01 / ABOUT THE PLACE
About this place
To accompany a toast with draft Orion beer, starting with small sharing plates is an easy first move. Popping sea grapes (umi budo), salt-pickled island shallots (shima rakkyo), and smooth house-made peanut tofu (jimami tofu) offer straightforward bites well-suited to waking up the palate for island spirits. By the time hot fried and stir-fried dishes arrive—such as crisp, savoury mozuku seaweed tempura or a goya champuru stir-fry combining pork, Spam, and corned beef—the table easily settles into an Okinawan mood.
Exploring Regional Awamori and Characterful Drinks
At Shimanchu in Nakanobu, the curated lineup of awamori sourced from across Okinawa immediately catches the eye. Bottles represent different islands—including the main island, Kumejima, Miyakojima, Ishigakijima, and Yonagunijima—spanning a spectrum of profiles from mellow Zanpa and fruity Yume Kokai to matured aged kusu. Guests can mix their preferred awamori with soda for a "Shima Highball," sip crisp sanpin tea highballs, or sample playful pours such as the house specialty root beer highball.
Hearty Late-Night Closers and a Relaxed Setting
Beyond drinks, the food menu also provides substantial choices for wrapping up the evening. Diners can end on a hearty note with a late-night skirt steak—a classic Okinawan nightcap tradition—or settle in with comforting, broth-rich Okinawa soba, soft cartilage soki soba, or fragrant garlic fried rice. With standard tables alongside tatami seating where guests can stretch out, the laid-back dining room accommodates casual get-togethers with friends as easily as a late-night drop-in drink, letting everyone enjoy Okinawan flavours at their own pace.
