大城屋
Oshiroya
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
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 |
盡享沖繩風味與創作料理的居酒屋
評分
日本用戶評價3.18（1條）評論
照片
菜單
Enjoy Okinawa with a quick drink on your way home from work or with your close friends. This all-you-can-drink course is available for two people or more.
The course includes Okinawan cuisine and a choice of nabe (hot pot). From standard Okinawan dishes to fresh sashimi, and in the cold season, a warming hot pot dish for everyone to enjoy together is a course that is pulse-pounding. The warming nabe dishes are a pulse-pounding course.
A delightful course incorporating classic Okinawan dishes and the very popular albacore menu.
A little bit luxurious course incorporating carefully prepared jjimami tofu one by one, pizza using Okinawan brand Ishigaki beef, and seasonal plump and creamy albacore.
Calpis Sour, Shikuwasa Sour, Shikuwasa Calpis Sour, Sanpin High, Oolong High, Green Tea High, Root Beer Sour, Fresh Lemon Sour, Fresh Grape Sour, Mango Sour, Chuhai, Umeboshi Sour, Calpis Grape Sour
Asahi
Kurokirishima
Iichiko
・Ryuukyu Highball ・Highball Mega Highball
Ryuukyu Samurai, Cassis Oolong, Mango Lassi, Shikuwasa Beer, Coke Beer, Cassis Beer, Shikuwasa Yogurt, Beer Spritzer, Mango Makgeolli
・Pineapple wine ・Libertas (white) ・Libertas (red)
・Brown Sugar Plum Wine ・Shikuwasa Plum Wine ・Cloudy Plum Wine
・Shikuwasa Juice ・Mango Juice ・Root Beer ・Cola / Oolong Tea / Green Tea / Sanpin Tea ・Calpis Juice
25 degrees
30 degrees
25 degrees
30 degrees
25 degrees
30 degrees
30 degrees
30 degrees
40 degrees
43 degrees
40 degrees
30 degrees
40 degrees
Imuge 3949 yen, Kumesen 2750 yen, Zampa 30 degrees 2200 yen, Jinro 2200 yen, Kinmiya 1815 yen
・Ice 165 yen ・Water 220 yen ・Sanpin Tea (Jasmine Tea) 220 yen ・Shikuwasa (Concentrate) 253 yen ・Carbonated Water 253 yen ・Lemon Slice 253 yen ・Green Tea 275 yen ・Oolong Tea 275 yen
If you mix it with awamori unique to the downtown area, you can get two servings from one bottle of High Sour, making it the best cost performance.
While retaining the richness of Awamori, it offers a smoothness and refreshing sensation by mixing with carbonated water.
Crispy texture. The flavor of the sea spreads with each bite. The largest shellfish in the Turbinidae family.
A platter of 3 fresh fish selections that arrived that day. It is chef's choice.
Oshiroya's specialty! A dish piled high with fresh fish, offering the best cost performance.
Plump and firm raw oysters. Enjoy this luxurious bite.
The butter-grilled nightlight shell has a crunchy texture and aroma, making it a dish that pairs well with alcohol.
The flesh is tender with a refined sweetness. It pairs excellently with liver soy sauce as a snack for drinking.
Namekoro that pairs perfectly with miso and condiments. It goes well with alcohol.
A dish where the richness of tuna matches the crunchy texture of pickled daikon.
The original sesame sauce that pairs well with yellowtail is made creamy with egg yolk, and the finishing ground sesame enhances the aroma, making the yellowtail even more delicious.
Crispy on the outside, moist and melt-in-your-mouth texture! Enjoy the deliciousness of tuna and the sweetness of its fat.
A classic red sweet potato croquette that is very popular among women
Deep-fried pork trotters simmered with Okinawan brown sugar.
Perfect for snacking! Crispy tempura with half-cooked spicy cod roe inside.
Okinawa kamaboko and red ginger are a perfect match. It goes well with Orion draft beer.
Gurukun (the prefectural fish of Okinawa) is lightly fried until crispy and is a mild and non-greasy fish.
Oshiroya's original spicy sauce coats the chicken, enhancing its sweetness.
Perfect as a snack! Please enjoy with turmeric salt.
A liver cutlet unique to the downtown area. A dish that becomes addictive with its flavorful sauce.
Garlic-flavored Agu sausage served with garlic and curly fries is a dish that pairs well with Orion beer.
We grilled the very popular island rakkyo on a net. Please enjoy the grilled rakkyo, which becomes fluffy and sweet when cooked.
The Rafti, which takes two days to prepare, is a braised pork belly that has been drained of excess fat, making the collagen-rich fat delicious.
Popular island rakkyo pickled in kimchi. A dish that goes well with alcohol.
Classic Okinawa soba. The tender braised pork and freshly made broth enhance the flavor.
Thick and tender soki meat in the popular soba of Ooshiraya
Soba with Aosa seaweed (Arthur) added. The aroma of the sea is irresistible.
Luxurious soba topped with soki meat, rafuti, and aosa
Irresistible for pork lovers. A dish that makes you feel like you're in Okinawa.
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