Gluten-Free Cuisine Specialty Restaurant Ichiri-Cho-De

Okinawa has developed a unique food culture based on the ingredients nurtured by trade during the Ryukyu Kingdom era and the subtropical climate. The foundation of the dietary habits that support the longevity of the island's people is rooted in the age-old spirit of 'medicinal food is the source of health,' known as 'kusui mun.'

The idea that both the treatment of diseases and everyday meals are meant to nourish human life and maintain health, and that their source is the same. We are particular about using ingredients that align with this concept and cook without using scientific seasonings.

(Homemade! Made with peanuts from Chiba Prefecture!)

(Higher nutritional value compared to regular tofu due to being freshly squeezed)

(Uses mozuku from Okinawa and vinegar made from domestically produced rice)

(Salted young fish of Aigo, served with tofu)

(Salted bonito entrails, perfect with strong awamori)

(A delicacy made by fermenting island tofu with red koji.)

(Enjoy the deliciousness of shredded carrots)

(Using Arthur (Aosa) from Ie Island)

(Rafute wrapped in egg with mayonnaise and sauce)

(Using firm island tofu cooked with homemade chili oil)

(Stir-fried Okinawan tofu)

(Stir-fried car-fried gluten)

(Stir-fried somen noodles)

(Uses pork belly with skin from Okinawa. Marinated and cooked with island salt.)

(Pork ears are mixed with homemade chili oil. Spicy and crunchy, it's perfect with beer or awamori.)

(Using rare Miyako Island pork! Slowly simmered with awamori and brown sugar)

(Steamed Agu pork, which is sweet and delicious due to its fat, is served with homemade ponzu sauce.)

(A court cuisine dish made by marinating pork in black sesame sauce and steaming it)

(Pork trotters simmered in awamori. Tender and full of collagen)

(Tempura made from Aosa seaweed from Iejima)

(Sweet and spicy flavor with deep-fried Taimo dipped in homemade sauce.)

(The broth is made by combining bonito flakes from Irabu Island in Miyako with pork broth.)

(Homemade meat using several types of spices, with cheese that does not contain cellulose)

(Salt-flavored yakisoba using Ishigaki Island pepper Bibachi)

(Squid ink has detoxifying effects)

(Contains handmade meat miso)

(Contains rare dried fruits)

(Homemade, made over 2 days)