4/29 OPEN 琉球鮨 うらおにかい

We offer an "omakase course" (chef's choice) consisting mainly of carefully selected ingredients that change depending on what's available and the season.

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In addition to our carefully selected sake, we also offer wines supervised by Yoshihiro Nagase, a wine sommelier who has won the Italian Wine Best Sommelier Competition (JETCUP), allowing you to enjoy delightful pairings with Japanese cuisine.

Our concept is "Kuzushi Sushi," which incorporates further variations into the casual sushi-enjoying experience.

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By centering our work around highly skilled young craftsmen, we create a modern, flexible, and innovative approach that breaks the mold.We offer tempura supervised by "Tempura Miyashiro," a restaurant that has earned a Michelin star and is full of originality while preserving the traditions of Edomae sushi, as hand-rolled sushi (shrimp tempura nori roll).

[Tuna Hand Roll]

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Sushi Onikai's signature dish, "Tuna Hand Roll," is a luxurious delicacy using seared fatty tuna, medium-fatty tuna, and marinated lean tuna—enough tuna for three pieces of sushi.Before you can even enjoy the crisp aroma of the seaweed, the tuna comes rushing in.This special flavor will fill you with a sense of pure bliss.

Authentic Edo-style sushi at reasonable prices in Okinawa.

"Sushi Onikai" offers a casual sushi experience while also promoting the concept of "kuzushi sushi" (a more relaxed, unconventional style of sushi).

We create a "breakthrough" by incorporating modern, flexible, and innovative ideas.

Specialties include shrimp tempura nori rolls supervised by the Michelin-starred "Tempura Miyashiro," and sushi that has been instantly smoked.Furthermore, you can also enjoy Okinawan cuisine.We await you with an all-inclusive course featuring dishes ranging from our signature specialties to seasonal items, along with free-flowing drinks.

Bluefin tuna medium fatty cut (chutoro)

"Chutoro" offers the delicious flavor of lean meat and the sweetness of fatty tuna all at once.The red vinegar enhances the rich flavor of the medium-fatty tuna.

Smoked mackerel

Smoked mackerel, which is smoked instantly just before serving.Normally, it would be marinated in vinegar, but instead, it's marinated in soy sauce.

Boiled monkfish liver gunkan sushi

"Simmered Monkfish Liver Gunkan," which is made by simmering monkfish liver, which is normally steamed, for 30 minutes and then serving it as a gunkan sushi with Nara pickles.