Detailed Course Contents
13,000 JPY Course (18 Items)
カウンター席限定Limited to counter seats おまかせコース
Recommend
-
Offer period:
Year-round
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Menu Information
ハンダマもずくとろろ酢
Hondama seaweed and grated yam with vinegar
| Menu Info | This dish, which combines handama, mozuku, and grated yam with vinegar, is a healthy and nutritious dish that makes the most of Okinawan ingredients. |
|---|---|
| Ingredients | Mozuku (seaweed), Japanese yam |
| Flavor | Vinegar |
カツオ
Katsuo(bonito)
| Ingredients | Skipjack tuna |
|---|---|
| Cooking | Raw |
マクブ（沖縄三大高級魚）
Makubu
| Menu Info | In Okinawa, the mackerel is one of the three most prized fish, alongside the red snapper and the red grouper. |
|---|
赤身
Red-fleshed fish
| Menu Info | Bite-size vinegared rice is topped with thinly sliced red-fleshed fish and pressed by hand. |
|---|---|
| Ingredients | Akami (red part tuna), Vinegared rice |
| Cooking | Raw |
里芋ポテトサラダ酒盗のせ
Japanese Taro Potato Salad topped with Shuto
| Menu Info | This grown-up potato salad features the perfect combination of the creamy texture of taro and the rich umami and saltiness of shochu-zuke (a salted paste made from the innards of bonito or tuna). |
|---|---|
| Ingredients | Taro, Salted skipjack tuna guts |
中トロ
Chutoro (medium fatty tuna)
| Ingredients | Tuna, Vinegared rice |
|---|---|
| Cooking | Raw |
アジ
Aji(mackerel)
| Ingredients | Horse mackerel, Rice |
|---|---|
| Flavor | Vinegar |
大トロ
Ootoro(fatty tuna)
| Ingredients | Tuna, Rice |
|---|---|
| Flavor | Vinegar |
タコのやわらか煮
Simmered soft octopus
| Menu Info | Octopus simmered in a sauce of soy sauce and sugar added to dashi soup until softened. |
|---|---|
| Ingredients | Octopus |
| Flavor | Sugar, Soy sauce, Dashi |
| Cooking | Stew |
ほたて茶碗蒸し
Scallops chawanmushi (steamed egg custard)
| Ingredients | Scallop |
|---|---|
| Cooking | Steam |
車海老
Prawns
| Ingredients | Japanese tiger prawn, Nori, Vinegared rice |
|---|---|
| Cooking | Raw, Boil, Bake/Roast |
赤貝
Ark shell
| Ingredients | Ark shell, Nori, Vinegared rice |
|---|---|
| Cooking | Raw |
のどぐろ
Rosy seabass
| Ingredients | Rosy seabass |
|---|
穴子
Anago(eel)
| Ingredients | Conger eel, Rice |
|---|---|
| Flavor | Vinegar |
海トロ手巻き
Hand rolled sushi
| Menu Info | A dish of made of a rolled of seaweed, wrapped around vinegared rice and fillings such as seafood and etc. |
|---|---|
| Ingredients | Nori, Vinegared rice, Tuna |
| Cooking | Roll |
玉子
Egg omelet
| Ingredients | Hen's egg, Nori, Vinegared rice |
|---|---|
| Cooking | Bake/Roast |
味噌汁
Miso soup
| Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavoured with miso paste. |
|---|---|
| Ingredients | Tofu |
| Flavor | Miso, Dashi |
| Cooking | Stew |
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)