沖縄酒場 離 ～Hanare～
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A cozy backstreet izakaya three minutes from Kencho-mae Station, where Okinawan folk music plays over a calm counter-and-table dining room built for solo drinkers and larger parties alike. The kitchen puts a playful spin on classic Okinawan cooking, built around local vegetables, fresh Naha-market tuna and Ishigaki beef — signature originals include the addictive White Mapo Island Tofu and a broth-rich Somen Champuru once featured on Japanese TV. The drink list runs deep on Awamori, pouring bottles from all 45 breweries across Okinawa Prefecture. A semi-private room and full-venue buyouts for 20-50 guests make it a popular pick for group gatherings.
Address
Japan, 〒900-0015 Okinawa, Naha, Kumoji, 1-chōme−8−１ １F
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Contacts
Hours
TodayLast order: 23:00
Open now11:00 – 14:0015:00 – 23:30
MondayLast order: 21:30
11:00 – 14:0015:00 – 22:00
TuesdayLast order: 21:30
11:00 – 14:0015:00 – 22:00
WednesdayLast order: 21:30
11:00 – 14:0015:00 – 22:00
ThursdayLast order: 21:30
11:00 – 14:0015:00 – 22:00
FridayLast order: 23:00
11:00 – 14:0015:00 – 23:30
SaturdayLast order: 23:00
15:00 – 23:30
SundayLast order: 21:00
17:00 – 21:30
Features
Reservations recommendedNon-smokingEnglish menuFree Wi-FiCredit cards acceptedHideaway izakaya atmosphereOkinawan folk music playingCalm, relaxed interiorCounter seating availableSemi-private room (2-4 guests)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Ishigaki Beef
Sashimi (Fresh-caught Fish)
Okinawan Stir-fry (Champuru)
Okinawan Small Plates
Cold Dishes
Fried Dishes
Hot Dishes
Noodles
Rice
Ishigaki Beef
Lightly roasted Ishigaki beef yukhoe
Seared Ishigaki beef yukhoe, scented with truffle.
¥1,580
Ishigaki beef sushi (2 pieces)
An unpressed, loosely assembled take on nigiri sushi topped with Ishigaki beef.
¥780
Ochazuke over Ishigaki beef-wrapped rice
Pickled-daikon vinegared rice wrapped in premium Ishigaki beef; eat first with wasabi soy sauce, then finish poured with brown-rice dashi as ochazuke.
¥2,280
Sashimi (Fresh-caught Fish)
Raw tuna and pickled daikon radish
House-standard dish of tuna tataki and takuan pickled daikon rolled in nori.
¥980
Raw tuna belly slices
"Naha Maguro" — fresh prefecture-caught tuna hand-selected at Naha's Tomari fish market.
¥880
Raw tuna with sesame
Tuna inspired by Kyushu-style sesame mackerel, tossed with plenty of sesame in house-made island soy sauce.
¥980
Onion and sesame tuna yukhoe
Tuna yukhoe dressed with garlic, scallion, sesame, mayonnaise and a soy-based sauce.
¥980
Okinawan Stir-fry (Champuru)
Classic goya champuru
The staple bitter-melon stir-fry of Okinawa, made the old-fashioned way from a family recipe.
¥980
Fu (wheat gluten) champuru
Fluffy, chewy fried wheat-gluten champuru, a dish unique to Okinawa.
¥980
Signature soupy somen champuru
The restaurant's specialty broth-rich somen champuru, made with "Miwa Somen Furumon" noodles sourced from Tsuchiya Seimenjo in Nara; featured on the TV program Himitsu no Kenmin Show.
¥980
Okinawan Small Plates
Sea grapes
Popping-textured seaweed, an Okinawan specialty.
¥680
Vinegared mozuku seaweed
Okinawan mozuku seaweed dressed in house-made sweet vinegar and shikuwasa citrus.
¥580
Ie Island pickled rakkyo
Original house dashi-pickled shallots from Ie Island, once featured in a novel.
¥980
Island tofu cured in kelp
Island tofu wrapped in shredded tororo kombu to lock in umami, served with myoga ginger.
¥580
Jimami tofu (peanut tofu)
Chewy, mochi-like Okinawan tofu made from peanuts.
¥580
Cold Dishes
Island tofu and island vegetable salad
A simple salad of island tofu and vegetables dressed with a salt-based sauce.
¥880
Peppery potato salad with poached egg
Potato salad seasoned generously with pepper and topped with a freshly made poached egg.
¥680
Bitter melon in plum vinegar dressing
Thinly sliced raw bitter melon dressed refreshingly in house-made sweet vinegar and plum.
¥680
Chilled grilled eggplant
Grilled eggplant served chilled, ohitashi-style.
¥580
Fried Dishes
Tuna tempura in Orion beer batter
Prefecture-caught tuna tempura battered with Orion beer, served with house island rakkyo tartar sauce and a special bonito sauce.
¥770
Mozuku seaweed tempura (2 pieces)
Okinawan mozuku seaweed deep-fried tempura style.
¥440
Island rakkyo tempura
Dashi-pickled island rakkyo, battered and deep-fried.
¥990
Jimami tofu tempura
Peanut tofu fried tempura style — crisp outside, hot and gooey inside.
¥660
Purple sweet potato tempura (5 slices)
Sweet-and-salty purple sweet potato tempura.
¥680
Yanbaru chicken tempura (2 pieces)
Chicken tempura made with Yanbaru-raised chicken, served with house ponzu and yuzu pepper.
¥440
Deep-fried chicken wing
Crispy outside, tender inside — a new texture drawing repeat orders.
¥330
Addictive herb potato fries
Herb-scented potato fries; free refills offered.
¥580
Hot Dishes
Agu pork minced meat cutlet (limited quantity)
Made with 100% Agu pork, Okinawa's brand pork, pan-seared rather than deep-fried to seal in the juices.
¥580
Grilled cartilage soki rib
Seared, meltingly tender cartilage pork rib simmered until soft, served topped with plenty of scallion.
¥980
Truffle pork and egg
A popular repeat order — a truffle-scented take on the classic Okinawan pork-and-egg dish.
¥680
Agu pork pan-fried dumplings (4 pieces)
Agu pork dumplings steamed in chicken broth then pan-fried crisp on both sides, served with house chili oil and ponzu.
¥680
Fried garlic chives and egg
Local garlic chives and eggs stir-fried with dried shrimp, a local favorite.
¥880
Signature white mapo island tofu
The No.1 dish among female customers — island tofu finished with salt and yuzu pepper; enjoy with the accompanying vinegar and sansho pepper for a flavor change partway through.
¥980
Noodles
Fried pork-oil Okinawa noodles
House-made Okinawa soba noodles topped with crispy pork-skin "kasu" chips from Ryuka, kasu-udon style, in a double chicken and bonito broth.
¥980
Grilled cartilage soki Okinawa noodles
House-made Okinawa soba noodles topped with the restaurant's signature tender cartilage soki rib.
¥1,180
Chilled zaru mozuku seaweed Okinawa noodles
House-made Okinawa soba noodles tossed with island mozuku seaweed, served with a house dipping sauce of chili oil and sweet vinegar.
¥980
No-topping fried Okinawa noodles
Simple fried Okinawa noodles finished with house chili oil and vinegar, an addictive bar-snack-style dish.
¥880
Rice
Okinawa rice bowl
Warm rice topped with cartilage soki, scallion and julienned ginger, finished by pouring over Okinawa soba broth.
¥1,280
Raw tuna and pickled daikon rice bowl
The staff-meal favorite promoted to the regular menu — the house tuna-and-takuan dish served over vinegared rice.
¥1,280