Tropical tavern Ayapani

A homemade dish where island tofu is processed to have a cheese-like texture and flavor. It has the richness and creaminess characteristic of fermented foods and pairs well with awamori and wine. Recommended to enjoy with crackers or bread.

A chilled version of 'Suchika' (salted pork belly), a preserved food from Okinawa. Topped with condiments and a spicy sauce, it offers a perfect balance of the pork's sweet fat, saltiness, and the refreshing condiments.

A simple Okinawan-style stir-fry of bell peppers and minced meat. The bitterness of the bell peppers and the umami of the minced meat combine for a flavor that goes well with rice. A homely and nostalgic taste.

Stir-fried and simmered Okinawa's large 'kurumafu' (wheat gluten) and kikurage (wood ear mushrooms). Enjoy the contrast between the fluffy tofu that absorbs the broth and the crunchy kikurage. Features a gentle dashi flavor.

A croquette made with Okinawa's specialty taro (turnmu). It features the unique sticky texture and subtle sweetness of taro. Crispy on the outside and chewy on the inside.

A creative dish that reimagines Okinawa's somen stir-fry 'Somin Tasha' in the style of Thai Pad Thai. The texture of the nuts and the aroma of cilantro add an ethnic touch.

A creative dish where 'Suchika' (salted pork belly) is seasoned with a spicy sauce similar to Chinese 'Yodare Chicken' (drunken chicken). The spicy sauce enhances the umami of the pork, making it a great drink accompaniment.

'Kunchama' is Okinawan dialect for pork jowl (tontoro). This dish features fatty bacon and zucchini stir-fried with black pepper for a spicy kick. It's characterized by the sweetness of the juicy fat.

A Okinawan-style stir-fry using quail eggs and minced meat. The umami of the minced meat coats the eggs for a satisfying dish. Goes well with rice or as a snack.

A creative dish where Okinawa's kurumafu (wheat gluten) is stir-fried and simmered, then adapted to a Thai Tom Yum Goong-style sweet and sour flavor. The kurumafu, which easily absorbs broth, soaks up the spicy soup, offering a unique flavor.

A dish similar to satsuma-age (fried fish cake), made from ground Todaiika mixed with vegetables and deep-fried. Features a fluffy texture, sweetness of squid, and the accent of red ginger.

A unique Okinawan 'chanpon' where stir-fried vegetables with egg are served over rice, instead of noodles. The umami of corned beef and vegetables soaks into the rice, making it a hearty dish.

A lunch plate set featuring 3 daily side dishes and rice (choice of white or brown rice). An excellent value set allowing you to enjoy a variety of flavors in a balanced meal.

A healthy taco rice using brown rice instead of white rice. The spicy meat and the aroma of the brown rice pair well.

Okinawa soba at a special lunch-time price. With its mild broth and thick noodles, it's a comforting dish.

Soupless abura soba made with Okinawa soba noodles. A lunch-only menu.