Yui-yui

A set of Okinawa's signature noodle dish, "Soki Soba," and seasoned mixed rice, "Jushi." Soki Soba features tender braised pork ribs (soki) and a mild soup flavored with bonito and pork broth. Jushi is Okinawan-style mixed rice infused with the flavors of pork, vegetables, and dried shiitake mushrooms.

A set meal featuring fresh sashimi as the main dish. Enjoy seasonal fish that changes weekly. It's a well-balanced meal with rice, miso soup, and side dishes.

Mapo tofu made with "Yushi Tofu," a fluffy Okinawan tofu. It uses sansho pepper and Okinawa's unique "Pippatsu" (island pepper) for a distinctive aroma and spicy kick. The soft tofu texture and spiciness pair perfectly with rice.

A popular Okinawan dish topped with spicy taco meat, lettuce, cheese, and tomatoes. Our salsa sauce is mild and not too spicy, making it easy to eat. Please mix everything well before enjoying.

A classic Okinawan stir-fry (chanpuru) of bitter melon (goya), tofu, egg, and pork luncheon meat (Spam). The moderate bitterness of goya and the saltiness of Spam are appetizing. It's a nutritious dish that goes well with rice.

In Okinawa, "chanpon" refers not to a noodle dish, but to a rice bowl dish with stir-fried ingredients covered in egg. Ground meat and onions are seasoned sweet and savory, then lightly covered with egg. It's a home-style dish similar to oyako-don (parent-and-child bowl) but with ground meat.

A platter of four types of Okinawan delicacies: salted fish and seafood. Includes Suku-garasu (salted baby fish) and Wata-garasu (salted bonito innards), offering rich, salty flavors perfect with awamori.

Small Okinawan rakkyo (scallions). Known for their crisp texture and mild spiciness, they can be eaten pickled or as tempura. Refreshing and perfect as a palate cleanser or snack.

A type of seaweed also known as "green caviar." Enjoy its unique popping texture and oceanic aroma. It's typically eaten with a dipping sauce.

Boiled pig's ears (mimiga) mixed with peanut butter and miso. The crunchy texture of the mimiga pairs well with the rich, nutty flavor of peanuts.

A snack made by mixing crunchy pig's ears (mimiga) with kimchi. It's a spicy dish that pairs well with drinks.

A refreshing dish of thinly sliced bitter melon dressed in vinegar. The acidity of the vinegar mellows the bitterness of the goya, making it easy to eat.

Boiled soybeans (edamame). A simple yet addictive classic snack.

A platter of pickled seasonal vegetables. Refreshing and suitable as a palate cleanser or accompaniment to drinks.

A Korean-style fermented dish made from napa cabbage and other vegetables pickled with chili peppers. It has a spicy and sour taste.

A refreshing dish of Okinawan mozuku seaweed dressed in Sanbaizu (three-vinegar sauce) or similar. Characterized by its smooth texture and unique slimy consistency.

Fluffy, soft tofu that hasn't been set. Enjoy the mild taste of soy and dashi broth, eaten like a soup.

Okinawan tofu made from peanuts (jimami). It has a chewy texture and rich peanut flavor, often enjoyed as a dessert with a sweet and savory sauce.

Bitter melon pickled in rice bran (nukazuke). The flavor of the rice bran combined with the bitterness of the goya pairs well with sake and shochu.

A healthy salad made with Okinawan island tofu and umibudo (sea grapes). Enjoy the simple flavor of the tofu and the popping texture of the sea grapes.

A salad made with shredded daikon radish and carrots. "Shiri shiri" is Okinawan dialect for shredded. Enjoy the crisp texture.

Sashimi-grade bonito marinated in a sauce made from "Koreguusu" (island chili peppers steeped in awamori). The spicy kick enhances the savory flavor of the bonito.

Classic french fries. Enjoy the hot and fluffy texture of freshly fried fries.

A type of french fries, characterized by its curly shape, popular in Okinawan fast-food restaurants. It's seasoned with spices.

A dish made by slow-simmering pork ribs with cartilage (soki) for a long time. The cartilage becomes incredibly tender, resulting in a rich flavor.

A Okinawan specialty dish of tenderly simmered pig's trotters (tebichi). Rich in collagen with a jiggly texture.

Nanban-zuke (marinated fried fish) made with Okinawa's prefectural fish, Gurukun (thread-sail filefish), coated in a sweet and sour sauce. Often edible down to the bones, it has a refreshing taste.

Tempura made by coating white fish (gurukun/thread-sail filefish) in batter and deep-frying it. Okinawan tempura is characterized by its seasoned, thick batter, giving it a fritter-like texture.

Pork spare ribs seasoned with garlic and pepper, cooked until tender. The savory meat and spicy aroma are appetizing.

Braised pork ribs (soki) are grilled until fragrant. Enjoy the crispy exterior and juicy interior.

Okinawan-style braised pork belly (rafute). Made by slowly simmering pork belly with skin in awamori, soy sauce, and sugar until it's tender enough to cut with chopsticks, with a rich sweet and savory flavor.

Tempura mixed with aosa (green laver) seaweed. It has a rich oceanic aroma and a chewy batter texture.

Tempura made with Okinawan mozuku seaweed. Crispy on the outside, with the unique texture of mozuku on the inside, it's a popular staple in Okinawan izakayas.

A staple of Okinawan home cooking: grilled Spam slices and tamagoyaki (rolled omelet), served with rice. Simple yet pairs perfectly with rice and drinks.

A croquette made with Okinawan beni-imo (purple sweet potato). Characterized by its vibrant purple color and the natural sweetness of the beni-imo.

Taro (Tan-mu) is a type of taro root, an essential ingredient for celebrations in Okinawa. Enjoy the unique sticky texture and flavor of this croquette.

A representative Okinawan home-style stir-fry (chanpuru) of bitter melon, tofu, pork, and other ingredients. The flavor combines the bitterness of goya with the savory taste of dashi.

A stir-fry made with Okinawa's "Kuruma Fu" (wheel-shaped wheat gluten). The fu absorbs the egg mixture, giving it a chewy, meat-like texture and satisfying bite.

A dish of stir-fried boiled somen noodles with tuna and vegetables. It's simple, light, and a popular choice to finish a meal.

A vegetable stir-fry featuring firm island tofu. The tofu has a rich flavor, making it a satisfying yet healthy dish.

A simple Okinawan dish of stir-fried shredded carrots and egg. It brings out the natural sweetness of the carrots for a mild flavor.

Fried rice made with tender braised pork belly (rafute). The richness of the meat and fat coats the rice for a deep flavor.

Okinawa soba topped with sweet and savory braised pork ribs (soki). It's a hearty dish that meat lovers will adore.

The most standard Okinawa soba, topped with pork belly and other ingredients. Features a light bonito broth and thick noodles.

A Okinawan soba noodle version of Neapolitan spaghetti. The chewy noodles and ketchup flavor are a great match, reminiscent of old-fashioned kissaten (coffee shops).

A soul food of Okinawa, topped with taco meat, cheese, and lettuce on rice. It's spicy and very filling.

A stir-fried noodle dish with a refreshing salty flavor. It brings out the savory taste of the vegetables and meat.

A rich dish of yakisoba noodles coated in squid ink. Enjoy the deep flavor of squid ink and the aroma of the sea.

A Okinawan-style rice bowl dish with stir-fried ground meat and vegetables covered with egg. Unlike the noodle dish "Champon," this is a unique Okinawan menu item.

A set that allows you to add rice, miso soup, etc., to any à la carte dish to make it a set meal.

Onigiri (rice ball) coated or filled with Andasu (oil miso). The sweet and savory flavor of pork fat and miso pairs well with the rice.

An Okinawan convenience store and home staple: grilled Spam and tamagoyaki (rolled omelet) sandwiched or wrapped in rice. It's a substantial onigiri.

Okinawa's representative beer. With a crisp, refreshing finish and mild taste suitable for the hot climate.

A sour made with tropical fruits. Enjoy the fruity, sweet and sour taste of shikuwasa, mango, and more.

A classic cocktail made by mixing whiskey with soda. The carbonation makes it a refreshing drink.

A fresh sour made with freshly squeezed lemon. The refreshing aroma and acidity of the lemon stand out.

A drink made by mixing shochu with tea. Sanpin tea (jasmine tea) and Ucchin tea (turmeric tea) highballs are particularly popular Okinawan ways to enjoy shochu.

A variety of non-alcoholic drinks, including Okinawan fruit juices and root beer with its unique flavor.