On November 26, a friend from the mountains of Kyoto came to Osaka and messaged me around noon saying, "I'm going to my parents' house today, so I'll have soba for dinner." Despite having visited 4 different places together just 6 days ago, I couldn't resist the temptation and replied, "Let's have dinner together." They had originally planned to go to a soba restaurant near their parents' house in Tenroku, but they suddenly made a reservation at an Okinawan cuisine restaurant they had wanted to try before. We met at 6:20 pm at the "Ti-Anda Tenroku Main Store," located right by exit 5 of the Osaka Metro Sakaisuji Line Ogomachi Station. "Ti-Anda" means "hand fat" in the Okinawan dialect, symbolizing the care and love put into the dishes, making them delicious with the added touch of the cook's hand fat. It is one of the most popular Okinawan cuisine restaurants in Osaka. I had visited this restaurant many times for small gatherings with friends when I used to live nearby over 10 years ago, but it had been 5 years since I last visited alone, chatting with the "oba" (grandma) of the restaurant over Orion beer and Awamori. We sat at the counter right by the entrance, captivated by the Yachimun (Okinawan pottery) dish with a drawing of the Yonaguni raccoon dog. We enjoyed the following dishes: - Appetizers: Pork and red hairy gourd salad (220 yen) - Drinks: Orion draft beer (medium glass 400ml - 770 yen), Shikuwasa (Okinawan citrus) chu-hai (550 yen) - Side dishes: Island rakkyo (530 yen), Mimigar (pig ear skin) sashimi (470 yen), Goya champuru (940 yen), Sunui (mozuku seaweed) tempura (470 yen), Tebichi (pig trotters) karaage (880 yen) - Noodles: Okinawa soba with simmered pork belly (small - 530 yen), Friend's choice: Soki soba (small - 580 yen) We started with the pork and red hairy gourd salad, which was delicious with a unique texture. Then, we tried the island rakkyo, a type of pickled shallot, and the Mimigar sashimi, which had a fantastic crunchy texture. The Goya champuru, a mix of bitter gourd, tofu, and pork luncheon meat, was flavorful and satisfying. The Sunui tempura, made with thick mozuku seaweed, was crispy on the outside and chewy on the inside, seasoned with sesame salt. We also enjoyed the Tebichi karaage, crispy fried pig trotters that my friend had never tried before. Lastly, we each ordered a bowl of Okinawa soba to finish our meal. We paired our dishes with Orion beer and Shikuwasa chu-hai, enjoying the flavors and reminiscing about past meals.

I searched for a place to eat fried Jimami tofu that I had in Okinawa and made a reservation here. I tried various dishes and was very satisfied. The long-awaited fried Jimami tofu was delicious, and I also liked the Minudaru that I tried for the first time. I used to think that Okinawan soba was the only way to end a meal, but the juicy mozuku was also very delicious. I want to go back again.

This is a traditional Okinawan cuisine restaurant that has been around for a long time, and it was Teianda that taught me how delicious Okinawan cuisine can be. Unfortunately, the Horie branch has closed down, but this place still maintains strong popularity. When you visit, be sure to order the Zaru Mozuku and the Goya Champuru. There are no misses with any of the Champuru dishes, and the soba broth is exquisite. The balance of taste and price is also good, so if you're looking for Okinawan cuisine in Osaka, I highly recommend this restaurant.

I was invited by a friend to a famous Okinawan cuisine restaurant, and I went there. It is located in a building on a main street in Maizuru. The atmosphere was inviting from the entrance. The Okinawan dishes were simple yet delicious. The flavors were authentic and paired well with Okinawan alcohol. The ambiance was great, allowing us to enjoy our food and drinks while having a leisurely conversation.

Introduction) On this day, I met up with a friend I hadn't seen in a while for a meal, so the photos I took were not very good... I didn't take pictures of all the dishes we ordered, so they may not be very helpful. The three dishes in the photos are a mixed tempura platter, simmered pork belly, and deep-fried "Jiimaami" fish. The deep-fried Jiimaami fish was as addictive as the menu description said it would be...! The texture was so smooth and delicious. We also tried some sea grapes, which paired well with alcohol and made the drinks go down smoothly! I even tried my first ever Awamori (Okinawan distilled spirit), which had a unique cocoa-like bitterness but was surprisingly easy to drink! It made me feel like I was climbing the stairs to adulthood~♪ Thank you for the delicious meal!

I wanted to eat Okinawan cuisine after a long time, so I found this restaurant. I made a reservation online a few days ago, and even though the reservation was for 19:00, I arrived 15 minutes early. The restaurant was located just a 1-minute walk from Exit 5 of Senba Station, which was very convenient. I was seated at the counter near the entrance, and a coleslaw-like appetizer was served, which was delicious and disappeared quickly. I ordered my favorite sea grapes and Jimami tofu. Both were delicious. Then, I ordered a dish called Kubui Richa, which is apparently a stir-fry dish with kelp. The taste was as the name suggests, a comforting home-cooked flavor. I also ordered Nakami Richa, which is stir-fried pork offal. It was tasty, but having two stir-fried dishes might have been too much. I also tried the Rafute, which looked intimidating but turned out to be incredibly delicious. For dessert, I had two flavors of Blue Seal ice cream: sugarcane and purple yam. Both were delicious, especially the rich purple yam flavor. It was refreshing to look up the meanings of unfamiliar dishes on Google and try new flavors. The food was all delicious, making it a great experience for someone trying Okinawan cuisine for the first time. Before leaving, I was offered a Chin-Suko cookie from a basket, which was also delicious. I didn't order it this time, but I'm interested in trying dishes like Goya Champuru and Mozuku tempura next time. Thank you as always. Itadakimasu!

The mozuku tempura was incredibly delicious. It was my first time trying it, and the juicy and light taste made it easy to have multiple servings with the rice at the end. The restaurant was already full by around 7:00 pm on Sunday! There were so many drink options that it was hard to choose. I received chin-suko as a gift when leaving. Thank you very much!

I visited this small restaurant with four tables and around six counter seats based on a friend's request. The woman cooking was wearing a traditional Okinawan red-patterned outfit, giving the place a sense of Okinawa. The dishes we had today were Arthur's tempura, Rafute, Island pickled shallots, Jimami tofu in fried dashi, Champuru (white), Yomogi juice, and Sata Andagi for dessert. Arthur's tempura was not crispy but rather thick and chewy. The Champuru came in white and red variations, with the red one containing island chili peppers. The Yomogi juice had a strong taste of Yomogi, which was a bit unusual. The fried dashi with Jimami tofu was my favorite of the day, as the tofu melted in my mouth due to its heat. I was expecting the Sata Andagi to be crispy on the outside, but it was served lukewarm, which was a bit disappointing. Personally, I was hoping to try fish like Gukun or Irabucha, typical of Okinawa, but they were not on the menu, which was a letdown. Thank you for the meal.

The satisfaction with the assorted simmered dishes that seem to be different from the 4000 yen course is extremely high! If you are going to use it, I recommend this course or higher. You can order Orion beer in cans, and awamori is also all-you-can-drink. Awamori mixed with water is easy to drink, and on the rocks is very strong and potent (30% alcohol!). The dishes are generally Okinawan, which is rare but all delicious. It would be really helpful if they also offered a lunch buffet like the Nambokucho store.

I visited this restaurant as the third stop on a bar hopping night in Temma. I had always wanted to go there but it was always full when I called to check for availability. Luckily, there was an open table this time. After moving from 1975 to Tokichi to Ti-anda, my stomach was already feeling satisfied, but everyone ordered their favorite dishes so we ended up with a decent amount of food. We ordered seaweed, island radish, Rafuti pork belly, and champuru, and toasted with Awamori mixed drink. The dishes were beautifully presented and had a more refined feel compared to the cheaper Okinawan izakayas I usually go to. The prices reflected this higher quality, but it was a good place to relax and enjoy a drink. The seasoning was quite strong in my opinion, but the others seemed to find it just right. We quickly finished the first round of Awamori and then switched to Orion beer, embracing the Okinawan vibe. It was my first time at this restaurant and I noticed that there were more female groups and couples than male groups. If I ever crave Okinawan food in Temma again, I would definitely come back here. Thank you for the delicious meal.

After finishing a business trip, I stopped by this Okinawan restaurant in Osaka that I had looked up. I arrived around 8 pm and found the first floor already crowded, so I was seated on the second floor. Since I had already eaten dinner, I ordered Mimigar (pig ear) sashimi and Goya Champuru with eggs. I enjoyed the bitterness and the softness of the tofu, along with a glass of Awamori on the rocks. The spacious and cozy atmosphere of the restaurant was pleasant. If I have the chance, I would like to try other dishes as well in the future.

I ordered the menu items: simmered three-layered pork for 970 yen, famous cold soba with mozuku seaweed for 770 yen, curly fries for 640 yen, and two draft beers for 770 yen each. I recommend the famous cold soba with mozuku seaweed. Thank you for the delicious meal! Thank you very much!

I came to Osaka but suddenly felt like eating Okinawan cuisine, so I came to this restaurant. It is located along Ogimachi Street, just south of Sakaisuji Line Ogimachi Station. I made a reservation for 20:00 on the weekend, 10 days in advance online. I ordered "Jimami Tofu" (470 yen), "Sunui (mozuku) Tempura" (470 yen), "Goya Champuru" (990 yen), "Soki Simmered" (1080 yen), and "Uni Somen" (940 yen), along with "Orion Beer (medium)" (770 yen x 2) and "Non-alcoholic" (550 yen). While talking about how I haven't been to Okinawa, I enjoyed the authentic Okinawan dishes. My favorite Jimami Tofu, crispy Sunui tempura, crunchy Goya Champuru, rich Soki simmered dish, and the first time trying Uni Somen, all tasted delicious. We ate and drank quite a bit, but the total cost for two people was just over 6000 yen. Truly the cost performance of Osaka's izakayas.

I recommend making a reservation at a Okinawan restaurant within walking distance from Temma, where I went with my university friends. The stir-fried dishes, such as Somen noodles, were delicious and there were many other Okinawan specialties that I can't remember the names of. The Kumesen highball got me really drunk as it was mainly made with awamori. I don't remember much from the end of the night. Thank you for the meal!

Located right in front of the 5th exit of Osaka Metro's Oimachi Station in Osaka City, Osaka Prefecture. I made a reservation just in case and visited. First, I ordered Orion draft beer for 770 yen. The appetizer was a papaya and lychee dish, followed by a sweet vinegar assorted plate for 550 yen. It included bitter melon, rakkyo, paprika, daikon, and water celery, which was refreshing and very delicious. Next, I ordered a Shikuwasa highball for 550 yen. I also ordered Minudaru for 880 yen, Kumesen Shikuwasa cocktail (15% alcohol) for 580 yen, and Kumesen coffee cocktail (15% alcohol) for 580 yen. Minudaru is a dish where pork loin is wrapped and steamed with crushed black sesame, and it was my first time trying it. The rich flavor of black sesame and pork loin harmonized well and tasted delicious, making the alcohol go down smoothly. Additionally, they served me zucchini tempura and purple sweet potato croquette as a service, which were also delicious. This restaurant ranks in the top three of the Okinawan restaurants I have experienced. It was a very delicious restaurant. Thank you for the meal.

In July 2022, I went to a restaurant with my friends. We were disappointed that the Gurukun Karaage, which we always order, was not available this time. Instead, we ordered the following items: - Island pickles 530 yen - Sea grapes 770 yen - Jimami tofu 470 yen - Sunui (mozuku) 470 yen - Andansu 500 yen - Simmered pork belly 970 yen - Pig's feet tebichi 770 yen - Naberachampuru (miso flavor) 880 yen - Somen champuru (white) 860 yen - Kuubu irichaa 690 yen - Sunui tempura 470 yen - Huchibajuicy 940 yen - Sata andagi 130 yen each x2 - Amagashi vanilla ice cream 500 yen - Tamden gaku 580 yen - Goya sour 700 yen (with goya ice) - Shikwasa chu-hi 550 yen The sea grapes were quite large and delicious, and the champuru and huchibajuicy were also great choices. I also enjoyed the goya sour. (Although it was a bit pricey, haha) Thank you for the meal!

Visit date and time: 18:45 on a weekday Waiting time: Reservation Menu: All-you-can-drink course for 4,000 yen I made a reservation for a table and visited. Even on the same day, they were able to prepare the 4,000 yen all-you-can-drink course, so I requested that. The dishes included sea grapes, island pickles, and mozuku, allowing us to enjoy a variety of Okinawan cuisine. If they had soki soba as the finishing dish, it would have been perfect, but considering the price, it's understandable. The drinks included in the all-you-can-drink menu had a unique Okinawan flair that we couldn't experience at other restaurants. The cost-performance ratio was good, so I will definitely visit again. Thank you for the meal.

I visited the izakaya "Tiianda Otemachi Honten" in Kita-ku, Osaka, which specializes in Okinawan cuisine. It was selected as one of the "Tabelog Top 100 Izakaya 2021." I have fond memories of when the current head chef of "Itasoba Kaorike" and I went to Okinawa together before he opened his restaurant. We spent 2-3 weeks there, just eating out and drinking every day without doing any sightseeing. Since then, I have a special connection to Okinawa. Okinawa is known for its awamori, but I had a bad experience with it in the past, so I avoid drinking it now. During my time in Okinawa, I learned a lot about Okinawan cuisine and awamori. I also learned from local high school students that they drink awamori not because they like it, but because it's cheap. They recommended mixing it with cola to make it more palatable. It's amazing how experiences like these can broaden your perspective. I enjoyed a refreshing Orion beer at the izakaya and savored dishes like Okinawa mozuku salad and Tiianda salad with tropical fruits. The unique flavors of Okinawan cuisine reflect the region's history and culture. By understanding the background of a dish, you can truly appreciate its flavors. This is the beauty of food and its connection to geography and history.

I went to eat Okinawan cuisine and made a reservation for Saturday at 18:00, but when I entered the restaurant, it was almost full! It's a popular restaurant where reservations are a must. My favorite was Rafute, the meat was really tender and melted in my mouth! The mozuku tempura was chewy and satisfying, especially delicious when dipped in salt. The Okinawan soba and Somen Champuru were also delicious.

On this day, I visited "Teaanda Ougi-machi Main Store" near Ougi-machi Park. It is located just 1-2 minutes from Ougi-machi Station. Upon arrival, I was greeted with a warm welcome. Luckily, there was a vacant seat available. I ordered the "Soba Iricha" and enjoyed it with an "Acerola Cider". The "Soba Iricha" had a unique Okinawan-style yakisoba with pork, luncheon meat, garlic chives, onions, bean sprouts, and carrots. It had a good amount of soy sauce flavor and was quite filling. The addition of pickled ginger was a nice touch. The "Acerola Cider" helped cleanse the palate after the meal. I would definitely visit again.

Around 18:00, there were no customers at the restaurant. I was recommended to sit at the counter seats and chose a seat at the end. It was my first time trying Okinawan cuisine, so I wasn't sure what to order. I decided on a Shikuwasa cider, Somen Champloo (stir-fried noodles), ginger-free, a mixed tempura platter with three types, and Sata Andagi (Okinawan doughnuts). The meal started with an appetizer and Okinawan cider. The appetizer had a sweet and slightly garlicky flavor, while the cider was a bit bitter. The Somen noodles were interesting, with a light flavor and toppings. The island chili pepper was provided as a condiment, but it didn't add much flavor. The tempura was a mixed bag - one piece was good, one was okay, and one was not so great. The doughnuts at the end were a bit dry. I paid 2490 yen by card, and also bought some snacks as souvenirs, which had a simple black sugar flavor.