Shiman Chu

Highball with mango sweetness and aroma. Fruity and easy to drink.

Highball with the color and acidity of tropical hibiscus. Refreshing taste.

Highball with the sweet and sour flavor of pineapple. A drink that lets you enjoy the Okinawan vibe.

Cocktail made with yuzu liqueur and tonic water. Refreshing citrus aroma and slight bitterness.

Bitter goya and chicken breast tossed in a fragrant peanut sauce. Rich in texture and flavor.

Firm island tofu grilled with fragrant garlic soy sauce. A dish that pairs well with drinks.

A home-style, nostalgic dish of chicken grilled in a ketchup-based sauce.

Grilled pork belly with plenty of scallions and salt sauce. Simple yet intensely flavorful.

Stir-fried dish of pork belly, kimchi, and tofu. Spicy and goes well with rice and drinks.

Luxurious croquette made with Okinawan "Ishigaki Beef" tendon. Crispy on the outside, tender and full of umami inside.

Okinawan potato salad with Mowii (Okinawan red gourd) and tuna. Enjoy the refreshing texture.

Caesar salad with Handama (a type of Okinawan spinach). The underside of the leaves is purple, and it's a unique vegetable with a slightly slimy texture.

Salad with deep-fried chicken topped with a sweet and sour sauce. Generous portion and satisfying.

A salad typical of Okinawa, combining bitter goya with popping sea grapes.

Broad beans and peanuts coated in brown sugar. Sweet and fragrant snack.

Seaweed also known as "green caviar." Features a popping texture and oceanic saltiness. Served with ponzu.

Chilled Okinawan-style firm tofu (Shima Dofu). Rich soybean flavor.

A refreshing appetizer of cucumber served with plum paste.

Tofu made from peanuts. Chewy texture and rich flavor. Served with a sweet sauce.

A dish where "Andansuu" (oil miso), made from stir-fried pork fat and miso, is served with cucumber.

Okinawan traditional dish of salt-cured pork belly. Moderately salty and perfect as a snack with drinks.

Pig ear skin (mimi-gar) dressed with salt and lemon. Chewy texture and refreshing taste.

A classic appetizer of mimi-gar (pig ear skin) and cucumber salad. Enjoy the contrasting textures.

A dish combining mimi-gar (pig ear skin) and sliced onions. The crispness of the onion and the chewiness of the mimi-gar complement each other.

Goya steeped in a light dashi broth. Bitterness is reduced, making it easy to eat.

Small fish (kibinago) deep-fried and marinated in sweet and sour sauce. Edible down to the bones.

A delicacy made from fermented island tofu with red koji and awamori. Rich, cheese-like flavor that pairs well with awamori.

Okinawa's representative home-style dish of stir-fried goya, tofu, eggs, and pork.

Stir-fried boiled somen noodles with tuna and vegetables. Simple and mild flavor.

Okinawan Kurumafu (wheat gluten) soaked in egg batter and stir-fried with vegetables. Features a fluffy texture.

Vegetable stir-fry featuring island tofu. The tofu flavor is prominent.

Okinawan home-style dish of stir-fried julienned carrots and eggs. Highlights the sweetness of carrots.

Stir-fried unripe green papaya julienned. Features a crisp texture.

Stir-fried dish of squid and garlic chives. "Iriti" means stir-fried. A dish that goes well with rice.

Stir-fried eggplant with miso. "Umbushi" means simmered in miso. Rich flavor.

Grilled popular Okinawan luncheon meat (Spam). Salty and pairs well with drinks.

Grilled Spam and tamagoyaki set. A classic Okinawan soul food combination.

Omelet baked with sea lettuce (aosa) mixed in. The aroma of the sea spreads gently.

Omelet with mozuku seaweed. The unique texture is a highlight.

Grilled pork belly finished with lemon for a refreshing taste.

Juicy fried chicken. A classic appetizer.

Fried octopus. The flavor intensifies with each chew.

Fried Gurukun (a type of fish, *Decapterus maruadsi*), Okinawa's prefectural fish. White and light, with crispy bones.

Fried mountain yam wrapped in nori seaweed. Crispy and fluffy texture.

Menchi-katsu (minced meat cutlet) made with Okinawa's brand pork, "Agu Pork." Full of juicy meat.

Spam coated in batter and deep-fried. Salty and pairs well with drinks.

Luxurious croquette made with "Ishigaki Beef," a premium brand of beef.

Taco ingredients rolled into balls and deep-fried. Spicy flavor.

A deep-fried, hot dog-like item with cheese inside.

Generously portioned french fries.

Twisted shape of french fries.

Deep-fried island tofu topped with a sweet and sour Tatsuta-age sauce.

Thick-cut deep-fried island tofu. Crispy on the outside, with a solid tofu flavor inside.

Okinawan-style tempura. Thick batter, like a fritter. Uses white fish.

Okinawan-style tempura of squid. Soft and easy to eat.

Mozuku seaweed tempura. Crispy on the outside, chewy on the inside with a unique texture.

Aosa (sea lettuce) tempura. Rich with the aroma of the sea.

Goya tempura. Frying slightly reduces its bitterness, making it easier to eat.

Okinawan-style braised pork belly, simmered slowly in soy sauce, brown sugar, and awamori. Melts in your mouth.

Pork trotters simmered until tender. Rich in collagen with a jiggly texture.

Okinawa's representative noodle dish. Wheat noodles in a bonito-based broth, topped with pork belly.

Okinawa soba topped with pork ribs (soki) simmered until the cartilage is tender.

A dish originating in Okinawa, with taco toppings (ground meat, lettuce, cheese, tomatoes, etc.) served over rice.

Fried rice with pickled takana (mustard greens). Salty and sour notes as accents.

Fried rice with a fragrant garlic aroma that whets the appetite.

Fried rice with goya and corned beef, typical Okinawan ingredients.

Onigiri (rice ball) with grilled Spam and tamagoyaki sandwiched between rice.

Set of rice, miso soup, and pickles.

Set of Okinawan seasoned rice (Jushi), miso soup, and pickles.

Yakisoba made with Okinawa soba noodles. Chewy noodles are characteristic. Choice of seasoning.

Spicy and numbing Mala-flavored yakisoba.

Steak to finish your meal. Made with tender harammi (skirt steak).

Okinawa's popular Blue Seal ice cream.

Okinawan fried donut. Crispy on the outside, moist and subtly sweet on the inside.

Sesame balls filled with sweet potato paste. The sweetness of sweet potato and the aroma of sesame complement each other.

Alcohol mixed with the carbonated drink "Root Beer," which has a unique herbal aroma.

Premium craft beer made in Nago (75). Rich aroma and body.

Okinawa's representative beer. Refreshing throat feel and mild taste, suitable for hot weather.

Bottled version of Orion Beer.

Beer with added Shikuwasa juice. Enjoy the refreshing citrus aroma.

Sparkling sake made with goya. Characterized by its bitterness.

Orion Beer non-alcoholic beverage.

Highball made with Okinawan whiskey derived from rice. Unique sweetness and aroma.

Classic whiskey highball.

A strong highball.

Miyako Island Awamori. Crisp and dry with a floral aroma.

Main Island Awamori. Characterized by a sweet aroma like bananas.

Ishigaki Island Awamori. Made with spring water, it has sweetness and a rich taste.

Ishigaki Island Awamori. Features a powerful umami from direct-fired pot distillation.

Northern Main Island Awamori. Unfiltered and rich flavor.

Southern Main Island Awamori. High alcohol content, rich, and full-bodied.

Aged awamori (Kusu) from a renowned Main Island brewery. Rich aroma and mellowness.

Yonaguni Island Awamori. Mellow and clear taste.

Northern Main Island Awamori. Low alcohol content, mild, and easy to drink.

Main Island Northern Awamori. Enjoy the aroma and richness of rice.

Popular Central Main Island Awamori. Commonly known as "Zankuro." Mellow and easy to drink.

Central Main Island Awamori. Commonly known as "Zanshiro." Fruity and refreshing.

Kume Island Awamori. Characterized by a nutty aroma and rich flavor.

Miyako Island Awamori. Rich yet mild.

Main Island Awamori. Characterized by a refreshing aroma like green apples.

Kume Island Awamori. Characterized by a sweet aroma and a clean finish.

Miyako Island aged awamori. A standard brand with a rich aroma and full-bodied taste.

An auspicious awamori with gold flakes. Well-balanced taste.

Premium Miyako Island Awamori. Rich aroma and deep flavor.

Distilled spirit recreating homemade sweet potato liquor passed down since the Ryukyu Kingdom era. Unique flavor different from awamori.