01 / ABOUT THE PLACE
About this place
Sea-grape tempura has stood out for some diners, who praise the contrast between its crisp batter and the little sea grapes’ popping texture. At Miyarabi, an Okinawan restaurant, it can be part of a meal alongside Okinawa soba and champuru, Okinawan stir-fries.
Diners have praised the tenderness of the soki pork ribs and the flavour of the broth in the Okinawa soba. Some, however, have found the noodles on the soft side, so those who prefer a firmer bite may want to bear that in mind. For a meal-ending bowl of soba, the menu lists both Okinawa soba on its own and sets pairing half a bowl with juushi rice.
There is a wide choice of champuru stir-fries. Goya champuru, made with Okinawan goya and island tofu, is 950 yen. The menu also lists maamina champuru with bean sprouts, garlic chives and island tofu, and fu irichi with Okinawan wheat gluten and vegetables, both at 950 yen. For traditional dishes, there is rafute, braised pork belly, and jimami tofu, described as house-made peanut tofu.
Counter seating is available, and the restaurant’s information says it accommodates both solo diners and groups. Beer and all-you-can-drink options are also listed, making it possible to order several dishes over dinner.
