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RYUKYU CUISINE

Crafted with precision,
infused with heartfelt dedication—
a symphony of Ryukyu’s finest flavors, harmonized in a single feast.

In the era of the Ryukyu Kingdom,
our ancestors welcomed travelers
from distant lands,
crossing vast seas,
with exquisite cuisine prepared
with unwavering devotion.
At the core of this culinary heritage lies
the philosophy of Ishoku Dogen—
the profound belief that food and
medicine are one and the same.
For generations,
dishes enriched by nature’s blessings
have been revered as
Kusuimun—nourishment as medicine—
and Nuchigusui—the very essence of
life-giving sustenance.
At Kuninda, a Ryukyu culinary master
carries forward this timeless legacy,
honoring its spirit with mastery and grace.
With the finest local ingredients,
each dish is artfully crafted to restore,
uplift, and nourish both body and soul.

MENU

LUNCH

Utuimuchi Gozen

3,500 yen

Ryukyu Moromi Vinegar / Jimami Tofu / Mozuku Vinegar / Garnished with Nigana /Bilagaramachi / Fried Taro / Kubuirichi / Pickled local vegetables / Okinawan-style stewed pork cubes with Kumejima white miso / Juicy rice / Inamduchi /Zenzai / Sanpin tea

LUNCH

Utuimuchi Gozen

5,000 yen

Ryukyu Moromi Vinegar / Jimami Tofu / Mozuku Vinegar / Garnished with Nigana /Bilagaramachi / Fried Taro / Kubuirichi / Pickled local vegetables / Okinawan-style stewed pork cubes with Kumejima white miso / Minudaru / 3kinds of sashimi and sea grapes / Juicy rice / Inamduchi /Zenzai / Sanpin tea

VEGAN

Utuimuchi Gozen

3,500 yen

Ryukyu Moromi Vinegar / Jimami tofu / Garnished with Nigana /Bilagaramachi / Deep-fried Taro / Tempura of Okinawan vegetables / Pickled local vegetables / Tofu stir-fry / Rice and soup / Sweets and Sanpin tea

Warabi [KIDS]

Warabi

1,500 yen

Jimami Tofu / Mozuku Vinegar / type of sponge cake / Fried Taro / Kubuirichi / Pickled local vegetables /Juicy rice / Inamduchi /Zenzai / Sanpin tea for

DINNER

Utuimuchi Kaiseki

6,500 yen

Ryukyu Moromi Vinegar / Appetizers (Bilagaramachi,Jimami Tofu, Mozuku Vinegar, Fried Taro, Burdock Root Rol. Garnished with Nigana) / Sashimi Plate (Prefectural bigeye tuna, 2 kinds of fresh fish from the prefecture, Sea grapes with wasabi) / A la carte (Kubuirichi, Minudal) / Deep-fried dish (2 kinds of fresh fish from the prefecture, 3 kinds of island vegetables) / Side dish (Soaked spinach) / Simmered dish (Okinawan-style stewed pork cubes with Kumejima white miso) / Rice dish (Juicy rice) / Soup (Inamduchi) / Sweet & sanpin tea Zenzai (Tarama brown sugar, Awaguni salt

Allergy-Conscious Dining

At Kuninda Naha, we are committed to accommodating guests with food allergies,
allowing them to enjoy their dining experience with confidence and ease.
We take great care in preparing dishes that minimize allergens
to the best of our ability.

Allergy Considerations

For guests with food allergies, we kindly request that you inform us at least three days in advance.
While we will make every effort to accommodate your needs,
we may not be able to modify dishes for last-minute reservations.
Please note that trace amounts of allergens may be present in our dishes.
Moreover, fundamental ingredients of Ryukyu cuisine—such as pork broth and bonito stock—are integral to
our culinary tradition and cannot be completely omitted.
Should significant menu modifications be necessary to meet allergy requirements, an additional charge may apply.
Additionally, depending on the specific ingredients excluded, the number of dishes served may be reduced.
Given these considerations, we cannot ensure a completely allergen-free dining environment.
For guests with severe allergies, we may regrettably be unable to accommodate your reservation.
We kindly ask that you review the above information and make your final decision based on personal discretion.
For further inquiries, please contact us by phone.