Archives: Travel Post

A hoisin restaurant. Fish and shellfish caught by the master, a seafman (fisherman), swim in the seafoods, and are taken out after the order and cooked. The best choice is an oven-baked body of Miyako Ise shrimp with cheese and egg yolks on top of the base homemade sauce. In addition, a bamboo set meal with a sashimi of a clam shellfish or a night-light shellfish or a boiled dish is 3850 yen. Sashimi is market value, so let's make it according to the budget. It also serves a dish of 100g (market value).

Lunch time daily menu is 700 yen for two kinds. Mozuku 380 yen and handmade Jemami tofu 420 yen are popular. There is also a wide range of menus from Zamamishima, such as Mozk Champloo 700 yen. I would also like to try the 720 yen for a set meal made by a landlady, and the 650 yen for a tofu char siu salad made with homemade char siu. You can enjoy it at night as a izakaya.

Classic menu items such as 770 yen for Okinawa soba noodles and 770 yen for curry rice during the day, and a variety of delicious seafood dishes can be enjoyed at night.

Near the port of Tokashiki, the store is eye-catching for its stylish western-style exterior. Let's enjoy awamori with fish sashimi taken on the island. There are few shops on the island that are open until midnight, and check it out as a night play spot. There are live shows regardless of genre, such as rock, song, and island song, and karaoke. A beer garden is also open on the roof in summer.

Every night, the tavern is filled with patrons living in the island. There are 70 kinds of meal menus designed by young staff. There are many dishes that make use of ingredients from within the island, such as a seafood salad of Kumejima sea products of 600 yen (plus tax) and an Agedashi Tohu 450 yen (plus tax). Also popular are classic Okinawan dishes such as egg pork 650 yen (plus tax) and sauce champrew 650 yen (plus tax). At Awamori on Kume Island, let's enjoy interacting with the islanders.

A restaurant where you can taste a rich menu of Ryukyu cuisine, Uminchu cuisine, and sushi that holds a lively fish in the material. There are also recommended dishes (delicacies) limited to the day. The homemade kamaboko 540 yen made with surimi from inshore fish is a popular dish for its rustic taste that makes use of the ingredients.

The restaurant is full of seafood and Uchinar dishes. There is a colorful rainbow roll of 1000 yen (plus tax), which involves seasonal ingredients such as tuna, shrimp, and avocado, and a seafood salad of 680 yen (plus tax), which uses seafood directly purchased from fishermen. Kume Island chicken sashimi 1000 yen (tax included) is a perfect dish for Awamori.

A shop crowded with locals and tourists. You can eat Kume Island soba, which is characterized by Assari soup and strong noodles taken from pork bones, chicken gala, bonito and vegetables. There are eight types of soba menus, such as Soki soba 850 yen, Tibi-chi soba with tibi-chi, which is a lot of pork feet, and Asa soba soba with plenty of scent. The set meal at the Champloo menu, a staple of Okinawan cuisine, is also substantial. Let's have a good time with local local sake Awamori, fish sashimi caught locally, fried chicken, etc.

The shop has an extensive menu, mainly for set meals and Okinawa soba. The number one popular menu is beef bean sprouts soba from Piri for 700 yen, and the hearty menu such as the Chicken Karayao Soba set is also well received. At night, it becomes a izakaya, and for beer and awamori's appetizers, Arthica heaven, which is made by mixing seagrass hasa, which is often used in Okinawan soup, is perfect. There are private rooms that can be used from families to large and small banquets.

Fried rice at 650 yen was well received. You can also enjoy Okinawan home cooking, such as Okinawa soba at 550 yen, Tohu Champloo at 700 yen, and Goya Champloo at 750 yen. Many people use it as a izakaya at night.