A juice rich in vitamin C that uses a lot of Shikuwasa fruit juice.

When you think of Okinawa, you think of Orion beer. The light and refreshing taste reminds you of the sky and sea of Okinawa.

Rich mango juice with plenty of mango flavor.

Speaking of Okinawan tea, it is Sanpincha. Its refreshing aroma and bitterness go well with dishes.

We always have over 30 brands in stock, and we will propose the perfect awamori for our customers.

We use fresh sea grapes from Okinawa, which have an attractive chewy texture. When you take a bite, the aroma of the ocean fills your mouth.

An ancient Okinawan ingredient with a very strong aroma and a spicy taste that you will get addicted to.

Sweet potato croquette. We reduced the amount of sugar as much as possible to bring out the natural sweetness of red sweet potatoes.

Minced meat cutlet made with Agu pork. The juicy gravy has a high rate of repeat customers.

Bitter gourd tempura. The bitterness goes well with beer.

Tempura with the scent of sea lettuce. The scent of the ocean whets your appetite.

Tempura made with mozuku from Okinawa. It is popular for its fragrant aroma and mozuku texture.

Tempura made with Okinawan ``Shima Rakkyo'', which has a good aroma and a spicy taste. The outside batter is crispy and the inside has a fluffy texture. Serve hot.

The three pieces of pork purchased from Okinawa are simmered for 5 to 6 hours until they become soft and tender.

Taco rice with tacos and rice. Spicy taco meat is popular.

Okinawa soba made with bonito soup stock. We use noodles imported from Okinawa.

We have prepared the most popular salt chinsuko flavor from Okinawa's popular ice cream shop ``Blue Seal''.

Sata Andagi is so popular that it is thought to be “Okinawa’s Sata Andagi.” Crispy on the outside and moist on the inside, this is a popular dish at our restaurant.

In Okinawa, there is a custom of eating pig ear cartilage with the skin on. It is called "mimiga" because of its crunchy texture. The spicy kimchi makes it more appetizing.

Enjoy the pork ear cartilage with a refreshing ponzu sauce. The crunchy texture is addictive.