Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 12:00 3 days ahead.
Order
Orders can be placed for a group size of 2 to 20 guests only.
Menu Information
Appetizer
Appetizer
3 Types of Okinawan Condiments
| Menu Info | Added during food preparation to change the taste and/or flavor of the food. |
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Hotpot Cuisine
Shabu-shabu
| Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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| Cooking | Boil |
Black Agu Pork Belly 50g
| Menu Info | Pork dish made using meat cut from the ribs called "Bara." |
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| Ingredients | Pork belly, Agu pork |
| Cooking | Boil |
Black Agu Pork Loin 50g
| Menu Info | Pork dish made using a cut from the back called "Rosu." |
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| Ingredients | Pork loin, Agu pork |
| Cooking | Boil |
Black Agu Pork Tsumire (Minced Pork in a Bamboo Tube) 50g
| Ingredients | Agu pork, Bamboo tube fishball |
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Salad
Bouquet of Okinawan Island Vegetables
| Ingredients | Vegetable |
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Okinawan Mozuku Seaweed and Sea Grapes
| Ingredients | Mozuku (seaweed), Sea grape |
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Noodle
Our Signature Fresh Noodle Okinawa Soba
| Menu Info | The dish includes dashi soup-stock, Noodles prepared only with wheat flour and seasoned pork etc. |
|---|---|
| Ingredients | Pork, Wheat flour, Noodles |
| Flavor | Dashi |
Dessert
Beni-imo (Purple Sweet Potato) Ice Cream and Shima Tofu Chinsuko (Okinawan Shortbread)
| Ingredients | Purple yam, Ice cream |
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* 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)