Dachibin

Small Okinawan scallions lightly pickled. They have a crisp texture and a characteristic pungent flavor and unique aroma. Perfect with drinks.

A type of seaweed grown in the Okinawan sea, characterized by its popping texture. It has a sea aroma and is often eaten with ponzu or sanbaizu. A cute-looking seafood.

Thinly sliced green papaya pickled. It is slightly sweet and sour with a crisp texture. Perfect as a palate cleanser.

A snack of raw sliced Goya (bitter melon). It has a strong, characteristic bitterness and a refreshing taste. Recommended for health-conscious individuals.

Thinly sliced and boiled pork liver. It has a unique chewy texture and a light flavor. It has been eaten in Okinawa for a long time as a nourishing dish.

Thinly sliced pork ears and cucumbers mixed together. The chewy texture and the flavor of sesame oil and vinegar stimulate the appetite. A popular dish for snacks.

Boiled and dressed with vinegar. A traditional Okinawan dish with a chewy texture and refreshing vinegary taste. Known as a Okinawan delicacy.

A delicacy made by fermenting and aging tofu with Awamori and red koji, resulting in a rich, cheese-like flavor. It has a sticky texture and deep umami, usually enjoyed in small amounts with drinks.

A Okinawan local dish made from peanuts. It has a chewy texture and a rich peanut flavor. It is popular as a dessert or snack with a sweet and savory sauce.

Firm Okinawan island tofu made with traditional methods. It features a rich soybean flavor and firm texture, served as cold tofu with condiments.

This is Ryukya's original dish combining Sunui (mozuku seaweed) with other ingredients. Enjoy the slippery texture of mozuku and its oceanic flavor.

A unique dish combining Goya (bitter melon) and cream cheese. The bitterness of Goya and the mellowness of cream cheese create a surprising harmony. Also recommended as a snack with drinks.

A representative Okinawan dish, stir-fried with Goya (bitter melon), tofu, pork, and eggs. Characterized by the slight bitterness of Goya, it pairs well with both rice and drinks.

A chanpuru stir-fried with kuruma-fu (wheat gluten), vegetables, eggs, and pork. The fu absorbs the broth, offering a fluffy texture. It has a light and gentle taste.

A chanpuru stir-fried with somen noodles, pork, and vegetables. Characterized by the fluffy texture of somen and its dashi-based flavor. A popular and easy-to-eat Okinawan dish.

A chanpuru stir-fried with pork (like SPAM luncheon meat), tofu, and vegetables. The saltiness and umami of the pork stimulate the appetite, making it a dish that goes well with rice.

Stir-fried pork until crispy, then mixed with vegetables. "Irichi" (simmered stir-fry) characterized by the fragrant pork flavor and texture. Enjoyable as a snack.

A Okinawan dish stir-fried with pork liver and vegetables. It has a concentrated flavor and umami unique to liver and is said to be highly nutritious.

Carefully prepared pork offal (nakami) is stir-fried and simmered with vegetables. It has a unique texture and a deep flavor, pairing excellently with Awamori.

A simple chanpuru made by crumbling firm Okinawan island tofu and stir-frying it with vegetables and pork. The original flavor of the tofu and the umami of the other ingredients blend well.

A chanpuru stir-fried with Marmina (bean sprouts) as the main ingredient, along with pork and other vegetables. The crisp texture of the bean sprouts is pleasant, and it's a refreshing dish.

A Okinawan home-style dish made by stir-frying thinly sliced carrots with eggs, tuna, etc. It brings out the sweetness of carrots and has a gentle flavor. Goes well with rice or as a snack.

A dish whereヘチマ (hechima/luffa) is simmered with pork and tofu in miso. The slimy texture of the hechima and the richness of the miso are characteristic, offering a gentle flavor perfect for summer.

A classic Okinawan dish of fried pork luncheon meat and egg. Simple yet the saltiness of the pork and the egg are a great match, popular for breakfast and lunch boxes.

A special version of Pork Tamago from Ryukya. It has some special arrangement added to the regular Pork Tamago, making it even more enjoyable.

This is a recommended dish from Ryukya, made with fresh white fish caught in Ishigaki Island and other areas. It features a fluffy texture and an elegant flavor. The cooking method, such as grilling or simmering, depends on the day's catch.

Toasted dried squid. Characterized by its fragrant aroma and umami that spreads with each chew. A classic snack that pairs perfectly with sake and Awamori.

This dish features firm Okinawan island tofu served as cold tofu. Enjoy the solid flavor of soybeans and the fine texture. Simply enjoyed with condiments and soy sauce.

A Okinawan delicacy made from "Sukuru" (young Aigo fish) pickled in salt. It has a strong salty taste and unique flavor, usually enjoyed in small amounts with Awamori.

A snack made with squid ink. Characterized by its rich oceanic aroma and deep flavor. It can also be enjoyed on bread or crackers with wine.

A Okinawan local dish or snack. While it can refer to specific ingredients, it generally refers to simple dressed or simmered dishes made with seafood.

A classic Okinawan noodle dish with a soup rich in pork bone and bonito broth, served with thick wheat noodles and pork. It's light yet deeply flavorful, loved by all ages.

A luxurious dish of Okinawa soba topped generously with Soki (pork spare ribs) simmered in a sweet and savory sauce. The melt-in-your-mouth Soki flavor blends well with the noodles and broth, making it very satisfying.

A noodle dish topped with carefully prepared and simmered pork offal (stomach, intestines, etc.) served over Okinawa soba noodles. It has a unique texture and a deep flavor from the offal, appealing to connoisseurs.

A Mexican-style rice dish born in Okinawa, topped with taco meat, cheese, lettuce, and tomatoes, served with salsa sauce. It's junk food but also includes vegetables and is very filling.

Fried rice with Goya (bitter melon), pork, and eggs. The slight bitterness of Goya acts as an accent, creating a refreshing yet deep flavor.

Okinawan-style mixed rice cooked with Fuuchiba (mugwort). The unique aroma of mugwort stimulates the appetite, offering a deeply flavorful dish. Contains pork and vegetables.

A yakisoba made with Okinawa soba noodles, stir-fried with pork and vegetables, and seasoned with sauce. It features chewy noodles and a fragrant flavor.

A yakisoba made by stir-frying Okinawa soba noodles with squid ink, pork, and vegetables. It features chewy noodles and a fragrant flavor, with a striking appearance.

Tempura of small Okinawan scallions. It has a crisp texture and the characteristic fragrant flavor of scallions. Recommended to enjoy simply with salt.

Tempura of Goya (bitter melon). The slight bitterness of Goya combines with the sweetness of the batter, creating a unique flavor. Enjoy with salt or tempura sauce.

Tempura of fresh sea bream fillets. It has a fluffy texture and a delicate flavor, allowing you to enjoy the natural umami of the fish. It is recommended to enjoy it simply with salt after frying.

Tempura made with Okinawan specialty purple sweet potato. It features the gentle sweetness and fluffy texture of purple sweet potato. Delicious with a little salt or as is.

Tempura of fresh tuna fillets. The umami of the tuna is sealed in the batter, offering a fluffy texture. Enjoy with soy sauce or salt as desired.

Tempura of "Sukuru" (young Aigo fish), a small fish caught in Okinawa. Despite its small size, it has a concentrated umami and is fried to a crisp.

Tempura of "Tem", a fish caught in Okinawa. Enjoy the delicate and elegant taste and fluffy texture unique to white fish.

A whole fried "Gurukun" (a type of damselfish), Okinawa's prefectural fish. The meat is fluffy, and even the bones are crispy and edible. Enjoy with a squeeze of lemon.

Classic fried chicken made by marinating chicken in a special sauce and frying it until crispy. Enjoy the crispy exterior and juicy interior. A dish loved by all ages.

Deep-fried whole garlic cloves as a snack. It has a fluffy texture and the characteristic fragrant flavor of garlic. A dish that goes well with drinks.

Thick fried tofu, crispy and fragrant on the outside, fluffy on the inside. The umami of soybeans is concentrated, and it is recommended to enjoy it simply with ginger soy sauce.

A fried dish of Soki (pork spare ribs) from Okinawa. Crispy on the outside and juicy on the inside, with the rich flavor of Soki spreading with each bite.

Kamaboko from the Yaeyama region of Okinawa. Made by steaming ground fish paste, it has a springy texture and the umami of fish. Also perfect as a snack.

A traditional Okinawan soup made by carefully preparing and simmering pork offal (nakami) for a long time. It is free of gamey odor, light yet deeply flavorful, and is said to be good for vitality.

A half-size portion of traditional Nakami soup made with pork offal. Recommended for those who find the regular size too much or want to try just a little.

A traditional Okinawan soup made by slowly simmering goat meat. It has a unique flavor and is said to be rich in nutrients. Often eaten with yakumi (condiments) like Fuuchiba (mugwort).

A soup with a gentle flavor made with fluffy, uncoagulated tofu. You can taste the sweetness and flavor of soybeans as they are, and it's light and easy to digest.

Awamori "Manza" from a brewery in Onna Village, Okinawa. It has a gentle aroma and a mellow, easy-to-drink taste. Carefully brewed using traditional methods.

Awamori "Bidou", as the name suggests, has a beautiful and delicate taste. It has a fruity aroma that is easy for women to drink and a smooth mouthfeel.

Awamori from "Chuko", a brewery that adheres to traditional methods while also embracing new challenges. It features a gorgeous aroma and a mellow, well-balanced taste. They also have a reputation for aged Awamori.

A Okinawan local dish made by slowly simmering pork belly in Awamori, soy sauce, and sugar. The meat is melt-in-your-mouth tender, and the sweet and savory seasoning pairs well with rice and drinks.

Pork trotters (Tebichi) slowly simmered in a sweet and savory sauce. Rich in gelatin, it has a jiggly texture and is said to be good for beauty due to its high collagen content.

A preserved Okinawan food made from salted pork belly. It is thinly sliced and grilled or stir-fried. Its unique saltiness and concentrated umami are distinctive.

Salted dumplings made with Okinawa's brand pork "Agū Pork". The unique sweetness and umami of Agū Pork are concentrated, offering a simple yet deep flavor.

Salad made with sliced Goya (bitter melon). Characterized by the crisp texture and bitterness of Goya, served with a light dressing.

A healthy salad using firm Okinawan island tofu. The tofu, rich in soybean flavor, pairs well with fresh vegetables for a refreshing meal.

Sata Andagi, a traditional Okinawan fried confection. Meaning "sugar tempura", it is characterized by a donut-like texture, crispy on the outside and moist on the inside. A simple sweetness spreads.

This is a Sata Andagi made with Okinawan specialty purple sweet potato. It features a vibrant purple color and the gentle sweetness of purple sweet potato. Crispy on the outside and moist on the inside.

Popular "Blue Seal Ice Cream" from Okinawa. It's cold and perfect for dessert after a meal. You can choose your favorite flavor.

Today's recommended Awamori served in 3 Go (approx. 540ml). Enjoy a carefully selected bottle from various Awamori to your heart's content. Bottle-keeping is also available.

The most popular draft beer in Okinawa, "Orion Beer". It features a refreshing throat feel and a clean taste. Pairs perfectly with Okinawan cuisine.

Bottled "Orion Beer", popular in Okinawa. Recommended for those who want to savor their drink. It has a clear and crisp taste.

Non-alcoholic beer that can be enjoyed without worrying about alcohol. It retains the flavor of beer and can be enjoyed with meals with its refreshing throat feel.

Awamori "Zuisen", a representative Okinawan traditional distilled spirit, served on the rocks. It is characterized by its rich aroma and mellow mouthfeel. It is recommended to savor it slowly as the ice melts.

Awamori "Zanpa", popular in Okinawa, served on the rocks. It features a clean taste and a fruity aroma. It is particularly popular among women.

A plum wine made by steeping plums in Awamori. The flavor of Awamori and the acidity of plum are exquisitely balanced, creating a deep taste. Recommended to enjoy on the rocks or with water.

A wine with a refreshing flavor made with Okinawan specialty Shikuwasa. It features a citrus aroma and a balanced acidity and sweetness. Pairs well with Japanese and Okinawan cuisine.

A dish made with special ingredients and methods cultivated in Uruma City. This original drink is packed with the blessings of Okinawan nature, offering a taste you can only find here.

A refreshing and smooth sour made with Okinawan specialty Shikuwasa. It features citrus acidity and sweetness, popular as a meal accompaniment.

A classic sour with the acidity of fresh lemon. It has a clean taste and is easy to pair with any dish.

A sour with the sweet and tropical flavor of pineapple. The tropical aroma fills your mouth, allowing you to enjoy a resort feeling.

A sour characterized by the slight bitterness and refreshing acidity of grapefruit. It's refreshing and pairs well with fatty dishes.

A classic tea highball made with oolong tea and shochu. It has a clean taste that doesn't interfere with meals and goes well with any dish.

A simple cocktail made by mixing shochu with soda water. You can also add your favorite flavors. It has a clean taste.

A fruity cocktail combining cassis and pineapple. It's sweet and sour, and easy to drink, making it recommended for cocktail beginners.

A cocktail combining cassis and grapefruit. The sweetness of cassis and the bitterness of grapefruit are in perfect balance, creating a clean taste.

A fragrant and deeply flavored whiskey. Enjoy it in your preferred way.

Sake "Matsunotsukasa", a traditional Japanese brewed liquor. It features the umami and aroma of rice, with a well-balanced taste ranging from crisp dry to mellow sweet.

Sake that allows you to feel the rich blessings of rice. It is condensed with the original sweetness and umami of rice, characterized by a mellow mouthfeel and elegant aroma.

Sake "Matsunotsukasa" brewed by a historic brewery. It is characterized by a crisp dry taste while still having a good balance of rice umami. A well-balanced taste.

A sake with a calm and gentle taste that seems to heal the soul. It features the soft sweetness of rice and a gently spreading aroma, recommended for relaxing moments.

Barley shochu "Iichiko" from Oita Prefecture. It has a clean taste and a rich barley aroma. Enjoy it in various ways, such as on the rocks, with water, or with hot water.

Awamori "Seifuku" from Ishigaki Island. Made from rice koji, this traditional Okinawan distilled spirit has a rich aroma and a mellow mouthfeel. It is recommended to savor it slowly with water or on the rocks.

Famous sake "Kumesen" from Kume Island. It has a clean taste with a deep, characteristic Awamori flavor and aroma. Enjoyable as both a meal accompaniment and a digestif.

This is the popular Okinawan Awamori "Zanpa". It features a gorgeous aroma and a clear, crisp taste. It's easy to drink and recommended for Awamori beginners.

This is Miyako Island's Awamori "Taragawa". It has a traditional flavor loved for a long time, characterized by the rich aroma of rice koji and a mellow sweetness. Enjoy it on the rocks or with water.

Awamori "Zuisen", a representative long-established brewery in Okinawa. It is characterized by its rich aroma, deep flavor, and mellow mouthfeel. You can fully enjoy the traditional taste of Awamori.

Awamori "Kikunotsuyu" from Miyako Island. It has a clean taste with a gentle sweetness and aroma derived from rice koji. It's easy to drink and pairs well with any dish.

Awamori named after the Okinawan song "Shima Uta". It has a light and easy-to-drink taste, with less of the characteristic Awamori funk, making it popular among a wide range of people.

Awamori from the brewery "Chuko", which pursues tradition and innovation. It features a gorgeous aroma and a mellow, well-balanced taste. They also have a reputation for aged Awamori.

Awamori "Tamayuu" from Yomitan Village. It is characterized by its robust flavor and solid umami, recommended for those who seek a rich Awamori taste.

Awamori "Ryu", named after the legendary creature "Dragon" of Okinawa. It is characterized by its powerful yet refined taste, offering a satisfying drink that is also crisp.

Awamori "Yae-sen" from Ishigaki Island. It has a fruity aroma and a mellow, easy-to-drink taste. It is especially recommended for Awamori beginners and women.

Awamori "Tomoyoshi" from Tomigusuku City. It has a solid umami and a clean aftertaste. A taste that evokes Okinawan history.

Awamori "Todoroki", characterized by its powerful, thunderous strength. It boasts a robust body and a satisfying taste. Recommended for Awamori connoisseurs.

Awamori "Yume Kōkai" (Dream Voyage), themed around dreams and sailing. It features a gorgeous aroma and a mellow, gentle taste. Enjoy it as a drink to color your travel memories.

Awamori named "Kariyushi", the Okinawan word for celebration. It features a gorgeous aroma and a soft mouthfeel. A suitable bottle for celebrations and special occasions.

A long-aged Awamori "Koshu". It has a mellow, deep flavor and a sweet aroma unique to aged spirits, which are not found in regular Awamori. You can fully appreciate the depth of Awamori.

You can bottle-keep 1.8L bottles of various Awamori. This service allows you to order your favorite brand by the bottle and have it stored at the restaurant. You can also age it for a long time to enjoy your own unique taste.

Bottle-keep for "Kumesen", a famous sake from Kume Island. Ordering by the bottle allows you to enjoy Awamori more affordably and at your leisure.

You can bottle-keep Awamori from the brewery "Chuko", which pursues tradition and innovation. Enjoy its gorgeous aroma and mellow, well-balanced taste anytime. They also have a reputation for aged Awamori.

You can bottle-keep Awamori from the renowned long-established brewery "Zuisen". You can savor its rich aroma and deep flavor at your own pace.

Bottle-keep for premium Awamori brands. You can enjoy higher-end Awamori slowly by the bottle. Recommended for special occasions or for those who want to savor Awamori to the fullest.

Carbonated water for diluting your bottled Awamori. Recommended when you want to enjoy your drink more refreshingly and lightly.

Hot water for diluting your bottled Awamori. Recommended for cold seasons or when you want to enjoy a milder taste.

Fresh lemon slices served with your bottled Awamori. Adds a refreshing citrus aroma and acidity to the drink, enriching its flavor.

This is a juice made with Okinawan specialty Shikuwasa to dilute your bottled Awamori. Its refreshing acidity and aroma enhance the taste of the alcohol.

Ryukya's original Awamori-based cocktail. It utilizes the flavor of Awamori while being easy to drink, creating a special drink that can only be enjoyed here.

This is Ryukya's original coffee Awamori, made by steeping coffee beans in homemade Awamori. It is an adult liqueur that harmonizes the aroma of Awamori with the richness of coffee.

A cocktail made with Awamori as a base, with Okinawan specialty Shikuwasa added. The refreshing citrus acidity and aroma pair well with the Awamori flavor, making it easy to drink.

A cocktail made with Awamori as a base, with sweet and fruity guava juice added. It has a tropical aroma and a mellow sweetness, making it an easy-to-drink beverage.

A cocktail made with Awamori as a base, with rich mango juice added. The sweetness of mango harmonizes with the Awamori flavor, creating a cocktail that lets you feel the tropics.

A mellow and sweet cocktail made with Kumesen Awamori as a base, with honey added. The gentle sweetness of honey enhances the Awamori flavor, making it easy to drink.

A cocktail made with Awamori as a base, with sweet and sour pineapple added. It features a tropical aroma and a refreshing taste that will lift your spirits.

Orion Beer's non-alcoholic beverage. It has a clear and refreshing taste, allowing those who cannot drink beer to enjoy it casually.

Okinawan specialty citrus, Shikuwasa juice. It has a strong acidity and unique aroma, perfect for a refreshing moment.

Fragrant and refreshing oolong tea. It pairs well with oily dishes and cleanses the palate.

Jasmine tea, commonly drunk in Okinawa. It has a gorgeous aroma and a clean taste, enjoyable throughout the meal and after.

Green tea, a representative Japanese tea. It has a good balance of bitterness and umami, and pairs well not only with Japanese cuisine but also with Okinawan dishes.

Coca-Cola, a globally popular carbonated beverage. Its refreshing carbonation and unique sweetness quench your thirst.

A refreshing beverage with a ginger flavor and carbonation. It has a less sweet taste and a clean aftertaste, perfect for refreshing yourself.

A lactic acid drink, Calpis. It has a sweet and sour, refreshing taste and is popular among a wide range of people, from children to adults. Served diluted with water.

A non-alcoholic beer cocktail based on tomato juice. The umami of tomato and the flavor of beer are combined, creating a refreshing yet deep taste.

Juice made from sweet and tropical guava. It has a rich aroma and a mellow taste, allowing you to enjoy a tropical feel.

Juice made with generous amounts of Okinawan specialty Shikuwasa. It has a strong acidity and refreshing aroma, and is rich in Vitamin C.

Mango juice with a rich sweetness and melt-in-your-mouth texture. Enjoy the abundant flavor of this representative tropical fruit.