Sakae Ryori-Ten is located near Ishikawa Exit of express way in Uruma-shi.
This is a nice place for celebrations. Not really a formal place. But very good food with a wide selection of local liquor.
They have the solid foundation of Japanese traditional cooking techniques and the creative mind to play with local and seasonal foods of Okinawa.
A good selection of aged Awamori, local Okinawa liquor, sitting and aging in these big jars.
Awamori is a distilled liquor, made by indica rice fermented with unique black koji mold. Japanese Sake is a brewed liquor, made by japonica rice fermented with koji mold.
Complimentary appetizer (included in table charge) – Pig Ear Skin (Okinawa tradition) in miso vinegar. Crunchy and rich in collagen.
One of today’s special. Carpaccio with Ruby Snapper sashimi.
Such a cool plate too.
This one is today’s special too. Char-grilled Boar Chuck.
Deep-fried Peanut Tofu. This is one of their signature dishes.
A pretty plate.
This is another signature dish. Fried Pork Foot with black vinegar sauce.
One of today’s special. Fried Sea-Perch. There’s nothing like fresh fish.
Char-grilled Pork Ribs. Beautiful seasoning and perfect grilling.
Someone is getting drunk…
They serve in one plate. Each plates are unique and beautiful. They are all made by local artists.
And they provide serving plates for everyone. Chilled plates for cold dish. Warmed plates for hot dish.
Many little considerateness for total satisfying experience.
It looks like ordinary Goya Stir Fry which you see everywhere in Okinawa, but it tastes a little different. The taste is finer. It’s an Okinawa dish on the foundation of Japanese traditional cooking techniques.
Seasonal Okinawan Mixed Rice in Lotus Leaf. This is their signature dish too. Just beautiful, perfect seasoning.
Highly recommended for a nice dinner with your family and friends.
Definitely needs reservation on weekends.