Okinawa Dining Yuntaku

A popular Okinawan seaweed, also known as green caviar. It is characterized by its unique popping texture, slight saltiness, and oceanic aroma. It is eaten as is with a dipping sauce.

Small Okinawan rakkyo (Japanese scallions). They are characterized by their crisp texture and strong aroma and are eaten pickled or as tempura. They are perfect as a snack with drinks.

A vinegared dish made with thick Okinawan mozuku seaweed. It is characterized by its smooth, slippery texture and crunchy bite. Its refreshing taste makes it suitable as a palate cleanser.

A Okinawan specialty dish made with peanuts. Despite being called tofu, it does not use soybeans and is characterized by its chewy, elastic texture and rich peanut flavor. It can be enjoyed with a sweet and savory sauce as a dessert.

A delicacy made by fermenting and aging island tofu with red koji and Awamori. It is characterized by its rich, creamy taste, similar to cheese or sea urchin. It is typically enjoyed in small amounts, shaved with a toothpick, along with Awamori.

Boiled pig's ears (mimi gar) mixed with ponzu sauce. You can enjoy the crunchy texture of the cartilage. It has a refreshing taste and is rich in collagen.

Pig's ears (mimi gar) mixed with sesame dressing. The crunchy texture pairs well with the fragrant sesame flavor. It's a classic appetizer that goes well with drinks.

A spicy dish made by mixing pig's ears (mimi gar) with kimchi. The chewy texture of the mimi gar and the spiciness of the kimchi are a perfect match. It's an appetizer that goes well with beer.

A chilled shabu-shabu salad made with Okinawan brand pork "Kibimaru Pork". Enjoy the sweetness of the pork and the freshness of the vegetables in a light and refreshing way.

A Caesar salad topped with spicy taco meat. The rich Caesar dressing and the umami of the minced meat blend well with the vegetables. It's an arrangement of taco rice ingredients in a salad style.

A representative Okinawan home-style dish made by stir-frying goya (bitter melon), tofu, eggs, and pork. It is characterized by the unique bitterness of goya and the flavor of bonito flakes. It is nutritious and pairs well with rice and drinks.

A dish made by stir-frying somen noodles, cooked slightly firm, with vegetables and tuna. It's simple yet allows you to enjoy the flavor of the oil-coated noodles. It's a standard noodle dish in Okinawa.

This dish is made by soaking Okinawan "Kuruma Fu" (wheel麩) in egg batter and then stir-frying it with vegetables. It is characterized by its chewy texture, similar to meat, and its satisfying volume. The dashi-infused fu is exquisite.

A Okinawan home-style dish made by stir-frying thinly shredded carrots with eggs. "Shirishiri" is a dialect word that refers to the sound of shredding. It brings out the sweetness of the carrots for a gentle flavor.

Pork belly with skin, slowly simmered in Awamori, soy sauce, and sugar, this is Okinawan-style braised pork belly. It is so tender it falls apart with chopsticks and has a melt-in-your-mouth texture. It is characterized by its sweet and savory, rich flavor.

Soki (pork spare ribs) stewed in a sweet and savory sauce until tender. The meat falls off the bone easily. Sometimes the cartilage is also edible.

This dish is made by grilling Okinawan brand pork "Kibimaru Pork" with butter and soy sauce until fragrant. The sweetness of the pork fat and the flavor of the butter stimulate the appetite. It has a juicy and rich taste.

A standard Okinawan diner menu item combining sliced pork luncheon meat (like Spam) and a rolled omelet. The salty pork and egg are a perfect match. It's simple but goes well with rice.

Sausage made with Okinawa's native breed pork "Agu Pork". It is packed with the unique umami and sweet fat of Agu pork. Enjoy its crispy texture and juicy meat.

Gyoza dumplings made with plenty of Agu pork mince. The meat has a strong umami flavor, and the juices overflow with each bite. You can choose between pan-fried or boiled gyoza.

Bite-sized pieces of chicken coated and deep-fried. They are crispy on the outside and juicy on the inside. Popular as a snack or a main dish.

Tempura made with Okinawan mozuku seaweed. The batter is thick and chewy, and it can be eaten like a snack. The Okinawan way to eat it is with Worcestershire sauce or salt.

Fried potato fries with a characteristic curly shape. They are seasoned with spices in the style of Okinawa's popular fast-food chain "A&W". Their crispy texture is addictive.

A croquette made with vibrant purple purple sweet potato. It is characterized by the gentle sweetness of the purple sweet potato itself and can be enjoyed as a snack. The contrast between the crispy coating and the fluffy interior is delicious.

Okinawan soba noodles topped with sweet and savory stewed soki (spare ribs). It features a broth based on bonito or pork broth and thick noodles. It is a hearty and beloved soul food of Okinawa.

Okinawan soba noodles with plenty of Okinawan sea lettuce "Asa" (sea lettuce). The aroma of the sea dissolves into the soup, creating a light taste. The vibrant green color of the asa is also visually appealing.

Yakisoba finished in a striking black color using squid ink. Despite its dramatic appearance, it is a delicious dish with the rich umami of squid ink. Getting black teeth after eating is also part of the fun.

A salt-based yakisoba made with Okinawan soba noodles. Stir-fried with vegetables and meat, it offers a simple yet chewy noodle experience. It's light and easy to eat.

A dish originating in Okinawa, consisting of taco ingredients (minced meat, lettuce, cheese, salsa sauce, etc.) served over rice. The spicy meat, vegetables, and rice are mixed together before eating. It is a filling and popular menu item.

A popular Okinawan fried pastry, similar to a donut. It is characterized by its crispy exterior and moist interior. It has a simple sweetness and is enjoyed as a snack or dessert.

Sesame dumplings filled with purple sweet potato paste. You can enjoy the chewy texture of the dough and the fragrant sesame flavor. The gentle sweetness of the purple sweet potato filling inside is characteristic.

A popular ice cream brand born in America and raised in Okinawa. It features a refreshing taste adapted to Okinawa's climate and a rich flavor. Various flavors are available.

Okinawa's representative beer, characterized by its refreshing throat feel and mild taste. It has a crisp finish suitable for the hot climate and pairs excellently with Okinawan cuisine.

A beer cocktail made by adding Okinawan citrus "Shikuwasa" juice to beer. The bitterness of the beer is complemented by the acidity and aroma of the shikuwasa, creating a refreshing taste.

A fruity beer cocktail made by adding mango flavor to beer. The sweet aroma of mango and the carbonation of the beer match, creating an easy-to-drink flavor.

A cocktail made by mixing beer with tomato juice. The bitterness of the beer is reduced, and the acidity and umami of the tomato are added for a healthy taste.

A drink made by mixing Awamori with "Sanpin-cha" (Jasmine tea), popular in Okinawa. The jasmine aroma is refreshing, and it's light and pairs well with meals.

A drink made by mixing Shochu with Ucchin-cha (turmeric tea). It has a unique herbal-like flavor but is popular among those who are health-conscious.

A standard drink made by mixing Shochu with Oolong tea. It is characterized by the refreshing bitterness and roasted aroma of Oolong tea, making it a versatile drink that pairs well with any dish.

A drink made by mixing Shochu with green tea. You can enjoy the catechins and aroma of green tea, with a refreshing aftertaste that makes it easy to drink.

A sour made with the juice of Okinawan citrus "Shikuwasa". It is characterized by its strong acidity and refreshing aroma, and pairs well with greasy foods like fried dishes.

A sour made with mango flavor. It has a rich sweetness and fruity aroma, making it an easy-to-drink alcoholic beverage.

A sour made with guava, a tropical fruit. It is characterized by its pink color and unique sweet aroma, allowing you to enjoy a tropical mood.

A fresh sour made with squeezed fresh lemon. You can directly taste the natural acidity and aroma of the lemon, making it a refreshing drink.

A mellow cocktail made by mixing Awamori with soy milk. The strength of the Awamori is softened by the soy milk, resulting in a creamy and easy-to-drink flavor.

Awamori infused with coffee beans or mixed with coffee. The roasted aroma and bitterness of coffee pair well with the unique flavor of Awamori, offering a deep taste experience.

A cocktail made by mixing Coffee Awamori with soy milk, tasting like Kahlua milk. It is sweet, mellow, and can be enjoyed as a dessert.

A cocktail made by mixing Awamori with tropical juices. The flavors of tropical fruits blend with the Awamori, creating an easy-to-drink and festive beverage.

A cocktail made by mixing Awamori with tonic water, similar to a Gin Tonic. The bitterness and carbonation of the tonic make the Awamori crisp and refreshing.

A simple cocktail made by mixing Awamori with soda water. It allows you to enjoy the aroma of Awamori while keeping it light and refreshing with soda, making it suitable for any dish.

A cocktail made by mixing Awamori with ginger ale. The spiciness and sweetness of the ginger enhance the flavor of the Awamori, creating a stimulating and satisfying drink.

A cocktail made by mixing Awamori with cola. The sweetness and carbonation of the cola mellow the unique flavor of Awamori, making it a popular, juice-like arrangement.

A cocktail made by mixing Cassis liqueur with pineapple juice. It has a sweet and sour fruity taste and is popular among women.

A cocktail made by mixing Cassis liqueur with mango juice. It's a dessert-like alcoholic drink that balances the rich sweetness of mango with the tartness of cassis.

A cocktail made by mixing Cassis liqueur with Sanpin-cha (Jasmine tea). It is not too sweet, and the aroma of the tea leaves a refreshing aftertaste.

A plum wine with added shikuwasa juice. The sweetness of the plum and the acidity of the shikuwasa combine for a very refreshing and easy-to-drink flavor.

A unique plum wine made with Okinawa's specialty purple sweet potato. The distinct aroma and sweetness of the purple sweet potato are added, creating a mellow and rich flavor.

A plum wine made with Ishigaki Island's Awamori "Seifuku". It is a popular brand known for its deep richness, unique to Awamori-based plum wines, and its rich sweetness from brown sugar.

A half-size bottle of red wine. It's a convenient size to enjoy with meat dishes.

A half-size bottle of white wine. It is suitable for enjoying chilled with seafood dishes or appetizers.

A classic cocktail made by mixing whiskey with soda water. You can enjoy the fizzy sensation of the carbonation and the aroma of the whiskey, which pairs well with meals.

Shochu made from barley. It has a fragrant aroma and a clean, light taste, making it easy to drink.

Shochu made from sweet potatoes. It is characterized by its sweet, rich aroma unique to sweet potatoes and its robust, full-bodied flavor.

A non-alcoholic beer-like beverage. Even those who don't drink alcohol can enjoy the atmosphere and taste of beer.

A widely loved jasmine tea in Okinawa. It has a gorgeous aroma and a refreshing taste, making it ideal for cleansing the palate after greasy meals.

A tea made by brewing turmeric. It has a unique earthy flavor and slight bitterness but is popular in Okinawa as a healthy tea.

A Chinese tea with a fragrant aroma and a clean aftertaste. It is a standard drink to accompany meals.

An essential tea for Japanese dining. It offers the astringency of catechins and the sweetness of tea leaves, with a refreshing taste.

A juice made with orange juice. It has a sweet and sour, fresh taste.

A juice that allows you to enjoy the rich sweetness and tropical aroma of mango.

A juice made with pineapple juice. It is characterized by its refreshing acidity and sweetness.

A carbonated beverage loved worldwide. Its unique sweetness and strong carbonation provide a refreshing experience.

A carbonated drink with a ginger flavor. This is a sweet type that is easy to drink.

A dry ginger ale with a distinct ginger flavor. It has a crisp, stimulating kick.

A popular carbonated drink from the A&W brand in Okinawa. It has a unique aroma using herbs and spices, and a distinctive flavor that is sometimes described as "like a medicinal plaster".

A representative lactic acid beverage in Japan. It has a sweet and sour, refreshing taste and is popular among children and adults alike.

A drink made by mixing Calpis with soda water. You can enjoy the sweet and sour taste of lactic acid bacteria and the refreshing sensation of carbonation.

An Awamori affectionately known as "Zankuro". It is characterized by the rich aroma and body unique to black koji, and its robust flavor.

Known as "Zanshiro", this Awamori is characterized by its fruity and transparent aroma. It is not very strong and is easy to drink, making it popular among women and Awamori beginners.

An aged Awamori (Kusu) of Zanpa, aged for a long time. It has a mellow mouthfeel with softened edges and a rich aroma from aging.

A premium Zanpa made by blending carefully selected raw spirits. It has an elegant aroma and deep body, making it a special drink to savor.

One of the representative Awamori from Miyako Island. It has a unique aroma typical of Awamori and a mellow flavor, and has been loved locally for a long time.

An exquisite Awamori based on an 8-year aged spirit. It features a golden bottle and offers a rich aroma, sweetness, and a lingering finish.

A standard Awamori from Kume Island. It is mild, easy to drink, and has a balanced flavor that pairs well with any dish.

An aged Awamori from Kumesen, aged for a long time. It is characterized by its aged aroma and smooth finish, and is recommended to be enjoyed on the rocks.

A representative aged Awamori from Taragawa Distillery. It is favored by many Awamori fans for its good aroma and smooth mouthfeel.

An Awamori made with traditional methods. While cherishing its traditional taste, it also offers drinkability.

A distinguished aged Awamori from Chatan Town. It has a gorgeous aroma and elegant sweetness, making it a very easy-to-drink, high-quality Awamori.

The most popular Awamori from Ishigaki Island. It is characterized by its roasted aroma from direct-fired pot distillation and a slight sweetness.

An amber-colored Awamori aged in oak barrels. It has a barrel aroma and mellowness similar to whiskey, offering a unique flavor.

This is a bottle of Zanpa Black. It's a great value for sharing with a group.

This is a bottle of Zanpa White. You can enjoy its fruity flavor to your heart's content.

This is a bottle of Zanpa Premium. It is a luxurious bottle.

Bottle of Kikunotsuyu Brown.

Bottle of Kikunotsuyu VIP Gold.

An Awamori bottle named "Shima Uta". It has a clean, easy-to-drink, modern flavor.

Bottle of Ryukyu Dynasty.

Bottle of Ryukyu Classic.

An Awamori from Yamakawa Distillery, named for the cherry blossom season. It has a gorgeous and robust flavor.

This is a bottle of Chotan Choro. It is a high-quality Awamori bottle recommended for special occasions.

This is the Yellow Label from the world-renowned champagne "Veuve Clicquot". It is a high-class sparkling wine characterized by its dry, crisp taste and fine bubbles.

This is the White Label (Demi-Sec) from "Veuve Clicquot". It is a champagne with a slightly sweet taste, fruity aroma, and rich flavor.

This is the highest-grade champagne from Perrier-Jouët. It is an exquisite bottle characterized by its beautiful Art Nouveau design and its elegant, delicate taste.

Ice required for bottle orders, etc. This is the charge for the first serving.

A decanter of carbonated water for mixing with drinks.

Decanters for mixers such as tea and juice, used to dilute alcoholic beverages.

A pitcher size of mixer for sharing with a large group.