Kajimaya

One diner came to Kajimaya for hijā-jiru, a goat soup, and ordered sūchikā, salted pork, to finish. On that visit, home-grown Okinawa spinach added a distinctive touch to the soup, which was still full of flavour on a day when mugwort was unavailable. Another diner described the hijā-jiru as being made rich, and singled it out alongside goya champuru, a bitter melon stir-fry, as a memorable dish.

The sūchikā was praised for its deft seasoning and as a good match for awamori, making it a natural choice for another small plate after the soup. One diner found the stewed pig’s trotters meltingly tender; they offer another way to explore Okinawan cooking beyond goya champuru. The menu has also been described as including nābērānbushī, young loofah cooked with miso, for a taste of an Okinawan ingredient alongside the familiar champuru.

For awamori, one account mentions enjoying an aged bottle of Yanbaru Kuina. It was described as having been aged for 5 years and then matured for a further 7 years, with a notably aromatic, deep flavour. Several visitors describe the restaurant as a small space with counter seating only. Reservations are accepted.