Teyandei

Our original potato salad. The ingredients and taste may vary daily, giving it a homemade feel. Recommended as a starter.

A salad made with Okinawa's specialty sea grapes and fresh seafood. You can enjoy the popping texture of the sea grapes and the umami of the seafood. It's refreshing with our special dressing.

A cold dish of gently cooked chicken breast with a spicy sauce made from Ishigaki Island chili oil. The spicy aroma whets your appetite. It's perfect as a snack with drinks.

A yukke-style dish made with pig's ear (mimiga). It is characterized by its unique crunchy texture. It is seasoned refreshingly with a special salt lemon sauce.

A dish combining island octopus caught in Okinawan waters with creamy avocado. A spicy mentaiko sauce adds a nice accent. It has a rich and spicy flavor.

A traditional Okinawan tofu made with peanuts. It has a chewy texture and a rich peanut flavor. It can also be enjoyed as a dessert with a sweet and savory sauce.

A dish of thick Okinawan seaweed (mozuku) mixed with three-vinegar dressing. You can enjoy its smooth texture and unique chewiness. It is rich in minerals and has a refreshing taste.

We serve Okinawa's specialty seaweed, sea grapes, as sashimi. It is characterized by its popping texture in the mouth and the aroma of the sea. Please enjoy with the dipping sauce.

Small Okinawan shallots pickled in salt. It is characterized by its crisp texture and strong aroma. It is perfect with awamori or beer.

Okinawan-style braised pork belly with skin, simmered slowly. It's so tender it falls apart with chopsticks, and the sweetness of the fat fills your mouth. You can choose between white (salt-based) or black (soy sauce-based) flavors.

Tacos originating from Okinawa. Minced meat, lettuce, cheese, and tomato are wrapped in a tortilla. The spicy seasoning matches the freshness of the vegetables.

A katsuni (pork cutlet stew) made with Okinawa's brand pork "Agu Pork". The meat, tenderized by low-temperature cooking, is fried and then simmered in dashi broth. You can enjoy the juicy umami of the meat and the flavor of the dashi.

Okinawan yam is simmered in dashi broth, flavored, then fried. It has a crispy exterior and a fluffy interior. Please enjoy with the accompanying tartar sauce.

The surface of pig's trotters (tebichi) softened by simmering is grilled until fragrant. The texture is crispy on the outside and melt-in-your-mouth collagen-rich on the inside. It has a rich umami flavor.

Chicken marinated in special spices and garlic, then grilled. This is an Okinawan-style adaptation of Jamaican jerk chicken. It's spicy and fragrant, and pairs well with beer.

A platter featuring a selection of Okinawa's specialty delicacies. Recommended for those who want to try a variety of flavors in small portions. It pairs exceptionally well with awamori.

Island tofu is fermented by soaking it for a long time in a brine made with red koji and awamori. It has a rich and creamy taste similar to sea urchin or cheese. It is typically eaten by scraping small amounts with a toothpick.

A fermented dish of bonito's internal organs pickled in salt. It has a unique strong umami and saltiness that goes well with drinks. It pairs well with sake and awamori.

A preserved food made by salting the fry of rabbitfish (suku). It is traditionally eaten on top of island tofu. The umami of the fish and the refreshing taste of the tofu are a good match.

A thick omelet baked with Okinawa's local seaweed "aosa" mixed in. It has a gentle flavor with a faint aroma of the sea. It's a home-style dish with a rich dashi flavor.

Chips made by thinly slicing and frying goya (bitter melon) and burdock root. It has a crispy texture and the flavor of the vegetables. It can be enjoyed as a snack with a light saltiness.

A simple appetizer of diced avocado mixed with Okinawan salted kelp. The creaminess of the avocado and the umami of the salted kelp are a perfect match. The aroma of sesame oil is a nice accent.

A dish of shark cartilage mixed with plum paste, with flaked bonito and cucumber added. The crunchy texture and the sourness of the plum are refreshing. It's a light appetizer.

A dish of crunchy jellyfish mixed with shikuwasa-flavored ponzu. You can enjoy the refreshing citrus acidity and the crunchy texture of the jellyfish. It's perfect as a palate cleanser.

Semi-boiled quail eggs marinated in a special sauce and topped with Ishigaki Island chili oil. You can enjoy the rich, spicy yolk. It's a bite-sized, easy-to-eat appetizer.

Fried broad beans coated with Okinawan brown sugar. It has a lingering rich sweetness of brown sugar and the aroma of broad beans. Enjoy it as a sweet treat between drinks.

A rich dish made by marinating cream cheese in a special marinade and miso. You can enjoy the synergistic effect of the umami from fermented foods. Please enjoy by wrapping it in the accompanying seaweed.

A dish where cold, raw bell peppers are topped with sweet and savory meat miso. The bitterness of the bell pepper and the richness of the meat miso are a good match. The crisp texture of the bell pepper is a nice accent.

Lightly pickled Okinawan vegetables such as goya and island shallots. It has a refreshing seasoning that brings out the natural flavor of the vegetables. Perfect as a palate cleanser.

A home-style Okinawan dish of firmly boiled somen noodles stir-fried with vegetables and tuna. The noodles are separated and have a fluffy texture. It's simple yet flavorful with dashi.

A representative Okinawan dish made by stir-frying goya (bitter melon), tofu, eggs, pork, etc. The moderate bitterness of the goya stimulates the appetite. It's a nutrient-rich dish full of vitamins.

A chanpuru made by stir-frying Okinawan "kurumafu" (wheat gluten) soaked in egg batter with vegetables. It has a chewy texture similar to meat. The麩 soaked in dashi is juicy and delicious.

A hearty chanpuru made by stir-frying fried pork and vegetables. You can enjoy the crispy texture of the fried pork and the crunchy vegetables. It's a filling dish.

A simple pan-fried dish of spicy pochigi sausage and eggs. The sausage is flavorful and pairs well with beer. Enjoy it while it's hot.

A home-style Okinawan dish of shredded carrots stir-fried with eggs. It is characterized by the sweetness of the carrots and the gentle flavor of the eggs. "Shiri shiri" is an Okinawan dialect word for shredding.

A ham cutlet made by sandwiching blue cheese between thick-cut SPAM and frying it. The saltiness of the SPAM and the unique flavor of the blue cheese are a perfect match. It has a crispy coating and a taste that goes well with drinks.

A croquette made with purple sweet potato, filled with cream cheese and mozzarella cheese. The sweetness of the purple sweet potato and the saltiness of the cheese are a great match. The cheese melts out from the inside.

A dish of gyoza made with Okinawan pork mince, simmered in a rich pork bone broth. The wrappers are chewy and the filling is juicy. The flavor is enhanced when enjoyed with the soup.

Shumai made with Okinawa's brand pork "Agu Pork". It is characterized by its juicy taste with plenty of meat juices. You can taste the natural sweetness and umami of the pork.

Plump shrimp, fried and coated with a mayonnaise sauce containing aosa (sea lettuce). The aroma of the sea and the richness of the mayonnaise complement the shrimp well. It's a flavor that everyone from children to adults can enjoy.

Okinawan-style tempura with a thick batter and a chewy texture. It uses fish, vegetables, and other ingredients available that day. It's traditionally eaten with salt, not sauce.

Fried potatoes with a curly shape. Seasoned with Okinawan salt and seaweed, they have a unique spicy flavor. Their crispy texture makes them irresistible.

A dish of Okinawan "Jushi" (mixed rice) rearranged into fried rice. It contains tenderly simmered beef tendon, full of richness and umami. The fragrant aroma stimulates the appetite.

Okinawa soba topped with sweet and savory simmered pork spare ribs (soki). The katsuobushi dashi and pork bone blended soup is light yet has a deep flavor. It pairs perfectly with the thick noodles.

Yakisoba made with Okinawa soba noodles. It has a chewy texture and is different from regular yakisoba. You can choose between a light salt flavor or a nostalgic Neapolitan flavor.

An omurice dish made by wrapping Okinawa's specialty taco rice with fluffy, melt-in-your-mouth eggs. The spicy taco meat and the mellow egg are a great combination. It's a filling and satisfying dish.

A dessert of warm bread sandwiched with cold purple sweet potato ice cream. The aroma of the bread and the natural sweetness of the purple sweet potato are enjoyable. The contrast between warm and cold is exquisite.

A set of rich Okinawan mango pudding and refreshing sorbet. You can fully enjoy the sweetness and aroma of mango. It's a perfect dessert to refresh your palate after a meal.

A plate with Okinawan fried donuts (sata andagi) served with fruit and ice cream. The donuts, crispy on the outside and moist on the inside, are served fresh. They are exceptional when eaten with ice cream.

A simple highball with a clean taste. It's refreshing and goes well with any meal.

A highball with Okinawa's specialty citrus, shikuwasa. It is characterized by its refreshing acidity and aroma.

A red highball with hibiscus extract added. It has a floral aroma and a subtle sweetness.

A fruity highball made with fresh pineapple. The sweetness of the fruit and the richness of the whiskey are a great combination.

A luxurious highball made with fresh mango. You can enjoy its rich sweetness and tropical aroma.

A sweet highball mixed with guava juice. It has a tropical taste reminiscent of the southern islands.

A highball made with awamori-based plum wine. The richness of the awamori and the sourness of the plum are exquisite.

A highball mixed with Root Beer, a popular carbonated drink in Okinawa. Its unique herbal aroma and sweetness are addictive.

A highball made with a liqueur containing habu (Okinawan pit viper) extract. It is said to be good for vitality and has a unique flavor.

A soda highball of "Sui", a Japanese craft gin. It has a refreshing aroma of Japanese ingredients like yuzu and green tea.

A classic highball made with Suntory Kakubin. It has a dry finish and pairs well with meals.

A slightly sweet highball mixed with ginger ale. The ginger's sharp kick is a nice accent.

A premium highball made with high-quality whiskey. It has a fragrant and mellow taste.

A highball made with Jim Beam bourbon whiskey. It has a sweet aroma like vanilla and a mild taste.

A sweet and easy-to-drink highball mixed with coke. Recommended for those who don't like whiskey.

A highball made with "Maker's Mark" craft bourbon. It has a gentle sweetness derived from wheat.

A blend of plum wine and shikuwasa juice. The sweetness of the plum and the acidity of the shikuwasa are a good match.

Plum wine pickled with brown sugar. It has a rich, deep sweetness and a mellow taste.

A unique plum wine with the flavor of purple sweet potato. It has a vibrant color and a gentle sweetness.

Plum wine aged in barrels of Suntory's Yamazaki whiskey. It has a rich aroma and deep flavor from the barrels.

A Spanish sparkling wine with a crisp finish. Perfect for toasts. You can also choose a style with fruit.

A classic sour made with fresh lemon juice. It is refreshing with its strong acidity.

A sour made with the juice of Okinawa's specialty citrus, shikuwasa. Its unique bitterness and acidity are refreshing.

A spicy sour made with Ishigaki Island pepper (pipachi). The sharp kick is addictive.

A unique sour with finely chopped goya. It's an adult taste that allows you to enjoy the bitterness and texture of goya.

A sweet and rich sour with mango pulp. You can enjoy it as a dessert.

A juicy sour made with plenty of fresh pineapple. The aroma of the southern islands fills the air.

A sour made with Okinawa's specialty citrus, Tankan. It has a rich sweetness and a moderate acidity, making it a flavor that you won't get tired of.

A sour made with fresh kiwi. You can enjoy the popping seeds and the sweet and sour taste.

A sweet and easy-to-drink sour made with pink guava juice. It's popular among women.

Homemade sangria made by soaking fruit in wine. It's fruity, easy to drink, and pairs well with meals.

A premium beer characterized by its fine foam and deep richness. You can enjoy its elegant aroma.

Okinawa's representative beer. It has a smooth finish and is perfect with Okinawan cuisine, especially on hot days.

A beer cocktail made by adding shikuwasa juice to beer. The bitterness of the beer and the acidity of the shikuwasa are a good match.

A refreshing alcoholic drink made by mixing shochu with tea. You can also choose Okinawan teas such as sanpin tea (jasmine tea) or ucchin tea (turmeric tea).

Various soft drinks. Choose from tropical fruit juices, teas, and more.

An awamori made for summer vegetable dishes. It's light at 20% ABV and easy to drink, recommended on the rocks.

An awamori with a smooth finish that pairs well with meals. It has a mellow richness and is easy to drink even on hot summer days.

An unique awamori made with island banana yeast. It has a sweet and fruity aroma like bananas, offering a new way to enjoy awamori.

A novel sour that combines the acidity of tomato with the aroma of shikuwasa. It's an unexpected combination, but it's refreshing and addictive.

A sour made with Okinawa's specialty citrus, Tankan. It has a rich sweetness like a mandarin orange and a refreshing acidity, making it a delicious flavor you won't get tired of.

A tea highball made with the Okinawa-limited "Kocha Kaden". The flavor of black tea and the aroma of shikuwasa combine for a cocktail-like taste.

Orion Beer's premium line. Made with a new yeast discovered in Okinawa, it features a fruity, elegant aroma and deep richness.