宮古炉端 素燻

This river fish, known as the queen of mountain streams, is cooked thoroughly down to the bones, making it tender and entirely edible.

Carefully selected large shrimp that exceed the size of a man's palm. The shells are grilled to a crispy texture and are edible.

Yuuan style typically involves marinating in yuzu and then grilling. At our restaurant, we marinate with Miyako Island's shikuwasa, creating a refreshing flavor.

Grilled without sauce, seasoned with salt, and served with wasabi. Enjoy the natural flavor of the conger eel.

The lean meat of Miyako beef is slowly cooked at low temperature and then grilled over charcoal with seaweed salt and pepper. Enjoy with wasabi.

Bone-in pineapple pork from Okinawa, confit for 4 hours with garlic, herbs, and olive oil at low temperature, then finished with charcoal grilling until nicely browned. Please enjoy with mustard.

Whole scallops with liver and siphon are grilled on the scallop shell with butter, homemade dengaku miso, and sea urchin. It pairs well with rice.

Regular edamame with the added aroma of straw grilling. A classic accompaniment for sake.

A representative of grilled bonito. Enjoy the bonito from Miyako Island grilled with straw, served with plenty of condiments and homemade sauce! If there is no catch of bonito from Miyako Island, it will be bonito from Kochi Prefecture. Thank you for your understanding.

The medium fatty part of the bluefin tuna, grilled with straw. The fat of the tuna gently melts, resulting in a smoother texture.

Miyako beef marinated in homemade sauce, slowly cooked at low temperature, and finished with straw grilling before serving. Enjoy the aroma and the deliciousness of Miyako beef.

Enjoy seasonal Miyako vegetables with Parmesan and carrot dressing.

Enjoy the sweet fruit tomatoes from Miyako Island with salt and a small amount of dressing.

The classic chilled cucumber is served with homemade dengaku miso mayo.

The grilled eggplant is peeled and soaked in broth for a juicy flavor. Enjoy it with grated daikon.

Carefully selected large log-grown shiitake mushrooms. Grilled to juiciness, served with salt and broth.

Our grilled leeks are roasted whole, served hot and cut into pieces, and come with our homemade dengaku miso.

The fragrant nagaimo, grilled to a fluffy texture, is simply seasoned with salt and dashi. Enjoy it fresh off the grill.

White Aeh is a dish in Japanese cuisine made with tofu and sesame, seasoned to taste. It is served with seasonal ingredients from Miyako Island.

Chawanmushi made with Arthur (Aosa seaweed) from Miyako Island. It can be enjoyed lightly.

An unexpected combination of Camembert cheese and chawanmushi. Please try it at least once.

Mozuku from Miyako Island combined with yam tororo, served refreshing with dashi and ginger.

A classic accompaniment for sake. Enjoy it hot, grilled over charcoal.

A classic accompaniment for sake. Grilled over charcoal.

We serve the soft-shelled turtle from Miyako Island hot on a stone grill. Please be sure to try it at least once.

Enjoy natural Ezo abalone with homemade white miso béchamel sauce and Parmigiano cheese.

Please check at the storefront.

Sashimi of the day served in a tiered box. Enjoy with homemade soy sauce and wasabi. Orders for the number of people are also possible.

Enjoy the exquisite bluefin tuna with homemade soy sauce and wasabi.

100% Koshihikari rice, pairs perfectly with grilled fish and meat.

Served with homemade dengaku miso and finished with a blowtorch for the sea urchin.

A forbidden fusion of sea urchin and bonito dashi. Enjoy the gentle flavor as a closing dish.

Enjoy a chazuke with shijimi dashi rich in ornithine, perfect for avoiding hangovers. A great way to finish your meal.

Made with 100% Koshihikari white rice, perfect for those who want to dig in.

The most popular clay pot rice. The broth of sea urchin and scallops seeps into the rice, making it delicious.

Using soft-shelled turtles from Miyako Island, we cook it with plenty of soft-shelled turtle broth and meat. Please try it once.

Mehikari is a type of deep-sea fish that becomes flavorful when cooked with rice. It can be enjoyed refreshingly with chopped perilla leaves.

Enjoy the seasonal fruits from Miyako Island according to the season.