01 / ABOUT THE PLACE
About this place
Some diners describe the Okinawa soba served at lunchtime as a classic bowl with plenty of flavour and a satisfying portion. Another lunch review praised the seasoning on the meat in the sōki soba and enjoyed the soup. A diner who chose the jūshī set was also pleased with the generous amount of meat. At lunchtime, you can choose how much to eat, including by opting for a set.
In the evening, the Okinawan dishes range from small plates such as island shallots and jīmāmi tofu to goya champuru and rafute. Kushikatsu includes lotus root and onion, as well as pork belly and chicken; creative versions include pork belly with ume plum and shiso, and prawn with cheese. For a drink alongside a few dishes, options include Zanpa awamori (white or black) and awamori highballs.
To finish a meal, choose from Okinawa soba, rafute fried rice, the house speciality mapo rice bowl, or grilled rice balls with a choice of flavour. For something sweet, there are sata andagi served with vanilla ice cream and mango, jīmāmi and kuromitsu toppings, as well as mini parfaits.
