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
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. |
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うりずん豆のお浸し
Simmered Urizun Beans
| Menu Info | A refreshing Okinawan dish featuring beans known locally as urizun,characterized by their distinctive pods with four ridges. The beans are briefly boiled and then steeped in soy sauce or dashi broth, resulting in a crisp texture and pleasant flavor. |
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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 |
ハラミ
Harami (skirt)
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
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." |
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生キムチ
Fresh kimchi salad (Geotjeori)
| Ingredients | Garlic chives, Chinese cabbage, Garlic |
|---|---|
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
岩塩版で食べる 島魚の二種
Two types of local island fish served on a rock salt plate
| 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 (Grilled Pork Belly)
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame, Agu pork |
| 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 |
デザート
Dessert
* 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)