01 / ABOUT THE PLACE
About this place
Fu champuru, made with Okinawan kuruma-fu (wheat gluten), makes a satisfying main dish. One repeat visitor singled it out as a favourite, noting how juicy it was. There are other champuru stir-fries to choose from, too, including goya champuru made with plenty of Okinawan-grown bitter melon and a version with island tofu. Pick one to suit the ingredients you feel like eating.
If you’re here for noodles, try the soki soba, served with bone-in pork spare ribs. One diner found the broth’s seasoning just right and described the long-braised soki as tender enough to cut with chopsticks. For a meatier dish without the soup, rafute is another option. It, too, has been praised for being tender enough to cut with chopsticks, offering a different way to enjoy Okinawan braised pork.
For a lighter meal or something to have with a drink, there’s sōmin champuru or taco rice. The sōmin champuru is a simple stir-fry of somen noodles, tuna and garlic chives, described as easy to eat. Taco rice is a hearty option; one diner said that mixing it well brought the cheese together, and enjoyed it as a drinking snack, too.
The small plates include spicy kimchi-stir-fried Okinawan-grown mimigā (pork ear) and salt-pickled island shallots from Ie Island, both suited to drinks. Some diners have also enjoyed the selection of awamori. Come for small plates with beer or awamori, or choose a set meal.
