On a weekday at around 8:30 PM, the restaurant was almost fully booked.
After 5 months, I visited this restaurant for the second time. It was my first night out since moving to Tamapura. The freezing cold weather made me remember vividly that I had visited the predecessor of this restaurant, an Okinawa izakaya, back then.
Oshin (Ryukyu winter melon)×2
Orion Craft Beer
Yanbaru Kui Na White (Sake) served with water
Sanzhen Tea
Shrimp pickled in the island
Green vegetable oshihitashi
フーチャンプルー
Okinawa Soba (Aged Dashi Noodle)
Ordering this, 6,000 yen, a reasonable price.
This dish is not very good. Watermelons are large, but they aren’t particularly delicious. It seems like a waste of money. The only way to enjoy it is by cooking it over a slow cooker.
Clafout Oillion beer is a fragrant beer made using rare hops. It has a refreshing taste, with a hint of bitterness that complements its overall flavor. It’s truly a fine beer.
This sea cucumber is something I always ask for each time. Its unique crunchy texture, combined with Okinawa's salt and sweet vinegar base, creates a perfect taste. The sea cucumber insists on its own flavor, unmatched by anything else.
This is a dish made with green peas. It’s my first time trying this dish, but even if I wasn’t asked to order it, I still wanted to eat something with green peas. This dish has a spicy flavor, which is perfect for such occasions.
フーチャンプルーは、車麩を炒めたものです。ゴーヤチャンプルーに匹敵する美味しさで、これも沖縄の名物料理であり、現地で食べたときに大変気に入った一品です。
This is an exquisite dish. The seasoning is just right—not too strong. The caramelized rice absorbs the sauce perfectly. The eggs and green peas also benefit from the rich broth.
This Okinawa soba with aged noodles has strong chewiness and a pleasant throat feel. It's a type of noodle that is difficult to stretch out. Accompanied by kamaboko and large-sized rafftees.
This restaurant was truly outstanding. The thin noodles blended perfectly with the soup, creating a delicious combination. The soup had a salty taste, along with simple sausages and a powerful sandwich. I was completely satisfied.
By the way, I didn't really realize it, but today seemed to be a day for Okinawa soba. Coming to an Okinawa izakaya on such a day is quite a strange coincidence.
I arrived around 8 p.m. on a holiday day. The restaurant was almost fully booked. It's amazing that a izakaya can have such a high occupancy rate on a Sunday night.
This is segment 22/34. Translate only this segment and keep the wording natural.
Source text:
Tama Plaza’s Okinawa Izakaya – it’s actually my second visit in four months. This restaurant was also an Okinawa Izakaya before, but the owner changed, resulting in a change of the name of the establishment.
When I arrived, it was a new version. However, I mistakenly reviewed it as an old version. It was too troublesome to fix it, so this is my first review of this restaurant.
I ordered 2 cups of drinks, an oshin (side dish), shime-rakkyou, goya champuru, pork egg, Gurkun's fried dishes, and soki soba. The total cost is 6300 yen; a reasonable price.
Last time I thought about it, in general, this is a basic Okinawa cuisine. None of the dishes stands out particularly, but they are just average.
In the first place, there are only a limited number of restaurants that offer a variety of Okinawa cuisine. Therefore, the existence of such restaurants is indeed beneficial. Nevertheless, if the quality of the food is above average, then the level of satisfaction is quite high.
If I must mention three items, they would be the following.
Shima Raki-kyo
I ate here last time, but the seaweed from this delicious restaurant really has a unique taste. Its distinctive texture and exquisite preservation technique make it perfect as an accompaniment to sake.
Guルクンの唐揚げ
Okinawa's local fish, when fried, resemble a monstrous fish with spread-out wings, looking really impressive.
The taste is just as delicious as ordinary fried fish. Combined with the pickled sauce and salt, it creates a pleasant combination. The fish is quite firm, and it has bones, so it might be suitable only for people who are comfortable with eating such food.
Sōki Soba
This delicate broth is really delicious, isn't it? Ingredients like Kōregusuyama and Island Chili help to add a bit of spiciness, so even if the taste seems mild, there's no problem.
