Yang
Google
Nuchigafu Original Meal Combo with Ice Cream (¥3580), featuring Okinawan classics like Stir-fried Bitter Gourd, Soft-boiled Pork, and Seasonal Tempura. The meal also came with side dishes like vinegared mozuku seaweed, jimami tofu, and pickled vegetables, served with either normal or black rice, and tofu soup. The pork was tender and flavourful, while the tempura was crispy and light. Everything was beautifully presented on Ryukyuan pottery.
For dessert, I enjoyed Chinskou Cookie Dough Ice Cream, with a sweet, shortbread-like texture. To top it off, I had the unique Buku Buku Tea (¥1650), a frothy traditional Okinawan tea served with Chinsuko and Hanaboru cookies. The tea experience was playful, with its foam creating a fun twist to the flavour and texture. Overall, this meal was a delightful dive into Okinawan culinary traditions!