Located on the 10th floor of the recently-opened JR Hakata City building, this restaurant serves up tasty Okinawan fare. Popular dishes such as Goya Chanpuru (stir-fried tofu, meat, vegetables and bitter melon) and Soki Soba (noodle soup with stewed pork ribs) are on the menu, as well as some more esoteric dishes. Okinawan culture itself is sometimes referred to as chanpuru, because of its numerous different influences. There were close ties with China in ancient times but, in the post-war years, the islands have been strongly influenced by both North and South America. This can be seen in dishes such as Danshiro Chicken (whole \u00a51,600, half \u00a5800), which adds an Okinawan twist to an Argentinian favorite. The chicken is marinated with herbs for two days and then slowly roasted for one hour. As well as ensuring a great taste, this process also helps to remove the excess fat, making it surprisingly low in calories. One of the benefits of Okinawan cooking is that, even when the portions are big, it\u2019s still healthy. The mozuku somen (thin noodles with seaweed) is another interesting dish, which tastes great with the accompanying citrus-flavored dipping sauce. English, Chinese and Korean menus are available.<\/p>\n