Organic Kitchen Farve
オーガニックキッチンFarve
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隐秘的有机冲绳料理店
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A very satisfying plan! We would like to enjoy even Okinawan delicacies and back menu with our specialty Sake and Awamori!
This is what Fabbe recommends! We also want to enjoy our signature sake and awamori.
Fixed price for the organizers!
≪120minutes≫ Recommended at an affordable price!
Satisfaction Plan! We would like to enjoy even Okinawan delicacies and back menu with our specialty Sake and Awamori!
Our popular menu is lined up! The contents are negotiable. Requests are also acceptable!
Our popular menu is lined up! The contents are negotiable. Requests are also acceptable!
A hearty salad with lettuce, tomato, shrimp, cheese, etc. It is dressed with sunflower oil, which is rich in oleic acid and vitamin E.
The crunchiness is irresistible! Topped with dried fish flakes, chopped seaweed, and sesame dressing.
This is homemade tuna prosciutto made with carefully selected spices. Served with fresh tomatoes and onions.
This cheese is made from raw milk produced without the use of genetically modified feed from Hokkaido Yotsuba.
A delicacy from the Ryukyu Kingdom. A preserved food made by soaking tofu in koji moromi and awamori. The texture is similar to cheese, which pairs perfectly with awamori!
アイゴの塩辛をきゅうり、豆腐と一緒に一口でどうぞ。
A delicacy from Okinawa that everyone knows!
It is salted pork. It is the best for snacks.
This texture is irresistible! It is a seaweed grown in tropical regions.
Okinawa mozuku full of minerals! It is truly a natural health food.
Popular product!! It has a smart shape that you may not be used to seeing here. *There may be times when it is out of stock depending on the season.
We slowly simmered the Deigo pork, a brand of pork from Okinawa Prefecture that is particular about its feed, with awamori and pure soy sauce.
Braised pork spare ribs with bones. Recommended for those who are not fond of fatty meat, seasoned the same way as Rafute.
It is baked with plenty of broth used for Okinawa soba.
A local food from Okinawa made with pork and squid soup that includes squid ink. It is said to have benefits such as nourishing the body, aiding digestion, improving constipation, and promoting blood circulation, and is cherished by the Okinawan people as a 'medicine of life.'
Only the suitable mackerel is used, so it's available for a limited time. You can also sear it to your liking!
This is our top recommended popular menu item, with a mild bitterness that keeps repeat customers coming back!
Stir-fried caruma gluten with eggs and vegetables, made by a gluten craftsman from Okinawa. It is a purely plant-based protein menu that is easy to digest and absorb.
A luxurious dish! The deliciousness of the rich fat filled with sweetness and umami, along with juicy meat juices, is packed inside the skin!
Pork wrapped in egg~. Filled with plenty of cheese..
Wrapped spam pork in really delicious eggs.
Full of garlic chives! It's refreshing with grated daikon and ponzu sauce.
Crispy grilled with cheese.
The phantom shishamo has arrived from Hokkaido!
We coated 100% domestically produced soybean tofu with miso sauce. It also goes well with butter!
A unique flavor with a creative chili sauce.
Using 'Dansei Country Chicken' that has been carefully raised without medication, taking more time than the typical breeding days and with a limited number of chickens. This dish features delicious, firm meat and is highly recommended!
It's good when it's hot, but it's also delicious after the sauce has blended in.
Something delicious has been made. Give it a try.
Really freshly fried! Carefully fried to a crispy finish.
Both the heart and body are warm and cozy.
Thick-cut organic potatoes with skin, generously seasoned with black pepper
Large chikuwa with high-quality Hokkaido Yotsuba cheese. Be careful of burns!
Handmade noodles directly delivered from the hometown! It's a soup based on bonito. If you add some island chili to your liking, you'll definitely feel like you're in a tropical paradise! ★ Sometimes we also serve Soki Soba (bone-in spare rib meat)!
Perfect for the end!! Goes great with beer!! Please share with everyone.
This is Okinawa yakisoba with squid ink, which is good for health and vitality.
We used sūchika (salted pork) instead of bacon.
A simple menu that secretly has many fans.
Made with organic lettuce and tomatoes. Enjoy with homemade taco meat and chili sauce.
A carefully crafted curry made with organic tomatoes and onions without using a single drop of water!!
A simple omelette rice with creamy eggs.
The ingredients change whimsically. The taste does not change at all.
Slowly simmered using pork from Okinawa Prefecture with awamori and organic soy sauce.
Delicious because of the good soy sauce and rice!
This is a European blend of slightly dark roasted coffee from Mexico, Peru, Guatemala, and Brazil. It has a strong bitterness, richness, and sweetness, yet the aftertaste is refreshing and clean.
50% fruit juice. Uses spring water from the Shinshu Alps. Very easy to drink.
40% fruit juice. No preservatives are used at all, along with mango.
Mixed mango, guava, and shikuwasa in a perfect balance.
We added fructose and pure domestic honey to pesticide-free yuzu juice grown in Tosa. It can also be mixed with carbonated water.
A blend of the most beloved Sanpin tea (Jasmine tea) in Okinawa with guava leaves. The refreshing aroma is perfect for meals.
● Oolong Tea ● Ginger Ale ● Calpis ● Unshu Mikan Juice ● Grapefruit Juice
The concept is 'su (so-moto)'. Barley, hops, and water. Beer made only from the 'su' of beer.
This is a beer for those who know beer.
This is a refreshing beer born and raised in Okinawa.
Non-alcoholic beer with zero sugar, calories, and purine. It has a refreshing taste and pairs well with meals.
The depth of bourbon and the fizz of carbonation are irresistible! A sweet aroma with hints of vanilla and a satisfying richness.
A mellow highball that evokes the aroma of nuts and delicate vanilla.
The aroma of vanilla, peach, and orange, along with a creamy flavor and a freshness that dances on the tongue, is popular.
This drink uses three Japanese ingredients: yuzu, green tea, and ginger, making it a great match for meals and suited to the Japanese palate.
A gentle sweetness for tired times. A carbonated mix of Akadama sweet wine. Made a bit stronger so you can enjoy it slowly.
★We use homemade syrup and dilution drinks that do not contain commercially available concentrates or additives. Give it a try! ★●Lemon●Lime●Shikuwasa●Yuzu●Mango●Calpis●Refreshing Tomato
★We have a variety of standard cocktails★● Gin Bag ● Gin and Tonic ● Gin Lime ● Salty Dog ● Screwdriver ● Bulldog ● Moscow Mule ● Bloody Mary ● Red Eye ● Shandy Gaff ● Cassis Mango ● Cassis Orange ● Cassis Grapefruit ● Nanashi no Gonbe ● Spumoni ● Campari Orange
An original cocktail made with our proud guava juice. It's sweet, but please be careful as it has a high alcohol content.
35 degrees. A slightly higher alcohol umeshu made with organic domestic plums and brown rice shochu.
12 degrees. Three varieties: blueberry, hassaku, and yuzu. It's easy to drink for women and very popular. On the rocks is recommended!
★A completely additive-free wine brewed from the specialty Concord grapes of the Kikyōgahara region in Shinshu★ Niagara [White] / Concord [Rosé] The white wine has a sweet taste with the unique aroma of Niagara grapes, making it perfect for dessert wine, while the rosé, which is not a blend of red and white but made entirely from Concord grapes, is a genuine rosé with a popular pink color.
35 degrees. Made abundantly with domestically produced brown rice, it has a slight bitterness from the brown rice husk that creates a mature flavor, making it a versatile drink that pairs well with any dish.
28°F. Full-bodied with a refreshing aftertaste. You can taste a pleasant stimulation.
30 degrees. It has a rich aroma and a smooth mouthfeel. This is a pure rice shochu that has been stored and aged for a long time.
25 degrees. This is a genuine shochu characterized by its softly spreading aroma and smooth mouthfeel.
20 degrees. It is a refreshing deliciousness made with the delicious water from Mount Daisetsu.
25 degrees. A strongly popular brown sugar shochu. The sweet aroma and refreshing throat feel are GOOD!
25 degrees. Made using sweet potatoes from Nara Prefecture, with reduced pressure distillation. It is the only sweet potato shochu from Nara Prefecture with a soft mouthfeel.
25 degrees. Concentrated mash using reduced pressure distillation! It is a sharp, fragrant, dry shochu.
25 degrees. A sake that conveys the value of peace from the town of 'Chiran', known for its special attack during the Pacific War.
25 degrees. This is an easy-to-drink sweet potato shochu recommended by the owner!
25 degrees. Please enjoy the unique strength and robust flavor created by black koji fermentation.
27 degrees. A refreshing type made from golden senkan and benijyu sweet potatoes, brewed with black koji and white koji.
25 degrees. Please feel the gorgeous aroma and the umami that spreads throughout your mouth.
30 degrees. Brewed with pure water from the famous spring 'Doga', this is a pure rice awamori with no additives. Its rich aroma and crystal-clear taste are the best!
30 degrees. It has few quirks and is easy to drink. Please feel the sweetness that spreads in your mouth.
30 degrees. A vibrant aroma and a solid drinking experience. Crisp and pairs well with meals.
35 degrees. Sweet and rich aroma, thick flavor, and smooth mouthfeel are good!
30 degrees. Ten-year-old liquor (traditional method aged liquor), three-year-old liquor (innovative mango yeast brewing), four-day koji new liquor (a groundbreaking new method). This premium awamori is a blend of these three base liquors, exuding a refreshing honey-like sweetness and a vibrant aroma.
30 degrees. A VIP sake made with an 8-year-old aged liquor as the base. It has a mild texture and is easy to drink, making it popular among repeat customers.
43 degrees. Comes in a palm-wrapped jar. Please enjoy the mellow aged awamori.
40 degrees. A rare liquor with a small production volume that is mostly consumed by local people in Okinawa!
44 degrees. An awamori that has been aged with old koji, bringing out a rich aroma and flavor, providing a satisfying drinking experience.
25 degrees. A rare sake that is difficult to obtain at regular liquor stores, directly supplied by Kikuzuru Sake Brewery.
60 degrees. 'Mai Funana' means smart, filial piety, and hard worker. It has a rich aroma and unique flavor without using any artificial additives.
60 degrees. The highest proof spirit from the border island known as 'Hanazake.' The hot burning throat may evoke the heat of the sun from the southern island.
25 degrees. A blend of several extracts including Okinawan herbs such as Uchin and Kumisukuchin, it suppresses the unique smell of Hub, making it easy to drink. No additives for peace of mind. Enjoy as a friend to your health~
A sake that cherishes the original deliciousness of rice, featuring a crisp and mellow flavor. It is a versatile food sake that can be enjoyed warm or chilled, suitable for any season.
This is a sake with a light sweetness and acidity, rich in alcohol flavor.
Recommended for those who are a little tipsy! It refreshes the aftertaste of the dishes. Featuring the talked-about Sexy Yamamoto yeast brewing!!
《Awa Yamada Nishiki 60 Unfiltered Raw Sake ≪Directly Drawn≫》It doesn't taste like sake at all! It's recommended not only for women but also for young people who have not yet tried sake!
A pure rice sake carefully crafted through long-term low-temperature fermentation, offering a flavorful and slightly dry taste that satisfies sake fans.
A sake popular among Gundam fans due to its name 'Zaku'. It has a lychee-like aroma and a moderately firm flavor. It is also good warm.
A carefully crafted sake made with selected sake rice and the pure water of Oku-Aizu, produced in small quantities with honest handmade techniques. This sake is meticulously brewed with a commitment to quality in every aspect, including rice, water, koji, and yeast.
〈Junmai〉Revival! Rare Japanese sake!! The rice, Gohyakumangoku, is polished down to 60%, and the brewing water is sourced from the secret Kuukai water of a UNESCO World Heritage site in Wakayama. The yeast used is Wakayama yeast. We are particular about the 'rice', 'water', and 'yeast' in our production. It has a sweet aroma, and when you take a sip, the umami of the rice comes through nicely, making it easy to drink.
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