Watta Shokudo

Slurping a bowl of Okinawa soba topped with tender braised cartilage soki fills the palate with the gentle, lingering savor of bonito and pork broth. Located across from the Ekoda campus of Nihon University College of Art in Kotakecho, Nerima, Watta Shokudo is a relaxed diner serving a wide range of everyday Okinawan home cooking, from set meals and noodles to evening small plates.

Staple Soba Bowls and Champuru Sets

Among the signature offerings, the soki soba earns consistent praise for its melt-in-the-mouth simmered spare rib cartilage and handmade-style noodles, making it equally satisfying as a main meal or as a restorative bowl after drinks. The noodle lineup also features sanmainiku soba with pork belly slices and tebichi soba topped with slow-stewed pig's trotters. For set meals, generous portions center on stir-fries such as thinly sliced goya champuru, fu champuru made with wheat gluten, and tofu champuru.

Rice Bowls and Evening Pours

Diners wanting a substantial rice dish can look to the omu-taco rice layered with soft eggs or the juicy braised pork kakuni bowl. At lunchtime, daily sets include a mini salad and drink for an accessible, well-rounded midday break. In the evening, the three-appetizer sampler—bringing together sea grapes, mimiga seasoned pig's ear, and shima rakkyo island shallots—pairs neatly with a Shisa Gaff, an Okinawan shandy blending crisp Orion beer with tart shekwasha citrus juice.

With both counter and table seating, the dining room accommodates solo diners on a quick lunch run or unwinding after work just as comfortably as visiting families. Refreshing shekwasha sorbet and salt chinsuko shortbread biscuits are available for dessert, rounding off the visit with simple Okinawan sweets.