Visited Tondou Ramen for their 8th anniversary celebration, where they featured a special menu item: Jimami tofu (じーまーみ豆腐). Despite the name, it's not made from soybeans--this traditional Okinawan dish is made from peanuts, reflecting the region's history.
The Jimami tofu was a standout. The texture was nothing like typical tofu--more like a soft mochi rice cake. Paired with a sweet soy reduction, it was beautifully balanced and genuinely fun to eat. Honestly, worth the trip just for this dish.
Tondou's concept is inspired by the Ryukyu Kingdom (the former name for Okinawa), blending tradition with a modern approach. Their "Shinmen" (new noodles) and pork-based broth reflect that philosophy.
The Okinawa soba uses thick, wheat-based noodles (no buckwheat), with a bright yellow hue from alkaline mineral water. While this isn't my personal favorite noodle style, it was still interesting to try.
The pork broth is lighter and clearer than a typical tonkotsu, with strong notes of katsuobushi and ginger. I really enjoyed this style--very drinkable and comforting.
The Nanban chicken, while tasty, isn't traditionally Okinawan. The sweet soy sauce leaned quite salty for my taste--it could have used some balance (I felt like I needed multiple bowls of rice!).
Overall, a unique experience that highlights a lesser-known regional Japanese cuisine, with some memorable standout dishes. read more