Nanshu-ya

Beef and pork offal (innards) grilled with vegetables on a hot iron plate. Characterized by its chewy texture and rich umami. The strong seasoning is perfect with drinks.

An economical course including our famous motsunabe (offal hot pot), 7 dishes in total, and 2 hours of all-you-can-drink. Perfect for group banquets and dining parties. Some items may vary by season.

A hot pot dish of fatty beef offal (small intestine) and vegetables simmered in soup. The sweetness of the offal and the richness of the soup are a perfect match. Can be ordered for one person.

Warm, freshly boiled edamame. Lightly salted, it's a classic starter with beer. Enjoy the sweetness of the beans and the subtle saltiness.

A dish of chilled tofu topped with plenty of kamaage shirasu (young sardines). The saltiness of the shirasu and the refreshing taste of the tofu are a great match. Please enjoy with a little soy sauce.

A simple appetizer of freshly chopped cabbage. Seasoned with our special sauce or dressing, it's perfect as a palate cleanser. Enjoy the crisp texture.

Salt-cured mentaiko (pollock roe). The spicy kick and the umami of the roe are a great match for drinks. Delicious as is, or lightly seared.

Sliced, chilled tomatoes. Served with mayonnaise or salt. The acidity and sweetness of the tomatoes refresh your palate.

Assortment of pickles made with seasonal vegetables. The balance of saltiness and acidity is perfect, pairing excellently with sake or shochu.

Fresh cucumbers served with spicy miso. The richness of the miso and its spiciness enhance the flavor of the crisp cucumbers.

Thinly sliced onions, rinsed to remove spiciness, and dressed with bonito flakes and ponzu sauce. A refreshing appetizer with a crisp texture.

A dish of ripe avocado, sliced and served like sashimi with wasabi soy sauce. Enjoy the creamy and rich flavor of the avocado.

Potato salad mixed with mentaiko. 'Peron' is a unique name, possibly indicating a pecorino or peperoncino flavor. The saltiness and spiciness of mentaiko add accent to the creamy potato.

Homemade smoked cheese. The smoky aroma condenses the umami of the cheese, pairing perfectly with wine or whiskey.

Similar to Akita's specialty 'Iburigakko' (smoked pickled daikon), this is smoked takuan. The crunchy texture and smoky aroma make it an addictive taste.

Smoked mixed nuts. The roasted flavor is doubled, making it an addictive snack.

Assortment of homemade smoked dishes. Recommended for those who want to try various flavors in small portions.

A voluminous dish made with plenty of Okinawan specialty Spam, served with salad and tomato sauce. The saltiness of the Spam and the acidity of the tomato are a good match.

Our signature salad featuring seasonal vegetables, served with our original dressing.

A salad topped with flavorful Okinawan seaweed. The oceanic aroma of the seaweed enhances the taste of the vegetables, creating a Japanese-style salad.

A parent-and-child Caesar salad using flavorful local chicken and eggs. Topped with a rich Caesar dressing and cheese, it's a substantial dish.

A generous salad topped with salty prosciutto. Pairs well with drinks like wine.

A hand-rolled salad with creamy avocado and spicy kimchi, wrapped in seaweed and leafy greens. Enjoy the contrast between creaminess and spiciness.

Okinawan soul food 'Pork Tamago'. A simple combination of grilled Spam and tamagoyaki, its saltiness pairs well with both rice and drinks.

Tempura of Okinawan specialty bitter melon (goya). Frying mellows the bitterness and results in a fluffy texture. Enjoy with salt or tempura dipping sauce.

Grated yam baked on an iron plate. Crispy on the outside, fluffy and melty on the inside. Enjoy while hot.

Details are unknown, but it appears to be an original menu item. Given the option of mentaiko topping, it's likely a dish with a solid base flavor, such as Jagabata (baked potato with butter).

Deep-fried tofu with a dashi-based sauce containing aonori (sea lettuce). The gentle flavor of the sauce with its oceanic aroma pairs well with the richness of the fried tofu.

Tempura of Okinawan specialty island scallions. Their unique aroma and spiciness turn sweet when fried, resulting in a fluffy texture. Recommended with salt.

A dish combining plump shrimp with a tartar sauce mixed with tarako (cod roe). The springiness of the shrimp and the rich sauce are a perfect match.

A platter of smoked cheese and lightly seared mentaiko. Both are rich in flavor and aromatic, making them the ultimate combination for drinks.

An ajillo made with shrimp. Shrimp are simmered in olive oil infused with garlic, releasing their aroma and umami into the oil.

Okinawan-style braised pork belly. Pork belly with skin is slowly simmered in Awamori, soy sauce, and brown sugar until it's so tender it falls apart with chopsticks and melts in your mouth.

Black pork marinated in a special miso sauce and grilled. The sweetness of the black pork fat and the aroma of the charred miso are appetizing.

Simply salt-grilled black pork, wrapped in lettuce leaves like sunchon. The umami of the pork is refreshingly balanced by the vegetables.

A whole chicken thigh, grilled generously. The skin is crispy, the inside is juicy, and it's a substantial and satisfying dish.

Miyazaki specialty Chicken Nanban. Fried chicken is dipped in sweet and sour sauce and topped with plenty of tartar sauce. The balance of acidity and richness is exquisite.

Baguette grilled with plenty of garlic butter. The fragrant aroma is perfect as a snack with drinks.

A classic Okinawan home-style dish. Stir-fried goya, tofu, egg, and pork. It has a gentle flavor with the bitterness of goya and the aroma of katsuobushi (dried bonito flakes).

Soki (pork spare ribs) simmered until so tender that you can eat the cartilage. The meat falls off the bone easily, and it's rich in collagen.

A dish using sunagimo (part of a chicken's gizzard). Based on the name, it's likely a deep-fried item or appetizer where the tough 'gin-kawa' (silver skin) is processed for easier eating, or seasoned with salt ('gin'). Characterized by its crunchy texture.

Deep-fried chicken breast cartilage (Yagen cartilage). Enjoy the crunchy texture of the bones and the umami of the surrounding meat. Perfect with beer.

Deep-fried chicken tail (bonjiri). It's very fatty, juicy, and rich in flavor.

A dish similar to ham cutlet, made by coating thick-cut Spam and deep-frying it. The crispy coating and the salty, soft Spam are a great match.

A deep-fried fish paste product. It has a springy texture and the sweetness of fish. Enjoy with ginger soy sauce for a refreshing taste.

A classic motsunabe (offal hot pot) topped with plenty of mentaiko. The sweetness of the offal fat and the spiciness of the mentaiko dissolve into the soup, creating a rich and addictive flavor.

A hot pot made with fresh beef offal. Simmered with vegetables in a soy sauce or miso-based broth. Rich in collagen and popular with women.

A hot pot dish primarily featuring pork. The umami of the pork fat dissolves into the soup, making the vegetables delicious as well.

A light hot pot made with chicken. The soup is rich in chicken broth, making it a healthy option.

A luxurious hot pot containing motsu (offal), chicken, and pork. Enjoy the umami of various meats all at once in this greedy dish.

A ramen set eaten with the soup from the hot pot. Uses Okinawan soba noodles with a chewy texture.

A set of rice and egg. Soak the condensed soup from the hot pot into the rice and enjoy it to the last bite.

Udon noodles to finish the hot pot. They mix well with the soup and have a smooth texture, perfect for concluding the meal.

Udon noodles tossed with mentaiko (spicy cod roe). The spiciness and umami of the mentaiko complement the udon, making it a refreshing yet satisfying dish.

Iron plate fried rice with mentaiko and shirasu. Served piping hot on an iron plate, enjoy the aroma of the scorched rice and the umami of seafood.

A regional dish from Miyazaki Prefecture where grilled fish and a cold dashi broth mixed with miso are poured over rice. Contains cucumber and seasonings, it's refreshing and easy to eat even when you don't have much appetite.

A dish originating in Okinawa, with taco meat (ground meat), cheese, lettuce, and tomatoes served over rice. The acidity and spiciness of the salsa sauce are appetizing.

This refers to Okinawan soba (called 'suba' in the local dialect). It features a mild soup made from pork bones and katsuobushi, and thick wheat noodles. Topped with braised pork and kamaboko (fish cake).

A hearty bowl of rice topped with miso-grilled black pork. The sweet and savory miso flavor pairs well with the rice, recommended when you want a filling meal.

Ice cream from Okinawa's Blue Seal brand. Known for its rich flavor, born in America and raised in Okinawa.

Japan's leading premium beer. A Pilsner type characterized by its deep richness and floral aroma. Served in a chilled mug.

A classic highball made by mixing Suntory's 'Kakubin' whisky with soda. It has a dry finish that doesn't interfere with the taste of your meal.

A Japanese izakaya-style drink made by mixing shochu with 'Hoppy', a beer-like beverage. Popular for being low-calorie and low-carb.