Menu : Urizun

It is stuffed with minced pork, deep fried and then simmered in soy sauce.

These crispy fried chips made from extremely thinly sliced bitter melon are the perfect companion to beer!

This is a stamina-boosting dish made by stir-frying pork, innards, garlic, and chives, then coating them in fresh pig blood. It is a traditional dish unique to Okinawa, where an entire pig is eaten.

With a slim appearance similar to a shallot, Okinawa's pickled scallions are lightly salted and make the perfect snack!

Deep fried and crispy with a refreshing taste

Okinawan tempura has a lightly salted batter, so you can eat it as is without adding tempura sauce, or dip it in sauce. Goya tempura is also good.

The soup made with white squid ink has a rich, flavorful and elegant taste. However, be careful of the blackened teeth!

A miso soup made with blue crab. Recommended after drinking alcohol!

Rice cooked with mugwort (mugwort) is very juicy.

Juicy houchiba rice porridge

Chanpuru is a dish made by stir-frying tofu and seasonal vegetables. This is the simplest chanpuru, made only with firm Okinawan tofu and green onions. Experience the deliciousness of stir-fried tofu.

Nabera is a loofah. In Okinawa, the green loofah is cooked in a variety of ways. When stewed with tofu and miso, it becomes nbusi.

Nabera is a loofah. In Okinawa, the green loofah is cooked in a variety of ways. When stewed with tofu and miso, it becomes nbusi.

This dish is made by placing vegetables and shredded egg on top of cooked rice and pouring rich dashi over it. It is light and easy to eat, making it the perfect way to finish off a night of alcohol.

A traditional Okinawan dish made with peanuts.

It is thick and sticky, rich in calcium, and contains a large amount of fucoidan, a component that has anti-cancer properties.

1,620 yen to 2,160 yen. Giant clams, which live in the beautiful coral reefs of the ocean, have a faint scent of the sea. This sashimi is unique to Okinawa and has a nice chewy texture.

864 yen to 1,080 yen A type of squid with thick flesh and a subtle sweetness.

1,620 yen to 2,160 yen Sashimi of the white-bearded sea urchin, which lives in the waters of Okinawa, has a rather bland taste.

"Shima tako" is an octopus caught in Okinawa. Its flesh is a little tough, and the more you chew it, the more delicious it becomes. By the way, adding "shima" (island) to it means "of Okinawa", and there are many things to it, such as shimauta (island song), shimazake (island sake), and shima bananas.

840 yen to 1050 yen Okinawa's high-class fish, Mibai, is a type of grouper, and its white flesh is delicious as sashimi without any strong flavor. Irabucha is a parrotfish.

840 yen to 1050 yen Okinawa's high-class fish, Mibai, is a type of grouper, and its white flesh is delicious as sashimi without any strong flavor. Irabucha is a parrotfish.

Gurukun (fusago fish), a fish native to the prefecture, is a popular fish similar to horse mackerel.

From 1080 yen

Okinawa Soba is a local dish made with wheat flour noodles, bonito and pork stock, and topped with pork belly, kamaboko, and pickled ginger. It is best served with a little koregusu (chili peppers soaked in awamori).

In the past, Okinawan families would preserve pork by salting it, and eat it with care. This salted pork is called suchi-ki. It is boiled to remove the salt. Please enjoy it with shredded cabbage.

Okinawa's island tofu is cut into cubes, dried in the shade, washed in awamori, and soaked in red koji to create this delicacy. It has a rich, cheese-like flavor and goes perfectly with awamori. Enjoy it little by little with a toothpick.

A typical Okinawan Meat Dishes. The pork belly is boiled for a long time to remove the fat, then simmered in plenty of awamori to create Okinawan-style braised pork. It's so tender you can tear it apart with chopsticks.

Although kelp is not harvested in Okinawa, it is often used in cooking. Thinly sliced kelp is fried with pork, kamaboko, and konnyaku, then simmered in pork stock. Irichii means stir-fried and simmered.

If you want to try a full range of Okinawan Cuisine at a reasonable price, this is the place for you. We have a selection of Okinawa's representative flavors, including rafute, kelp irichii, duruten, and sashimi. We also have courses ranging from 4,000 to 5,000 yen.

This has been our most popular item ever since it was created! Taimo (Croquette type of potato unique to Okinawa similar to taro) is mixed with pork, kamaboko (fish cake), and shiitake mushrooms, then deep-fried until crispy.

Okinawa is the home of bitter melon, which has now become popular nationwide. Chanpuru, a quick stir-fry of island tofu and eggs, is so popular that it can be considered a local dish. Bitter melon is rich in vitamin C and helps prevent summer fatigue.

Somen putturu is simply boiled somen noodles fried. It may seem like a simple dish, but it's delicious.

Hirayachii is made by dissolving wheat flour in dashi stock and adding chives and baking it, and is perfect when you're feeling a little hungry.

In Okinawa, gluten is also fried. Tear up some fluffy wheel-shaped gluten, soak it in plenty of beaten egg, then stir fry it quickly with vegetables and it's done. Please give this exquisite dish a try.

A winter dish of stir-fried garlic leaves, chideikuney (thin island carrots), and suchiki (salted pork).

Okinawan Yakisoba (stir-fried noodles) is made with Okinawa Soba noodles. It is topped with a quick dash of dashi broth and seasoned with soy sauce to go well with alcohol. Squid ink Yakisoba (stir-fried noodles) is also delicious.

Pig's trotters are a beauty food that is full of collagen. They are simmered for a long time until they are soft and tender, and can be eaten with kelp.

Starting at 1,080 yen. Boiled fish made with only salt (called maas) allows you to fully enjoy the flavor of the fish itself. It also goes well with awamori. The fish used is often aigo (spinach).

The pork ribs (soki) from the prefecture are carefully grilled with salt. Recommended for meat lovers. You will surely be able to experience the deliciousness of Okinawan pork. Please enjoy it with your hands.

Nigana (bitter herb) is an island vegetable with a unique bitter taste. In Okinawa, it has long been used as a medicinal herb, second only to green vegetables.

Nigana (bitter herb) is an island vegetable with a unique bitter taste. In Okinawa, it has long been used as a medicinal herb, second only to green vegetables.

Kameyama-san, the head chef at Urizun, tried deep-frying the Okinawan popular Jimami (peanut) tofu. It was given the name Kameyama tofu.

Shima tofu's fried tofu is a little different from that on the mainland.

In Okinawa, where an entire pig is eaten, there are many dishes made with the innards. Nakai Irichii is made by stir-frying pre-prepared pork with chives and carrots.

Please enjoy some sea cucumbers caught in the seas of Okinawa. They are the perfect palate cleanser for your drinks.

Plum miso has many hidden fans. It is made by kneading plum flesh with peanut butter and adding a little sugar and miso to taste.

Steamed taimo potatoes are deep-fried until crispy and then dipped in sweet soy sauce. The sweet and spicy flavor goes perfectly with the taimo potatoes. Enjoy it hot and steaming hot.

Every summer, young rabbitfish called suku arrive along the coasts of Okinawa. When salted, they become sukugarasu, a valuable source of protein in the past. They are served on island tofu.

Andansu is a preserved food often made in Okinawan homes, and is also used as a Onigiri for onigiri rice balls. The version with diced pork belly is perfect as a palate cleanser after drinking alcohol.

I also recommend the oil miso with diced octopus.

Taimo (Tanmu) is carefully kneaded and mixed with pork, kamaboko (fish cake), and shiitake mushrooms. The rich flavor and unique sweetness are addictive. This is then formed into Croquette and deep-fried to make duruten.

From 1,050 yen Sea grapes, a specialty of Okinawa, are small, crunchy seaweed with a subtle taste of the sea.

This dish of thinly sliced daikon radish and squid pickles brings out the delicious flavor of squid.

Umukuji is sweet potato (purple potato) starch, a preserved food in Okinawa. Tempura by kneading and frying this.

Putturu is a type of okonomiyaki made by adding dashi to umukuji tempura and stir-frying it with chives.

Putturu is a type of okonomiyaki made by adding dashi to umukuji tempura and stir-frying it with chives.

The crunchy texture is similar to a jellyfish and has a delicious taste. This is actually the face and ears of a pig, and mimiga means "ear skin." It is served with shredded vegetables and vinegar.

Pork is coated with black sesame paste and then steamed. The subtle sweetness of the sesame gives it a refined flavor that is unique to Okinawa, a region with a long history of pork culture.

White fish paste is mixed with egg yolk and kneaded with plenty of carrots and Okinawa burdock. This is then deep fried until moist. It has a slight salty taste, so it is best eaten hot as is.

The innards are the intestines and stomachs of the pig. They are carefully prepared and stewed until meltingly tender, creating an elegant soup. This dish can be said to be one of the greatest masterpieces ever produced in Okinawa.

Starting at 972 yen. The fish used are Okinawan fish such as mibai, taman, and machi. This is a familiar dish in which the bones of these fish are stewed in a sweet and spicy sauce. It goes perfectly with awamori.