A Taste of Okinawa in San Francisco’s Castro District
This is soba Okinawan-style — yes, with egg wheat noodles — at Izakaya Sushi Ran.
Owner Yoshi Tome came to my table at his Izakaya Sushi Ran in San Francisco, bearing bottles of awamori for me to try.
The unique clear Japanese spirit is made only in Okinawa, where he is from. Like sake, it is made from rice. But while sake is brewed, awamori is distilled, making it far more potent.
When I asked if Okinawans ever drank sake, Tome emphatically shook his head, saying, “No. They drink only three things: beer, whiskey and awamori. And they drink awamori neat — just poured over ice.”
Since Okinawans are among the longest living people in the world, they must be doing something right.
Owner Yoshi Tome.
I can’t vouch for whether dining at the Castro District restaurant, which opened in December, will give you extra longevity. But it will definitely give you delicious insight into the region’s cuisine and drink, as I found out when I was invited in as a guest of the restaurant recently.
