Komachan

Bitter melon chanpuru is presented on the menu as a popular No. 1 dish. The menu describes the half portion as generous and the regular as plentiful, making it easy to choose whether you want a hearty plate or a few dishes to share. One visitor also remarked that the bitter melon was mild and easy to eat.

Komachan, in Nishiarai Sakaecho, is an izakaya for Okinawan food and drinks, including specialities from Ishigaki Island. Try fu chanpuru, made with wheat gluten soaked in egg, or thick mozuku seaweed dressed with a sweet-and-sour sauce. The menu notes the fu’s pleasantly chewy texture, which diners have also praised.

For a few small plates, options include handmade jimami tofu—peanut tofu served with a sweetish sauce—or aburi suchika, salt-cured pork belly seared over a flame. The latter should pair well with awamori. Those who like a little heat might choose the spicy red-fried chicken cartilage. Some diners say they order it repeatedly, while curry-fried cartilage is another option if you prefer less spice.

The house recommendation is an unsweetened, refreshing awamori shikuwasa sour. Choose awamori or Kinmiya shochu; syrup can be added if you prefer it sweeter. For dessert, visitors have mentioned finishing with sata andagi and ice cream, extending the Okinawan-inspired choices to the end of the meal.

A sanshin is displayed inside, and one visitor reported being able to play it on request. Some reviews describe the seating as limited, so consider booking if you plan to come for dinner.