Detailed Course Contents
9,900 JPY Course
おまかせコース 9,900円（税込）
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
前菜
Assorted appetizers
| Menu Info | Platter of various kinds of appetizers. Okinawan spinach with grated yam and vinegar Boiled winged beans in dashi broth Okinawan yellow carrot rappes |
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ハンダマとろろ酢
Handa-ma Taro Vinegar
| Menu Info | A dish made by boiling Okinawan traditional vegetable handa-ma (Shimizu-na), then combining it with grated yam and vinegared vegetables. |
|---|
ジャンボインゲンの胡麻和え
Beans with seasame dressing
| Menu Info | Parched seasame and sugar added to boiling beans and seasoned with soy sauce. |
|---|---|
| Ingredients | Green beans, Sesame |
| Cooking | Dress |
島人参のラぺ
Shima Carrot Rapee
| Menu Info | A refreshing French-style salad made by shredding Okinawa's specialty yellow island carrots(or using the shirishiri technique) and tossing them with oil vinegar salt and other seasonings. |
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上タン塩
Premium grilled tongue seasoned with salt
| Menu Info | Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled. |
|---|---|
| Ingredients | Beef tongue |
特上カルビ
Extra premium short ribs
| Menu Info | Meat dish made using meat cut from the ribs called "extra premium short ribs." |
|---|---|
| Ingredients | Beef boneless short ribs |
ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
生キムチ
Fresh kimchi salad (Geotjeori)
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
【岩塩プレートで味わう 島魚のお刺身二種】 ・オジサン ・マクブ 沖縄三大高級魚
Okinawan Sashimi on Rock Salt Ojisan and Premium Makubu
| Menu Info | Manybar goatfish (Ojisun) Blackspot tuskfish (Makubu) |
|---|
フグ皮ぽん酢
Grilled pufferfish skin
| Menu Info | A dish of grilled pufferfish skin. |
|---|---|
| Ingredients | Pufferfish |
| Flavor | Ponzu |
| Cooking | Bake/Roast |
焼きふぐ四種
Grilled pufferfish, 4 varieties
| Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. |
|---|---|
| Ingredients | Pufferfish |
| Cooking | Bake/Roast |
アグー豚サムギョプサル
Agu pork samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
オイキムチ
Cucumber kimchi
| Menu Info | Cucumber cut and marinated in kimchi seasonings. |
|---|---|
| Ingredients | Cucumber, Garlic chives, Garlic |
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
フグ出汁白味噌仕立て冷麺
Cold noodles in pufferfish broth and white miso base
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style), Pufferfish |
| Flavor | Dashi, White miso |
| Cooking | Boil, Chill |
自家製アイスモナカ
Monaka ice cream
| Menu Info | Confection prepared from two layers of batter made with sticky rice flour, rolled and cooked, then sandwiched with ice cream and red bean paste. |
|---|---|
| Ingredients | Sticky rice, Ice cream, Red bean paste |
* 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)