A small Okinawan restaurant in Sangenjaya. The cozy atmosphere is perfect for those who want to enjoy their meal and conversation in a quiet setting, rather than a lively one. Every dish is delicious, but the fried Gurukun fish was particularly impressive. The fish was fried perfectly, even the bones were edible. It's best to eat the dishes as soon as they are served, especially the warm ones. The only downside was that the alcohol in the sours was weak. Overall, it was a great dining experience.

My wife and I had lunch at a Okinawan restaurant called "Gajuko" located near the bottom of the slope in the Chazawa Street shopping district after finishing at the pool. We had been meaning to visit for a while now, and finally made it today. We climbed up a narrow staircase to enter the restaurant, where we were greeted by flowers celebrating their 7th anniversary. We were the only customers, which was a good thing given the current situation with COVID-19. We placed our order by 1:00, with me choosing the "Seaweed Set Meal (sea grapes, vinegar dish, mozuku vinegar, kubu isochi, arthur's tsukudani, arthur soup, rice) for 1200 yen" and adding a "lunch beer for 300 yen." My wife ordered the "Soki Soba Set Meal for 1000 yen" without rice, but with two side dishes of sea grapes and island tofu. The food arrived in stages, starting with the beer, followed by four dishes, then two, and finally one. The meals were healthy and full of seaweed, but I found myself craving some meat. I envied my wife's Soki, but didn't dare ask for a bite. We finished quickly, not feeling too full. I wished I had ordered the Soki Soba set meal like my wife. As we waited for her to finish, we chuckled at the notices posted around the restaurant. We settled the bill at our table, and as we were leaving, new customers were climbing up the narrow staircase. We had to wait for them to pass before we could leave, and finally left at 1:30.

Located in Sangenjaya, there is a stylish and cozy Okinawan izakaya called "Okinawa Ryori Ganjuko." The owner, originally from Ishigaki Island, serves authentic Okinawan cuisine that is simple yet delicious. You can enjoy dishes such as traditional Mimigar (pig ear) with vinegar miso, soft bone soki (pork ribs) simmered in sauce, island pickles, squid ink juicy (risotto-style squid ink porridge), and mozuku seaweed tempura, all made with carefully selected ingredients. They also offer a variety of awamori (Okinawan distilled spirit) and Orion beer. I ordered the soft bone soki simmered in sauce, island vegetable salad, su-chika (Okinawan-style dried pork), three types of taro dishes, island pickles, butter-fried giant frog clam, tarashi age (deep-fried fish cake), taco rice, Okinawan soba noodles, utchin sour cocktail, Yae Izumi awamori, and purple sweet potato plum wine. Every dish was delicious, and it was fun to try unique ingredients. The Yae Izumi awamori was also excellent! It was a fantastic experience enjoying authentic Okinawan cuisine. Thank you for the meal.

When you feel like wrapping up 2019, having the option of Okinawan cuisine is a strong choice. Compared to ramen and other dishes, there is no guilt associated with it. It just makes you crave for it, like umibudo and shima rakkyo. These are specialties of Okinawa that have been established as appetizers. When you hear about Okinawan cuisine, not eating these two is not even an option that comes to mind. Well, the size of the sea grapes may be a little smaller compared to what you have in Okinawa, but they are still much bigger than what you get at a regular izakaya. And although I forgot to take a picture, the Okinawan soba is also a must-have. You can't leave without trying it.

It's a popular restaurant, so I was worried about finding a seat, but I managed to get one. It filled up quickly afterwards, so it's better to come early. The Okinawan vegetable salad I ordered last time was unique and delicious. The Aosa seaweed rolled omelette was also a first for me and surprisingly tasty. It was very lightly seasoned, which was surprising.

It's better to avoid bringing children. When I asked for water instead of juice for my child after the meal, the staff's attitude turned very unfriendly. When I ordered awamori, they didn't even ask which one. The dishes were just placed on the table without a word. Other tables had the same experience, but ours was particularly bad. The sign in the restaurant says they are serious about their business, but if that's the case, they should stop neglecting drink orders. A little more customer service and smiles wouldn't hurt.

Led by a junior colleague, I discovered the renowned restaurant Waruginoko. As soon as I entered the restaurant, I felt like I was in Okinawa. The freshness and deliciousness of the island vegetables were unlike anything I had ever tasted in mainland Japan. The refreshing taste of Mimigar made me crave for more, and the pace of drinking Awamori with Shikuwasa was just right. The homemade Jimami tofu had a strong aroma of peanuts and a firm texture, a taste that you can only experience here! The Hirayachi and soba noodles were also exquisite. I heard that when it gets a little warmer, they will also serve sea grapes and island pickles. Waruginoko is a hidden gem that I want to keep to myself, but I can't help but want to share it with others. It was truly delicious!

When I stopped by the second restaurant, I was a bit disappointed that I couldn't try a variety of dishes. However, it was still quite impressive. They served a plate of thick fried tofu, daikon radish, and moroheiya as an appetizer. They also had peanut tofu and sesame tofu, which are good accompaniments for sake. I tried a vinegar dish called "suuna," which is made from a type of seaweed called "sango." It's a specialty of Ishigaki Island. The texture was unique and enjoyable. This Okinawan izakaya mainly served awamori (Okinawan liquor). I tried the "Nagahama" brand, a five-year-old aged awamori with a smooth taste. The restaurant is quite interesting, and I would love to visit again if I have the chance.

In December 2018, for dinner, I went to Sangenjaya. I got off at Sangenjaya Station on the Tokyu Den-en-toshi Line, walked towards Taishido from the north exit. Along the way, I succumbed to temptation and ended up eating Nagasaki Sara Udon at "Rairairai" but then moved on to my original discovery destination (laughs). I found the Okinawan restaurant "Gajyuko" on the second floor of a building, which was introduced on the TV Tokyo program "Demolition! Ad Street Heaven Sangenjaya Taishido" on February 17, 2018. Although it may seem like I have conquered almost all of Japan on the map displayed on Tabelog, it is actually a result of using it deceptively for events and such before starting Tabelog. Well, there are still prefectures where I haven't eaten before starting Tabelog, Okinawa being one of them. As I climbed the stairs to the second floor, I felt a strong sense of "Okinawa love" in the store's design, with displays of high school baseball uniforms from Okinawa Fisheries High School and Yaeyama Chamber of Commerce, also feeling the "high school baseball love". I was seated at the counter and enjoyed a Shikuwasa Sour for 500 yen, and for dinner that day, I had: 1) Appetizer for 300 yen, which was Island tofu and Kinjiso cooked. Kinjiso is a vegetable that I thought was Kaga vegetables, so it was a surprise for me. 2) Island vegetable salad for 700 yen, which had island okra, Chidekuni (island carrot), Urizun (four-sided beans), Njana (bitter greens), and Handama (Kinjiso), all unfamiliar vegetables in a salad that felt really healthy. Especially the slight bitterness of Njana seemed addictive. According to the knowledgeable staff, Kinjiso (Handama) being cultivated in Okinawa is said to be a result of the trade of the "Kitamae ship" during the Edo period. Other items like Konbu are also said to be representative items brought by the Kitamae ship. 3) "Suna" vinegar dish for 500 yen, which had Ishigaki Island Yumigata Ogono, resembling "coral" in appearance. It had a rich texture with minerals and dietary fiber, seasoned with a refreshing vinegar, and was recommended as a palate cleanser. The crunchy texture was irresistible. I also had a glass of Awamori, Muri Kabushi on the rocks for 600 yen, a limited edition from Okinawa, with a light mouthfeel and a slightly sweet taste, recommended for first-timers and rock enthusiasts. 4) Three-point serving of Taimo for 600 yen, which included Douruwakashi, Taimo no Sorasage, and Douruten. The portions were small as suggested for a single person. Douruwakashi is a dish made by steaming Taimo, then mixing it with Tsuiki (stem), pork, shiitake mushrooms, kamaboko, and shiitake mushroom broth, a court dish passed down from the Ryukyu era. Taimo no Sorasage is Taimo deep-fried and coated in sweet sauce, similar to sweet potatoes in Tokyo. Douruten is Douruwakashi rolled and deep-fried, resembling a croquette with a sticky sweet taste unique to the handmade dish at the restaurant. It was tiring to write down all these details from the menu (;^ω^) I have eaten Taimo before, but the way these three dishes were prepared was new to me and each was interesting and enjoyable in terms of texture and flavor. 5) Mozuku tempura for 400 yen, which was also a small portion. The tempura made from Kumejima Mozuku was lightly salted and delicious. The bill came out to be just under 3,900 yen, slightly less if it wasn't the second place I visited.

Today, my wife and I went out for dinner on Sunday. We felt like having Okinawan cuisine, so we decided to go back to this place that left a good impression on us before. It seems like Shibuya is crazy with Halloween costumes today. Yesterday, some foolish young people flipped over a light truck and acted recklessly. They should really cool their heads and realize how foolish their actions were, it's so embarrassing. I hope they won't do something like that again. Well, I don't really care about fools. The Okinawan vibes were great again today! We were so caught up in enjoying ourselves that we even forgot to take photos. Finally, we remembered to take a picture with our closing dish of Okinawan soba.

It was a restaurant serving Okinawan cuisine and baseball. As someone who loves both, it was perfect. The original island chili pepper seasoning, abundant alcohol selection, and wide variety of dishes made it feel like you would need to visit often to try everything. It was quite crowded when I happened to walk in, so making a reservation would be a good idea.

My senior recommended GaneKo in Sangenjaya for Okinawan cuisine, so we visited together. The owner, who greeted us with a cheerful "Haisai," is from Ishigaki Island. The restaurant is filled with high school baseball memorabilia, which piqued my interest as a baseball fan. We ordered typical Okinawan dishes like sea grapes, island pickles, and deep-fried cartilage soki, and they were by far the most delicious Okinawan dishes I've ever had! I felt like I was truly experiencing authentic Okinawan cuisine.

A cozy and relaxed atmosphere. For dessert, I chose my favorite Ube flavor. ☺️✨

I went to San Cha's Okinawan cuisine restaurant! It's called "Gajyuko" and it really gives off that Okinawa vibe, haha. The food was delicious and I had a great time! If you love Okinawa and high school baseball, you should definitely check it out! Just be careful because they have their own rules, haha.

It is rare to find Yaeyama soba in Tokyo, let alone at Dejimaya! The other dishes were also delicious. Highly recommended!

The island vegetable set meal was around 1,300 yen. The shirishiri was especially delicious.

High CP, solid Okinawa soba with a good broth, and the dishes are also made of Yachimun pottery. Dining out should be like this!

Visited the restaurant with my family to check it out before going with friends. The atmosphere inside was filled with regulars smoking and drinking. The food was Okinawan home-style cuisine with light flavors and delicious. However, we won't be returning. We were initially told we could stay for up to 2 hours. We ordered one drink each and then ordered our food to be served in stages. We were informed that the food would take some time, but we agreed. However, we were then told not to linger without ordering additional drinks, pointing to a sign on the wall. We left after 1 hour and 5 minutes with our bellies half full, spending 10,000 yen. Very disappointing experience.

You can enjoy authentic Ishigaki Island cuisine here. It is truly delicious. While everything is delicious, I would like to highlight some dishes that I haven't had much before but found to be delicious. Pork Tamago Hirayachi Cube Iriichi Carrot Shirishiri Squid Ink Juicy Arthur's Dashimaki Tamago Boroboro Juicy These are Ishigaki Island home-cooked dishes. They are wonderful. I have been here many times already.

I was lucky to find an available table without a reservation when I walked in. If you want to eat Okinawan cuisine in Sangenjaya, this is the place to go. There seemed to be a lot of couples among the customers.