A restaurant called "Imaikin" in a old mixed-use building near Akihabara Station. It's a place where first-time visitors are unlikely to come if they don't know about it. I visited this place a few years ago and found the calming atmosphere inviting, so I sometimes come here. The restaurant is usually busy with Okinawan locals or people from Okinawa on business trips, and there have been times when I couldn't get a seat because it was full. This time, I was late from work and had to have dinner before heading home. With many restaurants closed, it was difficult to choose a place, but I remembered the "Imaikin" and decided to go there. I came here not for drinks, but for the food, especially the "ikasumi yakisoba" that I had before and craved again. It had been a while since my last visit. The restaurant was open but there were no other customers. I felt a bit uneasy, so I asked the owner if everything was okay, and he said it was fine. I was allowed to sit at the counter. I started with an "Orion draft beer" and the appetizer of island tofu and thick fried tofu. The owner mentioned that he had thought about closing early that day due to the lack of customers. I ordered another "Orion draft beer" and the "sukugarasu tofu," which is a must-order dish for me. It consists of salted baby fish of a type of goatfish, and I always enjoy it, despite my unnecessary worry about the poison in the dorsal fin (laughs). The combination of soy sauce, crunchy fish bones, refreshing cucumber, and island tofu creates a simple yet delicious taste. The beer was going down quickly, and I couldn't keep up with the food. I ordered a "kaku highball" and decided to try the "ikasumi yakisoba." It arrived - a jet-black plate of yakisoba with thick curly noodles made from Okinawan soba. The noodles were firm and slightly hard. The dish was quite rich, with a strong butter and garlic flavor, along with the umami of squid ink. It looked black, but tasted more like a non-spicy aglio e olio. The toppings included bean sprouts, finely chopped pork (luncheon meat), and cabbage, with bonito flakes and green onions on top. The green of the green onions was vibrant. It was a generous portion for a solo drinker. I finished with another "kaku highball." Thank you for the meal. Hang in there, owner!

The food and drinks were all delicious and exceeded my expectations, making me feel happy. Above all, the owner and staff were wonderful and charmed me! I will definitely visit again. The owner also apparently reads palms, and although I didn't plan on it, I was amazed by how accurate it was!

Carrot shirishiri 680 yen Huchampuru 750 yen Awamori sanpincha waribiki 480 yen Rafute 880 yen Awamori shikuwasa waribiki 480 yen Thick fried island tofu 680 yen Gurukun karaage ? Mozuku tempura 650 yen The location of the restaurant is very hard to find (lol) Exterior: 4.0 Interior: 3.5 Taste: 4.0 Fullness: 3.0 Price: 2.5

The second floor of an old building in front of Akihabara Station is always crowded, even though it's a bit hard to find. I usually visit towards the end of their business hours, so I feel a bit guilty, but they always welcome me warmly, so I can't help but peek inside. The owner, who is from Okinawa, creates a relaxed and warm atmosphere with Okinawan vibes. The food is authentic Okinawan cuisine! And of course, they serve Orion beer, which is a must. They also have a variety of awamori to choose from, and I always end up drinking too much.

The authentic taste of Okinawa. Everything was delicious. It makes me want to visit Okinawa.

On the last business day of the year, I visited a yakiniku restaurant and ate too much, so I ended the meal with goya beer and awamori. Looking forward to next year too! 😉

It's the end-of-year greetings tour♪ Had so much fun at my favorite shops that I forgot to take photos lol. Thank you for a great year, looking forward to next year!

Located in a quiet building, once you step inside, you can feel the Okinawan atmosphere in this place. The owner is very friendly and hospitable, making it a cozy restaurant. The food is delicious, and I was able to enjoy local dishes such as mozuku tempura and Okinawan soba in Tokyo!

I wish I could make the delicious Goya Champuru from this place at home.

Today, I went to a restaurant with a friend from Naha. My friend is a regular customer, while this was my second time there. It was a Friday, so the place was fully booked and we could only get seats at the counter. The restaurant has only one master cooking, so it takes a while for the food to come out. While waiting, we enjoyed some Mimiga (pig ear) with Awamori. We made sure to order all the dishes we wanted at once. We ordered dishes such as curly fries, Goya and pork tempura, squid ink yakisoba, fried grouper, carrot stir-fry, and tofu ankake. I love food, so I couldn't wait and ended up eating before taking pictures, so I only managed to take 3 photos. We started with Orion beer, but then switched to Awamori. I recommend adding a little black coffee to Awamori with water - it's delicious. The master, who is from Nowhere, was funny, the food was great, and the atmosphere was enjoyable. Especially the squid ink yakisoba, made with Okinawan soba noodles, was a hit with all customers. We had a great time from 6:30 pm to 11 pm. I plan to visit again in September!

On a weekend night at 8pm, already full from beer but reluctant to leave, I searched for a place to have a light drink with my friend. With little knowledge of Akihabara and only seeing chain and catch staff in front of the station, I spotted a sign for Okinawan cuisine on a street next to the station. Trusting my sense of smell, I climbed up to the 2nd floor of a mixed-use building and found a small Okinawan restaurant. The interior had about 4 table seats and 4 counter seats, not a large restaurant. The place was full of customers, and we were seated at the counter. It seemed like there were many regulars. We toasted with Goya beer, which seemed to have squeezed Goya in it. It had a refreshing taste rather than bitterness. It seems to be rich in vitamin C, good for women. Despite being full, we had island tofu and Goya champuru. Both were quite filling. The champuru was delicious. We also tried Imo-jochu, called Imaijin, which was surprisingly easy to drink and not too strong like typical shochu. The owner and the waitstaff's warm personalities made the experience even better. I would definitely like to visit this place again.

I was invited by my best friend from Nago to go to this restaurant and we went together. The owner's warm personality immediately charmed me, even though I am shy around new people (lol). The staff were also kind and warm. According to my friend, people from Nago are especially warm-hearted. After toasting with Orion beer, we ordered a bottle of Nago's awamori called "Utsukushiki Furusato" and had it with water. It was my first time trying Nago awamori and it was very easy to drink, so we finished the bottle between the two of us. We ordered the 20% alcohol version, but I would like to try the 30% next time. The food was carefully prepared by the owner from Nago and the taste was excellent, truly authentic Okinawan flavors. We had dishes like goya champuru, somen champuru, island pickles, sea grapes, and sugarcane tofu, among others. We also tried the recommended squid ink yakisoba, which was delicious. I can't remember the name, but they also served us a subtly delicious okonomiyaki with yam as a surprise. It was so good. The cost performance was also great, and we ended up eating too much (lol). I will definitely go back with my friend and invite other friends as well. It's also a place where you can easily come alone, so I might visit by myself too.

Please enter from the parking lot and go inside, it's a Okinawan restaurant located on the second floor of a mixed-use building similar to Magel. It was after our company's year-end party. Lately, I've been drinking a lot with younger colleagues, so I forgot that the older guys like second rounds, but I had to go on a business trip early the next morning and the salesperson in charge of the project I'm currently working on dragged me around Akihabara. I was almost abducted by a tout, but I ended up coming to this restaurant. As soon as I entered the restaurant, I was scolded in a suspicious Kansai dialect, "You're drinking even though you have a parent-teacher conference tomorrow, and you think business trips are nothing, huh?" Is this person really from Kansai? Anyway, entering the restaurant equals last order time, so I ordered the standard Goya champuru and Mimigar without even looking at the menu. The appetizer was island tofu. The master was working hard on the dishes, so they were freshly delicious. The Goya had a moderate bitterness and was cooked to a soft texture, which was the best for me. I ordered the Awamori called "Nakijin" which is the name of the restaurant, and it was easy to drink. I used it while drunk, so it cost 4150 yen for two people without eating or drinking much. The cost performance is normal. Especially in Akihabara, the electric town is touristy prices, but there are cheap restaurants in Showa-machi street. Anyway, the staff, including the master, are simple and nice people. Okinawan restaurants are usually comfortable because of the atmosphere created by Okinawan people. Since I don't know many Okinawan restaurants where you can enjoy alone, I want to remember this place.

It is located between the Showa-dori Exit and the Central Exit of Akihabara Station, inside a building that might make you wonder, "Why here?" The interior is a simple izakaya with a basic menu. After enjoying the classic Orion beer, Goya Champuru, and a few other dishes, I finished off with Soki Soba. It's a place where you can casually drop by when you feel like having Okinawan cuisine.