The restaurant has an English menu for passengers to place an order. We ordered the famous steamed pork. Because the steamed pork with bamboo cages is not shoe-sleek and tender, the children ate a lot of special Okinawa side dishes, fried bitter melon, fried things, ice cream, etc.

Nouenrobatashimabutaya

Japanese roast meat shop send Korean kimchi as a side dish, does it mean not very authentic? A: No! Even if he still sells kimchi, stone pot bibimbap, seafood cake, as long as it is grilled with barbed wire and beef, it is a good girl,... No, it is good roast meat. The easiest way to distinguish: Korean barbecue is to roast super large pieces of meat with a whole iron plate, and finally cut open, mainly pork belly, with vegetable leaves to eat. Japanese roast meat is roasted with chopped dumplings / hollow roasted trays to slice small pieces of meat and drained, with beef-based, divided into salt roast, sauce roast and flavoured roast with rice to eat. Simply roasting the meat, ancient times, seriously began to roast beef, is the end of the shogunate, the British began to raise cattle in Kobe, beef after the popularity. At that time, everyone was unwilling to eat the internal organs, and North Korean workers in Japan bought the internal organs from the pasture at a low price, and made them very cheap to roast the internal organs, and quickly carried forward the culture of the water. The Korean War broke out, and the Koreans began to split into two groups. They were the Korean cuisines that did not change their names and did not change their names, and the Japanese roast meat pie that went into the countryside. And since then, the roasted internal organs and roast beef were unified, and the name was roasted meat. When roasting meat, cut the beef into thin slices, pickled sweet soy sauce, lemon, salt. Most of the internal organs are treated with flavored dip and then roasted. That is to say, the current Japanese roast meat, trace its roots, is Korean cuisine. It&#39;s just that Koreans are born in Japan, and Koreans are not roasted like this.

餐馆有提供英文餐单方便旅客下单我们点了出名的蒸猪肉，因用竹笼清蒸的不鞋口肉质嫩小孩吃了不少除了蒸肉外亦有不少特式冲绳小菜，炒苦瓜 ，炸物，雪糕等

餐厅装修风格现代简约，个人很喜欢，牛肉也是特别好吃，口感细腻饱满多汁，肥瘦相间，入口即化，非常喜欢，米饭和配菜也是一样的好吃，赞

The decoration style of the restaurant is modern and simple. I personally like it very much. The beef is also very delicious. The taste is delicate and full of juice. The fat and thin are the same.

这家是专门吃蒸肉的地方，满满的一盘蒸肉，让人很舒服，酱料很不错，里面的前菜也很好吃，还有新鲜的牡蛎，性价比很高，人均200吃的很满足。

This is a place to eat steamed meat. It is full of steamed meat, which is very comfortable. The sauce is very good. The fore dishes inside are also delicious. There are fresh oysters. The price is very high. The per capita food is very satisfying.

【口味】美味可口【环境】好【服务】好

[Taste] Delicious [Environment] Good [Service] Good

非常好的一家小餐厅，地方不是很大，但是人比较多，他家的装修不像别的日式餐厅一样有很强烈的日式风格，可是整体给人很温馨的感觉，尤其是他家的小吊灯

Very good small restaurant, the place is not very big, but there are more people, the decoration of his home is not like other Japanese restaurants, there is a very strong Japanese style, but the overall feeling is very warm, especially his small chandelier

前菜是每桌300日元畅吃的本地蔬菜色拉吧，小甜椒和本地酱汁是亮点。串烧拼盘也很有特色，有猪心、猪喉、猪肝、猪脸、猪胸和厚切培根。 很好吃的创意琉球料理，价格也不贵，和马路对面的居酒屋差不多，但环境好太多。招牌是酒蒸肉系列，清酒蒸猪肉、红酒蒸牛肉...很嫩很好吃。

The fore dish is a local vegetable salad for 300 yen per table, and the peppers and local sauce are the highlights. The skewers are also very distinctive, with pig heart, pig throat, pig liver, pig face, pig chest and thick cut bacon. Very good creative croquet cuisine, the price is not expensive, similar to the izakaya across the road, but the environment is much better. The signboard is a wine steamed meat series, sake steamed pork, red wine steamed beef ... is very tender and delicious.

Nouenrobatashimabutaya

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