오키나와 오리지널 스테이크 473

The current president, who grew up in the American housing area in post-war Okinawa and is well-versed in authentic steak culture, says: 'I have dedicated my life to searching for the finest steak, and I have found it here.' The strong flavor of the meat is the symbol of our restaurant. We express the dynamism of authentic America and the delicacy of Wagyu through the precise cooking of our artisans. This is a dish that we can confidently present for a date with a loved one, as a highlight of your Okinawa sightseeing, or for anniversaries and business meetings.

The steak delivered by 473 is a mysterious individual that has been quietly nurtured for over 32 months under the rich climate of Okinawa, enveloped by the tropical sea breeze. Furthermore, we focus on the 'Ribeye,' where the umami of the lean meat and the beauty of the marbling are most delicately expressed. This is because the grading of Wagyu is determined by the cross-section of the Ribeye. In other words, the part that most eloquently reflects that individual is the Ribeye. A steak cannot be discussed without referencing the part that serves as the basis for its grading. We deliver this mysterious individual, nurtured by the history and climate of this island, in the purest form of steak. Experience the emotion that can only be found at 473.

The pinnacle of Wagyu, delving even deeper. It is a special cut taken only from the center of the fillet, which can be obtained in very limited quantities from a single cow. Its tenderness evokes a sense of tranquility, and its flavor is as clear as a pristine sky. Delicate yet possessing a deep aftertaste, this taste reflects the elegance of Wagyu in its purest form. We carefully select this rare cut from the finest black-haired Wagyu nurtured in the climate of Okinawa. The meat, raised under the sea breeze and sun, is rich yet does not feel heavy, gently unraveling the moment it touches your mouth. We do not apply excessive embellishments. Through simple cooking, we bring out the inherent beauty of the meat. The softness felt the moment the knife touches it. The pure meat juices that slowly spread in your mouth. Each plate embodies the essence of Okinawa's time and the philosophy of 473. Enjoy a memorable evening.

Without being limited to specific cuts, the chef identifies the Wagyu that shines on that day. A discipline as a craftsman that allows for 'no compromise whatsoever.' It starts from the moment of procurement. From the treasures of Okinawa, including Ishigaki beef, to Japan's three major Wagyu. We provide 'the correct choice of the day' that meets 473 criteria, cooked to the most suitable doneness.

Our restaurant is the first in the Okinawa restaurant industry to be a certified Kobe beef dealer, providing authentic Kobe beef. We confidently recommend it for special occasion dinners or when welcoming important guests. Please enjoy the finest Kobe beef sirloin selected at the competition.

If you want to savor the flavor of Kobe beef to the fullest, we recommend the 'Ribeye,' which has the most beautiful balance of lean meat and fat among Kobe beef, allowing you to enjoy the rich taste of the meat itself. This award-winning Kobe beef ribeye is for those who truly appreciate the real thing.

A bone-in Kobe beef that is not commonly available. Why does this unprecedented dish exist in Okinawa? It is because 473 inherits the 'source' of Japanese Wagyu culture. The source and the peak. The place where these two intersect is OKINAWA ORIGINAL STEAK HOUSE 473. *T-BONE | Reservation required.

In Okinawa, there is a unique steak culture that has been passed down since the era of U.S. military rule. While many of these focus on foreign beef, we have quietly engaged with the black-haired Wagyu beef nurtured in Okinawa. The climate, history, and human activities of this land are all reflected in our 473 steaks. The presence of the meat cannot be fully expressed through thin slices of grilled meat or teppanyaki, and the deep aftertaste unique to Okinawa Wagyu cannot be achieved with imported beef. Our steak embodies both of these qualities. Table charge 500 yen.

This is the black-haired Wagyu beef nurtured by the climate of Okinawa, infused with its final breath of life. That is Ryukyu Kaku Maki. While enveloping it in Ryukyu ancient sake, the aroma slowly permeates the fibers of the meat. The rich and fragrant aftertaste rises abundantly, intertwining the essence of Okinawa's time and memories with the steak. Table charge 500 yen.