Okinawa Kitchen Yonahanchi

Group use for 10 to 11 people is also possible. Please consult the store by phone for reservations of 8 or more people.

A proud dish that we prepare in-house every day. It pairs perfectly not only with awamori but also with beer!

A classic peanut tofu that is also a popular souvenir, this dish offers a new perspective. It uses agedashi-specific jimami tofu sourced from a long-established tofu shop in Okinawa. By frying it, you can enjoy a chewy and juicy texture.

Great texture and satisfying to eat.

Enjoy the pig's feet with a bang.

A delicacy made by fermenting island tofu soaked in awamori.

Seafood salad topped with grilled octopus and sea grapes. Enjoy with a Japanese-style dressing.

Spicy taco meat in a salad! Perfectly paired with fresh salsa sauce!

Stir-fried sliced carrots, tuna, and eggs is a nostalgic taste for the islanders.

Also known as: Motsuni. People from Okinawa eat motsu with a 'salty flavor'!

Using goya from Okinawa Prefecture. It is stir-fried quickly at high heat from its raw state, allowing you to enjoy its crisp texture and nutrients without losing them. The goya from Okinawa Prefecture is less bitter, and many people cook it without salting or pre-boiling.

Also known as Chorizo Stir-fry. Spicy sausage is the best snack with alcohol!

Also known as: Kombu stir-fry. A classic side dish infused with the flavor of dashi!

Collaboration of broth-filled eggs and kuruma-fu! This is the taste of the local people's home cooking.

Okinawan-style chijimi. A simple dish made with only garlic chives and tuna.

Also known as: Miso stew with loofah. The soft texture of loofah is very useful as food!

Somen is delicious even when stir-fried! The aroma of sesame oil stimulates the appetite!

The curly potatoes are incredibly satisfying to eat!

Squeeze lemon and it quickly transforms into a beer snack!

Unlike the crispy texture of mainland (Honshu) tempura, Okinawan tempura is chewy and is a dish close to fritters!

Fish, squid, mozuku, umukuji (sweet potato). The fish tempura is an additional 100 yen.

An intensity that you won't forget once you try it. The mugwort for odor removal is also essential. Share it with a few people and enjoy.

This is soft island tofu before it is shaped. It is served in the pot, so please help yourself.

A soup made from Aosa seaweed, rich in dietary fiber and minerals.

Made salt yakisoba using noodles for Okinawa soba.

Jet black seafood yakisoba.

Currently gaining popularity even outside the prefecture!

Sautéed slowly cooked onions and carefully selected ground meat with aromatic spices.

In Okinawa, there is a custom of eating jushi (Okinawan-style mixed rice) on the winter solstice to wish for a year of good health. It is carefully cooked in a clay pot using several types of broth and plenty of ingredients.

Soki soba with a soup that boasts a blend of four types of pork bones simmered for about half a day, combined with a dashi made from bonito and kelp. The noodles are directly delivered from a noodle factory in Okinawa. The homemade grilled soft bone topping is grilled by the staff right in front of the guests for each serving.

The most popular 'Salt Chinsuko', chewy texture 'Beni Imo', and 'Shikuwasa Sherbet' are available for you to choose from.

Okinawan-style crepe! Served with purple sweet potato cream.

Fluffy shaved ice topped with red beans.