[Tokyo, Nishi-Ojima] Experience Okinawa's Spring "Urizun": Limited-Time 6-Course Menu Featuring Sea Grapes and Okinawa Soba Pasta, etc., Available from April 6th for ¥4500
Harikuyamaku, an Okinawan Izakaya in Tokyo, is launching a limited-time spring course themed "Urizun" from April 6th. The 6-dish course, priced at ¥4500, uses ingredients directly from Okinawa and seasonal vegetables, aiming to offer an authentic taste of Okinawa in Tokyo for gatherings and those seeking a unique experience.
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- 📰 Published: April 3, 2026 at 19:00
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Harikuyamaku Co., Ltd. (Headquarters: Oshima, Koto-ku, Tokyo; Representative Director: Kota Tokumine) will begin offering a limited-time spring course themed around Okinawa's spring "Urizun" at the Okinawan Izakaya "Harikuyamaku" in Nishi-Ojima, Tokyo, starting April 6th (Monday).
Offering a total of 6 seasonal dishes, including sea grapes directly from Okinawa, spring cabbage, and creative pasta using Okinawa soba, for ¥4500 (tax included). We propose an "experience of returning to Okinawa in Tokyo" for farewell and welcome parties or local gatherings.
Harikuyamaku, an Okinawan Izakaya that has been in Nishi-Ojima for 13 years, is launching a limited-time spring course to coincide with Okinawa's pleasant spring season, "Urizun." It will be offered as a "seasonal experience course" combining ingredients directly from Okinawa with spring vegetables.
Spring is a time when opportunities for people to gather increase, with farewell and welcome parties and the start of new lives. On the other hand, the need to "experience the extraordinary close to home" is also growing. Our restaurant has planned a course that allows you to experience the charm of Okinawa in spring, "Urizun," in Tokyo, as a "place where you can feel Okinawa without going far."
◼︎ Product Menu Details
Okinawa Spring "Urizun" Limited-Time Spring Course
This course is composed of a total of 6 dishes, combining Okinawa and spring seasonality.
① Appetizer: Sea grapes directly from Okinawa + Creative Appetizer (Characterized by a popping texture and oceanic aroma)
② Salad: New Onion and Shimadofu (Okinawan Tofu) Salad with Sakura Shrimp (Sweet new onions and fragrant sakura shrimp)
③ Champuru: Spring Cabbage and Goya (A dish with a spring-like balance of bitterness and sweetness)
④ Special Dish: Herb Chicken Cutlet (A substantial dish served with new potatoes and asparagus)
⑤ Main Dish: Okinawa Soba Vongole Pasta (Okinawa soba's chewy texture with the slight bitterness of nanohana)
⑥ Dessert: Handmade Sata Andagi
All 6 dishes, ¥4500 (tax included) / Sales start: From April 6th (Monday)
Offering a total of 6 seasonal dishes, including sea grapes directly from Okinawa, spring cabbage, and creative pasta using Okinawa soba, for ¥4500 (tax included). We propose an "experience of returning to Okinawa in Tokyo" for farewell and welcome parties or local gatherings.
Harikuyamaku, an Okinawan Izakaya that has been in Nishi-Ojima for 13 years, is launching a limited-time spring course to coincide with Okinawa's pleasant spring season, "Urizun." It will be offered as a "seasonal experience course" combining ingredients directly from Okinawa with spring vegetables.
Spring is a time when opportunities for people to gather increase, with farewell and welcome parties and the start of new lives. On the other hand, the need to "experience the extraordinary close to home" is also growing. Our restaurant has planned a course that allows you to experience the charm of Okinawa in spring, "Urizun," in Tokyo, as a "place where you can feel Okinawa without going far."
◼︎ Product Menu Details
Okinawa Spring "Urizun" Limited-Time Spring Course
This course is composed of a total of 6 dishes, combining Okinawa and spring seasonality.
① Appetizer: Sea grapes directly from Okinawa + Creative Appetizer (Characterized by a popping texture and oceanic aroma)
② Salad: New Onion and Shimadofu (Okinawan Tofu) Salad with Sakura Shrimp (Sweet new onions and fragrant sakura shrimp)
③ Champuru: Spring Cabbage and Goya (A dish with a spring-like balance of bitterness and sweetness)
④ Special Dish: Herb Chicken Cutlet (A substantial dish served with new potatoes and asparagus)
⑤ Main Dish: Okinawa Soba Vongole Pasta (Okinawa soba's chewy texture with the slight bitterness of nanohana)
⑥ Dessert: Handmade Sata Andagi
All 6 dishes, ¥4500 (tax included) / Sales start: From April 6th (Monday)