Course
Hearty Okinawan Feast Course
PEPPER’s classic Okinawan course—an easy choice if you’re unsure. Okinawan dishes (a total of 8) + all-you-can-drink service (last orders 90 minutes before the end; table available for 120 minutes).
01 / ABOUT THE PLACE
About this place
For a dish that works as both a meal and a drinking snack, try the sōmen champuru: boiled somen noodles stir-fried with other ingredients. PEPPER describes it as good for both “a meal and a snack with drinks”, and diners have praised it too. It makes a satisfying centrepiece for an evening spent sampling Okinawan cooking.
Goya champuru is a classic choice. The menu describes it as “less bitter than you might expect, but still a little bitter”; there is also a white-ae salad with bitter melon and shima-dōfu, or Okinawan island tofu. Diners have enjoyed goya champuru with sea grapes, while others have tried champuru and Okinawan oden and remembered the island tofu in particular. Ordering a few dishes to share makes sense here.
The oden menu includes options such as tebichi (pork trotter), sōki, shima-dōfu and daikon. For a final course, choose Okinawa soba or sōki soba topped with pork spare ribs with cartilage; one diner mentioned enjoying sōki soba at the end of a meal.
Drinks include Orion draft beer and a broad selection of awamori. The menu descriptions offer pointers for choosing: Kumejima no Kumesen from Kumejima is described as notably sweet and smooth, while Shuri Ten, aged in sherry casks, is said to have a faint woody aroma. Okinawa Dining PEPPER offers dine-in service and takes reservations. It may suit a group dinner or a late visit for Okinawa soba and small dishes.
