San Irabujima

We charge 500 yen per person.

This is Agu pork raised by drying and powdering the skin and core of pineapples and mixing it into the feed. The meat is tender and aromatic, and compared to regular pork, it has 10-20% fewer calories and fat, while having 1.5 times more vitamin B1 and 4-5 times more amino acids like leucine and lysine. It is a wonderful pork. Itoman City Kamiy Farm

This is a native breed of Okinawa that came from China about 600 years ago. Due to the small number of offspring per birth and slow growth, many pig farmers in Okinawa switched to producing Western breeds after the war. In recent years, the deep and rich flavor of Agu pigs, along with their amino acid content being 2.5 times higher while having only a quarter of the cholesterol, has been recognized for its health benefits. As a result, production has started based on the few remaining Agu pigs in research institutions and agricultural schools. There is a theory that the name 'Agu pig' comes from the fact that it spread throughout Okinawa via Aguni Island, which is located about 60 kilometers northwest of the main island of Okinawa. Nago City, Gana Bacho Livestock

The Agu pork, a pride of Okinawa, has become even more delicious! Please enjoy the miraculous aged meat created by the delicate skills and precise temperature control of Chef Kousuke Kamiya from San. Its rich and deep flavor is truly the ultimate pork. This is a recommended masterpiece from a long-established pork shabu restaurant!

This is a Wagyu beef that has been carefully raised in Miyazaki Prefecture, where livestock farming is thriving, from healthy cows born under the sun of Miyako Island. It is named 'Miyako Kōri Gyu' as a cow that has returned to its hometown of Miyako Island. It is an original brand of Nakazato Co., Ltd., a meat company in Miyako Island City.

120 grams of meat, seasonal vegetable assortment, and Okinawa soba to finish

120 grams of meat, seasonal vegetable assortment, and udon noodles to finish

Sold Out, Sorry!

Each

Each

Each

Small... 300 yen, Medium... 400 yen, Large... 500 yen

(It will take about 30 minutes until it is cooked) One serving

(Using fresh noodles from Hisamatsu Seimenjo, egg over soba)