Hanahana Yano

A representative Okinawan home-style dish stir-fried with Goya (bitter melon), Shimadofu (island tofu), eggs, and pork. The unique bitterness of Goya and the umami of bonito broth are prominent. Eaten as is while hot, or with rice.

A dish of Okinawan Kuruma Fu (wheel-shaped wheat gluten) soaked in egg batter and stir-fried with vegetables. It has a chewy texture similar to meat. It's flavored with dashi broth and is a dish that goes well with rice and drinks.

A stir-fry of sticky okra and firm Shimadofu (island tofu). It has a refreshing and healthy flavor. You can enjoy the texture of the okra and the flavor of the tofu.

A Okinawan home-style dish of shredded carrots stir-fried with tuna and eggs. The sweetness of the carrots is enhanced, creating a gentle and simple flavor. It's a side dish loved by both children and adults.

A tempura dish of sliced Goya (bitter melon) deep-fried with a thick batter. Frying mellows the bitterness, and you can enjoy its crispy texture. It's commonly eaten with salt.

A tempura dish of whole Shima Rakkyo (Okinawan shallots) deep-fried. Heating transforms its spiciness into sweetness, offering a fluffy texture. It's best enjoyed with salt to enhance its aroma.

A katsu made by coating Spam (luncheon meat) with panko breadcrumbs and frying it. It's crispy on the outside, juicy on the inside, and has a salty kick. A perfect appetizer.

A croquette made with vibrant purple sweet potato. It has a chewy texture like mochi and the natural sweetness of the sweet potato. It can also be enjoyed as a dessert.

A sesame ball filled with sweet potato paste. The fragrant sesame flavor and the sweetness of the sweet potato pair well. Please enjoy while hot.

A type of seaweed characterized by its popping texture, also known as "green caviar." When it bursts in your mouth, the aroma of the sea and saltiness spread. Eaten as is with a dipping sauce.

A delicacy made by fermenting Shimadofu (island tofu) with red koji and Awamori. It has a creamy texture like uni or rich cheese, and a deep flavor. It's scraped off little by little with a toothpick and enjoyed as a snack with Awamori or Shochu.

A simple dish of Shima Rakkyo (Okinawan shallots) pickled in salt. Its crisp texture and unique spiciness are addictive. It's commonly eaten with katsuobushi (bonito flakes).

Tofu made by solidifying peanut extract with potato starch. It has a chewy, elastic texture and a rich peanut flavor. Served with a sweet and savory sauce, it can be enjoyed as a dessert.

A dish of Okinawan thick mozuku (seaweed) dressed in vinegar. It has a firmer texture than regular mozuku, and you can enjoy its slime and oceanic aroma. It's refreshing and perfect as a palate cleanser.

A dish of firm Shimadofu (island tofu) topped with salted fry of Aigo fish (Suku). The bland taste of the tofu and the intense saltiness of the fish are a perfect match. Eaten in one bite.

A dish of large, juicy fried chicken. Served with a refreshing soy sauce-based sauce made with Okinawan citrus, Shikuwasa. It's a very filling dish.

Okinawan-style braised pork belly, simmered slowly in Awamori and soy sauce. It's so tender it falls apart with chopsticks and has a melt-in-your-mouth texture. It's infused with a sweet and savory flavor.

A small dish of bitter Goya (bitter melon) mixed with the crunchy texture of Mimiガー (pig's ears). You can choose between a refreshing citrus soy sauce dressing or a spicy kimchi flavor. Perfect as a snack with drinks.

A popular spicy sausage in Okinawa. Grilling makes the skin crispy, and spicy fat oozes out from the inside. It pairs excellently with beer.

Fried potatoes characterized by their curly shape. Seasoned with a unique spice blend, they are crispy on the outside and chewy on the inside.

A dish made by steaming and kneading taro, mixing in shiitake mushrooms, and frying. You can enjoy the unique texture of taro, crispy on the outside and sticky on the inside. It has a deep, savory flavor.

A salad generously using firm Shimadofu (island tofu) and tuna. Served refreshingly with our homemade onion dressing.

A salad where the saltiness of sea grapes, the creaminess of avocado, and the umami of prosciutto come together. The carpaccio-style dressing and pink peppercorns add a nice accent.

A revitalizing salad combining sticky natto and okra with the crunchy textures of Mimiガー and Goya. It's seasoned in a Japanese style and mixed well before eating. You can also order it without Mimiガー.

A dish made with lightly seared fresh Iwashi (sardines) from Hokkaido, topped with plenty of seasonings. Enjoy the rich flavor and aroma of the fatty sardines. Served with ginger, green onions, and soy sauce.

An appetizer of fried broad beans coated in brown sugar. It features a crispy texture and the rich sweetness of brown sugar. Perfect as a tea snack or palate cleanser.

A classic appetizer of dried and grilled stingray fin. The more you chew, the more the flavor spreads, and you can enjoy its unique fibrous texture. Eaten with mayonnaise or shichimi (seven-spice blend).

A dish of Iburigakko (smoked pickled daikon radish), a specialty from Akita, topped with cream cheese. The smoky aroma, crispy texture, and the mellowness of the cheese are a perfect match.

A menchi katsu made with 100% "Agu Pork," a premium Okinawan brand. It's characterized by its juicy meat juices and sweet fat, with a crispy coating. It has a rich flavor that is delicious even without sauce.

A dish of crispy grilled thick-cut Shimadofu (island tofu) topped with natto. The fragrant tofu and the sticky natto pair well. A hearty appetizer.

A dish of fried Mimiガー (pig's ears) finished with grated daikon radish and ponzu sauce for a refreshing taste. Enjoy the fragrant and crunchy texture of the fried Mimiガー.

A steak made from firm Shimadofu (island tofu) grilled to a fragrant crisp. It's crispy on the outside and hot on the inside, allowing you to savor the umami of the tofu.

A hearty omelet containing popular Okinawan corned beef hash and various vegetables. The saltiness of the corned beef and the sweetness of the vegetables are enclosed in the egg.

A salted octopus dish made with Okinawan octopus. The elasticity of the fresh octopus and the rich saltiness pair well with drinks.

A dish stir-fried with Suchika (salted pork) and Nira (garlic chives). The concentrated umami and saltiness of the pork pair well with the aroma of the Nira.

A chijimi made with simmered Tebichi (pig's trotters). You can enjoy the collagen-rich, melt-in-your-mouth texture of the Tebichi and the crispy exterior. The flavor of Kujo negi (green onions) adds an accent.

A stamina dish of thick-cut Spam pan-fried in garlic butter. When mixed with the runny onsen tamago (hot spring egg), it becomes mellow and rich.

A yakisoba dish using black noodles kneaded with squid ink. It's served in a soupy style, with the richness of squid ink and the aroma of the sea spreading richly.

A dessert of hot fried banana with a crispy coating, served with cold vanilla ice cream. The melt-in-your-mouth sweetness of the banana and chocolate sauce pair well.

A popular brand from Aizuwakamatsu City, Fukushima Prefecture. A Junmai sake with a good balance of rice umami and fruity aroma.

A simple shaved ice dish named after the restaurant. It combines rich brown sugar syrup with a special milk. It has a gentle and nostalgic flavor.

A refreshing shaved ice that utilizes the tartness and bitterness of Hassaku oranges. The sourness of the yogurt milk and the aroma of black tea jelly add to its refreshing taste. Recommended for citrus lovers.

A dish that recreates the Italian dessert Tiramisu using shaved ice. The bitterness of coffee, the richness of mascarpone cream, and cocoa powder blend with the ice. Walnuts add a textural accent.

A luxurious shaved ice dish generously using strawberries. Several types of milk syrups, chocolate, and fruit pulp sauces are layered, so you can enjoy it until the end without getting bored. It offers a satisfying experience like a cake.

A shaved ice that offers a Japanese flavor reminiscent of Sakura Mochi (cherry blossom rice cake). The milk with a cherry blossom scent, matcha, and homemade azuki beans harmonize exquisitely. The salted cherry blossoms enhance the sweetness.

A classic shaved ice dish combining fragrant matcha syrup with carefully simmered homemade azuki beans. The slight bitterness of matcha and the sweetness of azuki beans pair well.

Toppings that can be added to shaved ice. You can add flavor to your liking.