Meat Bar & Dining Yambaru Meat

We have various recommended dishes at our restaurant, but our number one recommendation is 'people'. When you think of Okinawa, you think of 'blue seas and skies'! This sea and sky, which brings so much joy to everyone, is our biggest rival in the service industry here in Okinawa! But! Our restaurant has 'people' who are not defeated by such rivals. Our company regularly conducts employee training and social gatherings to enhance awareness of customer service. - In-house cooking contest (twice a year) - In-house customer service contest (once a year) - Employee training sessions gathering all stores (eight times a year)

A tasting of plain, chorizo, and blood sausage. Our sausages are made in-house, from mixing to stuffing to cooking. They are the pride of our sausage craftsmen.

Okinawan culture's pig blood dish was temporarily suspended from shipment due to not meeting national hygiene standards. Later, at the meat center, operations such as shaving and disinfecting the pig's throat and cooling the collected blood were reviewed under the guidance of the prefecture, leading to the resumption of shipments.

The photo is of Boudin Noir. It is in the process of mixing in the pig's blood.

Each sausage is twisted to a specific size.

A blend of minced meat of different sizes. You can taste the richness of the meat because it is carefully kneaded, deep-fried, and then slowly baked in the oven.

This is the highest grade of beef! Known for its rarity, the 'Chateaubriand' is said to be the 'ultimate lean meat.' In fact, only about 3% of the entire cow yields this cut, making it a very rare premium cut! The Chateaubriand is the most select and highest quality part of the tenderloin. Approximately 600g can be obtained from one cow, making it an extremely rare cut.

This is a premium cut alongside sirloin and rib. It is very tender and has a refined quality with little fat. It is the least exercised part of the meat, making it extremely soft.

Yanbaru Island Agu Pork is a type known as 'Agu Brand Pork.' To put it simply, it is a hybrid of Agu pork and Western pork. It retains the good qualities of Agu pork (sweet fat, firm meat texture, rich nutrients and umami components) while compensating for its weaknesses (the amount of meat obtained from one pig is small, and the number of offspring born at one time is few) with the characteristics of Western pork, resulting in more meat than purebred Agu pork and pork that is of better quality and taste than Western pork.

The T-bone steak, with sirloin and fillet on either side of the T-shaped bone, allows you to enjoy two cuts at once, offering a greedy deliciousness. This is the luxury of Yanbaru island Agu pork.

Rare cut of Agu pork 'breast' is deliciously fatty! Enjoy the rich flavor of the meat! Please savor it with a Japanese-style onion sauce.

The whole chicken, slowly confit in Agu pork lard, is juicy on the inside and crispy on the outside. This is our pride, made with a commitment to being completely additive-free. During the Christmas season, delivery to our sister store is available, and takeout for Christmas is also possible. Half a chicken can be ordered as well!! (¥1,200)

Completely additive-free prosciutto born in Okinawa. It was aged using only salt, without any additives or refrigeration.

Smoked squid, Agu pate, local young chicken liver paste, island vegetable pickles

Various individual items including tuna, Agu pork, and young chicken breast from Yanbaru, each ¥780

Prepared with shrimp, young chicken offal, and oysters

Using a baguette kneaded with the local sake 'Manza' from Onna Village, this dish is irresistible for bread lovers, generously spread with homemade garlic butter and garlic oil, then baked to perfection.

Luxuriously made with three types of cheese, this creamy and rich flavor will make you want to drink wine.

When it comes to Okinawa, it's Taco Rice!

The aroma of garlic stimulates the appetite, the cornerstone of the rice menu!

Very popular with children.

The flesh is fluffy, the outside is crispy and fragrant, and the aroma of butter and garlic stimulates the appetite. Please try it at least once!!

The most photogenic dish at our restaurant. A dish that becomes addictive with its fragrant aroma when grilled on a hot plate.

Born from an in-house cooking contest! It's simple, but a dish with a commitment.