沖繩居酒屋抱瓶 那霸久茂地店

Energetic pigs raised on red sweet potatoes.

Island fish galore! Seafood salad

The tastiest rakkyo in Japan

Popping blessings of the sea.

Our proud dish! Try our original rich Jimami Tofu that you can't taste anywhere else! Ground beans = peanuts

A delicacy passed down since the Ryukyu Kingdom era. Tofu is marinated in red koji and awamori, then fermented and aged.

Pig ear skin mixed with peanut miso.

Salted young fish of Aigo.

Salted guts of bonito.

Squid and ink salted fish paste.

Okinawa Hon Mozuku

Because it's fresh fish! The mild white meat goes well with awamori.

A cooking method typical of Okinawa that has developed due to the low fat content

Okinawan-style aquapazza simmered in awamori based on salt

The taste of a high-end restaurant that is second to none

5 pieces for 2,780 yen, 4 pieces for 2,280 yen, 3 pieces for 1,780 yen

Locally sourced grunt fish purchased daily at the market. Japanese name 'Takasago'. Okinawa Prefecture fish. Market price 880~

Daily Special White Fish 880 yen, Fresh Tuna 880 yen, Island Octopus 880 yen, Cuttlefish 680 yen, Swordfish 680 yen

The most popular dish at Boubin is the Ishigaki Beef Steak, which has a high order rate! JA Okinawa brand. It uses selected A4 to A5 rump.

Pork raised healthily with fermented feed mainly consisting of lactic acid bacteria, including purple sweet potatoes. Additional 100g of tender meat with sweet fat for 1,200 yen. Vegetable platter for 380 yen. Island tofu for 220 yen. Mozuku for 220 yen. Final rice porridge for 330 yen. Final soba for 330 yen. Gyokuen.

Soki Buni (pork rib meat) is simmered until tender, then glazed with a sauce made by further reducing the cooking liquid.

Steamed pork with black sesame. Court cuisine

Inside is tender and outside is crispy fried

Heeja refers to goat. Specifically, it uses locally sourced goat meat.

The juicy fat of Agu pork is delicious

A classic Okinawan dish made with locally sourced pork belly.

The three-layered pork is moderately salted and grilled until crispy.

The tips of pig's feet (Chimagu) are simmered tenderly, rich in collagen and low in fat, with perfect seasoning.

King of Champuru. A representative champuru of Okinawan cuisine. Uses island tofu and locally produced pork belly. (For those who do not use pork.)

Okinawa's car-fried gluten has texture and chewiness.

Loofah miso stew.

Somin = Somen, no explanation needed? Tuna & Nira faction.

Island tofu is the star! An ultra-simple tofu champuru.

A dish made with finely sliced kelp, pork, Okinawan kamaboko, and other ingredients, gently stir-fried and simmered. A representative dish of Okinawan kelp cuisine.

A dish made by slowly stir-frying and simmering bamboo shoot tips (shinachiku) with pork, shiitake mushrooms, and katsu dashi. A celebratory dish.

Special miso stir-fried stew with nakami (pork offal) and vegetables.

Popular spam luncheon meat used. A classic breakfast.

Fried 'Takasago' from the prefecture, price varies

Crispy batter with a rich dashi flavor

When fried, it brings out sweetness. Please enjoy with original salt.

The commitment is to fry it with the seeds

'Duru Wakashi' is a dish made by mashing taro and its stems, then simmering it with pork, shiitake mushrooms, kamaboko, and broth. The tempura made by shaping this mixture and frying it is called Duru Tempura.

A soup filled with plenty of pork offal

Officially a soup made from a seaweed called Hitoegusa

Lightly seared high-quality Ishigaki beef, served with real wasabi and salt from Aguni. Highly recommended!

Daito Island specialty marinated sushi.

Taco meat, lettuce, tomato, cheese, turmeric rice. Mix well and enjoy. Salsa sauce is optional.

Okinawan yakisoba with the richness and umami of squid ink. There are also the classic salt flavor and ketchup flavor yakisoba (both 680 yen).

When it comes to yakisoba in Okinawa, this is almost it

Mugwort porridge

Mugwort and garlic are a perfect match!

This is a serious homemade soup. The photo shows a set meal with half a portion for 440 yen.

Purple sweet potato or vanilla flavor.