Enjoy Okinawan dishes, creative cuisine, and shabu-shabu—all served with our signature Motobu bonito broth.

Featuring Our Executive Chef’s Signature Dashi Broth

Motobu Town in Okinawa is home to the prefecture's sole dried bonito factory, producing arabushi known for its bold umami and smoky scent. Inspired by these local flavors, our Executive Chef combined Motobu bonito flakes with Hokkaido kelp to create a simple, high-quality blended broth. Shabu-shabu offers the purest way to savor this special broth. Quickly dipping the meat enhances its tenderness while filling the air with the rich aroma of kelp and bonito.

Recommended Menu Items

Okinawan Butter-Fried Whitefish | ¥4,800
A beloved classic from Okinawan izakayas, freshly caught local fish is cooked low and slow to achieve a silky, melt-in-your-mouth texture, then infused with aromatic garlic butter. It's a dish packed with bold Okinawan flavor and irresistible richness.

Okinawan Braised Pork Belly | ¥1,500
Rafute is a traditional Okinawan dish featuring skin-on pork belly simmered with local Awamori liquor. The supple, gelatinous skin pairs beautifully with the rich, aromatic depth of the Awamori, highlighting the natural savoriness of the meat. Enjoy a tender classic passed down through generations.

Okinawan Wheat Gluten Stir-Fry | ¥1,500
Fu Champuru is a classic Okinawan stir-fry made with local wheat gluten, which naturally absorbs broth and rich savory fats. In this dish, the delicate gluten soaks up the sweet, savory fat of premium Agu pork. Every bite releases a rich, comforting depth of flavor and a wonderful toasted aroma.