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Okinawan stir-fry dish, usually containing vegetables (especially bitter melon), tofu, onion and onion gratin
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Whole New Onion Soup
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Fresh onion and island shrimp chili
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Grilled island abalone liver with butter and soy sauce
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A dish of today's fried whole local fish [take out].
Seasonal local fish is deep-fried slowly at a low temperature of 160℃～180℃ to lock in the flavor. You can enjoy the crunchy texture of the freshly fried fish and the tender texture of the meat. Seasoned with your choice of salt and sudachi. -
Tempura of Awajishima onion
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Awaji Island Jidako Tempura
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Awaji beef kombujime
Awaji beef is kombujime (kelp-frozen beef). Enjoy the saltiness and flavor of the kelp first as it is, then with wasabi or ponzu. -
Island Steamed Abalone - with Liver Soy Sauce
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Island salad and roast beef
A la carte menu- tax -
