Asobina Taminchi

A great value dish featuring a selection of three carefully chosen appetizers for the day. It is perfect as a side dish for awamori.

Okinawa specialty Shima Tofu cold tofu. The firm texture of the tofu is the best.

Please enjoy the freshly boiled edamame with a light sprinkle of salt.

This is homemade potato salad. The ingredients change each time, but the consistent deliciousness starts here.

A top-quality dish made from pork belly with the skin on, prepared with extra care to remove any unpleasant odors and bitterness.

Thinly sliced pig ears briefly blanched. Finished lightly with green onions, sesame oil, and ponzu. A dish with a hidden flavor.

A delicacy made from fermented tofu. It has a scent that somewhat resembles sea urchin, or maybe not. How about pairing it with some sake?

A beer companion made by cutting Okinawa's famous spicy sausage into bite-sized pieces and quickly cooking them in a frying pan. Please enjoy it with Orion beer.

Pork belly is salted in a block. After 2-3 days, it becomes dehydrated. Then, it is blanched and cut thinly. Sprinkle with green onions and enjoy it as a companion to awamori.

A dish made by simmering pork offal, known as Nakami in Okinawa, in a broth prepared with Rafute. It is sure to become addictive.

In Okinawa, it is common to enjoy it with inari sushi. The fried chicken from Tamintchi is thoroughly marinated, making it pair well with both alcohol and rice.

Fried sardines that are commonly eaten in the mainland. They are served in a unique way at Tamintchi with a steak sauce called A1 sauce. The acidity pairs very well with the sardines.

Taminchi's original. Seasoned mimiga is dusted with flour and quickly fried in oil. It's delicious fried chicken whether rare or well-done.

When it comes to Okinawa, it's all about pork. Thick slices of pork are made into juicy tonkatsu.

Okinawa's soul food, we coated Spam in breadcrumbs and made it into a katsu.

When you think of Okinawa, you think of potato fries (laughs). Loved by everyone from children to adults, regardless of age or gender. Please enjoy them with plenty of ketchup.

When it comes to Okinawa, it's all about steak. We grill a generously portioned steak to perfection with just the right amount of heat.

This is a dish that needs no introduction. Since it adds a little twist to the goya, even children can enjoy it deliciously.

Soak the fu in hot water, dip it in seasoned egg, and quickly grill it. Then stir-fry it with vegetables to finish.

At Tamintchi, pork and eggs are stir-fried separately and then combined.

Slice the spam thinly and fry it in a pan. It's best when it has a slight char. A fragrant companion for drinks.

Fried noodles made with Okinawa soba noodles. A little bit of Okinawan chili is added for a spicy kick. If you are not good with spicy food, please let us know when you order.

You can choose the meat topping from pork belly or soki.

Taminchin's Taco Rice is too voluminous? (laughs) It might be a bit too much for one person to eat (laughs)

These are small, bite-sized onigiri. If you eat them before drinking alcohol, you won't get sick from it.