Chinese Restaurant 一凜 宮古

Our specialty, spicy chicken made with Tanba Kōsaka free-range chicken. Served with homemade sauce, nuts, cilantro, and Kōsaka chicken liver pâté.

Jellyfish marinated with Mozuku from Miyako Island in a mustard sauce. The texture of the jellyfish and the moderate acidity of the mustard create a pleasant experience.

Island pork from Okinawa Prefecture. The richness of the pork fat and the refreshing cucumber. The savory and tangy garlic soy sauce perfectly matches.

This is a salad made with island carrots from Miyako Island and green papaya. Enjoy the simple flavors of sesame oil and salt.

A delightful crunch with the rich and deep umami of black vinegar, harmonized with a mild acidity.

Island tofu from Miyako Island. Topped with century egg, made from fermented duck eggs, on smooth tofu, served with a slightly spicy sauce.

You can enjoy the firm texture and elasticity, with the rich flavor of soybeans with every bite.

Pickles made from vegetables harvested in Miyako Island.

Crisp texture and refreshing flavor. It has a light taste.

We will prepare three types of appetizers based on the chef's selection for the day.

Juicy pork fat and the sweetness of onions. Great to eat as is or mixed with the specialty sauce of saliva chicken.

Crispy and fragrant grilled surface, full of umami, classic dumplings. Please enjoy with the sauce from the mouth-watering chicken.

A delightful balance of crispy, fragrant skin and concentrated umami-filled ingredients.

Using 'Mago Tofu' from Miyako Island.

A simple stir-fry with island vegetables from Miyako Island.

The fluffy creaminess of the egg and the juicy flavor and acidity of the tomato blend together perfectly.

A rich soup made with meat broth combined with oyster sauce, featuring the delicate and smooth texture unique to shark fin. It uses 'Miyako Soba' from Miyako Island.

This is ramen with a soy sauce base, topped with island pork chashu. It uses 'Miyako Soba' from Miyako Island.

A subtly spicy flavor with a fragrant aroma. Made with Miyako Island Black Wagyu beef 'Misuji'.

You can enjoy the rich flavor of shrimp and the contrast of the crispy texture unique to lettuce.

A rich and flavorful taste that perfectly combines the richness of sesame, the spiciness of chili oil, and the numbing sensation of Sichuan pepper. It uses 'Miyako Soba' from Miyako Island.

A rich and deep flavor infused with the umami of vegetables and seafood. Made with 'Miyako Soba' from Miyako Island.

A summer classic, this cold noodle dish uses the sauce from Yodare Chicken. It pairs perfectly with 'Miyako Soba' from Miyako Island.

Rich flavor concentrated with the umami of squid and the aroma of the sea. Miyako Island's 'Miyako Soba' is also used.

The flavors of meat, vegetables, and seafood blend into the rice, allowing you to enjoy different textures and richness.

It is grilled to a crispy and fragrant finish. You can enjoy the deep flavor that combines the savory aroma with a broth and soy sauce-based sauce.

The mild and rich acidity of black vinegar matches perfectly with the juicy 'Agu Pork'. It is a refined black vinegar pork dish.

The flavor of Miyako Island Black Wagyu Beef harmonizes with the crispness of the vegetables.

Crispy and fragrant, juicy and full of flavor. The refreshing aroma of spices combines with the deep umami of the spare ribs for a rich taste.

The aroma and refreshing acidity are exquisite.

Based on a sweet bean paste with sweetness and richness. A rich sweet and spicy flavor. Plenty of bitter melon, typical of Okinawa.

This dish features crispy fried chicken stir-fried with plenty of chili peppers and Sichuan peppercorns. It has a tingling spiciness and a refreshing, numbing flavor from the Sichuan peppercorns, creating an addictive taste.

We use passion fruit from Miyako Island. The umami of the shrimp and the acidity of the passion fruit overlap, allowing you to fully enjoy the flavor without it being heavy, making it refreshing to eat.

The texture and flavor of the large shrimp are satisfying, combined with the spicy kick of doubanjiang and the rich sweetness and acidity of tomato ketchup.

This is a stir-fry with large shrimp that has a satisfying texture and island vegetables harvested from Miyako Island, seasoned with salt.

Fresh fish caught near Miyako Island is steamed with fermented vegetables.