Haibana Ebisu

Sea grapes (Caulerpa lentillifera), a type of seaweed resembling miniature grapes. Known for their distinct popping texture and fresh, briny ocean flavor. Typically eaten raw with a vinegar-based dipping sauce.

Fresh Mozuku seaweed from Izena Island. Slimy in texture and rich in minerals. Enjoy it as 'Sunui' (vinegar marinated) or 'Zaru' (dipped in sauce like noodles).

Chunky cuts of island octopus. Chewy texture with a sweet, fresh seafood taste. Served as sashimi or lightly boiled.

Assorted Okinawan salted fermented seafood (Shiokara). Includes variations like guts, squid, or octopus. Intense, salty, and savory; perfect for pairing with Sake or Awamori.

Fresh green salad served with a citrusy Shikuwasa dressing.

Caesar salad topped with crispy Spam and a soft-boiled egg (Onsen Tamago).

Salad made with shredded green papaya. Crunchy and refreshing.

Okinawa Soba topped with Rafute (stewed pork belly). The noodles in this shop are infused with Longevity Herb (Choumeisou).

Okinawa Soba topped with Soki (stewed pork ribs).

Okinawa Soba topped with Asa (sea lettuce), giving a fresh ocean aroma.

Spicy Okinawa Soba seasoned with chili oil from Kumejima Island.

Salt-flavored fried noodles (Yakisoba) with meat and vegetables.

Taco Rice: Taco-seasoned ground meat, lettuce, cheese, and salsa served over rice. A famous Okinawan dish.

Jucy: Okinawan seasoned rice cooked with pork and vegetables. Savory and aromatic.

Steamed rice. Uses Ryukyu black purple rice rich in polyphenols.

Po-po: A traditional Okinawan crepe rolled with sweet purple potato (Beni-imo) paste.

Sata Andagi: Okinawan sweet deep-fried doughnuts. Dense, cake-like texture with a crispy exterior.

Blue Seal Ice Cream: Okinawa's famous ice cream brand born from American influence.

Assorted platter of Agu Pork cuts for grilling on lava stone. Agu is Okinawa's premium black pig known for sweet fat.

Assorted vegetables to grill on the lava stone.

Fresh cabbage seasoned with tasty salt.

Thick slice of Agu pork shoulder loin grilled whole. Very juicy and tender.

Agu pork loin. Fine texture and mild flavor.

Agu pork belly. Rich in sweet, savory fat.

Agū pork arm/shoulder meat. Firm and flavorful.

Agu pork thigh. Leaner meat, soft texture.

Agu pork tongue. Served with salt. Unique chewy texture.

Orion Draft Beer on tap. The representative beer of Okinawa, crisp and refreshing.

Yebisu Draft Beer. Premium Japanese malt beer.

'Blue Sky and Sea' Beer. A local craft beer.

Goya Dry. A unique beer made with bitter melon (Goya).

Okinawa Sango (Coral) Beer. Craft beer made using coral water. Available in IPA, Kolsch, or Saison.

Shima-Gaff: A cocktail of Beer and Awamori. Potent and flavorful.

Shisa-Gaff: Beer cocktail with sour Shikuwasa citrus.

Shandy Gaff (Beer and Ginger Ale).

Fruit Beer: Beer mixed with fruit juice. Flavors available include Mango, Guava, Pineapple, Passion Fruit, Shikuwasa, Hibiscus.

Island Hoppy: Hoppy mixer served with Awamori instead of Shochu.

Whisky Highball.

Sour Shikuwasa (citrus) Chu-Hi.

Sanpin-hai: Shochu or Awamori mixed with Sanpin tea (Jasmine tea).

Various soft drinks including local options like Shikuwasa Juice, Hibiscus Juice, Turmeric Tea (Ukon Tea), and Sanpin Tea.

Awamori: Okinawan distilled rice spirit. Strong and fragrant.

Awamori from Northern Okinawa (Yanbaru).

Zanpa White. A popular, crisp, and easy-to-drink Awamori.

Kiku no Tsuyu. A classic Awamori from Miyako Island.

Yasen. An Awamori from Ishigaki Island.

Awanami. A legendary and extremely rare Awamori from Hateruma Island.

Habushu (Habu Snake Sake). Awamori infused with Habu snake and medicinal herbs. Believed to have health benefits.