Tokyo Food Page
Gachimaya/
Jimbocho: Okinawan
₯6273-7807
€Data
If you like Okinawan
food and enjoy try-
ing new craft beers,
this casual basement
izakaya is well
worth a visit. Along
with a selection of
well-prepared Oki-
nawan fare you can
choose from nine
rotating taps of
craft beers, repre-
senting multiple
Okinawan craft brew-
eries.

The Okinawan stan-
dards on the menu
seem a bit lighter
and more refined
than usual - champu-
ru stir-fries are
less oily than aver-
age, while the rafti
(pork stew) is rich
and fatty but not
overly sweet. Umibu-
do ("sea grapes")
are served very
fresh and crunchy
(and in decent-size
portions), and the
jimami (peanut tofu)
has a nice clean
flavor to it, with a
pleasantly glutinous
consistency like a
thick pudding.

The menu features a
number of dishes
showcasing Agu pork,
an Okinawan heirloom
breed of pig, in-
cluding cutlets and
several kinds of
sausage. Tapas-style
menu items include
garlicky ajillo
dishes, where ingre-
dients like prawns,
goya and Spam, shal-
lots and octopus are
simmered in hot oil
and spiced up with
Okinawan hot pep-
pers.

The beer line-up
when we visited
featured some solid
choices from Nanto
and Miyakojima brew-
eries as well as
some entertaining
novelties made with
goya (bitter melon)
and shikuwasa (a
tropical citrus
fruit). Beers come
in two sizes and
start at around
Y490.

The dining room is
quite casual in
style, with old-
fashioned diner-
style tables. Staff
are friendly and
service is effi-
cient. Budget around
Y3000 for food and
drink at dinnertime.

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Chiyoda-ku, Kanda
Jimbocho 1-6, Jimbo-
cho Sun Bldg B1F. 
Open 11am-2, 5pm-
midnight daily.
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