Tinsagu nu Hana

We are committed to using locally sourced ingredients from Okinawa, including fresh fish delivered directly from the region, Okinawan Moromi pork, and seaweed, along with fresh vegetables served as appetizers. Our original bonito dashi is made with Okinawan katsuobushi. We use natural salt from Yagaji Island, additive-free Shuri miso, additive-free soy sauce, Fifachi, Awamori, and pure brown sugar from Hateruma Island as our seasonings.

Experience the wonderful flavors of ingredients nurtured by the land and sea of Okinawa, and enjoy Okinawan cuisine that highlights the natural taste of the ingredients and the umami of the bonito dashi.

Savor simple, warm, and tropical Okinawan dishes. We offer a selection of Awamori, ranging from freshly brewed to aged varieties up to 10 years, sourced from eight carefully chosen distilleries we have personally visited.

Our sake cups are crafted from Ryukyu glass by skilled artisans, including Seiten and Gallery Zo. All our tableware is made from "Yachimun," pottery created by various artisans using Okinawa's red clay.

We hope you can feel a bit of Okinawa's atmosphere while dining with us.