Menu

Charcoal-grilled dishes, Naha tuna, and Okinawan home cooking made with local ingredients. The full menu and courses are on Hot Pepper Gourmet (in Japanese).

Our top five

• Charcoal-grilled Yanbaru Agu pork ¥980
• Naha tuna yukhoe ¥550
• Assorted sashimi ¥980
• Charcoal-grilled Yanbaru chicken ¥1,100
• Charcoal-grilled Yanbaru chicken skin ¥550

Okinawan dishes

• Okinawan rafute (braised pork belly) ¥650
• Shina soba champuru (Okinawan noodle stir-fry) ¥880
• Shima rakkyo (island shallot) tempura ¥680
• Mozuku seaweed tempura ¥580
• Mozuku seaweed ¥430
• Homemade Agu pork gyoza ¥100 each, from 6 pieces

Kumejima kuruma prawn tempura （久米島車エビ天ぷら）

We serve kuruma prawns from Kumejima, an island west of Okinawa Island, as tempura.

The prawns are “Okinawa Kumejima brand kuruma prawns,” raised on Kumejima by Kume Sogo Kaihatsu. The young prawns are raised in deep ocean water drawn up off Kumejima, and no antibiotics or antibacterial agents are used.

Producer website: Kume Sogo Kaihatsu (in Japanese)

Chicken wings

Our original secret-sauce chicken wings are still on the menu: 5 pcs ¥750 each style (original soy / spicy sweet / salt and pepper).

Prices include tax. One drink order per person is required. Dishes may change depending on availability.