Shimabutaya

Pork belly of Okinawa-produced island pork is grilled over charcoal after being marinated for three days. The noodles are homemade thick noodles, boiled to create a firm texture. The soup is made using luxurious Okinawan ingredients such as Agu pork, bonito flakes, and island vegetables. The seasoning uses the highly acclaimed 'Okinawa salt' by professional chefs. Toppings include soft-boiled seasoned eggs (from Yanbaru), 'Hokama kamaboko' from Motobu, and thick fried tofu from 'Yamashiro Tofu Shop'. Okinawa-produced Motobu scallions are used as garnish.

This dish is cooked with a double soup of Aguu dashi and bonito dashi using home-milled Koshihikari rice. It contains carrots from Tsukenjima in Okinawa, kombu, shiitake mushrooms, and kamaboko (from Honbu). The Koshihikari rice is sourced from Marusei Farm in Kumamoto Prefecture.

We deliver the highest quality rice from Marusei Farm in Kumamoto Prefecture, which is safe, delicious, and not contaminated by radiation. We freshly mill brown rice every morning and cook it. *Comes with homemade pickled island vegetables.