Insel Teppan Okonomiyaki Boburi

Boburi is a farm cultivated by the owner, Kawamitsu, using his aunt's field. Together with his uncle and aunt, who are relatives of Kawamitsu, they grow island vegetables, and his uncle has been a farmer for over 50 years. Miyako Island, a tourist destination, is where they want visitors from outside the prefecture to learn about the deliciousness and characteristics of local Miyako Island vegetables. The island vegetables of Boburi Farm embody the owner's feelings. Boburi prepares dishes with a sincere commitment and heartfelt care, focusing on the ingredients of Miyako Island.

The 'Horoyoi Beef from Miyako Island' is a dairy cow that has been carefully raised with thorough health management. It is fed nutrient-rich sake lees from Miyako Island, pursuing 'umami'. At Boburi, we use Horoyoi Beef to provide handmade hamburgers.

Kansai-style okonomiyaki 'Bashirain' means 'unforgettable' in the island's language, and we hope it becomes such an okonomiyaki for our customers. This dish is filled with the owner's passion, Kawamitsu. The okonomiyaki, with its precise measurements of batter, the size of the chopped cabbage from Miyako Island, and the number of times it is mixed, is undoubtedly exquisite. 'Many people ask, 'Okonomiyaki in Miyako Island?' but we will make Bashirain okonomiyaki with all our effort!!' - Owner Kawamitsu

Hiroshima-style savory pancake. Shredded cabbage from Miyako Island and pork belly on top of the batter. Thin noodles from Miyako are added, and it is sealed with an egg on top, making it a Hiroshima-style okonomiyaki. Finally, special 'purple sweet potato mayonnaise' from Boburi is drizzled on top to complete it!! There is also a 'cheese Hiroshima-style okonomiyaki' with cheese as a topping.

A specialty from Kansai. The fluffy negiyaki uses plenty of green onions instead of cabbage. It encloses Miyako beef tendon and is seasoned with bonito dashi soy sauce on top. You can use the 'yuzu vinegar' served alongside to your liking.

A dish made from 'cheek meat' which can only be obtained from about 1 kilogram of a single cow. The 'cheek meat' is thinly sliced and stir-fried with garlic sprouts. A popular menu item at Boburi, perfect as a snack with drinks. Also great as a main dish. When you visit Boburi, this is a must-try dish.

Freshly harvested sea grapes from Miyako Island are incredibly satisfying to eat!!

Spicy seasoned wood ear mushrooms from Miyako Island.

A dish seasoned in the style of kinpira using goya, an island vegetable. A dish that blends the umami and spiciness of goya.

Boburi's special potato salad, made with the unique seasoning and cooking method of owner Kawamitsu, is exquisite!! It is one of Boburi's popular menu items.

A dish made with wood ear mushrooms from Miyako Island, finished with a spicy kick.

Enjoy with a special sauce made from Mozuku from Miyako Island

Prosciutto made from duck that has been carefully aged with basil-infused sea salt, perfect as a snack with drinks.

A selection of three recommended cold dishes from Boburi

A dish made with rare meat from around the beef cheek. It is the most popular menu item for pairing with drinks.

Boburi's pride, Pork Hirayaki, is a teppan dish with pork meat sandwiched between dough and egg. You can change the topping to include cheese.

A teppan dish featuring lotus root and perilla leaves sandwiched between batter and egg. This menu item is popular among women, offering a light yet satisfying experience. It is also possible to add cheese as a topping.

A dish seasoned with a special sauce made from young chicken and Tokushima Prefecture's yuzu vinegar.

A popular dish for both adults and children, finished on a hot iron plate.

A dish with brown sugar from Tarama Island as a secret ingredient

Please enjoy this standard okonomiyaki from Boburi's popular menu with special purple sweet potato mayonnaise!

Okonomiyaki topped generously with fragrant seasoned green onions

A popular okonomiyaki dish topped with gooey cheese, a classic cheese topping on 'Bashirain Buta Tama' okonomiyaki.

Okonomiyaki topped with Miyako beef tendon, a popular menu item along with Boburi's okonomiyaki.

An okonomiyaki that adds Miyako beef tendon, a raw egg, green onions, and cheese to the 'Bashirain Pork Okonomiyaki'. A must-try for those who find the simple pork okonomiyaki unsatisfying.

Okonomiyaki with shrimp, squid, and cheese added to the 'Bashirain Pork Takoyaki'. A classic seafood okonomiyaki from Boburi.

Hiroshima-style savory pancake made with shredded cabbage from Miyako Island and Miyako soba. The sweetness of the cabbage and the sweetness of the wheat match well with the sauce.

Hiroshima-style okonomiyaki topped with plenty of cheese that stimulates the appetite.

Hiroshima-yaki topped with fragrant green onions

Hiroshima-yaki topped with Miyako beef tendon and fragrant green onions

A dish made with Miyako beef tendon, highlighting the flavor of Miyako beef and the sweetness of green onions.

A dish topped with grilled pork and green onions

Special yakisoba blended with Miyako soba and cooked with a savory okonomiyaki sauce, topped with a moon-viewing egg. The cooking process is worth seeing.

A classic Okinawan dish 'Squid Ink Yakisoba' is a fun meal that leaves your teeth black after enjoying it deliciously!

This is a special yakisoba wrapped in egg, a popular menu item for children and women.

A dish made by blending finely chopped Miyako soba and white rice, seasoned with okonomiyaki sauce, topped with a moon-viewing egg, resulting in a delicious rice dish known as 'soba meshi'.

A popular menu item of 'fried noodles' seasoned with a soy sauce base, cooked with chopped garlic and butter. Once you try it, you will definitely become addicted!

Taco rice cooked on a teppan, a new standard from Boburi!! Finished with original salsa sauce and special purple sweet potato mayonnaise. Fall in love with Boburi's taco rice.

A special hamburger made with the unique flavor of minced Horoyoi Beef from Nakanishi Livestock, served with Awamori sake lees, and seasoned with Boburi's original flavoring.

Using 'Horoyoi Beef' from Miyako Island, which features the distinct flavor of lean meat.

This is a steak made from domestic black Wagyu, offering a different flavor compared to Miyako beef's lean cuts.

A dish seasoned with special Miyako miso sauce made from Agu pork produced in Okinawa Prefecture

A dish of head-on shrimp carefully grilled on a hot plate, you can choose 3 to 6 pieces.

This dish features salmon carefully grilled to perfection using homemade tartar sauce.

Sashimi of fresh fish from Miyako Island, carefully selected for deliciousness depending on the season.

A dish of turban shell grilled over charcoal and seasoned

Carefully selected Blue Seal ice cream served

Enjoy the anko roll wrapped in a thin dough made with homemade purple sweet potato anko, served with ice cream.

A little luxury with Premium Malts

Okinawa's classic Orion beer

Non-alcoholic beer

Miyazaki

Oita

Miyazaki

Kagoshima

Wakayama

Hyogo

Tochigi

Yamagata

Miyako

Miyako - Old Sake

Miyako

Miyako - Old Sake

Miyako

Miyako

Okinawa Main Island

Starting from 4700 yen, we have various bottles available, including a set price for the number of people.

Miyako Island Limited Wine

Miyako Island Limited Wine

Variety: Muscat Bailey A. Region: Kamiyama District, Nirasaki City, Yamanashi Prefecture. This is a light red wine that highlights the original fruitiness of Muscat Bailey A without the use of barrels.

Miyako Island Limited Wine