Shima no Shokujidokoro Coco Okinawa

A snack-like dish of Okinawan popular luncheon meat (pork) fried until crispy. It's salty and perfect with beer.

A traditional Okinawan preserved food made from salted pork belly. It's thinly sliced after boiling and has a pleasant saltiness and rich pork flavor.

Spicy coarsely ground sausage. A staple in Okinawa, its spicy flavor pairs well with drinks.

An Okinawan-style dish similar to okonomiyaki or jeon. The thinly baked batter is chewy, and you can enjoy the simple flavors of tuna and vegetables.

A stir-fry of Okinawan brand pork 'Agu' and green vegetables. The sweet fat of the Agu pork coats the vegetables, creating a simple yet profound flavor.

A classic Okinawan home-style dish of pan-fried Spam (pork) and egg omelet. It's commonly eaten with ketchup.

A delicacy made by fermenting island tofu in a brine of Awamori and red koji for a long period. It has a rich, creamy taste similar to sea urchin and is eaten by shaving off small amounts with a toothpick.

A salad generously using island vegetables grown in Okinawa. Enjoy the texture and flavor of fresh local vegetables.

A luxurious salad using abundant seafood from Okinawa. It includes island tako, swordtip squid, and sea grapes with their popping texture, releasing an oceanic aroma.

A dish of highly sweet fruit tomatoes served with natural salt (Maasu) from Aguni Island, Okinawa. The salt enhances the sweetness of the tomatoes.

Sashimi of island tako caught in Okinawan waters. It has a richer flavor and firmer texture than regular octopus.

Sashimi of seiika (swordtip squid). Thick-cut with a sticky sweetness and a uniquely tender texture.

A dish of Okinawan seafood such as seiika and island tako, dressed in a miso-vinegar sauce. The balance of acidity and sweetness in the sauce enhances the umami of the seafood.

A dish of whole-fried Gurukun (thread-sail filefish), Okinawa's prefectural fish. The white flesh is delicate, and you can eat it down to the bones, which are also crispy.

Thick-fried tofu made from firm island tofu. It's fragrant on the outside and rich in soybean flavor on the inside, allowing you to enjoy the taste of the tofu.

Curly-shaped french fries with a unique spicy seasoning and a crispy texture.

Fried chicken marinated in an Awamori-based sauce. The Awamori tenderizes the meat, resulting in a flavorful and juicy taste.

Tempura made by mixing Okinawan mozuku seaweed into the batter and deep-frying it. It has a unique texture that is crispy on the outside and chewy on the inside. Usually eaten with Worcestershire sauce or salt.

Okinawa's soul food: a soup rich in pork bone and bonito broth, served with thick wheat flour noodles. Topped with sanmai-niku (braised pork belly), kamaboko (fish cake), and more.

Okinawan soba topped with tenderly stewed pork spare ribs (soki) that you can eat down to the bone. Generous portion of meat and plenty of collagen.

A stir-fried dish using thick Okinawan soba noodles instead of spaghetti. It's seasoned with a light salt base and stir-fried with vegetables and pork (luncheon meat).

An Okinawan-style Neapolitan using Okinawan soba noodles instead of spaghetti. The chewy texture of the thick noodles pairs well with the ketchup flavor, creating a nostalgic taste.

Taco rice served in a hot stone pot, topped with taco meat, cheese, lettuce, and tomatoes. Enjoy the fragrant scorched rice and melting cheese.

Fried rice made with Okinawan stewed pork (Rafute). The sweet and savory flavor of the pork permeates the entire dish.

Okinawan-style onigiri using local ingredients. Choose between sweet pork miso "Abura Miso" or "Sankaisēshi" with bonito and plum flavor.

A representative Okinawan home-style dish of stir-fried Goya (bitter melon), island tofu, pork, and egg. The unique bitterness of Goya and the flavor of bonito broth stimulate the appetite.

A dish of stir-fried boiled somen noodles with tuna and vegetables. Simple yet satisfying, it's a popular dish in Okinawa.

A dish stir-fried with island tofu, which holds its shape well, along with pork and vegetables. Enjoy the simple flavor of tofu and the savory aroma of the stir-fry.

A home-style Okinawan dish of stir-fried shredded carrots and eggs. The sweetness of the carrots is brought out, giving it a gentle flavor. "Shiri Shiri" is Okinawan dialect for shredded.

A stir-fry using Okinawan "Fu" (wheat gluten). The fu, soaked in egg batter, has a chewy texture and is as satisfying as meat.

A stamina dish of stir-fried Ishigaki beef, Okinawa's premium brand beef, with plenty of vegetables. The sweetness of the beef fat and the garlic-infused seasoning pair well with rice and drinks.

Okinawan-style braised pork belly, slow-cooked in Awamori, soy sauce, and sugar. It's so tender it falls apart with chopsticks, with a melt-in-your-mouth sweetness from the fat.

Pork trotters (Tebichi) simmered for a long time until tender. Characterized by its jiggly, gelatinous texture and rich collagen content.

Steak served with Okinawa's classic "A1 Sauce" found in steak houses. The tangy, rich sauce enhances the umami of the meat.

Charcoal-grilled "Pine Pork," an Okinawan brand pig raised on pineapples. It's known for its tender meat and sweet fat.

Charcoal-grilled free-range chicken from the Yanbaru region of northern Okinawa. Enjoy the smoky aroma of charcoal and the firm texture and umami unique to free-range chicken. Shikuwasa pepper as a condiment adds a nice accent.

A spicy kimchi hot pot made with island tofu and Agu pork. Island tofu holds its shape well and absorbs the soup's flavor.

A stew of Ishigaki beef and island tofu simmered in a sweet and savory sauce. The richness of the beef and the flavor of the tofu blend into a gentle taste.

A dessert assortment of popular "Blue Seal Ice Cream" flavors from Okinawa. Enjoy tropical flavors reminiscent of the southern islands.

Ice cream made with sugarcane juice and brown sugar. It features a gentle sweetness and the rich flavor unique to brown sugar.

Ice cream made with Okinawan beni-imo (purple sweet potato). Enjoy the natural sweetness and comforting flavor of the sweet potato.

A traditional Okinawan fried pastry. It's a donut-like confection, crispy on the outside and moist on the inside, popular for its simple sweetness.

A dessert made by sandwiching ice cream between Okinawan "Shio Senbei" (salt crackers). The saltiness of the crackers and the sweetness of the ice cream are a perfect match.

Okinawa's representative distilled spirit, "Awamori." Depending on the brand, it ranges from fruity to pungent. Enjoy it with water or on the rocks.

A legendary Awamori made on Hateruma Island. Its extremely limited production makes it rare and difficult to obtain outside the island.

A long-aged Kusu (aged Awamori). A high-quality Awamori characterized by its mellow mouthfeel and rich aroma.

A powerful aged Awamori with an alcohol content of 43%. Enjoy its rich flavor and the sweet aroma unique to aged Awamori.

Aged for 5 years. Aging over time mellows the flavors, resulting in a smooth taste.

A precious aged Awamori, aged for 10 long years. It has a deep flavor and a long-lasting aftertaste.

A bottle of Awamori made at a distillery in Onna Village. It has a clean taste that pairs well with meals.

A bottle of Awamori from a long-established distillery in Kin Town. It has a rich flavor made with traditional methods.

A bottle of Awamori that inherits the tradition of Shuri. It features a gorgeous aroma and elegant sweetness.

Pitchers of soft drinks to mix with Awamori. Choose from Okinawan staples like Sanpin Tea (jasmine tea) or Ucchin Tea (turmeric tea).