Rice and Sake. Dagout

A snack of flavorful boiled edamame. It has a stronger aroma and sweetness than regular edamame and pairs well with beer.

Freshly fried french fries. Crispy on the outside and fluffy on the inside, it's a classic side dish.

Deep-fried daikon radish soaked in dashi broth. Crispy on the outside, and the broth overflows with juiciness when bitten into.

A dish of avocado mixed with a soy sauce-based sauce, finished in a yukke style. It has a rich and creamy taste.

A dish of scallions pickled in a refreshing marinade. Enjoy the sweetness and acidity of the scallions.

A dish of corn sautéed in butter. Characterized by the richness of the butter and the sweetness of the corn, it is often served on a hot plate.

A snack of bean sprouts seasoned spicy with chili peppers, etc. The crisp texture and stimulating spiciness make it a great accompaniment to drinks.

A dish of deep-fried eggplant soaked in warm dashi broth. The eggplant is tender, and the gentle dashi flavor permeates it.

A Korean-style side dish of boiled broccoli mixed with sesame oil and salt. Characterized by the fragrant flavor of sesame.

A snack of sliced tomatoes topped with sweet and sour pickled ginger (gari). The acidity of the tomato and the sweet and sourness of the gari harmonize refreshingly.

A delicacy of shark cartilage mixed with plum paste. Characterized by its chewy texture and the acidity of the plum, it pairs well with sake.

Chopped whelk mixed with chopped wasabi. Enjoy the chewy texture of the whelk and the pungent spiciness of the wasabi.

A simple dish of cold tofu topped with plenty of scallions and ginger. The aroma of the condiments enhances the flavor of the tofu.

A spicy dish of cold tofu topped with chili oil and sansho pepper. The numbing spiciness and aroma of sansho are accents.

An Okinawan-style stir-fry made with eggplant. Stir-fried with tofu, vegetables, and pork luncheon meat, finished with a salty flavor enhanced by bonito broth.

A stir-fry using Okinawa's specialty Kuruma-fu (wheat gluten). The fu, soaked in egg batter, has a fluffy and chewy texture and pairs well with vegetables.

A Okinawan home-style dish featuring sliced and grilled pork luncheon meat with a rolled omelet. Simple yet salty, it pairs well with rice and drinks.

A traditional Okinawan dish of stir-fried shredded carrots and eggs. It brings out the sweetness of the carrots for a gentle flavor.

A popular spicy sausage in Okinawa. It has a flavor similar to chorizo and is perfect with beer.

Japanese-style fried chicken made by seasoning and frying chicken. Crispy on the outside, juicy on the inside, with a soy sauce and garlic flavor.

Fried chicken topped with rich tartar sauce. The acidic sauce pairs well with the fried dish.

Spicy fried chicken with chili oil and sansho pepper. Enjoy the tingling spiciness and numbing sensation.

A selection of juicy sausages packed with the umami of meat. Characterized by the crisp skin.

A dish simmered in a slightly spicy sauce with minced meat and doubanjiang. Choose between smooth tofu or slippery glass noodles.

Pork belly and bean sprouts stir-fried in a very spicy sauce. The fatty pork and crisp bean sprouts are coated in spiciness.

A Chinese-style dish stir-fried with pork belly, crunchy wood ear mushrooms, and fluffy egg. Enjoy the contrast in textures.

An appetizer made by lightly searing the surface of braised pork (chashu). The fat of the meat melts, enhancing the umami.

A fried shrimp coated in breadcrumbs. Enjoy the crispy coating and the plump shrimp.

Aji fry made with the brand fish "Seki Aji." It is thick and fatty, with a refined taste.

A dish of oysters coated in breadcrumbs and fried. It is packed with the rich umami of oysters, known as the "milk of the sea."

Deep-fried bite-sized octopus. The umami of the octopus spreads with each chew, making it a perfect accompaniment to drinks.

A dish of fluke fin (engawa) seasoned with a yukke-style sauce. Enjoy the chewy texture of the fatty engawa.

Clams steamed with butter and sake. The dashi from the clams and the richness of the butter combine to create a delicious soup.

Boiled broccoli mixed with or topped with spicy mentaiko (cod roe). The saltiness and spiciness of mentaiko pair well with the vegetables.

A Chinese-style dish with plump shrimp and crunchy wood ear mushrooms, stir-fried with egg. Enjoy the contrast in textures.

Fried tofu topped generously with flavorful tororo konbu (grated kelp). The tororo konbu, soaked in dashi, blends with the tofu.

A Japanese Western-style dish of ketchup rice wrapped in a thin omelet. It has a homely and nostalgic taste.

Fried rice made with diced chashu. The umami and fat of the chashu permeate each grain of rice, resulting in a fragrant finish.

Fried rice with plenty of garlic. Its punchy aroma and flavor stimulate the appetite.

A luxurious fried rice with plump shrimp. The texture of the shrimp and the saltiness are accents to the fried rice.

A cold noodle dish. Choose between a refreshing plum flavor or an acidic tomato flavor, perfect for finishing your meal.

A spicy noodle dish with Korean flavors. Characterized by the stimulation of capsaicin and the richness of the broth.

A classic Japanese yakisoba made with Chinese noodles, vegetables, and meat stir-fried in sauce. Characterized by the fragrant aroma of the sauce.

Yakisoba made with shrimp as an ingredient. The umami of the seafood is mixed with the noodles.

White rice made with Koshihikari rice, carefully selected by the owner. It has sweetness and stickiness, and pairs well with any dish.

Fresh draft beer poured from the tap. We use Asahi Maruef, characterized by its mellow richness.

Medium-sized bottled beer. Choose from Sapporo Lager (Aka Hoshi), Okinawa's Orion, or Kirin's Heartland.

A beer cocktail made by mixing beer with ginger ale. It has a ginger flavor and sweetness, making it easy to drink.

A beer cocktail made by mixing beer with tomato juice. It has a refreshing taste and is recommended for those who dislike the bitterness of beer.

A highball made with whiskey from Honbo Shuzo in Kagoshima Prefecture.

A highball made with local whiskey from Gifu Prefecture.

A highball made with whiskey from Eigashima Shuzo in Hyogo Prefecture.

A highball made with whiskey from Miyazaki Honten in Miyazaki Prefecture.

A highball made with whiskey from Wakatsuru Shuzo in Toyama Prefecture.

A highball made with whiskey from Sasakawa Shuzo in Fukushima Prefecture.

The most popular highball in Japan, made with Suntory Kakubin and soda.

A sweet highball made by mixing whiskey with cola.

A highball made by mixing whiskey with ginger ale, with a refreshing spiciness and sweetness.

A highball made with "Otoko Ume" syrup, which has the saltiness and umami of pickled plums.

A sour with acidity, made with the juice of Okinawa's citrus fruit, shikuwasa.

A sweet and sour, easy-to-drink cocktail made by mixing whiskey with Calpis soda or similar.

A refreshing sour made with freshly squeezed lemon.

A sour made with freshly squeezed grapefruit, full of fruitiness.

A sour made with fresh kiwi fruit, offering a sweet and sour taste with a pleasant texture of seeds.

A sour with acidity, made with Okinawa's citrus fruit, shikuwasa. Served with freshly squeezed juice in the summer.

A dessert-like sour with mango pulp. Characterized by its rich sweetness.

A fruity sour that allows you to enjoy the flavor of Kyoho grapes and the taste of berries.

A sour that reproduces the saltiness and umami of pickled plums.

A sweet and sour saba made with the lactic acid beverage Calpis.

A cocktail (like Gin Tonic) made with Tanqueray, a representative London Dry Gin.

A cocktail made with Bacardi white rum.

A sweet cocktail made with cassis liqueur. Commonly enjoyed with orange or soda.

A fruity and sweet cocktail made with peach liqueur.

An aromatic cocktail made with black tea liqueur.

An alcoholic drink made by mixing shochu with oolong tea. It is refreshing and pairs well with meals.

An alcoholic drink made by mixing shochu with green tea. Enjoy the aroma and astringency of the tea.

An alcoholic drink made by mixing shochu with jasmine tea. It has a gorgeous aroma and is refreshing.

An alcoholic drink made by mixing shochu with unsweetened black tea. It has a clean aftertaste.

A fruit liqueur made by steeping plums. It has a sweet, sour, and rich aroma.

A sweet, dessert-like cocktail made by mixing banana liqueur with milk.

Bourbon whiskey with an apple flavor.

A colorful highball (or sour) made with blood orange juice.

An alcoholic drink made with tomato liqueur. It has a fruity tomato aroma.

A drink made with a rich yogurt liqueur.

It seems to be an oolong tea mix with black tea.

A mellow cocktail made by mixing the Irish cream liqueur "Baileys" with soy milk.

A new type of awamori characterized by its fruity and light taste.

A classic awamori from Miyako Island. Characterized by its rich aroma and mellow taste.

A Kusu (aged sake) based on 8-year aged sake. It has a deep, aged flavor and sweetness.

A representative awamori from Kumejima. It is characterized by its clean and easy-to-drink nature.

An awamori from Ishigaki Island. It is characterized by its unique earthy, roasted aroma and distinctive taste.

A sweet potato shochu from Miyazaki Prefecture. Characterized by its syrupy sweetness from black koji fermentation and a crisp finish.

A sweet potato shochu with a gorgeous aroma reminiscent of lychee. Recommended with soda.

A traditional sweet potato shochu from Kagoshima Prefecture. Enjoy the rich aroma and profound taste of the sweet potato itself.

A barley shochu from Hachijo Island. Characterized by its roasted barley aroma and clean taste.

A new type of barley shochu with added botanical aromas. It has a refreshing, herbal scent.

Fresh red wine bottled without heat treatment. Rich in fruitiness. (Currently may be sold out)

Fresh white wine bottled without heat treatment. It has a refreshing acidity and aroma. (Currently may be sold out)

A rare blue wine. (Currently may be sold out)

Red wine served by the glass.

White wine served by the glass.

A cocktail made by mixing red wine with ginger ale. It has a sweet and easy-to-drink taste.

A cocktail made by mixing white wine with soda. It is refreshing and light.

A cocktail made with white wine and cassis liqueur. It has a subtle sweetness.

Apple juice.

Orange juice.

A red orange juice characterized by its rich sweetness and acidity.

A refreshing juice with the acidity and slight bitterness of grapefruit.

Refreshing oolong tea.

Japanese green tea.

Fragrant jasmine tea.

Unsweetened iced tea.

Japan's representative lactic acid beverage. It has a sweet, sour, and refreshing taste.

A drink made by mixing Calpis with soda water.

A carbonated drink made with the juice of Okinawa's citrus fruit, shikuwasa.

A drink that allows you to enjoy the sweet aroma of mango and the refreshing sensation of carbonation.