Second-floor Okinawan diner
×Tebichi (braised pig trotter)
Why you must eat itPig trotter simmered long in soy, awamori and bonito broth. Skin and gelatin fall soft off the bone. The fat seems heavy, yet the sweet-savoury braising liquid closes the finish. There is a plate cooked with radish and kelp, and a soup version, tebichi-jiru. Lift the bone with chopsticks and eat the skin as if sucking it.
Tebichi means pig trotter, used in Okinawa for both soup and braise, a home taste. The skin's gelatin is said to be good for the skin. A staple at market diners and izakaya, it takes a little practice to eat around the bone. Prices and hours are a guide, so check on site.
- Nearest
- Makishi Stn
- Hours
- 11:00-20:00 頃
- Price
- ¥700–1,000
Dishes here
- Second-floor diner, Makishi Public Market × Reef-fish sashimi (gurukun, machi)
- Market seafood stall × Umibudo (sea grapes)
- Market tofu shop / diner × Yushi-dofu (soft-curd tofu)
- Second-floor Okinawan diner × Nakami-jiru (pork tripe soup)
- Second-floor diner (mochiage) × Reef fish, salt-simmered or butter-grilled