20 restaurantes por Recomendación en Cerca de Estación de Miebashi

The food was delicious, and the staff was wonderful!

The staff is friendly and good.

The atmosphere of the restaurant was nice, and the food was delicious. With live performances of the snake shamisen, the customers in the restaurant were also very excited. We were able to enjoy our last night in Okinawa. However, if I had to be picky, I felt that the number of dishes was a bit small.

I made a reservation for the first day of my trip. They accommodated a sudden time change, and both the atmosphere of the restaurant and the staff's service were very good. The food was delicious, and I had a fun time that will remain in my memories. Thank you very much.

The lattes and pancakes are delicious!

Deliciousness that far exceeds the price

We had a sudden increase in the number of people, and although we initially had a reservation for one person, we were able to call and accommodate three people. We shared a course menu for two people priced at 6000 yen. The staff were all very friendly and made us feel at home. All the food was delicious. We thoroughly enjoyed Okinawan cuisine.

If you come to Okinawa, you must visit this restaurant to experience the true strength of Okinawan ingredients!! ◆ Appetizers: Dishes with the aroma of the land and handmade craftsmanship ・Nigana and island tofu white miso 　→ The pleasantly bitter thin strips, and the tofu is sweet like a cloud. ・Papaya kinpira 　→ The transparent papaya is beautiful. ・Aasa omelet 　→ The sweetness and aroma of the sea spread gently. ・Irabuchan hand-formed sushi 　→ A gem of a bite with the sticky rice-like shari and shiso as an accent. ・Goat meat jelly 　→ Deep umami reminiscent of rafute, with a jiggly texture. And the first awamori "Tokiwa (2005)" It is smooth even when drunk straight, and just adding a little water opens up the sweetness all at once. I felt I understood the meaning of the phrase, "This aged sake is tastier than from the brewery." I fell in love with the delicious 2005 Tokiwa and bought quite a few bottles, and it is further aged in the restaurant's "kame". This is the only place where you can taste Tokiwa (2005)! ◆ Grilled Jimami tofu A luxurious process of first roasting peanuts to make Jimami tofu. The aroma and richness, with a density that cannot be cut with chopsticks. It was a dish that made me think it was worth visiting just to eat this. ◆ Sashimi plate: Fish with the personality of the sea ・Akami-bai → Surprisingly strong umami despite being white fish ・Seiika → A softness and sweetness I encountered for the first time ・Mebachi tuna → Chewy and rich ・Umibudo → A pop and aroma of the sea The garnishes were refreshing, and the entire plate was unified with the "refreshing feeling of the sea." ◆ Seasonal corn and fuichuba tempura The sweetness of the corn bursts forth, a seasonal dish♪ While enjoying it, I felt the background of the dish brought forth the "history of the land" as I listened to stories about Okinawa's herbal culture. ◆ Kubu-shimi and water spinach stir-fried with fish sauce Large sweet cuttlefish, The fish sauce added a complex umami, and I couldn't stop eating. The second glass of awamori "Zanpa 1999" Enjoying a special aged sake in a strong "karakara" vessel. In a mysterious tokkuri, it looks like there is nothing inside even though it contains sake. Straight, it is sweet like brown sugar, and when water is added, it becomes vibrant. The aroma changes with each sip, it was a magical sake. ◆ Ajikei nashimun - Depth of fermentation - Rich like crab miso, with a pleasant bitterness like abalone liver from the liver of the shako shellfish. And, four-year-aged tofu you. I was overwhelmed by the complex umami that surpasses hatcho miso and cheese. ◆ Jisei miba grilled over charcoal The aroma of charcoal, gelatinous skin, and the elasticity of thick flesh. This dish made me think, "This is the best way to grill fish." ◆ Kibi pork and island vegetables steamed in a bamboo basket Aroma, umami, sweetness. Despite the simple cooking, I was satisfied just with the power of the ingredients. While eating, listening to the chef talk about the Itoman Farmers Market, I could almost see the faces of the producers. ◆ Mozuku and Mowii vinegared dish Crisp Mowii*, thick mozuku. A gentle taste that was delightful in the latter part of the journey. * A rare gourd family vegetable even on the main island ◆ Pork rice (juicy) The aroma of pork and bonito broth, spreading happiness with the steam from the bowl. It was a perfect sense of unity as a closing dish. ◆ Dessert: Sata andagi & sanpin tea almond tofu Freshly fried crispy and fluffy andagi. And the melting sweetness of almond tofu with a jasmine aroma. I quietly felt moved inside, thinking, "They don't cut corners until the end..." ◆ Summary: Shocked by the price of 9000 yen This time, I consulted with the restaurant staff to create a "full course that feels the strength of Okinawan ingredients." I am truly grateful for their response to my requests! Each dish was concentrated with "land," "season," and "the thoughts of the creators." Not just the food, but the vessels, sake, explanations, and atmosphere all came together for a complete "experience." Without a doubt, it became a special page in the night of Okinawa.

In a wonderful space, I received the warm hospitality of the owner, and both my stomach and heart were filled. This is a place I would like to visit again when I go to Okinawa.

Even though it was a Tuesday on a weekday, the place was full of customers♪ The appetizers, the side dishes, the main dish of Rafute, the sashimi platter, and the Okinawa soba for the finale were all delicious, and you'll understand why it was so crowded if you make a reservation and visit once♪ When I mentioned that we were there for our 40th wedding anniversary, we received a Jack of Orion beer, thank you😊