Yanbaru

An Italian-style fried bread made by mixing asa (sea lettuce) into pizza dough and frying it. Crispy on the outside and chewy on the inside, with a spreading aroma of seaweed. It's seasoned with salt and is perfect as a snack with drinks.

A Spanish-style appetizer combining tenderly stewed island octopus and potatoes. The flavor of paprika powder and the slight spiciness of island chili peppers are accents. The umami of the octopus and the sweetness of the potatoes pair well.

A Spanish-style fritter made by mixing fish paste and potatoes and frying them. Similar to Japanese satsuma-age, but with a fluffier texture. Concentrated with the umami of Ishigaki Island's kamaboko.

A savory pound cake baked with goat cheese mixed into the dough. It has the characteristic tang and richness of goat cheese and a moist texture. It pairs exceptionally well with wine.

A basil-flavored vegetable soup packed with Okinawan island vegetables. Made solely from the umami of vegetables without using meat or fish broth. It's a light yet deeply flavorful soup that's gentle on the body.

A Mediterranean-style nanban-zuke (sweet and sour pickled dish) made with fried gurukun (thread-sail filefish) marinated in a sauce of aromatic vegetables and vinegar. The whole fish is used, and sometimes the bones are edible. The sourness makes it refreshing.

A traditional French dish made by simmering pork face skin (chiraga) with aromatic vegetables and chilling it to set in its own gelatinous broth. It has a chewy texture and rich flavor, packed with collagen.

A plate featuring a selection of Okinawa's representative snacks. Enjoy items like tofu-yo, island scallions, and mimiga. Recommended for those who want to try various flavors at once.

A handmade cheese platter from 'THE CHEESE GUY', a cheese specialty shop in Nanjo City, Okinawa. You can enjoy unique cheeses made with Okinawan ingredients. Perfect for pairing with wine or Awamori.

A Okinawan delicacy made by pickling island tofu in a fermented liquid of red koji and Awamori, then aging it in a limestone cave. It has a sticky texture like sea urchin or cheese, and a rich fermented umami. Shaved off little by little with a toothpick.

A bite-sized appetizer with island tofu topped with salted sea bream fry (sukugarasu). The mild flavor of the tofu and the strong saltiness of the small fish harmonize in the mouth. A standard Okinawan izakaya menu item.

A dish featuring spicy island scallions wrapped in Okinawan Beni-buta pork prosciutto. Served with a paste made from sukugarasu (salted small fish). Enjoy the crisp texture and the savory flavor of the prosciutto.

A bite-sized appetizer of skewers with Kume Island octopus and sukugarasu (salted small fish). An Okinawan ingredient adaptation of Spanish bar food (pintxos). A flavor that pairs well with drinks.

A dish of seared Ryukyu wild boar meat. It has a lean, firm red meat with a delicious flavor and little gaminess. The savory aroma stimulates the appetite.

Pork belly and yellow Okinawan carrots simmered in a sweet and savory sauce made with brown sugar. The richness of the brown sugar and the slight bitterness of caramel pair well with the pork fat. It's a rich flavor that goes well with rice or drinks.

A spicy stir-fry dish using goya (bitter melon). Accented with the exotic aroma of Okinawan island pepper 'hibachi'. The bitterness of the goya and the flavor of garlic stimulate the appetite.

A fried snack made by mixing fresh asa (sea lettuce) into pizza dough. It has a strong seaweed aroma and a chewy texture. Best enjoyed hot.

Thick Ryukyu mushrooms sautéed in escargot butter (bourguignon butter) with garlic and parsley. Enjoy the chewy texture of the mushrooms and the aroma of the butter.

Young chicken from the northern Okinawa (Yanbaru) region, grilled with a proprietary blend of spices. The juicy chicken and aromatic spices stimulate the appetite.

Seasonal Okinawan vegetables wrapped in pork and grilled. Served with an Okinawan-style spicy salsa sauce for a refreshing taste. The sweetness of the vegetables and the umami of the pork match well.

Irabucha (Pacific Parrotfish), a fish with a distinctive blue body, is steamed wrapped in fragrant getto leaves. The unique sweet aroma of getto infuses the fish, creating an elegant flavor.

A dish of sautéed chicken or white fish with a creamy sauce made with fresh asa (sea lettuce). The oceanic aroma and the richness of the cream enhance the flavor of the ingredients.

An arrangement of Okinawan home cooking 'Ninjin Shirishiri' (shredded carrot stir-fry) into a risotto. The sweetness of the carrots and the gentleness of the egg permeate each grain of rice.

A tomato pasta with a sour and spicy Tom Yum Goong flavor, made with Kume Island kuruma prawns. An Asian-inspired dish with a rich prawn broth and aromatic herbs.

A dish of young shoots of Ootanwata fern, curled at the tips, sautéed with garlic and butter. It's characterized by its crisp texture and mild flavor.

Fried Miyako Island specialty fiddlehead ferns. Enjoy the crispy coating and the unique chewy texture of the fiddleheads. Simply seasoned with salt.

A homemade pie made with taro (tanmu), a potato-like root vegetable. It has the characteristic stickiness and gentle sweetness of taro, with Okinawan honey adding flavor. It pairs perfectly with flaky pie crust.

Island banana flavor from Ricco Gelato, a gelato specialty shop in Miyako Island. Island bananas are smaller than regular bananas and characterized by their rich sweetness, sourness, and fragrant aroma. It has a creamy and rich taste.

A craft beer brewed by Nanto Brewery in Okinawa. The Saison style is characterized by its fruity and spicy aroma. Made with water from a limestone cave born from coral reefs, it has a refreshing finish.

A sparkling wine made with freshly squeezed passion fruit juice. Enjoy the tropical aroma of passion fruit, the crunchy texture of the seeds, and the refreshing sourness.

A beautiful pink sparkling wine made with acerola juice. The sweet and sour taste of acerola and the effervescence of the carbonation are pleasant, making it perfect as an aperitif.

A spring-limited Awamori. These often have a more floral aroma and lighter taste than usual. Enjoy on the rocks or with water.

A drink made by mixing a daily selection of Awamori from northern Okinawa (Yanbaru) with soda. It retains the aroma of Awamori while being refreshing with carbonation, making it recommended for Awamori beginners.

An Awamori set served in a 2-go (approx. 360ml) bottle. You can choose your preferred brand from several options. Suitable for sharing with a group.

Awamori from Ishikawa Shuzo Brewery. Available in three different alcohol percentages, allowing you to enjoy the differences. The tasting set allows you to experience the changes in flavor based on alcohol content.

A craft gin from Mizuho Brewery in Okinawa. Based on Awamori, it uses botanicals such as shikuwasa and coriander, and is characterized by its tropical and refreshing aroma.

A 100% sugarcane rum from Kume Island. It's a strong spirit at 50% alcohol, but has a rich aroma and sweetness, perfect for enjoying straight or on the rocks.

A rare bottle of Ie Island rum aged in red wine casks. The sweetness of the rum is complemented by fruity notes and tannins from the wine cask, resulting in a complex and elegant flavor.

A liqueur from Ie Island's rum distillery. Choose between the spicy aroma of 'karaki' (Okinawan cinnamon) or the herbal aroma of 'getto' (Japanese knotweed). Ideal as a cocktail base or with soda.

A rum from Mizuho Brewery, made with Okinawan brown sugar. Characterized by its richness and sweet aroma from brown sugar, with a mellow mouthfeel. Recommended on the rocks or with cola.

A dish of tenderly cooked soki (pork spare ribs). Served generously on the bone, the meat is so tender it falls off with chopsticks. Seasoned with a special sauce.

Homemade bacon made by smoking pork belly (sanmainiku). Enjoy the sweetness of the fat and the smoky aroma. Thick-cut and juicy.

A dish of pork shoulder and clams sautéed with paprika. Reminiscent of Portuguese Alentejo-style cuisine, the combination of meat and seafood umami is exquisite.

A Western-style dish of tebichi (pork trotters) slowly stewed in tomato sauce. The jiggly, collagen-rich texture pairs well with the acidity of the tomato. The meat is so tender it slides off the bone.

A rustic pâté made with mimiga (pig's ears) kneaded into it. The chewy texture of the mimiga serves as an accent. It's packed with rich meat flavor and pairs well with wine.

A trio of sausages made with moromi pork. You can enjoy different flavors, such as herbs and spices. Characterized by their crispy skin and juicy meat.

Thinly sliced fresh goat meat (hija) from Okinawa, prepared as carpaccio. It has a strong, characteristic goat flavor, but is made more palatable with spices and sauce, offering an experience of Okinawan culinary culture.

A savory cake made with Okinawan cheese. The richness and saltiness of the cheese blend into the dough, creating a moist baked good perfect as a snack with drinks.

Carpaccio made with fresh Okinawan fish sourced daily. Sometimes includes rare fish like irabucha or gurukun. Served refreshingly with olive oil and a tangy sauce.

Homemade sardines made by oil-confit of sururu (Kibinago). The bones are soft, and the fish's umami dissolves into the oil. Enjoy it on baguette or as a snack on its own.

A Spanish-Galician dish of tenderly boiled island octopus topped with paprika powder and olive oil. The elasticity and sweetness of the octopus, along with the flavor of paprika, pair well.

A Western-style tempura made with large squid called sodi-ika. It's characterized by its thick, tender flesh, and the contrast in texture with the crispy batter is enjoyable.

An ajillo (garlic oil dish) with plump kuruma prawns and fragrant island scallions, simmered in garlic oil. The prawn broth and island scallion flavor infuse the oil, making it exquisite when dipped with bread.

A Mediterranean-style nanban-zuke made with fried gurukun (thread-sail filefish) pickled in vinegar. The refreshing sourness neutralizes the greasiness of the fried fish, making it delicious down to the bones.

Fish & chips made with irabucha (Pacific parrotfish), a colorful Okinawan fish. The white, mild-flavored fish is fried and served with potatoes. Enjoy with tartar sauce or other condiments.

Western-style tempura using Okinawan vegetables that are in season. Vegetables like goya and purple yam are simply fried to bring out their natural flavors.

A bite-sized fritter made by mixing fish paste and potatoes and then frying them. Crispy on the outside and fluffy on the inside, it's packed with the umami of the fish.

Two types of fries: purple sweet potato and regular potato. Enjoy the natural sweetness of the purple sweet potato and the fluffy texture of the regular potato, highlighting their differences.

A Western-style course meal featuring abundant Okinawan ingredients. This advantageous plan allows you to enjoy the restaurant's popular dishes from appetizers to main courses and desserts all at once. Ideal for group banquets and parties.