Menu : Nakagawa Saketen

Taco rice is made by putting taco ingredients on top of rice. It was born in Kin Town, Okinawa. It was designed for the big-eaters of the American soldiers, and is a chanpuru dish that is a mix of America and Okinawa.

Okinawa Kinjo soba noodles are used. The soup stock is made with pork and bonito.

The idea of frying somen noodles...Discovery Okinawa is truly impressive.

The deliciously soft boiled tebichi is then deep-fried until crispy. Enjoy the collagen-rich tebichi with Okinawa salt or ponzu sauce.

It is boiled pork marinated in salt. The more you chew it, the better it goes with alcohol. Enjoy it with a refreshing ponzu sauce!

Affectionately known as "Po-tama," this is a staple of Okinawan home cooking.

The crunchy texture of the pig ears is addictive...no, addictive.

Okinawan Tempura is usually thick and batter-coated like a fritter. But Tempura mozuku seaweed... that was quite a shock.

Arthur is a type of seaweed called green lettuce. It has a delicious smell of the seashore.

Okinawan thick mozuku seaweed topped with a poached egg makes it taste like cold soba noodles. Mash the egg and slurp it down. Yes, another bowl.

This delicacy is also known as green caviar. Its crunchy texture and the scent of the sea are irresistible!

Perfect to accompany beer!

Bite-sized island Gyoza / Dumpling with the spiciness of island chili peppers! Of course, they go great with beer!

The more you eat it the more you get addicted to it...a bitter taste that is sure to tempt you.

This is a platter of two types Croquette made from Okinawa's representative potatoes, "purple yam" and "taimo." Please enjoy with Okinawan salt.

I grated the carrots and fried them. If you're lacking in root vegetables, you can enjoy this dish with just one carrot.

This is the perfect way to end a night of drinking in Okinawa! Enjoy it with our homemade Steak sauce!