Archives: Travel Post

The Tsuru-ko, which is greeted by a menori-reo, is an Okinawan red-straw-roofed building, an atmosphere reminiscent of old Okinawans. You can enjoy Okinawan soba, Goya Champuru, and Kwachi-zen in a shop full of locals and tourists.

The store, which has been renovated from an old private house, has a calm atmosphere in the city. Soba noodles are exquisite with soup made carefully with bonito and small fish. Tansu Soba large 900 yen Small 800 yen, Soki Soba large 1000 yen Small 900 yen, Soba set large 1000 yen Small 900 yen, Yushi tofu set 800 yen.

You can taste the unique menu of Yaeyama, such as Yaeyama Kamaboko (748 yen) and Ishigaki beef hamburger (1408 yen), as well as Okinawan dishes such as Champloo (748 yen to). Live folk music performed every day is also a must. Reservations are recommended.

A shop where you can taste Okinawa's local cuisine and seafood, where seasonal seafood is arranged by the counter and the day's recommendations are served by the master's kitchen knife.

The rich menu is mainly Okinawan dishes, all of which are cheap and good. The inside of the shop is bright and easy to enter. Budget 650-1050 yen.

A shop where you can enjoy the classic Okinawan cuisine while listening to Sanrei-jima Utabi Live. There are counters, diggers, table seats, and banquet halls in the shop, and they are available in various scenes.

The shop has a year-round diet of delicacies, which are rare in Okinawa, including semi-prawns, coconut crabs and nocturnal shellfish. Not to mention the classic home cooking of Okinawa, they also offer a variety of delicacies using ingredients that are rare even in the local area, such as semi-shrimp, an exclusive Okinawan ingredient with an irresistible texture, and Irabou, a court dish from the time of the Ryukyu Kingdom. The palm crab, which is a specialty of Miyakojima, is very sweet and full of miso. It is recommended to eat with a thick miso paste. There is a fish in the store and the ingredients are purchased alive, so they are all fresh. There are a wide variety of Okinawan sake such as Awamori's old sake and local beer, and handmade hub sake.

The ingredients purchased from the adjacent market are fresh. The dishes that use plenty of seasonal Shimano vegetables, such as gourd in summer and island carrots in winter, use little chemical seasoning and are simple in taste and are easy on the body.

A tavern that boasts A5/A4 grade Motobu beef as the lead, meat such as Agu-Yamahara young chicken, and seafood with a focus on freshness, and various kinds of Aburi old sake, mainly from Okinawa Prefecture. The calm atmosphere inside the shop is fully equipped with various private rooms, large and small, and is perfect for entertainment and business talks. Enjoy delicious food and liquor to your heart, along with warm service and a smile that put the heart of hospitality first.

The three species of branded pigs produced by Ganaha Animal Husbandry are directly delivered. One serving of Yanbaru Island pork agu, and the food comparison that branded pigs can taste is well received. Other Okinawan dishes are also received.