Okinawa Shima Zake Shokudo Ichari-ba Chode

A Okinawan regional dish. Characterized by thick noodles made from wheat flour and a light soup made from pork bones and bonito flakes. Topped with sweet and savory simmered sanma-niku (pork belly).

Okinawa soba topped with soki (pork spare ribs). Simmered until tender, including the cartilage, it's rich in collagen.

Okinawa soba with mozuku (seaweed) kneaded into the noodles or as a topping. Enjoy the aroma of the sea and its smooth texture.

A simple Okinawa soba with only green onions as a topping. You can directly taste the original flavors of the soup and noodles.

Okinawa soba topped with fluffy omelet. Its gentle flavor is popular with everyone from children to adults.

Cold-chilled noodles are dipped into a warm, special dipping sauce. This allows you to experience the firmness of the noodles more intensely.

A dish originating in Okinawa, with spicy taco meat, cheese, lettuce, and tomato served over rice. Eaten with salsa sauce.

A musubi made by sandwiching pork luncheon meat (Spam) and omelet between nori seaweed and rice. A soul food of Okinawa.

Okinawan-style mixed rice, cooked with pork, hijiki seaweed, and vegetables. Its rich flavor comes from the pork boiling liquid.

A rice bowl topped with rafute (pork belly braised in sweet soy sauce). The meat is so tender it falls apart with chopsticks and pairs perfectly with rice.

Fried rice featuring the deliciousness of rafute (braised pork belly). The fragrant soy sauce and pork fat whet your appetite.

White rice.

A set meal of Okinawan cuisine, stir-fried with goya (bitter melon), island tofu, egg, and pork. Characterized by the moderate bitterness of goya.

A set meal of fragrantly grilled pork luncheon meat (Spam) and omelet. A standard home-style dish in Okinawa.

Plum wine made with an awamori base. A harmonious blend of awamori's richness and plum's acidity.

Various flavored liqueurs based on awamori. Many are easy to drink, including fruity options.