Casa Buta Wine Bar Nakameguro

A specialty Okinawan seaweed, also known as "green caviar." It has a unique popping texture and a sea aroma, enjoyed with a dipping sauce for a refreshing taste.

A Okinawan specialty made by solidifying peanut juice with sweet potato starch. It has a chewy texture and a rich peanut flavor, served with a sweet and savory sauce.

A dish of pig's ear cartilage (mimiga) mixed with kimchi. The crunchy texture of the mimiga cartilage and the spiciness of the kimchi are a great match.

A vinegared dish made with thick Okinawan mozuku seaweed. Features a smooth texture and a balanced sourness that stimulates the appetite.

A cold tofu dish with Okinawan island tofu, known for its firm texture, topped with tenkasu (tempura scraps) and sauce. Enjoy the beany flavor of the tofu and the richness of the tenkasu.

A rare Okinawan delicacy made by fermenting and aging island tofu with red koji and Awamori. It has a rich, creamy taste similar to sea urchin or cheese, and is meant to be savored slowly with drinks.

Peanuts coated with Okinawan brown sugar. The deep richness and sweetness of the brown sugar enhance the nutty aroma of the peanuts.

A delicacy of shark cartilage mixed with plum paste. The crunchy cartilage and refreshing sourness of the plum make it an ideal accompaniment to drinks.

A simple snack of cucumber stuffed into chikuwa (fish cake). Enjoy the savory chikuwa and crisp cucumber.

Fresh cucumbers served with plum paste. Refreshing and suitable as a palate cleanser.

A style where plenty of mozuku seaweed is dipped in mentsuyu (noodle soup base) like zaru soba. You can fully enjoy the natural texture of mozuku.

Quail eggs pickled in soy sauce, shaped like acorns. They are well-seasoned and pair well with drinks.

Cream cheese aged in miso. The richness of the cheese and the saltiness of the miso blend to create a rich and mellow flavor.

Bite-sized pieces of octopus coated and deep-fried. Crispy on the outside with a chewy octopus texture inside.

Fried potatoes with a characteristic curly shape. A classic style at Okinawan fast-food restaurants, with a spicy coating.

A menchi-katsu (minced meat cutlet) made with ground Okinawan brand pork "Agū." It's juicy with plenty of meat juices, showcasing the sweetness of the pork.

A croquette made with Okinawan purple sweet potato. Features a vibrant purple interior and the natural sweetness characteristic of purple sweet potatoes.

Deep-fried Okinawan staple, pork luncheon meat (Spam). It's salty and has a nice crispy exterior.

Thick-cut Spam coated and deep-fried. Features a crispy coating and a satisfyingly thick piece of Spam.

Bite-sized snacks made by coating and frying small pieces of taco meat and other ingredients. Enjoy the spicy flavor of tacos in an easy-to-eat format.

A classic Okinawan dish of tempura made with thick-battered seaweed (mozuku). Crispy on the outside, with a chewy mozuku texture inside.

Thick fried tofu grilled until crispy and topped with ponzu sauce. The savory tofu and refreshing ponzu are a great combination.

Spicy grilled chicken neck (seseri). Seseri is chewy and fatty, and the spicy seasoning pairs well with drinks.

Tender grilled beef tongue with a savory aroma. Enjoy its unique texture and rich flavor.

A classic Japanese dish of marinated and deep-fried chicken. Crispy on the outside, juicy on the inside.

A dish combining potato salad with corned beef. The saltiness and umami of the corned beef add richness to the potato salad.

Caesar salad made with fresh napa cabbage. The crispness and juiciness of the cabbage pair well with the creamy dressing.

A Korean-style salad using Okinawan island mozuku. The salt-based dressing with sesame oil stimulates the appetite.

A hearty salad of boiled pork and island tofu, served with a rich sesame dressing.

An economical menu featuring a variety of grilled pork parts. Enjoy different flavors and textures at once.

Meat from around the pork ribs. It's fatty, juicy, and has a rich flavor.

Meat from the neck of the pig. Enjoy its crispy texture and sweet, fatty flavor.

Muscle from the diaphragm of the pig. It's tender and has a rich meaty flavor.

Meat from the temple to the cheek of the pig. It's fatty and has a firm texture.

Pork tongue. Low in fat, with a characteristic chewy texture.

Pork heart. It's muscular, firm, and has a light flavor.

Pork liver. Has a unique flavor and rich body, and is high in iron.

A popular spicy sausage in Okinawa, similar in taste to chorizo and perfect with beer.

Boiled pork belly served lightly with ponzu sauce. Excess fat is removed, making it easy to eat.

A Okinawan home-style dish combining grilled pork luncheon meat (Spam) and egg roll. Simple yet delicious, it goes well with both rice and drinks.

A nostalgic classic appetizer made by scoring red sausages and frying them in the shape of octopuses.

Tender stewed pork spare ribs (soki) in a salt-based broth. The cartilage is also simmered until melt-in-your-mouth soft, with a light flavor.

Okinawan-style braised pork belly. Pork belly with skin is slowly simmered in Awamori and soy sauce until melt-in-your-mouth tender and rich.

A dish with thick-sliced char siu and a fried egg. Enjoy the runny yolk mixed with the char siu.

Gyoza made with Okinawan brand "Agū" pork. Enjoy the sweet fat and rich juices unique to Agū pork.

A representative Okinawan home-style dish stir-fried with goya (bitter melon), island tofu, pork, and egg. A healthy dish with the bitterness of goya as an accent.

A noodle dish with Okinawan soba topped with sweet and savory stewed soki (pork spare ribs). Features a mild broth based on bonito and pork, and thick noodles.

A dish originating in Okinawa, with taco meat, cheese, lettuce, and tomato served over rice. Mix everything together with salsa sauce before eating.

Salt-flavored yakisoba made with Okinawan soba noodles. Enjoy the chewy texture of the thick noodles and the light saltiness.

Plain white rice.

A cup ice cream from "Blue Seal," an ice cream brand born in America and raised in Okinawa. Rich and creamy flavor.

A crisp, dry draft beer.

Okinawa's representative beer. Features a refreshing finish and a mild taste, perfect for hot weather.

India Pale Ale brewed by Orion Beer. Enjoy the floral hop aroma and bitterness.

A classic drink made by mixing whiskey with soda water. Uses highly carbonated water for a refreshing sensation.

A highball with Okinawan citrus fruit, shikuwasa. It's tart and refreshing.

A highball made with Habu sake (liquor infused with venomous pit vipers). It has a unique herbal flavor and is said to be good for vitality.

A highball made by mixing Okinawan shochu "Awamori" with soda water. The aroma of Awamori stands out, and it has a clean taste.

A drink made with shochu or Awamori mixed with oolong tea. Pairs well with meals and is refreshing.

A drink made with Awamori mixed with Sanpin tea (Okinawan jasmine tea). Enjoy the floral aroma of jasmine.

A drink made with Awamori mixed with turmeric tea. It has a unique bitterness but is said to be good for the body.

A simple chuhai without sweetness. A drink that pairs well with any dish.

A fresh sour made with squeezed fresh lemon. Characterized by its refreshing acidity and aroma.

Hoppy made with Awamori instead of shochu. A Okinawan-style drink that combines the richness of Awamori with the bitterness of Hoppy.

A carbonated cola drink.

A very affordable set plan offering 3 drinks for ¥1,000. A special offer for customers arriving early.

A 2-hour all-you-can-drink plan. Enjoy highballs, sours, Awamori highballs, and more.