Menu : Thida San San

The sea grapes delivered daily from Okinawa are fresh and have a firm texture. Please enjoy it with our original special sauce.

Island rakkyo from Ie Island. We salt it at our store. The crunchy texture makes it the perfect snack.

Fumozuku from Izena Island. You can enjoy it refreshingly with our original Shikuwasa vinegar.

Made with bitter melon from Miyakojima. The bitterness is suppressed by lightly blanching. This is a popular item that is easy to eat and has a bonito flavor.

Hiroshiya's island tofu is famous in Okinawa. It is a little harder than firm tofu and does not fall apart easily even when made into chanpuru.

Jimami tofu made with peanuts. It is chewy and slightly sweet, making it popular among women.

The soft and crunchy texture is addictive. It has a refreshing soy sauce flavor.

An Okinawan delicacy made of island tofu marinated in awamori and red malt. Please eat little by little using toothpicks♪

Miso pickled cheese is rich and mellow. It goes very well with awamori!

Salted sukugarasu (fried rabbitfish). It's cute to see them lined up next to island tofu.

Finished with Shikuwasa ponzu sauce for a refreshing finish. A healthy dish where you can enjoy the crunch of lettuce and the crunchy texture of mimiga.

The sea grapes delivered daily from Okinawa are fresh and have a chewy texture. The original shikwasa sauce is refreshing and healthy. It's the perfect size for 1 to 2 people. For groups of 3 to 4 people, we recommend size M for 1,208 yen.

Okinawan island tofu has a strong flavor and is a little firm. Enjoy with sesame dressing. It's the perfect size for 1 to 2 people. For groups of 3 to 4 people, we recommend the M size for 989 yen.

Taco rice with meat and cheese topped with a spicy salsa sauce. It's the perfect size for 1 to 2 people. For groups of 3 to 4 people, we recommend size M for 1,319 yen.

A great value set that includes 3 small Small dish of mozuku vinegar, island tofu, and mimiga.

Speaking of Okinawa's Champuru, this is it! Bitter gourd grown in the sun on Miyakojima has a firm surface and is packed with nutrients. Champuru, which is made with two types of soup stock, has a strong taste and richness. This is our most popular menu that most customers order.

Okinawa's Kurumafu is large. It tastes just like meat. The soup is thoroughly soaked into the wheat gluten. I use a lot of wheat gluten. Champuru is popular among women.

Somin uses Okinishiki from the owner's local Awase soba. Somin Champuru is a simple dish made with just Somin, tuna, and chives, and you can eat it in no time. The most difficult thing is to make something simple.

Because the island tofu is a little hard, it won't fall apart even when stir-fried. It is also well seasoned. Champuru is popular among women.

You can eat goat sashimi, which is rare in Tokyo.

Rafute, which has been simmered for a long time, is so creamy and soft that it can be easily cut with chopsticks. The excess oil is thoroughly removed by par-boiling, so it's okay even if you don't like oiliness. The soup stock is slowly soaked in over time.

I like Soki best with bones! There are also many Uchinanchu. It is slowly simmered for a long time. The melty and soft Soki meat is irresistible. The soup stock is slowly soaked in over time.

Gurukun is Okinawa's prefectural fish. We take a long time to fry it so that you can even eat the head. The batter has a lot of flavor, so it's delicious as is. You can eat it with lemon or soy sauce if you like.

Coarsely ground sausage made from rare Agu pork. The meat juices will overflow. Since it is a large size, please enjoy it with a knife and fork.

Baked with a rich characteristic garlic butter sauce.

For the pork, we use Tulip's low-salt pork. Pork is grilled at a low temperature for a long time. The soup stock is slowly soaked in over time.

A sweet, gentle and simple taste. Only carrots and eggs. Although it is simple, it is made by soaking the soup stock thoroughly.

Spicy mimiga kimchi stir-fry goes well with Orion beer and awamori! We use plenty of Mimiga from Okinawa.

Corned beef hash from Okinawa Hormel. Okinawa's corned beef contains diced potatoes. An omelet filled with corned beef hash!

Tacos have long been popular in Okinawa. It's made from ground meat. The taste is similar to Koza's Charlie Taco.

Hira (flat) Yachi (grilled) is a flat-grilled version of Okonomiyaki. It simply contains chives and tuna.

The scent of Arthur (a seaweed called Ulva) is amazing. This is a recommended item at our restaurant, which is particular about its soup stock.

Taco balls made of taco meat wrapped in chicken and fried. Spicy spicy sauce meets beer and highball.

Stir-fried mimiga with ginger. This is a fun dish with the crunchy texture of the mimiga and the crunchy texture of the bean sprouts.

Kubu is kelp and ilichi is a stir-fried dish. It is Local Cuisine is essential for school lunches and Uchina Bento (boxed lunch).

``Umukuji'' is the name of the red sweet potato. It's sweet and chewy. You can eat it like a snack.

A croquette-like Croquette made by soaking taro in soup stock. This is a dish you should definitely try.

Beautiful purple color when broken. It's slightly sweet and steamy.

French fries are popular in Okinawa. Slightly spicy curly fries.

Crunchy on the outside and chewy on the inside. This is the most popular Tempura.

The sweetness increases when you make it into Tempura! Best eaten with salt.

The bitter taste of bitter gourd is the best!

The island tofu is chewy.

Popular with women!

Popular with men!

Okinawa Tempura has a rich flavor in its batter. Excellent compatibility with red ginger

When it comes to Okinawa food, this is it! The ground meat is simmered for a long time to give it a strong flavor.

Teriyaki pork is our original dish. Some people eat 2 or 3 pieces.

Standard Okinawa Soba. Okinawa Soba contains sanmaiku. Sanmainiku consists of three parts: pork skin, fat, and meat. We cut the Rafute we make at our store into easy-to-eat sizes.

Soki soba contains soft and fluffy bone-in soki. The difference between Okinawa Soba and Soki soba is the difference in "meat".

It is a soba with Arthur (Aosa) added to the standard Okinawa Soba.

Salty Yakisoba (stir-fried noodles) made with bonito soup! It's refreshing yet rich.

Jet black noodles made with Okinawa Soba mixed with squid ink. The spicy garlic oil that coats the squid ink noodles will whet your appetite.

A delicious and spicy jjigae made with plenty of gochujang.

A classic Okinawan sweet. It will take some time as it will be fried after receiving your order.

This is an Okinawan sweet made of chewy brown sugar Crepes wrapped around each other. Also called pawpaw. It has a simple nostalgic taste.

Okinawa's classic Ice cream. There are several flavors.

Nostalgic taste that hasn't changed since ancient times