Watta Shokudo

Okinawa soba topped with tender braised pork cartilage (spare ribs). It features a light broth infused with pork flavor and chewy noodles. The slowly simmered soki is melt-in-your-mouth tender and can also be enjoyed as a side dish with rice. It is common to add pickled ginger or Koregusu (Awamori-soaked island chili peppers) to change the flavor.

This is Okinawa's representative noodle dish, featuring a light broth based on pork and bonito stock, and chewy thick noodles made from wheat flour and glutinous rice. Common toppings include pork, kamaboko, and pickled ginger. It has a gentle flavor, and you can adjust the spiciness by adding Koregusu (Awamori-soaked island chili peppers) to your preference.

A bowl of Okinawa soba generously topped with crisp stir-fried vegetables. The sweetness and umami of the vegetables dissolve into the broth, creating a light yet deep flavor. It's nutritious and recommended for health-conscious individuals. You can enjoy the texture and flavor of various vegetables simultaneously.

A simple dish of traditional Okinawa soba topped with plenty of Okinawan-style kamaboko (fish cake). The gentle umami of the kamaboko dissolves into the broth, creating a simple and nostalgic flavor. Its light taste and the unique texture of Okinawan kamaboko serve as an accent. A staple of Okinawan home cooking, it's appealing for its ease of enjoyment.

A creative variation of Okinawa soba, enhanced with the tanginess and umami of tomatoes. The light broth and refreshing tomato flavor create a perfect match, allowing you to enjoy Okinawa soba with a Western flair. It includes pork, vegetables, and tomatoes, making it colorful. Its refreshing taste is especially recommended during hot seasons.

A stir-fried noodle dish made with Okinawa soba noodles and salt flavor. Stir-fried with pork, vegetables, and egg, its simple seasoning brings out the natural flavors of the ingredients. It's light, and you can enjoy the chewy texture of the noodles and the crispness of the vegetables. It is also a common home-style dish in Okinawa.

A stir-fried noodle dish made with Okinawa soba noodles and ketchup. Its sweet and sour ketchup flavor is popular among both children and adults. Stir-fried with ingredients like pork and cabbage, it has a nostalgic, Western-influenced taste. It's a dish unique to Okinawa, with its strong American cultural influence.

A unique stir-fried noodle dish made with Okinawa soba noodles and stir-fried with squid ink, turning it jet black. The rich, deep flavor of the squid ink coats the noodles, offering a surprisingly profound taste despite its appearance. It also contains squid and vegetables, with a distinctive aroma that stimulates the appetite. Known as a Okinawan specialty, it's a rare dish worth trying.

An Awamori sake with 30% ABV, produced by Nakama Distillery on Ishigaki Island. Most of it is consumed locally on Ishigaki Island, making it a rare product that is difficult to obtain outside the prefecture. It features a rich aroma and a mellow taste, best enjoyed slowly with rocks or diluted with water.

An Awamori sake with 30% ABV, produced by Yaeshiro Shuzo on Ishigaki Island. While adhering to traditional methods, it is characterized by its rich aroma and clean drinkability. It has a mild flavor, recommended even for Awamori beginners, and can be widely enjoyed with water or on the rocks.

An Awamori sake with 30% ABV, produced by Higa Shuzo in Itoman City. It is characterized by its solid, full-bodied flavor and has been loved by the people of Okinawa for many years as a classic taste. It is recommended to enjoy it slowly on the rocks or with water alongside a meal.

An Awamori sake with 30% ABV, produced by Kumejima no Kumesen Shuzo on Kume Island. It is characterized by its sharp, grain-like aroma and a solid sweetness that is refined and sophisticated. Drinking it straight allows you to experience its unique character more deeply. It is popular among both Awamori connoisseurs and beginners.

An Awamori sake with 25% ABV, produced by Higa Shuzo in Yomitan Village. It has a clean, refreshing aroma and a crisp taste, making it very popular, especially among young people. It is recommended to enjoy its light flavor with water or soda.

An Awamori sake with 30% ABV, produced by Kikunotsuyu Shuzo in Miyakojima. It is characterized by its sharp, dry taste and a strong, distinctive aroma. Said to have a masculine impression, it is recommended for those seeking the raw power of Awamori. Enjoy its unique character fully on the rocks.

An Awamori sake with 30% ABV, produced by Ikema Shuzo in Miyakojima. It features a refreshing aroma and an elegant taste, reminiscent of white rum. It has little of the characteristic Awamori sharpness and is very easy to drink, making it recommended for Awamori beginners and women.

This is a 25% ABV aged Awamori sake produced by Helios Distillery in Nago City, which has won the Grand Gold award at the Monde Selection for four consecutive years. It features a mellow and deep flavor, and can also be enjoyed as a Ryukyu Highball (Awamori mixed with carbonated water). Recommended as a special drink.

This is Hanazake (flower sake) with an ABV of 60%, produced by Sakimoto Shuzo in Yonaguni Island, unique in Japan. It features a surprisingly rich aroma and sweetness, and despite its high alcohol content, it has a surprisingly mellow taste. It is a rare delicacy that can only be produced through a unique method, and it is recommended to savor its deep flavor in small amounts, straight or on the rocks.

A 3-year aged Awamori sake with 25% ABV, produced by Kinjo Distillery in Kin Town using the famous "Kinjo Okawa" spring water. Characterized by its mellow and elegant taste, unique to 3-year aged Awamori, it is reputed to be easy to drink, even for women. Enjoy its delicate flavor and deep richness brought by long-term aging with rocks or diluted with water.

An aged Awamori sake with 43% ABV, produced by Chotaro Shuzo in Chatan Town. Aged for 3 years or more, it is characterized by its deep, mellow richness and a long, pleasant aftertaste. Its aroma and sweetness are enhanced, and its texture becomes very smooth. A gem recommended for those seeking the essence of Awamori.