Okinawa soba served in a rich broth made from a blend of bonito flakes and pork bones. The thick, slightly wavy flat noodles hold the broth well, releasing the aroma of wheat and deep umami with every bite. On top sits tender, slow-braised soki (pork spare ribs) that fall apart in your mouth, their sweet fat and rich flavor melting into the soup. The taste stays satisfying until the very last bite, and adding beni shoga (pickled ginger) or island chili “kōrēgūsu” offers a fun way to change the flavor. A taste of everyday Okinawan comfort food—right here in Tokyo—that warms both body and soul.

かつお節と豚骨を合わせただしが香る、旨み豊かな沖縄そば。太めでやや縮れた平打ち麺がだしをしっかり抱え、噛むたびに小麦の香りと旨みが広がります。上には骨まで柔らかく煮込んだソーキ（豚のスペアリブ）がのり、口の中でほろりとほどける贅沢な食感。脂の甘みと肉のコクがだしに溶け出し、最後の一口まで深い味わいが続きます。紅生姜や島唐辛子「コーレーグス」での味変も楽しく、東京で出会える“沖縄の日常食”は心まで温めてくれます。

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