I came to a izakaya in Tenjin no Mori, where I tried Ryukyu Habu Ball made by Nanto Shuzojo in Okinawa. This habu sake is made with a unique method by a habu sake maker, using awamori base and adding ingredients like shikuwasa. When mixed with carbonated water, it becomes Ryukyu Habu Ball with 35% alcohol content, which is easy to drink and goes down smoothly. I also had spinach and dried squid appetizer from Masahiro Shuzo in Okinawa, which paired well with the easy-to-drink Masahiro Kuro Koji awamori with 30% alcohol. The menu also included Mimigaa, a crunchy dish that was hard to stop eating, as well as yakisoba made with regular packaged noodles instead of Okinawan soba. Lastly, I enjoyed a spam onigiri with just the right amount of saltiness. The address is 1-2-23 Tenjin no Mori, Nishinari-ku, Osaka.

◎Osaka Tenka Chaya Night Izakaya Drinking◎ I went to a good impression before, the Okinawan-style izakaya "Kaette Iri" in Tenka Chaya. It is a izakaya located in a residential area. The shop is clean and has a nice atmosphere, run by a kind mother and her son. The name of the shop comes from the hometown of the mother's parents in Okinawa. When I visited this time, the son was lively and interacting with the customers. The Okinawan-style izakaya menu and regular izakaya menu are both delicious and reasonably priced. On this day, we had appetizers, salted fish (350 yen), pork and egg (450 yen), chijimi (500 yen), pork and egg rice ball, tamago kake gohan (350 yen), and Okinawa soba (600 yen), along with island beer (beer + awamori) and Orion beer. It's a good izakaya where you can enjoy delicious, kind, and healthy Okinawan dishes and small dishes at a reasonable price. #Tenka Chaya in the north #Cheap and delicious #Hidden gem izakaya #Polite service #Kind and delicious food #Clean interior

The restaurant offers delicious homemade dishes prepared by a lovely landlady, who changes the menu daily with various Okinawan dishes. The name of the restaurant, Imugya, is said to be the hometown of the landlady's parents. Born in Kansai, the landlady is skilled in making Goya Champuru, among other dishes. I enjoyed a tasty Champuru made with luncheon meat. One of the specialties of the restaurant is the Island Beer, a mix of Awamori and draft beer, which has a surprisingly refreshing taste. The clean and cozy atmosphere, along with the landlady's service and hospitality, attracts many customers seeking a relaxing dining experience.