Dine in a tasteful Kominka-style renovated space built 50 years ago. Inside you’ll find a menu teeming with Okinawan delights, like dishes made with Pineapple Pork Jun, a brand of pineapple-fed Okinawan pork, Goya Champuru, Okinawa Shallots, Okinawan-style fermented tofu and more.
The Tonteki pork dish features thick cuts of pork loin grilled to perfection, in an exquisitely straightforward way that highlights the pure taste of Pineapple Pork. Each juicy bite has a refined sweetness that’s unforgettably tender, moist and delicious. With the Collagen Shabu Shabu you’ll enjoy a hot pot of rich broth made from simmering pork bones for 9 hours, as well as two different delicious Pineapple Pork cuts, pork loin and pork belly. It’s served with heaps of fresh vegetables in a perfect portion for two. To ramp up the pork’s delicious flavor, try dripping in the all-original ponzu sauce or extra-tasty salt.
There’s also a full lineup of local Awamori from 47 local breweries, all chosen by an Awamori Meister, recognized by the Governor of Okinawa.
Highlights
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Heaps of warm and cozy vibes in this renovated, 50-year-old kominka style house.
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A number of different items to try using Okinawa brand pork, “Pineapple Pork Jun”.
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Goya Champuru, Okinawa Shallots and plenty of other local, Okinawan dishes to try.
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On-site Awamori Meister, certified by the governor of Okinawa on staff. Come here to find sake form 47 different breweries across Okinawa.
