Ejinuya

An assortment of two kinds of sashimi made with fresh seafood procured on the day. A dish where you can directly taste the natural sweetness and texture of the ingredients. Typically enjoyed with wasabi soy sauce.

An Okinawan specialty seaweed with a cluster-like appearance resembling grapes. Also known as "green caviar," it offers a unique popping texture. Enjoy it with a refreshing dipping sauce.

A Okinawan regional dish made by stir-frying thinly sliced carrots and eggs. It has a gentle and simple flavor, with the sweetness of carrots and the savory taste of dashi.

A dish where long yam is pickled in a wasabi-flavored brine. The crisp texture of the long yam and the refreshing, pungent spiciness of wasabi pair well with sake.

Okinawan tofu made from squeezed peanut milk and potato starch. Unlike soybean tofu, it has a chewy, elastic texture and a rich peanut flavor. Served with a sweet and savory sauce.

Corn deep-fried until fragrant. Enjoy the concentrated sweetness of corn and the crispy texture. Perfect as a snack with beer.

A dish where Okinawa mozuku seaweed is generously served like noodles in a bowl and slurped like somen. Enjoy the unique slimy texture, smooth throat feel, and the aroma of the sea.

A dish of the Okinawan prefectural fish "Gurukun (Threadfin Emperor)" deep-fried whole. It is fried thoroughly so you can eat it crispy from head to bone, and the white meat has a light and elegant taste.

Thick-cut fried Shimadofu, a firm Okinawan tofu. The outside is crispy and fragrant, while the inside is warm and packed with the rich umami of the tofu.

Soft cartilage soki (pork spareribs) are simmered until tender, then lightly grilled for a fragrant finish. Enjoy the chewy texture of the cartilage and the rich umami of the meat.

Lamb meat skewered and grilled. The cumin spice enhances the unique umami of the lamb while its spicy aroma whets the appetite.

A small bowl of rice topped with several kinds of sashimi. The special sesame dressing blends well with the umami of the fish, and it's just the right size to finish a meal.

An assortment of 5 skewers carefully selected by the chef. Enjoy a balanced selection of the day's recommended chicken and vegetable parts.

An assortment of 8 skewers carefully selected by the chef. A great value set that allows you to taste various ingredients and parts at once, with a generous portion.

Sake from Ibaraki Prefecture. Characterized by a fresh aroma reminiscent of apples and a juicy taste with a good balance of sweetness and acidity.

Sake from Nagano Prefecture. It has a clear, clean taste without any杂味 (zatsumi - unpleasant flavors), and a moderate acidity that tightens the overall flavor. Easy to pair with meals.

Sake from Fukushima Prefecture. Although it is a Honjozo sake, it is a popular brand characterized by a gorgeous aroma like Ginjo sake, and a fruity sweetness and umami (juiciness).

Sake from Hyogo Prefecture. It is an "unfiltered nama genshu" (unfiltered, unpasteurized, undiluted sake), allowing you to enjoy its fresh flavor and the clean, crisp aftertaste characteristic of dry sake.

Sake from Yamagata Prefecture. A Junmai Daiginjo made with the rare sake rice "Sake Mirai." Enjoy the rich umami and gorgeous aroma unique to unfiltered, unpasteurized, undiluted sake.