創作沖繩料理 ナティーチェ

Spicy hot pot made with Agu Buta directly imported from Okinawa.

That taco rice turned into doria! The only place in Japan where you can eat it (maybe?)

The well-known Okinawan version of okonomiyaki, Hirayachi, covered in cheese

This is a menu developed in Okinawa for drinking alcohol (maybe?) with no room for creativity.

The creaminess of the omelette is achieved by mixing in cream, creativity level 10%

Stir-fried with broth, try the smooth texture of somen noodles

The rafute here is different! When I asked the chef, he said that the key is to remove the fat from the pork, simmer it, remove the fat, season it, and then simmer it again. It seems that this effort leads to deliciousness.