民謠島唄と沖繩料理 ちぬまん 國際通り久茂地店

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) (Note: 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 mixed rice)◆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 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 slightly luxurious course that makes abundant use 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) (※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 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. Aged pork shoulder grilled◆※The contents may change depending on the availability of ingredients. Thank you for your understanding.◆※Jimami tofu contains peanuts.◆※Our restaurant does not have kitchen facilities to accommodate allergens, so we cannot accept allergy-related menu requests. Thank you for 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 sauce ☆ 3. Three kinds of Okinawan delicacies (mozuku seaweed in vinegar, mimiga, and jimami tofu) ☆ 4. Assorted sashimi with five types of local fish ☆ 5. Five pieces of nigiri sushi with local fish ☆ 6. Grilled pork shoulder from Agu pigs ☆ 7. Goya champuru ☆ 8. Three kinds of Okinawan tempura (mozuku, goya, and fish) ☆ 9. Simmered local fish head ☆ 10. Local fish head 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 kindly ask for 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 person☆2. Assorted vegetables, condiments, and ponzu sauce☆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 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 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 sauce☆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 seaweed in 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. ◆ *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 volume is possible because it is directly purchased at the market! This 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 enhance its aroma. 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 during that season.

This is a recommended sushi for those who are not fond of raw fish, featuring popular sushi toppings that are seared.

Please enjoy the set of sashimi and sushi featuring Okinawa's brand fresh tuna, Churaumi Maguro.

A set menu featuring sashimi and sushi made with salmon, offering better value than ordering items individually.

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 item from April to around October. 'Island shallots' are a unique variety from Okinawa and are delicious root vegetables when pickled or made into tempura.

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.

This is a delicacy that pairs well with alcohol, 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 is made with broth from pork bones and bonito flakes, and it is irresistible when you dip the tempura of shrimp and mozuku 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 recommended dish, featuring our special miso, pairs well with both meals and as a side for drinks.

You won't be mistaken to think, 'Luffa is this delicious!!' This is a recommended 'Okinawan traditional dish.'

This dish is made by stir-frying 'Island Tofu' and the collagen-rich, crunchy texture of 'Chira Gaa (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 deliciousness 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.

In my childhood, 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 dashi, enhanced with Aosa, found in Okinawan diner menus.

This dish features 'Aosa (Sea Lettuce)' with a base of bonito broth rolled omelette.

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 garlic' 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 made by frying 'sweet potato' and 'nankotsu (potato flour)' with added sugar, giving it a snack-like feel.

[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 as a snack for kids or with drinks.

The moderate sweetness and fine texture of the meat are the essence of its flavor. Enjoy it with 'Island 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.

This is a tender and delicious 'sirloin' 'teppan steak'.

Taco Rice is popular among local young people and women. It originated from King Tacos in Kin Town.

This is a 'mixed rice' that uses 'pork and bonito broth', passed down from ancient times in Okinawa.

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.