Island Vegetables and Broth Take Center Stage. Okinawan Cuisine That Soaks into Your Body

The foundation of the dish is a clear broth layered with the umami of bonito and pork. Bitter gourd stir-fry transforms bitterness into deliciousness, tender and melting rafute, soba with flavors soaked into the bones, and tempura of mozuku with a crispy exterior and rich ocean aroma. We also offer small bowls resembling Okinawa's 'staple dishes' such as sea grapes that pop in your mouth, jimaami tofu with a gentle peanut flavor, and fragrant island garlic. With the right balance of salt and cooking to bring out the natural flavors of the ingredients, it is finished to a gentle deliciousness that you would want to eat every day. It pairs excellently with awamori and Orion beer.