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民謠島唄與沖繩料理千沼恩納夕陽購物中心名嘉真店
民謡島唄と沖縄料理ちぬまん 恩納サンセットモール名嘉真店 / Chinuman Onna Sunset Mall Nakama
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
最新資訊
沖繩料理與民謠現場演出，打造特別的夜晚
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A reasonably priced course using a variety of Okinawan ingredients (meat, fish, vegetables).
This is a slightly luxurious course that uses plenty of Okinawan ingredients (meat, fish, and vegetables).
This high-grade course uses an abundance of Okinawa's local fish.
This is a reasonable course of Agu pork shabu shabu and Okinawan cuisine.
This is a slightly luxurious course of Agu pork shabu-shabu and Okinawan cuisine.
This is a high-grade course of Agu pork shabu-shabu and Okinawan cuisine.
Refreshing and crisp! Using water from Yanbaru and barley from Ie Island. Fine bubbles. A unique smoothness found only in Okinawa. Made with the softest water from Yanbaru and barley grown using beer lees as fertilizer from Ie Island. Traditional brewing methods are employed to achieve fine bubbles. Natural carbonation from fermentation is retained in the beer.
The flavor embodies 'the nature of Okinawa and the hidden energy of Okinawa.' It offers a new taste that achieves both depth and smoothness. Upon tasting, a vibrant and fruity aroma gently wafts through the nose. Despite its rich flavor, it has little bitterness, and the aftertaste is refreshingly smooth. Aiming for a taste loved by many, regardless of generation, we have crafted a new flavor that we want not only beer lovers but also those who don't usually drink beer to try.
We developed this product driven by our desire to create a whiskey that truly embodies the spirit of Okinawa—a goal only Okinawa’s oldest distillery could achieve. It is a rich and flavorful whiskey crafted with meticulous attention to the blend ratio of whiskey and spirits. / A simple way to enjoy it is to pour the whiskey into a glass filled with ice. This method tempers the sharpness of the alcohol, and as the ice melts, you can savor the evolving flavors.
A method of drinking by filling a glass with ice, chilling the mug, and mixing whiskey with soda. It has a refreshing and crisp taste, making it a perfect match with meals.
The fruity flavor of acerola and 'Akari' blend together, enhancing the freshness, creating a light red cocktail-like awamori highball that is visually appealing.
The abundant shikuwasa extract provides a citrus flavor that harmonizes with the fruitiness of 'Akari', creating a refreshing and crisp awamori highball.
Amazingly popular among awamori enthusiasts! This is a highly regarded product from Kiku no Tsuyu Brewery, recommended as a 'super popular' item! It has a matured flavor based on 8-year aged awamori. A highly popular item both inside and outside the prefecture. Smooth and mellow taste, recommended even for awamori beginners.
What is Ryukyu Dynasty? A fine product crafted by blending aged sake (Kusu) to achieve the best flavor! It is an easy-to-drink awamori with a balanced aroma and taste. / A fine product born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / 'Hanasake' refers to the high-alcohol Awamori that is obtained first in the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hanasake' is classified as a spirit under the liquor tax law. This is a rare Awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before ordering.
On the rocks or with water or with hot water / 'Hana Sake' refers to the high-alcohol Awamori that is obtained first in the distillation process of Awamori. Since the maximum alcohol content of Awamori is set at 45 degrees, 'Hana Sake' is classified as spirits under the liquor tax law. This is a rare Awamori produced only on Yonaguni Island. *This product has a high alcohol content. Please be aware of this before ordering.
~ Guava & Mango Liqueur MIX ~
Mango liqueur with fruit pieces
Shikwasa & Calpis MIX Awamori base
~Pine liqueur base~
A luxurious tropical chuhai made with a focus on fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
A tropical chuhai that focuses on luxurious fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
A luxurious tropical chuhai made with fresh fruits! Since it's fresh, it's full of fruit! You can squeeze the fruit yourself and pour it into your glass. Enjoy it in your preferred amount.
Mango with a hibiscus taste
Calpis with a hibiscus taste
~Lime flavored ginger ale~
On the rocks or with water or with hot water / Aawamori named after the island's hero, Ryukyu King Shoen, whose childhood name was Kanamaru. It has a faint vanilla aroma and is a smooth, sweet liquor.
On the rocks or with water or hot water / The rich and flavorful 'Manza' becomes even smoother and sweeter after aging for 10 years. Please enjoy the deep-tasting aged liquor (Kusu) straight and slowly.
On the rocks, with water, or with hot water / Long-term aged awamori stored in ceramic jars, 21-year-old aged awamori (Kusu). Please enjoy the highest level of richness and aroma that awamori has to offer.
On the rocks or with water or with hot water / 'Even awamori enthusiasts will agree!' This is a highly regarded awamori from Kikunotsuyu Brewery, recommended as a 'super popular' item! / Aged flavor based on 8-year storage. A highly popular item both inside and outside the prefecture. A smooth drinking experience recommended even for awamori beginners.
On the rocks or with water or with hot water / 'What is Ryukyu Dynasty?' A masterpiece blended and crafted to seek the best flavor based on aged sake! It is an easy-to-drink awamori with a balanced aroma and flavor. / A masterpiece born in the home of awamori, Miyako Island. It pairs well with any dish.
On the rocks or with water or with hot water / Awamori that has been carefully aged using traditional methods. It has a pleasantly rich aroma with a slightly sweet aftertaste and a smooth finish. It is recommended to drink it on the rocks.
On the rocks or with water or with hot water / Based on old liquor (Kusu) stored in oak barrels, blended with 3-year-old liquor stored in stainless steel tanks and less than 1-year-old Awamori. This Awamori has a good balance of sweet oak barrel flavor, rich depth, and just the right drinking experience.
On the rocks or with water or with hot water / This 25-year aged liquor (Kusu) has a rich and unique sweetness with a refined roasted aroma, making it mild and smooth to drink. Recommended for on the rocks or with water. The most popular product from Onna Distillery.
Carefully brewed with hard water from Miyako Island, which contains a lot of minerals that activate the fermentation of black koji mold, resulting in a smooth and pleasant drinking experience. This new sake pairs exceptionally well with food. Enjoy the tropical and fragrant flavors, along with a subtle sweetness.
Features the aroma of aged awamori and a mellow taste. This blended sake is made with a blend of 51% three-year-old liquor, allowing you to enjoy a slightly luxurious feeling.
This is a liqueur blended with 13 types of herb liquor based on awamori and a special manufacturing method that extracts the flavor of the habu over a long period of time, creating 'Habu Extract'.
This is a pure rice ginjo sake brewed with plenty of sake rice such as Yamada Nishiki. It has a refreshing taste with a balanced natural acidity and umami.
A refreshing citrus aroma with a fruity and floral, glamorous, sweet, and rich flavor. While rice distilled liquor and awamori represent the culture of the Ryukyu Kingdom, Imuge embodies the culture of the overwhelming majority of the Ryukyu common people. Together, these two can tell the story of Okinawa's drinking culture.
Not awamori, not shochu / If awamori is the culture of the Ryukyu Kingdom, then IMUGE is the culture of the overwhelming majority of the Ryukyu common people. These two can tell the story of Okinawa's sake culture.
On the rocks or with water or with soda
This is a reasonable course that makes abundant use of Okinawan ingredients (meat, fish, vegetables). ◆4,840 yen per person (including tax)◆【Course Contents】☆1. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) (※The three kinds will be served as one plate per person.)☆2. Healthy salad with island tofu☆3. Five kinds of sashimi with local fish☆4. Rafute (braised pork belly) and beniimo andagi (sweet potato doughnuts)☆5. Goya champuru (stir-fried bitter melon)☆6. Fu champuru (stir-fried wheat gluten)☆7. Somen tashiya (stir-fried somen noodles)☆8. Three kinds of Okinawan tempura (mozuku, goya, fish)☆9. Juuushi (Okinawan-style seasoned rice)◆※The contents may change depending on the availability of ingredients. Please be aware of this in advance.◆※Jimami tofu contains peanuts.◆※Our restaurant does not have kitchen facilities that accommodate allergens, so we cannot accept allergy-related menu requests. We kindly ask for your understanding.◆For reservations for course meals, please contact us through our official website.
This is a slightly luxurious course that uses plenty of Okinawan ingredients (meat, fish, vegetables). ◆ 7,260 yen per person (including tax) ◆ [Course Contents] ☆ 1. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, pig's ear, and jimami tofu) (Note: The three kinds will be served as one plate per person.) ☆ 2. Five kinds of sashimi with local fish ☆ 3. Four pieces of nigiri with local fish ☆ 4. Rafute (braised pork belly) and purple sweet potato doughnuts ☆ 5. Goya champuru (stir-fried bitter melon) ☆ 6. Fu champuru (stir-fried wheat gluten) ☆ 7. Somen tashiya (stir-fried somen noodles) ☆ 8. Three kinds of Okinawan tempura (mozuku, goya, fish) ☆ 9. Grilled pork shoulder from Agu pigs ◆ Note: The contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ Note: Jimami tofu contains peanuts. ◆ Note: Our restaurant does not have kitchen facilities to accommodate allergens, so we cannot accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.
This is a high-grade course that uses plenty of locally sourced fish from Okinawa. ◆ Price: 9,680 yen per person (including tax) ◆ [Course Contents] ☆ 1. Local Fish Shabu-Shabu ☆ 2. Assorted Vegetables, Condiments, and Ponzu ☆ 3. Three Kinds of Okinawan Delicacies (Mozuku Vinegar, Mimiga, Jimami Tofu) ☆ 4. Assorted Sashimi with Five Types of Local Fish ☆ 5. Five Pieces of Nigiri with Local Fish ☆ 6. Grilled Agu Pork Shoulder ☆ 7. Goya Champuru ☆ 8. Three Kinds of Okinawan Tempura (Mozuku, Goya, Fish) ☆ 9. Simmered Local Fish ☆ 10. Local Fish Soup ◆ *The type of local fish will be Akamachi (Japanese name: Hamadai), but it may change depending on the supply situation. Thank you for your understanding in advance. ◆ *The contents may change depending on the supply situation. Thank you for your understanding in advance. ◆ *Our restaurant does not have kitchen facilities that accommodate allergens, so we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.
This is a reasonable course featuring Agu pork shabu shabu and Okinawan cuisine. ◆4,840 yen per person (including tax)◆【Course Contents】☆1. Agu pork shabu shabu (250g) per serving☆2. Assorted vegetables, condiments, and ponzu☆3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu)☆4. Healthy salad with island tofu☆5. Goya champuru☆6. Three kinds of Okinawan tempura (mozuku, goya, and fish)☆7. White rice◆*Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding.◆*Our restaurant does not have kitchen facilities that accommodate allergens, so we do not accept allergy-related menu requests. We appreciate your understanding.◆For reservations for course meals, please contact us through our official website.
This is a slightly luxurious course featuring Agu pork shabu shabu and Okinawan cuisine. ◆7,260 yen per person (including tax)◆【Course Contents】☆1. Agu pork shabu shabu (250g) per serving☆2. Assorted vegetables, condiments, and ponzu☆3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu)☆4. Assorted sashimi with five types of local fish☆5. Goya champuru☆6. Fu champuru☆7. Three kinds of Okinawan tempura (mozuku, goya, and fish)☆8. White rice◆*Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding.◆*Our restaurant does not have kitchen facilities that accommodate allergens, so we cannot accept allergy-related menu requests. We appreciate your understanding.◆For reservations for course meals, please contact us through our official website.
This is a high-grade course featuring Agu pork shabu shabu and Okinawan cuisine. ◆ 9,680 yen per person (including tax) ◆ [Course Contents] ☆ 1. Agu pork shabu shabu (250g) per person ☆ 2. Assorted vegetables, condiments, and ponzu sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Four pieces of nigiri with local fish ☆ 6. Miso stir-fried eggplant and island tofu ☆ 7. Three kinds of Okinawan tempura (mozuku, goya, and fish) ◆ *Please note that the contents may change depending on the availability of ingredients. Thank you for your understanding. ◆ *Due to the lack of allergen-friendly kitchen facilities, we do not accept allergy-related menu requests. We appreciate your understanding. ◆ For reservations for course meals, please contact us through our official website.
This volume is possible because of direct market bidding! It is our number one recommended menu item.
Rare Grilled Black Wagyu Beef with Chilled Ponzu / This is a recommended dish where the flavorful lean meat of black wagyu beef is lightly seared and served as sashimi.
Seared Bonito with Grated Daikon and Ponzu / The 'Seared Bonito' is grilled over charcoal to add a fragrant touch. The combination with our homemade special ponzu and condiments is irresistible.
Rare Delicacy Goat Sashimi (Raw Goat Meat) / Please enjoy the rare 'Okinawan delicacy of goat sashimi' with the essential Okinawan Marukome vinegar soy sauce.
A platter featuring delicious local fish and popular toppings from various regions, available at that time.
This is a recommended sushi for those who are not fond of raw fish, featuring our popular sushi toppings that are lightly seared.
Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Tuna.
A set menu featuring 'Salmon' sashimi and sushi, which is more economical than ordering the items separately.
Daito Sushi, primarily marinated in a sweet sauce with Spanish mackerel. Our restaurant uses locally sourced swordfish as the main ingredient.
This is a limited recommended menu item that luxuriously uses rare 'Kuroge Wagyu Misuji meat' of A4 grade or higher.
Please enjoy the 'sea grapes' rich in dietary fiber, iron, and vitamins with a vinegar sauce.
[Seasonal from April to around October] / 'Island shallots' are a unique variety from Okinawa, and they are delicious root vegetables enjoyed in 'pickled' or 'tempura' form.
This is a carefully crafted dish that brings out the umami by meticulously roasting peanuts.
Delicious 'Unashi Tofu' served as chilled tofu. A quick dish that pairs well with drinks.
A delicacy that pairs well with sake, made by marinating 'Island Tofu' in awamori and red koji for about six months to ferment.
Rich in dietary fiber and has detoxifying effects, 95% of the consumption in Japan is from Okinawa.
Don't shy away thinking, 'Oh no! It's pig ear!!' The crunchy texture and Chinese-style seasoning are irresistible.
Enjoy 'Zaru Mozuku' made with 'fresh mozuku' from Okinawa, resembling soba, served with 'homemade dipping sauce'.
This dish uses a soup made with broth from pork bones and bonito flakes, featuring noodles from Terukina Seimen.
The soup made with broth from pork bones and bonito flakes is irresistible when you dip the tempura of shrimp and mozuku seaweed into it.
A 'Napolitan' made with 'Okinawa Soba' noodles, a highly popular 'Okinawa noodle dish' among families.
This is a recommended dish that adds rich squid ink to Okinawa soba noodles, concentrating the umami and depth of flavor.
A vegetable native to Okinawa, rich in vitamins, minerals, and dietary fiber, good for preventing summer fatigue.
Named 'Kuruma-fu' because its shape resembles a wheel, this is a traditional dish made by rehydrating it in water, soaking it in eggs, and then stir-frying.
A dish that my mother often makes when I have a little hunger, it is a representative home-cooked meal from Okinawa.
This is a recommended dish that pairs well with meals or as a side for drinks, featuring our special miso that is delicious.
You won't be mistaken to think, 'Loofah is this delicious!!' This is a recommended 'Okinawan traditional dish.'
This dish is stir-fried with 'Island Tofu' and the collagen-rich, crunchy texture of 'Chiraga (Pork Face Skin)'.
Price: Market Price / The most popular butter-grilled dish of the 'Whole Fish Cuisine' (For details, please refer to the separate recommended menu in the restaurant)
When it comes to high-end seafood grilled dishes in Okinawa, 'Lobster with Sea Urchin' has been a classic for a long time.
The combination of the umami of the oysters and the sea urchin sauce is unbeatable!
This is the ultimate snack that pairs perfectly with awamori or beer, made by steaming mussels with awamori and then grilling them with butter.
A dish grilled deliciously with the fragrant local specialty from Ishigaki Island, 'Island Pepper (Pipa Chili)'.
Please enjoy the crunchy and juicy 'Island Pork Belly' with our homemade ponzu sauce.
This dish is very juicy with a strong flavor and richness of pork, recommended as a side dish for alcohol.
This is our pride, the 'Okinawa Taco Pizza' topped generously with our homemade special taco meat.
When I was a child, I often ate the 'simple-flavored Hirayachi', and I tried to make it 'kimchi-flavored' to pair well with alcohol.
This is a rolled omelette with pork and egg, enhanced with Aosa and bonito broth, found in Okinawan diner menus.
This dish features 'Aosa (sea lettuce)' with a pleasant aroma of the sea, added to a rolled omelette based on bonito broth.
After simmering slowly for several hours until tender, it was rested for 24 hours to allow the flavors to meld.
This dish is carefully prepared over time, with the meat of the 'pork trotters' almost falling off the bone.
This is a highly recommended dish made with carefully selected rich Jimami tofu (peanut tofu) that is deep-fried.
Enjoy the beloved 'Shrimp Tempura' with our special tempura sauce!
The locally produced 'Nama Mozuku' from Okinawa is best enjoyed not as a vinegared dish, but as 'Tempura'.
[Seasonal item from April to October] 'Island shallot' is a variety unique to Okinawa Prefecture and is a delicious root vegetable enjoyed in 'salted' or 'tempura' form.
Shrimp (5 pieces), Mozuku (3 pieces)
A popular croquette among women that allows you to compare the local specialties 'Purple Sweet Potato' and 'Taimu'.
[Popular with children and women!] A delicious home-cooked dish that has the taste of a snack, made by frying 'purple sweet potato' and 'nankotsu (potato flour)' with added sugar.
[Perfect for drinking snacks!] This menu item features the tentacle part and cartilage of locally sourced Seika squid, fried to perfection and recommended as a side dish for drinks.
Fried dumplings made with Okinawa's specialty 'Island Chili' mixed into the dough. Please enjoy with our homemade garlic ponzu soy sauce.
Island tofu, also known as Okinawa tofu, is a delicious tofu with a strong flavor of soybeans.
Due to limited quantity, the availability may vary between 'only drumsticks', 'only wings', or 'both'.
Everyone loves French fries. Perfect for kids and as a snack with drinks.
The moderate sweetness and fine texture of the meat are the essence of its flavor. Enjoy it with 'Shima Salt' or 'Homemade Ponzu' as you prefer.
Agu pork belly and shoulder meat served with sea grapes and mozuku in homemade ponzu sauce.
The shoulder roast has a good balance of meat quality and fat, making it a delicious cut suitable for 'Tonkatsu'.
Moderately marbled 'Black Wagyu (Kalbi)' grilled to your preferred doneness, served with 'Shima Salt' and 'Homemade Ponzu'.
Please enjoy the 'Prefectural Wagyu Sirloin' with a moderate amount of marbling cooked to your preferred doneness.
A dish that pairs well with drinks or can be enjoyed as a meal.
Taco Rice is popular among local young people and women. It originated from King Tacos in Kin Town.
This is a mixed rice dish from Okinawa, traditionally made with 'pork and bonito broth'.
The combination of 'mango' and 'prosciutto' is outstanding! Even more delicious with an orange-based citrus dressing.
Seafood salad with 'sea grapes' in homemade sesame ponzu dressing!
Enjoy the rich flavor of 'Island Tofu' made from soybeans and cold shabu-style 'Agu Pork' with a special sesame dressing.
These are very fragrant and delicious fried dumplings made with Okinawa's specialty 'purple sweet potato' coated in sesame.
This is 'warabi mochi' with a chewy texture made using 'brown sugar' commonly used in Okinawa.
This is a dessert featuring vanilla ice cream topped with black syrup and soybean flour, accompanied by brown sugar warabi mochi.
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