Tedako-Tei is a little Italian restaurant off the main street of Kokusai Dori in Naha.
Better make reservation. Better not to when you don’t have time. It’s a one-woman operation by the owner chef and sometimes it takes time to cook and serve every tables.
There are 5 tables only.
It’s a small space, filled with things of her taste.
Yes, it’s a wine night for Yuyu. I had housemade ginger ale.
It’s been about 5 years since the last time we came here.
Here she comes to take our order. Midori-san, the owner chef. Such a dedicated lovely person. Her passion for good foods has captured the imagination of a lot of her fans.
The housemade focaccia. When we first came here, this focaccia knocked me down in the first round.
Assorted appetizers. Wow.
Prochute was soft and fluffy. The fat melts on your tongue.
Spicy chicken was very tasty too. Ratatouille tasted so heart-warming.
But the cheese is what Tedako-Tei is famous for. Midori-san calls herself cheese freak.
And she’s right. How you select, how you preserve, how you prepare, all make a big difference.
Some cheese are French, some are Italian, and some are Okinawan.
She was melting on blended blue cheese. She was not exaggerating. It melted my tongue, too.
You can never get enough with these little things.
Spaghetti Sakuna. Sakuna is an Okinawan herb, Peucedanum japonicum. In Okinawa traditional medicine, it’s good for longevity.
It’s got freshness and bitterness to the taste. The sauce tasted like Vichyssoise. I think she mixed the herb with potatoes in the blender.
Spaghetti Tomato Cream Sauce with Okinawa Tofu.
Apparently the tofu has been seasoned and dehydrated. A very detailed preparation.
All the pasta dishes here are small. For 2 people, assorted appetizers, 2 pastas, and a main dish would be good. Or you can tell her your budget first, JPY3000 to JPY5000, and let her assign the course for you. She’s flexible and generous.
We had grilled Okinawan chicken with Okinawan herbs and vegetables.
Of course it’s good. You can tell by the look!
Tedako-Tei
