Ryukyu Old Folk House Okinawan Cuisine Tidamun
琉球古民家沖縄料理てぃーだむーん
| อา | จ | อ | พ | พฤ | ศ | ส |
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7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
ร้านอาหารโบราณที่สามารถเพลิดเพลินกับรสชาติของโอกินาว่าและฝรั่งเศส
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.25(1 รายการ)รีวิว
เมนู
Classic Orion beer with curry!
A cute bottle featuring the Yanbaru Kuina from Helios Brewery's craft beer. (330ml) Refreshingly bitter with curry!
A fruity beer cocktail made with acerola, a specialty product of Motobu Town
Non-alcoholic
Sangria filled with seasonal fruits and herbs. Recommended as an aperitif.
Refreshing sweetness and tropical flavor
A drink bursting with fruitiness, featuring locally sourced Shikuwasa and delicious bits of summer orange.
A refreshing drink with the sharp kick of ginger and the tanginess of lemon.
Straight, water, soda, on the rocks - your preferred way to drink
Those aged for more than 3 years are called aged sake. The changes due to aging are what make awamori interesting.
Soda mixed with Awamori. Originating from a tavern in Naha, this is a popular way to enjoy Awamori! It can be made with various brands.
Soda mixed with the sweet aroma characteristic of the famous sake 'Danryu' (30 degrees) from Kanemura Brewery, aged in barrels.
Soda mixed with Kamimura Sake's 'Danryu' (3-year-old sake, 40 degrees)
The lemon sour made with Kamimura Sake's 'Shu Rei' uses fresh lemons pickled in honey for a refreshing drink.
Sangria filled with seasonal fruits and herbs. Recommended as an aperitif.
Straight, water, soda, on the rocks - enjoy it your way
Okinawa, where various types of sugarcane with different characteristics are grown, offers a diverse range of rums to enjoy. Please consult us for types and ways to drink.
Please consult us about types and ways to drink
Tequila, Cachaça, Chartreuse, etc.
Non-alcoholic cocktail made with seasonal fruits
A specialty product from Motobu Town, acerola. The fruits, which have been bathed in the blessings of the sun on the rich natural land, are carefully hand-picked one by one.
Non-alcoholic beer
Mozuku seaweed with vinegar / Mimiga (pork ear) with vinegar / Umibudo (sea grapes) / Island shallots / Jimami tofu (peanut tofu) / Purple sweet potato salad / Iejima beef tataki / Local fish and shrimp from Motobu / Goya champuru (bitter melon stir-fry) / Rafute (braised pork belly) / Agu pork and purple sweet potato miso soup / Ryukyu ancient rice / Island fruits / Sanpin tea
A traditional Okinawan dish, this delicacy features pork steamed with black sesame sauce. It was served during celebrations in the Ryukyu Dynasty.
Traditional dish made with taro
Traditional confection enjoyed by the kings of the Ryukyu Kingdom with Awamori
Carefully strained to achieve a smooth texture.
Delicious mozuku grown in the beautiful sea of Motobu, served with broth like zaru soba
The tempura made with mozuku at Tidamun is beautifully square!? The reason is that it is delicious. Please ask the owner why square is delicious.
Grilled Suchika (salted pork) for juiciness
Simple stir-fried somen
Rich broth that warms both the stomach and the heart. Made with aged noodles from Motobu Town.
Homemade Shikuwasa Ponzu and rich sesame sauce, served with two types of dipping sauces
For those who want to taste a little bit of everything
Prepared with the fragrance of Grape Ginger
A traditional French pork dish that is slowly cooked and made into a paste.
The most classic meat dish served in a French bistro
Black-haired Wagyu beef from Iejima, visible from the seaside of Motobu Town. The deep-flavored red meat and refreshing aromatic fat are its charm.
Mexican style tacos with pork confit and island chili salsa (4 pieces)
Gratin of mashed potatoes and beef stew
Hearty and juicy sausage
The addictive and dangerous fried chicken loved by the world boxing champion
A classic French bistro dish of light stew with lamb and tomatoes served with couscous
Marinated bone-in chicken with Okinawan salt, island garlic, and herbs. Then cooked slowly using the confit technique (cooking in oil) for a fragrant and tender texture.
Tomato, Mozzarella, Basil
Tomato, garlic, anchovy, oregano, mozzarella
Tomato, Pepperoni, Oregano, Mozzarella
Mushrooms, bacon, spinach, mozzarella
Mozzarella, Gouda, Parmigiano, Gorgonzola. Drizzle with honey if desired.
Shirasu, Karasumi, Aonagi, Mozzarella, Lemon
Agu pork, mozzarella, green onion, black pepper
Garlic, chili pepper, capers, anchovies, olives
Popular pasta lavishly topped with bottarga
Juicy Okinawa soba made with aged noodles from Motobu and Agu pork
Smooth cheesecake made with Awamori sake lees (Kashige)
A traditional confection enjoyed by the kings of Ryukyu, recommended pairing: aged sake (Kusu)
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