The older sister from Takoyaki Furuchan is also working here. Nowadays, it’s really difficult to staff restaurants, so it's great to have connections with familiar places. Since it had been a while, I felt like having Okinawan tempura and ordered squid tempura. As always, it was delicious. It was a taste of Okinawan cuisine from my trip to Ishigaki. Completely satisfied!

We came here for the after-party with our important partner companies. Whenever I come here, I definitely want to drink awamori. So, I ask for some delicious snacks. The atmosphere makes me feel like I’ve returned to Okinawa. It was a cold day, but coming here really warms me up.

While wandering around Asakusa looking for a final place to wrap up the night, I stumbled upon this restaurant. It seemed quite popular, as it was nearly full. They had a decent selection of Awamori, and I ordered some dishes while enjoying a glass of Seifuku. What really impressed me was the mapo tofu, which made me think, "This isn’t Okinawa, is it?" Oh, and I believe the tofu used was island tofu. The seasoning was incredibly delicious. The Sichuan peppercorns added a wonderful aroma and flavor! I definitely want to come back and visit this place again. A return trip is decided!

On this day, I brought the friendly manager from the Yuraagi restaurant in Oshiage and the president of a website creation company with me. We had a great time chatting and enjoying each other's company. We tried a variety of dishes, but personally, I really liked the thick fried island tofu, the fish sausage tempura, and the fried mozuku seaweed that is shown in the picture. Everything was delicious!

When people think of Okinawan cuisine, many seem to hold an American image of it, but it's actually filled with a variety of vegetables. On this day, a nearby snack bar's owner, who came alone, enjoyed some carrot shirishiri. I started with Orion beer and paired it with tempura made from fish sausage, followed by habu sake from Hateruma. Everything was delicious!

On this day, we had a gathering to celebrate our employees. Well, it was more of a social event. We thought it would be nice to enjoy some Okinawan cuisine, so we came here. When I come here, I always go for Orion Beer. The song "Oji Jiman" by BEGIN is playing in my mind. The restaurant has Okinawan music playing in the background, and the food was delicious. The jushi fried rice was really tasty. I was completely satisfied.

Since it's a three-day weekend, I strolled around the Tokyo Station area. I was wandering in and out of places, but there were so many people due to the Obon holiday that it was difficult to walk with all the travelers dragging their suitcases around. So, I decided to come to my familiar restaurant, and as soon as it opened, many customers arrived. That's a good thing! We were able to relax and enjoy our time. I really love Okinawan tempura.

Maybe because I was in Singapore, I can enjoy Chinese food all year round, but I feel the same way about Okinawan cuisine. Coming here makes me feel at ease, and I had a great time chatting and relaxing. On this day, I ordered Okinawan-style fried squid. Okinawan tempura is delicious, isn't it? I also had eggs with corned beef, which couldn't possibly be bad. It was a satisfying experience.

On this day, I went to Asakusa. I finally visited the Okinawa tavern Miya-gwa, which I've wanted to check out for a long time. It's close to Ureshi Tawaramachi (・∀・). I started with my favorite awamori! I tried their strongly recommended white lily on the rocks! Wow… it was very, very delicious. The appetizer was mozuku vinegar. I love mozuku (・∀・), the acidity is irresistible… I wanted to order more. As for the dishes, here’s what I had: - Carrot shirishiri for 500 yen - Goya with plum paste for 450 yen - Smoked pig ears for 450 yen I was surprised by how hearty each dish was when they arrived (・∀・). They were about five times the size I imagined! The goya with plum paste was fantastic since I could eat a lot of goya, and the combination of the plum paste and goya was just perfect. Since I visited at a late hour, I wrapped things up early! Thank you for the meal! I’ll come back to visit more leisurely next time! - X (formerly Twitter) https://twitter.com/bi_mi1 - Instagram https://instagram.com/bi_mi_1

Since my wife was tired after the party, we decided to try Okinawan cuisine at Miya-guwa for the first time. The appetizer was vinegar mozuku seaweed, which was a bit on the tangy side. I had a Sanpin Highball (500 yen), and my wife ordered Sanpin tea (400 yen). We tried the thick-cut fried island tofu topped with pickled ginger (350 yen), which was hot and delicious. We also had a trio of island pickles (600 yen), including island chili, kimchi, and sweet vinegar. The kimchi was a bit on the salty side, and my wife, who can't eat spicy food, thought the sweet vinegar would have been enough. We snacked on the tender simmered pork (650 yen), which had a gentle flavor. I added a honey lemon salt sour cocktail (600 yen) and we also enjoyed carrot stir-fry (500 yen), which was mild in flavor. The bitter melon stir-fry (750 yen) was served in a soup-like consistency, something I hadn't experienced before. We also ordered fried mozuku seaweed (550 yen), which was more plentiful than I expected. We finished with Okinawan soba (800 yen), and I asked for pickled ginger on the side. The broth was gentle, and there was plenty of noodles. I had considered trying the fried bread but decided against it as we were both full.

When you come here, the Okinawan songs playing on loop really enhance the feeling of being in Okinawa. On this day, I had a chilled tomato soup with somen (thin noodles) added. Oh, I’m glad I didn’t make it into somen tashiya (a noodle dish)! (laughs) I enjoyed a light drink with a side of hirayachi (a type of Okinawan pancake) as a snack.

I have a personal rule to go right when the restaurant opens. (Laughs) Seeing the Orion Beer lantern at the entrance makes me feel like I'm already in Okinawa. Starting with a draft of Orion Beer is a must. The Okinawan music playing in the background transports me straight to Okinawa. The snacks are delicious. It's a wonderfully relaxing time.

I want to feel the essence of Okinawa, and there's a place I go for that. When I come here, I can truly experience Okinawa, so I usually start with a draft Orion Beer. When I ask for some snacks, I'm informed that there are recommendations for the weekend. Apparently, it gets busier then. If you're planning to go, it's better to visit on a weekday. I had a great time this day as well.

I visited Okinawa with the intention of asking about various things before my next trip. Okinawa City doesn’t seem to have much going on; it feels like the only place worth visiting is Koza, and it doesn’t seem to be an area for events or entertainment. As we talked about this, we enjoyed delicious food and drinks. I had planned to stick to just sours that day, but in the end, I ended up ordering another serving of Danryu (a type of sake). I was very satisfied!

I'm not usually a fan of beer, but I can enjoy Orion Beer and find it delicious. So, on this day, I raised my glass for a toast with Orion Beer. Also, I absolutely love thick fried island tofu. I can't get enough of it, especially with plenty of pickled ginger on top. I love that it looks a bit mysterious! (laughs) Cheers!

This time, I was able to come without passing by. (laughs) When people think of Okinawan cuisine, they often remember Okinawa soba, but that's just one part of it. It's delicious, but there are many dishes to enjoy while having a drink. Personally, I really like the thick fried island tofu. The one here has red ginger mixed in, and it's incredibly delicious. I find myself wanting to come back again and again.

I recently visited a place I really liked. It's so easy to walk past it without noticing! (LOL) I'm not usually a fan of beer, but I can drink Orion beer. So, I started off with a draft Orion. The thick fried Okinawa tofu was really delicious, making it easy to drink a bit too much. (LOL)

I just visited an Okinawan restaurant that opened last year for the first time, and it was a really great place. The interior is small, but the menu is extensive. In fact, there are items on the menu that aren't listed on the table menu, and they have a wide selection of Awamori (Okinawan sake). I ordered the fu champuru (stir-fried dish with wheat gluten), and it was delicious with lots of broth, something you wouldn't normally find in Okinawa. I definitely need to make this my go-to spot!

It might be because it's located in a somewhat hard-to-find place, but there were hardly any customers even on Friday night. The interior seems like a small ramen shop that has been converted into an izakaya. It appears to be well-kept and clean. The staff was friendly, which I personally liked, but they spoke quite casually right from the start, so it might not be to everyone's taste. It felt more like the owner and their friends were running the place rather than typical employees. The food did not have a frozen taste at all and seemed to be well-prepared, and it was quite delicious. Moreover, they have a wide variety of awamori, so I would recommend this place to anyone who wants to enjoy awamori in a casual drinking spot. I don't know the prices since my bill was covered.

I visited an Okinawan restaurant in Asakusa that I had been curious about. Both my husband and I finished work early, so we decided to drop by! Everything we ate was delicious and hearty, but the Goya Champuru, soaked in plenty of flavorful broth, was especially tasty. The staff were also entertaining to talk to, making it a very comfortable place to be!