沖繩ダイニング 島のれん
沖縄ダイニング 島のれん / Okinawa Dining Shimanoren
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Has a popping texture. Also great with warabimochi! Dip in homemade shikwasa dressing.
Thick mozuku seaweed grown in the beautiful sea of Okinawa prefecture. Served with a special vinegar made with bonito flakes from Okinawa.
A delicacy made by marinating island tofu in red koji and awamori. It may be small, but one bite and you'll be hooked.
Mochi-like tofu made from peanuts
Tofu produced in Okinawa Prefecture. Full of the umami flavor of soybeans. Firm and flavorful.
A dish made by eating island tofu with sugalarus (salted young fish of aigo), watagaras (salted bonito belly), and ichagaras (salted squid) together. No soy sauce is added.
Crunchy texture of pig's ear. A unique dish from Okinawa.
The combination of bitter melon and tuna is excellent! The bitterness of the bitter melon is also mellowed, making it easy to eat.
Daikon, cucumber, carrot, and bitter melon pickled in beer. A specialty that can only be eaten at the island's curtain!
Octopus and wood ear mushrooms harvested in the waters near Okinawa are marinated in a special three-cup vinegar seasoned with Okinawan bonito flakes. Drizzling some koregusu sauce on top makes it even more delicious!
A snack from Okinawa where salt senbei is dipped in cream cheese and maple syrup. Is this an appetizer? Or is it a dessert? It's up to you.
A popular salad with a perfect balance of seaweed and tofu. Served with a special Shikuwasa dressing.
Enjoy by crushing crispy fried Okinawa soba and mixing well. With special mustard dressing.
A salad made by thinly slicing green papaya and carrots. Served with a special black sugar dressing.
A masterpiece of Okinawan cuisine! A specialty with attention to detail!
Island tofu with vegetables and pork for a nutritious meal!
Stir-fried wheat gluten. Can be made into a champloo for an additional 100 yen.
Green papaya is slowly fried to bring out its sweetness.
Simple and delicious! Stir-fried somen noodles.
A fusion of Okinawa and America!? Grandma's flavor.
Okinawan pancake. It is called hirayachi because it is cooked flat.
A sweet and savory miso sauce that goes well with awamori!
Cheers tonight at Okinawa Dining Shimano Ren!
A pop-in-your-mouth texture. Loved by everyone! With homemade shikuwasa dressing.
Thick mozuku grown in the beautiful sea, served with a special three-sauce made with Okinawan bonito flakes.
A delicacy made by marinating island tofu in red koji and awamori. It's small, but once you take a bite, you won't want to stop!
It is a chewy tofu made from peanuts.
Tofu produced in Okinawa Prefecture. Full of the flavor of soybeans. Firm and delicious.
It is eaten together with island tofu and salted fish eggs (young fish of Aigo), salted fish guts (guts of skipjack tuna), and salted squid guts (guts of cuttlefish). Soy sauce is not added.
Crunchy texture of pig's ears. A dish unique to Okinawa.
The combination of goya and tuna is excellent! The bitterness of goya is softened, making it easy to eat.
Radish, cucumber, carrot, and bitter melon are surprisingly pickled in beer. A delicacy that can only be enjoyed at the island's restaurant!
Octopus and wood ear mushrooms harvested from the waters near Okinawa are marinated in a special three-part vinegar seasoned with Okinawan bonito flakes. Adding some kochujang makes it even more delicious!
Dip Okinawan salt rice crackers in cream cheese and maple syrup. Whether this is an appetizer or a dessert is up to you.
A popular salad with crunchy sea grapes and island tofu, perfectly balanced. Served with a special shikuwasa dressing.
Please enjoy the crispy fried Okinawa soba, crushed and mixed well. With special mustard dressing.
A salad made with finely shredded (sliced) green papaya and carrots, dressed with a special brown sugar dressing.
The president of Okinawan cuisine! A carefully crafted masterpiece!
Nutrient-rich with island tofu, vegetables, and pork!
Stir-fried fu. You can make it a champuru for an additional 100 yen.
Slowly stir-fried green papaya to bring out its sweetness.
Simply delicious! Stir-fried somen noodles.
A fusion of Okinawa and America!? Grandma's taste.
Okinawan chijimi. It's called hirayachi because it's cooked flat.
The sweet and spicy miso pairs well with awamori!
Cheers tonight at Okinawa Dining Shimano Ren!
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