A refreshing and healthy dish made with thick mozuku from Ginoza Village in Okinawa, finished with a special vinegar blend. The unique slippery texture of the mozuku and the crunchy bite stimulate the appetite. Perfect as a side dish or snack, be sure to try it.
Directly shipped from Miyako Island Toriko Farm! The crunchy texture and the unique spiciness and rich aroma that spreads in your mouth are its charm. By simply pickling it in salt, we maximized its flavor. It's an addictive taste that you can't stop eating, perfect as a companion to awamori or beer.
A classic delicacy from Okinawa made with pig's ear skin. Rich in gelatin, it offers a unique and pleasant texture that is crunchy and bouncy. Seasoned with shikuwasa ponzu, it is light and also packed with collagen. A delightful snack representing Okinawa, beneficial for beauty and health.
Featuring the 'jewels of the sea,' the popping texture of sea grapes is luxuriously paired with rich and satisfying island tofu. This healthy salad, a pride of our restaurant, offers a delightful dance of two different textures in your mouth. Enjoy it with a refreshing perilla dressing.
Using mozuku from Ginowan Village! A completely new style of mozuku that you enjoy by slurping it like zaru soba. Its greatest charm is the natural aroma of the mozuku, which stands out because of its simplicity. Through careful preparation, we maximized the smooth texture and crispness of the mozuku. Please enjoy it with condiments and dip it in our special sauce. The sauce includes Okinawan citrus shikuwasa, adding a refreshing aroma and sharp acidity.
Fillet of Okinawa's prefectural fish 'Gurukun' is carefully fried and marinated in homemade sweet vinegar. The crispy texture of the fried fish and the crunchiness of the vegetables are exquisite.
This is a traditional Okinawan braised pork dish that has been passed down since the Ryukyu Kingdom era. We use pork belly with skin, slowly simmered in awamori and brown sugar until it becomes so tender that it can be cut with chopsticks. The rich flavor and melt-in-your-mouth texture make it an irresistible representative dish of Okinawa.
This dish features Kibimaru pork shoulder, slow-cooked at low temperatures to bring out the rich flavor of the pork and the sweetness of its high-quality fat. Enjoy it with a spicy mala sauce.
Using parent chicken from Okinawa! It boasts a 'strong chewiness' that cannot be experienced with young chicken. The more you chew, the more the rich, concentrated meat juice spreads throughout your mouth. Grilled quickly over high heat, it is a 'connoisseur's choice' that locks in the savory aroma. Please take your time to enjoy it with a drink.
Nankotsu soki (pork rib meat) is simmered until tender and used as an ingredient in Okinawan-style tonpei yaki. The rich flavor of the simmered meat combines with fluffy eggs and sauce.
We topped a fluffy and gently flavored tamago yaki with a rich sauce made from Arthur (aosa) seaweed, which has a wonderful aroma of the sea. This dish combines the rich flavor of the dashi-based sauce with the sweetness of the egg, creating a comforting Japanese-style dish.
Rich and firm island tofu is fried to a crispy exterior and fluffy interior. This is topped with a warm sauce made from Okinawan seaweed 'Aosa', which has a rich ocean aroma. The harmony of the umami from the soybeans and the ocean scent of Aosa creates an elegant flavor.
Hiroshi's rich island tofu, selected as the best in a competition using the 'freshly squeezed method.' To bring out its full potential, we do not prepare it in advance; it is fried to a golden color only after an order is placed.
A classic Okinawan tempura made with mozuku from Okinawa, encased in batter. Crispy on the outside, moist on the inside, the flavor of the sea combines perfectly with the sweetness of the batter for an exquisite taste. Enjoy it with Shimamaasu salt.
This tempura is made with beautiful vibrant purple sweet potatoes, a specialty of Okinawa. It features the unique refined sweetness of purple sweet potatoes and a chewy texture. It can be enjoyed as a snack and is a gentle flavor that is popular with children.
This is a fried gyoza made with Yambaru parent chicken, featuring a strong umami flavor that bursts with each bite and a moderate chewiness. Being made with chicken, it is a light and refreshing dish. Please enjoy it with a drizzle of shikuwasa ponzu.
Potato fries simply seasoned with Okinawa's natural sea salt 'Shimamaasu (Okinawa salt)'. The crispy, fluffy potatoes perfectly match the mild and gentle saltiness of Shimamaasu. A rustic dish.
Addictive! Generously topped with the new Okinawan seasoning 'Shimachan Spice'. You really can't stop eating this!!
Crispy chips made from thinly sliced goya marinated in a special sauce, highlighting its bitterness for a healthy snack. The refreshing bitterness of goya balanced with saltiness is addictive, making it perfect as a companion for beer. The crunchy texture is enjoyable, and it's recommended even for those who are not fond of goya.
These are chicken wings made from young chickens from the northern part of Okinawa Island, known as Yanbaru. The wings are thick and juicy, finished with a secret sauce for a fragrant taste. Topped with a spicy island pepper seasoning! A signature snack that pairs well with beer. 1 piece 275 yen (tax included) 5 pieces 1265 yen (tax included) 8 pieces 1892 yen (tax included)
We have deep-fried the tentacles of the giant squid 'Sodeika,' which Okinawa takes pride in. The strong elasticity that pushes back is irresistible! With every bite, the rich sweetness unique to Sodeika spreads throughout your mouth.
A representative dish of Okinawan cuisine. This classic stir-fry combines the refreshing bitterness of goya, the rich flavor of island tofu, and the depth of spam and eggs. It is well-balanced in flavor, making it easy to eat even for those who are not fond of bitterness, and it is a nutritious dish.
One of the standard home-cooked dishes from Okinawa. 'Fu' (wheat gluten) is rehydrated with water and stir-fried with vegetables and eggs. The unique texture of the fluffy and chewy fu is characteristic, and the gentle flavors of dashi and soy sauce provide a comforting, rustic deliciousness.
A dish made with the classic Okinawan 'Okinawa soba noodles' stir-fried with a spicy chili oil and mayonnaise for an accent. The chewy noodles, the spiciness of the chili oil, and the richness of the mayonnaise combine to create a deliciously junky flavor that whets the appetite.
A noodle dish representative of Okinawa, featuring slowly simmered pork soki (rib meat) served tender and topped. The rich flavor of bonito broth, chewy Okinawa soba noodles, and the sweet and spicy harmony of soki create an exquisite combination.
Okinawa-born soul food 'Taco Rice' made with Yanbaru parent chicken taco meat. The curry-flavored seasoning is appetizing!
We offer Okinawa's unique salt chin-suko and ube flavor! *Please note that the flavors may change depending on availability, so please ask the staff.
Hot Sata Andagi topped with cold ice cream. They pair perfectly!
Sata Andagi is a traditional fried sweet from Okinawa Prefecture. 'Sata' means sugar, and 'Andagi' comes from 'anda' + 'agi', which together means 'deep-fried'.
Rich flavor that can only be made in Okinawa
A miraculous encounter of mango juice and beer. A new sensation beer cocktail that perfectly matches fruity sweetness with the bitterness of beer.
Perfectly refreshing for Okinawa! 0% alcohol, 0 sugar, 0 calories, and zero purine in Orion 'Clear Free'.
A new highball from Okinawa, blended with habu extract, which is said to be good for health, and 13 types of beneficial herbs, mixed with refreshing carbonation. The unique aroma of habu sake and a slightly sweet, crisp taste make it addictive.
A drink made by mixing nutritious habu sake with familiar cola. It has a refreshing sweetness and is recommended for beginners of habu sake.
A drink made by mixing nutritious habu sake with familiar tonic. It has a refreshing spiciness and is recommended for beginners of habu sake.
A blended whiskey made using the original spirit produced at the Aberfeldy distillery in Scotland
A fruity aroma reminiscent of barrel aging and marmalade, with a solid malt fragrance and a pleasant smokiness. It has a smooth and rich flavor, where the sweetness of ripe fruits is balanced by the bitterness of peat.
Okinawa whiskey made by the oldest distillery in Okinawa, boasting a history of over 175 years. Shinza Distillery was founded in the third year of the Koka era (1846). It is said to be the oldest existing sake brewery in Okinawa. The Shinza WHISKEY was born from the desire to create a whiskey that is uniquely Okinawan, as only the oldest distillery in Okinawa can produce. It is a rich-tasting whiskey that emphasizes the blending ratio of whiskey and spirits.
An exquisite tropical single malt whiskey born from the subtropical Okinawa. It is adjusted to enhance the rich and complex flavors of the original spirit, allowing the aroma to open up the moment it is poured into the glass. Enjoy the scents of berry-like dried fruits such as raisins from sherry casks, orange, simmered jam, dark chocolate, and the spicy and exotic aromas from Spanish virgin oak casks, along with the powerful, rich, and heavy taste unique to the original spirit.
Masahiro Shuzo is particular about deliciousness, and this is a rare 16-year-old aged Awamori, the original sake of Goto Uma, stored in Mizunara barrels for one year, resulting in a treasure of Ryukyu spirits. The top notes feature sweet aromas like caramel, vanilla, honey, and brown sugar, gradually expanding into a vibrant barrel fragrance, with a fresh fruitiness and a floral scent reminiscent of lavender.
A tropical texture reminiscent of barrel-derived vanilla and mango. A refined and elegant aroma unique to new white oak barrels. Yet, it has a refreshing quality similar to apple fruit wine, crafted by the very popular 'Kumesen Distillery' whiskey.
One of the most beloved awamori in Okinawa, 'Shima Uta' is mixed with soda. It retains the unique aroma of awamori while being refreshing and easy to drink. It is perfect for pairing with dishes.
A smooth Awamori 'Shima Uta' mixed with slightly bitter tonic water. It is a refreshing drink with a citrus aroma and a crisp finish.
Recommended for Awamori beginners! By mixing with familiar cola, the flavor of Awamori becomes mellow. It's a refreshing drink that pairs well with meals.
Uses Shikuwasa from Okinawa Prefecture. Without adding extra sweetness, the sourness of Shikuwasa refreshes the palate.
A drink that perfectly matches the rich sweetness of mango with the refreshing taste of sour. Juicy and easy to drink, it's perfect for after meals or relaxation time.
The melting sweetness of pineapple makes it easy to drink even for those who are not good with alcohol, making it a recommended sour for beginners.
This is a rare hibiscus sour made with the juice of the hibiscus 'Beni' cultivated in Okinawa's Miyako Island. It features the unique floral aroma of hibiscus and a sweet and sour taste reminiscent of cranberries. It is a drink that can only be experienced here, born from the nature of Okinawa.
In Okinawan dialect, jasmine tea is called Sanpin tea!
A familiar drink in Okinawa, made with UCC's unsweetened black tea.
The ultimate green tea high made exclusively with green tea created for tea high. It uses the finest tea leaves from Uji, Kyoto.
Limited to 10 servings! We use a whole pineapple cut in half and squeeze plenty of fresh fruit flesh. The juicy juice overflows from the glass, and the refreshing acidity spreads throughout your mouth. This is our proud tropical sour, impressive in appearance.
Freshly squeezed whole grapefruit mixed with fruity guava juice. Upon tasting, the smooth sweetness of guava spreads first, followed by the refreshing aroma and subtle bitterness of grapefruit, making it a drink that is delicious in two ways.
Based on rich mango juice, we boldly added a whole fresh kiwi. After the intense sweetness of mango, the refreshing aroma and grainy texture of kiwi follow. With every sip, you can feel the breeze of the tropics, a luxurious taste.
The snow salt from Miyako Island in Okinawa enhances the sourness and sweetness of the lemon. This lemon sour has a mellow, sweet, and deep flavor that becomes addictive.
This is a unique bottle created by Mizuho Shuzo, utilizing the techniques of awamori production. It lavishly uses Okinawan botanicals, including high-quality peach pine from Iriomote Island, gajumaru, and shikwasa. You can enjoy a tropical and profound aroma and flavor.
A rare domestic rum infused with the spirit of sugarcane, made using freshly pressed sugarcane juice from Minami Daito Island, resulting in a rich aroma and smooth flavor.
Masahiro Sake Brewery ◆ A new generation (new type) of Awamori that feels 'light, refreshing, and transparent.' It uses black koji fermentation, which is a characteristic of Ryukyu Awamori, along with yeast used in ginjo sake.
Higa Distillery ◆ A light and beautiful tasting awamori. It is affectionately known by the nickname 'Zanshiro'.
Seifuku Sake Brewery ◆ When it comes to the most consumed awamori on Ishigaki Island, Seifuku is the one! When mixed with water, it becomes refreshingly sweeter, making it very delicious.
Shinzato Sake Brewery ◆ A mellow and rich flavor with a fruity aroma characteristic of low-temperature fermentation. 3-year-old aged sake. Perfect for pairing with food.
Original Awamori. Awamori that has been aged for more than 3 years is called 'koshu', and by putting it in jars or bottles to 'rest', the aroma becomes rich and the flavor becomes mellow.
Ishikawa Sake Brewery ◆ Tama Tomo means 'the best friend'. The deep aroma born from the rare earthenware brewing should definitely be enjoyed on the rocks with a larger glass.
Higa Sake Brewery◆A deep and rich flavor created by blending 60 percent of carefully selected aged sake that has been matured for five years in an old sake warehouse.
Miyako Island, Taragawa Sake Brewery ◆ The key to the flavor is the use of hard and soft water. Using mineral-rich hard water flowing underground on the coral island of Miyako Island as brewing water creates a rich and robust flavor.
During the Okinawa War, many sake breweries were destroyed, and most of the black koji mold essential for the production of awamori was lost. However, it is said that the first head of Mizuho Sake Brewery miraculously saved and preserved this black koji mold. 'Ouzake' is made using this historically significant black koji mold that survived the flames of war, and it can truly be called a 'phantom sake' filled with the history of Okinawa's hardships and the thoughts of the people who overcame them.
A new sensation of 'Isaina Authentic' sweet potato shochu that changes aroma depending on how you drink it. With 'Soda Water', it is fruity and pairs well with meals and Western dishes. With 'On the Rocks', you can enjoy a sweet, comforting aroma reminiscent of baked sweet potatoes due to the 'All Sweet Potato' brewing method. Great for after meals too.
Like a sword, refine the heart and know oneself. Enjoy the original aroma and flavor of wheat.
This is a plum wine from Ishigaki Island, Okinawa. It is carefully infused with Nanko plums in the renowned local awamori and finished with pure domestic brown sugar.
Okinawa Ishigaki Island Awamori Brewery ◆ Carefully selected Awamori combined with domestic yuzu and locally produced shikuwasa for a refreshing finish.
Whole pineapple squeezed for a sour or soft drink! Sweet and juicy pineapple is rich in Vitamin B1, as well as Vitamins A and C!
The salt from Miyako Island, rich in minerals, pairs perfectly with the refreshing and aromatic lemon!
The vitamin C content of guava is about twice that of lemon!
Gentle fruit flavor and tropical acidity!
Gentle fruit flavor and tropical acidity!
In the Okinawan dialect, jasmine tea is called Sanpin Tea!
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