Okinawa Sakaba Haisai Ginza
沖縄酒場ハイサイ 銀座店
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
ร้านอาหารที่สะดวกสบายสำหรับการสนุกกับอาหารโอกินาว่าแบบแท้จริง
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.24(1 รายการ)รีวิว
เมนู
Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course.
Day of the week Reservations only until 7:00 p.m. except Fridays and eve of holidays! Packed with many popular menus! Includes all-you-can-drink! You can feel Okinawa in this course. This is an all-you-can-drink course of 5,500 yen with an extra 30 minutes of all-you-can-drink.
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.
Recommended for Year-End and New Year's parties Super discount! 5,000 yen all-you-can-drink Orion course if you enter the restaurant before 5:45 p.m. →4,500 yen - A lot of popular menus are included. 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, creating an astonishingly chewy and bouncy texture. Enjoy the smooth 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, directly delivered 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 dressing of shiso sauce. Its appearance is refreshing, making it perfect as a side dish for drinks.
Taco meat made with minced parent chicken from Okinawa, flavored with curry, mixed into potato salad. Topped with grilled cheese and onion fries, it is also 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, please enjoy.
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 is an addictive taste that you can't stop eating, perfect as a companion for awamori or beer.
A classic delicacy from Okinawa made with pig ears. It is rich in gelatin, offering a unique and pleasant crunchy texture. Seasoned with shikuwasa ponzu, it is light and full of collagen. A representative snack from Okinawa that is also great for beauty and health.
The 'jewels of the sea,' the popping texture of sea grapes combined luxuriously with rich and satisfying island tofu. This healthy salad, a pride of our restaurant, features two different textures that dance joyfully in your mouth. Enjoy it with a refreshing perilla dressing.
Using mozuku from Ginosa 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 sea that 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 Okinawa's citrus, shikuwasa, adding a refreshing aroma and sharp acidity.
The prefectural fish of Okinawa, 'Gurukun' fillets are 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 pork belly dish that has been passed down since the Ryukyu Kingdom era, made from scratch. We slowly simmered pork belly with skin in awamori and brown sugar until it became 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.
Kibimaru pork, raised on natural feed such as leftover sugarcane and purple sweet potatoes in the nature of Okinawa. The tender loin meat is grilled to perfection. It is a steak full of flavor, with a delicate balance of sweet fat and light red meat.
Using black-haired Wagyu raised at Kitauchi Ranch in Ishigaki Island, which is rarely distributed nationwide. The cattle have the Tajima lineage, considered the root of Japanese brand beef, and were carefully raised in the rich nature of Ishigaki Island. It features a strong umami flavor and a rich aroma characteristic of red meat. You can enjoy the fine meat quality and the exquisite flavor that bursts forth with each bite. Expensive but delicious!
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 captures the aroma. Please take your time to enjoy it with some alcohol.
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 blends with the fluffy eggs and sauce.
We poured a rich ankake made with Arthur (Aosa), which has a strong aroma of the sea, over a fluffy and gently flavored tamago yaki. This dish, where the rich flavor of the dashi and the sweetness of the egg intertwine, is a comforting Japanese-style dish.
The rich and firm island tofu is fried to a crispy exterior and fluffy interior. It is topped with a warm sauce made from Okinawan seaweed 'Aosa', which has a rich coastal aroma. The harmony of the umami from the soybeans and the coastal scent of Aosa creates an elegant flavor.
Hiroshi's rich island tofu, selected as the best in the competition using the 'freshly squeezed method.' To bring out its potential 100%, we do not prepare any in advance and fry it to a golden color only after an order is placed.
A classic Okinawan tempura that encases Okinawan mozuku in batter. Crispy on the outside and 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.
This is a tempura made with beautiful vibrant purple sweet potatoes, unique to Okinawa. It features the refined sweetness characteristic 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.
These are fried dumplings made with Yanbaru parent chicken, offering a strong 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.
This is a luxurious croquette that concentrates the deliciousness of Ishigaki Island Wagyu. The fluffy potatoes and the rich flavor of high-quality Wagyu spread throughout your mouth. It offers a nostalgic taste with a crispy coating and a melt-in-your-mouth richness of Wagyu.
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 seasoned with Okinawa's new condiment '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 is also recommended 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. Sprinkled with spicy island pepper! This is our specialty snack that pairs well with beer. 1 piece 308 yen (tax included) 5 pieces 1540 yen (tax included) 8 pieces 2156 yen (tax included)
We have deep-fried the tentacles of the giant squid 'Sodeika' that Okinawa is proud of. 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. It is a classic stir-fry that combines the refreshing bitterness of goya, the rich flavor of island tofu, and the depth of spam and eggs. It has a well-balanced seasoning that makes 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 home-cooked dish from Okinawa made by stir-frying thin somen noodles with tuna and vegetables. It features a light and fluffy texture and a simple broth flavor. It also has a punch of black pepper, making it a great accompaniment.
A dish made with the classic Okinawan 'Okinawa soba noodles', accented with spicy chili oil and mayonnaise. The chewy noodles combine with the spiciness of the chili oil and the richness of the mayonnaise, creating a deliciously junky flavor that stimulates the appetite.
A noodle dish representative of Okinawa, featuring slowly simmered pork soki (rib meat) that is tender and served beautifully. The rich flavor of bonito broth, the chewy Okinawa soba noodles, and the sweet and savory harmony of the soki are exquisite.
The soul food 'Taco Rice' born in Okinawa, made with Yanbaru parent chicken taco meat. The curry-flavored seasoning is appetizing! 1078
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.
We placed cold ice cream on hot sata andagi. They are a perfect match!
Sata Andagi is a traditional fried sweet from Okinawa Prefecture. 'Sata' means sugar, and 'Andagi' comes from 'anda' + 'agi', which together means 'fried in oil'.
Rich flavor that can only be made in Okinawa
A miraculous encounter of mango juice and beer. This is a new sensation beer cocktail that perfectly matches fruity sweetness and the bitterness of beer.
Perfectly refreshing for Okinawa! 0% alcohol, 0 sugar, 0 calories, and 0 purine in Orion 'Clear Free'.
A new highball from Okinawa blended with hub extract, which is said to be good for vitality, and 13 types of herbs that are beneficial for the body, mixed with refreshing carbonation. The unique aroma of hub liquor and the slightly sweet and 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 a familiar tonic. It has a refreshing spiciness and is recommended for beginners of habu sake.
A blended whiskey made using original liquor 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 sake brewery in Okinawa, boasting a history of over 175 years. Shinza Sake Brewery was founded in the third year of the Koka era (1846). It is said to be the oldest existing sake brewery in Okinawa. The product, Shinza WHISKEY, was born from the desire to create a whiskey that is uniquely Okinawan, as it is made by the oldest brewery in Okinawa. It is a rich-tasting whiskey that emphasizes the blending ratio of whiskey and spirits.
An exquisite tropical single malt whiskey produced in 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 the rare 16-year-old aged Awamori, which is the original sake of Goto Uma, has been stored in Mizunara barrels for one year, resulting in a precious Ryukyu spirit. The top notes feature sweet aromas like caramel, vanilla, honey, and brown sugar, gradually expanding into a splendid barrel fragrance, with a fresh fruitiness and a floral scent reminiscent of lavender.
A tropical texture reminiscent of barrel-derived vanilla and mango. An elegant and vibrant 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 carbonated water. It retains the unique aroma of awamori while being refreshing and easy to drink. It is perfect for pairing with food.
A smooth Awamori called '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. It's juicy and easy to drink, making it 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 using 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 specifically for tea high. It uses the finest tea leaves from Uji, Kyoto.
Limited to 10 cups! We used a whole pineapple cut in half and squeezed plenty of fresh fruit flesh. The juicy juice overflowing from the glass and the refreshing acidity spread throughout your mouth. This is our proud tropical sour, which is also visually impressive.
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 the mango, the refreshing aroma and grainy texture of the kiwi follow. With each 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 product 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 its tropical and profound aroma and flavor."
A rum from Okinawa that embodies the spirit of sugarcane. Made using the freshly pressed juice from sugarcane grown in Minami Daito Island, it is a rare domestic rum with a rich aroma and smooth flavor.
Masahiro Sake Brewery◆ A new generation (new type) of awamori that feels 'light, refreshing, and transparent', using black koji fermentation, characteristic of Ryukyu awamori, and yeast used in ginjo sake.
Higa Distillery ◆ A light and beautiful tasting awamori. It is affectionately known by the nickname 'Zanshiro'.
Seifuku 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 Brewery ◆ Tama Tomo means 'the best friend'. The deep aroma born from the rare kame shikomi is best 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 distinction between hard and soft water. Using mineral-rich hard water flowing underground on the coral island of Miyako Island as brewing water, it creates a rich and robust taste.
During the Okinawa War, many sake breweries were destroyed, and most of the black koji mold essential for awamori production was lost. However, it is said that the first head of Mizuho 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 it is consumed. With 'Carbonated Mix', it is fruity and suitable for dining and Western cuisine. With 'On the Rocks', you can enjoy a warm, sweet aroma reminiscent of baked sweet potatoes due to the '100% Sweet Potato Base'. Great for after meals too.
Like a sword, refine the heart and know oneself. Enjoy the original aroma and flavor of barley.
Okinawa Ishigaki Island's Awamori brewery. Carefully soaked Nanko plums in the renowned Awamori of Ishigaki Island, finished with pure domestic brown sugar.
Okinawa Ishigaki Island's Awamori brewery. Carefully selected Awamori blended with domestic yuzu and locally produced shikuwasa, resulting in a refreshing finish.
You can enjoy the whole pineapple squeezed as a sour or soft drink! Sweet and juicy pineapples are 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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