- About Torihiro
With a calm atmosphere, all the seats in the restaurant are sunken heated tables, a space where you can slowly enjoy the cuisine.
We purchase fresh whole Kumejima Okinawa chickens, and invite everyone to the creation of dishes where our expert cooks display their skills. Please enjoy our menu that uses seasonal Okinawaｎ vegetables. We also prepare the in short supply and therefore expensive indigenous island Okinawa pig "Aguu".
We recommend this shop's 4,500 and 5,000 yen "small nabe course". This restaurants speciality of grilled, deep-fried dishes and so on, are our recommended dishes.
As is "mizutaki nabe" from Hakata. Collagen is plentiful, so the next day the skin will be plump. Please eat with our home made ponzu sauce.
Also, you can enjoy our a la carte menu which makes use of ingredients.
Our high class space, satisfactory hospitality
Calm wood grain shop interior and warm refined hospitality, colors elegantly our customers' every scene.Please use it without fail for receptions and a pleasant chat.
"Japan" and wine
For refined Japanese dining, mysteriously wine matches. Wine's deep taste with many delicate dishes...we can by all means recommend this combination of supreme bliss to enjoy.
"Traditional Okinawa ash soup noodles"We reproduce the traditional manufacturing method with ash of Okinawa's Akagi, Banyan and Fukugi tree.
This "Okinawa soba" is rare to be homemade even in Okinawa's main island.
Kumejima Red Chicken where the enthusiasm and love of the producer lives in the taste
"I want to send delicious, healthy poultry to the customer". We strictly investigate the thought of the producers this one point, and only use chickens from Okinawa.
To raise healthy chickens, firstly from the feed
Kumejima red chickens are given a plant based original feed of moromi vinegar, turmeric, shell ginger etc. Also, they are brought up comfortable without stress at the very large in the nature of Kumejima.
Good Kumejima red chickens are able to eat for "life".
The biggest charm we can say of the chicken which we use is that we can eat it for "life". It is the taste of this unrivalled product which was realized through hygiene management and the chicken's good life.
The abundance of Okinawa vegetables
We at 'Torihiro' use island produced seasonal vegetables as much as possible. Because of course the freshness of the fresh island produced vegetables is unrivalled, and they are full of flavour. We send the splendour of island produced vegetables to our customers.
※This varies a little according to the branch area.
The secret of the taste of the Aguu pig.
'Aguu pig' cholesterol is about 1/4, and the taste ingredient of glutaminic acid is 2 times in comparison to normal pork. There is not the smell particular to pork, and the flesh is very soft and healthy. Please thoroughly enjoy the profound and unique taste of the "Aguu pig".