Ueda, Nagano, Japan｜真琉家

I came here because I was drawn to Okinawan cuisine. When I asked about it, I was told that they had been doing it for 10 years, and even though the area around the store was a walking course, I had no idea about it. Okinawan cuisine is also available on the izakaya menu. Overall, it is made with great care and the seasoning is good. Bitter gourd champuru is definitely not island tofu, but it is well-grilled, and the bitterness combined with the bitter gourd makes it very delicious. Tebichi is melty and has a strong taste, making it a good accompaniment to sake. The final dish of Okinawa soba surprised me with the texture of the raw noodles. Recently, the number of restaurants serving fresh noodles in Okinawa has been increasing, but I never thought I would be able to find fresh noodles in Ueda. When I asked about it, I was told that it was half-cooked noodles. I think the quality is quite high, with a light soup, well-cooked cartilage soki, and raw noodles. Thank you for the meal.

The food is more voluminous than a regular izakaya. The mushroom tempura was delicious. The inside of the store is very clean, and each seat is spacious and you can relax. A cute frog chopstick rest is set on a paper table mat. This is a rare restaurant in Ueda City where you can enjoy Okinawan cuisine such as soki soba, bitter gourd champuru, and sea grapes.

The host is very kind and takes great care of the customers who have booked in advance. I think it's better to make a reservation if you plan to go.