Ryukyu Kappo Faimeal

Limited to winter, this is live sweet shrimp from Miyako Island prepared fresh. The flesh is firm and has a very sweet flavor, making it a popular item. You can request the head to be prepared as tempura, grilled with salt, or deep-fried, according to your preference. [Reasons Why Live Sweet Shrimp is Delicious] Sweet shrimp lose freshness and turn dark immediately after death. Therefore, at our restaurant, we serve them at the highest freshness with thorough water quality and temperature management in large live fish tanks. We use live sweet shrimp for dishes that require cooking from the start, such as grilled with salt and tempura. This allows us to serve them with the best texture, whether rare or cooked.

This is nigiri made with live ingredients. The sweetness and the firm texture are exquisite. You can enjoy the head as tempura, grilled with salt, or deep-fried, according to your preference.

This is grilled live kuruma ebi from Miyako Island. Because it is live, it can be quickly grilled, enhancing the sweetness of the meat, making it exquisite.

Live Kuruma Ebi will be made into tempura. The aroma and sweetness are the best. Please enjoy it with seasonal island vegetables.

This is a rare slipper lobster that is significantly less common than the usual Ise lobster. Its flavor is sweet, and this sweetness comes through in both sashimi and red miso soup, making it a very delicious lobster. *Due to the rarity of this lobster, it is often in limited supply, so customers who wish to order it are encouraged to contact us in advance.

Grilled Ise lobster is carefully grilled with mayonnaise. Fisherman's grilled lobster is grilled with only salt and herbs. Grilled lobster (half) 3100 Grilled lobster (whole) 6000

The bonito purchased on the same day is made into 'Bonito Tataki'. This exquisite tataki uses the commonly known 'Mochi Bonito', which retains its texture for only about 8 hours after death. It is the ultimate delicacy achieved by eliminating distribution time.

Even customers who previously disliked katsuo rave about this mochi katsuo sashimi. The ones from Miyako Island are caught and brought ashore without freezing on the same day. Our shop sources them on the same day without waiting for the morning auction, achieving the ultimate freshness of katsuo.

In Miyako Island, tuna is caught and brought to shore on the same day. While most tuna available is frozen, ours is fresh tuna caught on the same day, just like bonito. It is praised as a completely different product with ultimate freshness, even by tuna lovers.

This is live octopus from Miyako Island. It arrives alive and is processed without being fully boiled, preserving the natural sweetness and tenderness of the octopus. Please enjoy this rare delicacy amidst the prevalence of foreign imports.

This is a rare delicacy, a smoked bonito that is as rich as fatty tuna. Recently, this bonito is best enjoyed after being aged for 2 to 3 days to enhance its flavor. Due to the recent Senkaku Islands issue, there has been no large supply, but if available, we highly recommend ordering this exquisite dish!

This is Saikyo grilled white fish made with white fish from Miyako Island. Instead of Saikyo miso, we used a sweet Inamuruchi miso, which is high in salt content from Okinawa, and flavored it with yuzu miso. This is a dish you definitely want to try.

Salt simmering is a cooking method for simmered fish from Okinawa seasoned with salt. It is very simple, but the flavors of the ingredients are maximized, making it very delicious.

This is a simmered dish made with local fish. It uses deep-sea fish, which are rich in fat and very delicious. It is a menu item that many customers say is very soothing, especially for those who have stayed for several days and have grown tired of Okinawan cuisine.

The meat is sweet and succulent, a true delicacy. The head can be prepared in various ways such as red miso soup, grilled with salt, or steamed with sake, according to your preference. Prices vary based on weight. Additionally, if the timing is right, we may also have rare semi lobsters, five-colored lobsters, and grass sandals lobsters available.

When I was young, I could eat a lot. Now, I am satisfied if I can eat a little of really delicious meat. Based on this request, we focus on the rare fifth-grade Miyako beef, which is produced at about 16 heads per month, and we only select those with a fat marbling score (B.M.S) of 10 or higher. The probability of procurement is very narrow, but we carefully select only with the satisfaction of our customers in mind. The photo shows the Miyako beef Chateaubriand grilled on a hot plate, which was introduced on 'Nama Desu Tabi Salad.'

Okinawa was once the prefecture with the longest life expectancy in Japan. Since that time, it has incorporated various healthy and unusual island vegetables that have been enjoyed in many dishes. These are crisp and vibrant vegetables that can only be found in Miyako Island, grown in alkaline soil. There are countless vegetables such as Miyako fern, Ootaniwataru, Tsurunana, Tsurumurazaki, and Suberihiyu that can only be harvested in Miyako. They are abundantly used in dishes like 'shabu-shabu', 'pickles', and 'salads'.

Featured on the August 14, 2023 broadcast of 'TBS Rabbit' and on the October 27, 2023 episode of 'TBS Metal Bat's Miyako Island Travelogue', this is a rare natural mangrove crab that is seldom available locally. It captivates those who eat it with its abundance of meat and astonishing deliciousness.

The coconut crab is a delicious ingredient with a creamy and rich flavor. It is said to take 10 years to reach 1 kilogram, and especially large ones are extremely rare. Once you taste it, the coconut-flavored miso is unforgettable, making it a highly sought-after ingredient.

The Ise lobster from Miyako Island is large, and you can enjoy various dishes with just one. Not only can you have it as sashimi, but you can also enjoy luxurious preparations like tempura. Other options include red miso soup made from the head, sake-steamed, and salt-grilled, as well as shabu-shabu during the cold season, offering a luxurious menu that cannot be found elsewhere. This is available only during the open season from August to the end of March.

This is a quite rare lobster among Ise lobsters, and the catch in Miyako Island is very limited. While many are large, they are not bland. This lobster is even more delicious than Ise lobster. *Due to the rarity of this lobster, there are often limited supplies, so customers who wish to order are kindly requested to contact us in advance.

This is a shrimp so rare that it is considered a phantom. Its flavor is the pinnacle among Ise shrimp. Both its sweetness and umami are exquisite! *Due to the extreme rarity of this shrimp, it is often not available in large quantities, so customers who wish to order are kindly requested to contact us in advance.

This is our signature dish, Supreme Miyako Beef Nigiri, which has also been featured on the official JAL website. We use only the highest grade (A5 rank) lean meat from Miyako beef. The combination of the melt-in-your-mouth texture of the meat and the fragrant yuzu sushi is an irresistible delicacy.

This is a brand of live shrimp from Miyako Island that fetched the highest price at the Tsukiji Market in Tokyo. It is a winter limited menu available from early December to early April of the following year! The flesh is very sweet, and the bouncy texture unique to live shrimp is irresistible. In addition to the live shrimp dance (sashimi), we also offer grilled shrimp, shrimp tempura, and shrimp nigiri sushi. Our restaurant has a live fish tank, allowing us to serve the freshest seafood at all times.

This is tempura made from Aosa (Hitoegusa, green seaweed) from Miyako Island. It uses 100% high-quality Aosa seaweed, which is traded at a high price! It is a delicacy with a flavor and rich texture that surpasses rock seaweed. Please enjoy it with the first dashi made from bonito flakes from Irabu.

A spectacular platter of Ise lobster. There is a live fish tank in the restaurant. You can enjoy not only sashimi from large Ise lobsters but also extremely luxurious tempura, grilled fisherman style, or golden grilled. The head can be prepared as red miso soup or steamed with sake, allowing you to enjoy multiple dishes from one lobster, which is very popular. Please note that there may be times when it is not available, so you can reserve Ise lobster when making your reservation. *Ise lobster is priced at market value starting from 10,000. The price varies depending on weight. *Limited period from August to the end of March the following year. Fishing is prohibited from April to the end of July.

This dish features plenty of seasonal island vegetables and A5 grade Miyako beef shabu-shabu. You can also enjoy rare island vegetables harvested from Miyako Island, which are very popular. It is a dish that you definitely want to taste along with island vegetables that have been eaten in Okinawa for longevity since ancient times. We highly recommend you try this dish. *Orders are accepted from one serving.

This is grilled meat cooked on a hot plate using rare cuts. It includes the finest cuts such as filet, Chateaubriand, red meat Ichibo, lamp, and exquisite marbled Zabuton. The grilling produces no smoke and prevents overcooking, allowing you to fully enjoy the deliciousness of the meat. *Please note that Miyako beef is a limited product, and prices may fluctuate.

This is Aori squid from Miyako Island. The flesh is sweet and crunchy, truly the pinnacle of squid. The head is lightly grilled and served as salt-grilled or tempura. *This is a summer limited product available from early July to early October. While Aori squid is available in winter as well, it exceeds 1 kilogram in size, making it too large for sashimi, so it is served as a different preparation.

Similar to Miyako Beef Shabu Shabu, this is Shabu Shabu made with Agu Pork, an ancient breed from Okinawa. It also includes island vegetables harvested in Miyako Island throughout the four seasons.

This is a vibrant salad made with plenty of island vegetables, mountain vegetables, wild herbs, and fruits harvested throughout the four seasons on Miyako Island.

This is Taliata made with A5 rank Miyako beef. The gentle salt that seeps from the rock salt plate and the balance with the meat is an irresistible masterpiece.

A superfood rich in omega-3 fatty acids. It is a delicious island vegetable. It is understandable how people in Okinawa lived healthily and long ago.

This is a perennial herb that grows naturally in sandy coastal areas. It is rich in vitamins and minerals, and when boiled, its bitterness disappears, making it delicious to eat. It is also called Hamahorenso, a tasty medicinal herb.

A delicious vegetable that is available from winter to spring. The leaves have a strong garlic aroma and are a very punchy vegetable.

This is an island vegetable rich in calcium, magnesium, and vitamin C. There are varieties with purple stems as well as those with green stems. When boiled, it has a very delicious, slimy texture.

This is an island vegetable that is very rich in iron and minerals. It is a very delicious vegetable that can be added to salads. It is also used in shabu-shabu, and when heated, it becomes slightly slippery but is still a very tasty island vegetable.

Our hot pot menu can be ordered from one serving regardless of the number of people. If you need more, please order additional servings. Seasonal rare island vegetables are also included, so please enjoy them.

You can order this from one serving regardless of the number of people. If it's not enough, please order more. It also comes with a set of seasonal rare island vegetables, so please enjoy.

This is sukiyaki made with Miyako beef tenderloin. Please enjoy it with our homemade dipping sauce. You can order it from one serving regardless of the number of people. If you need more, please order additional servings.

This is a popular original menu item of our restaurant. Please enjoy it with our original Yukhoe sauce.

This is a rare fern that can only be found in Miyako, prepared as a salad. The texture of the fresh fern, which is crunchy and free of bitterness, offers a deliciousness that dried fern does not have. Please enjoy it. *Please note that there may be times when it is not available due to continuous sunny weather or seasonal factors.

This is a cold shabu salad made with plenty of Agu pork.

This salad is made with plenty of seasonal wild grasses, mountain vegetables, and island vegetables, including Ootaniwataru introduced on the Secret Kenmin Show and Miyako fern that only inhabits Miyako Island.

This is a luxurious carpaccio adorned with a variety of fresh seafood caught in Miyako Island. It also uses plenty of island vegetables harvested in Miyako Island.

This is a cold noodle salad made with fresh noodles that are unique to our restaurant's Miyako Soba. The noodles are fresh, giving them a firm texture, and it is a very delicious dish.