涮涮鍋前屋 宮古島店

Recommended by Shabu Mae-ya, using rare parts of Miyako beef, available in limited quantities, so it will end as soon as it runs out.

It has high-quality meat quality among Agu pork.

The Agu pork itself has a sweet-tasting meat quality

A dish that allows you to taste the meat in two ways

Agu pork pineapple pork raised on pineapple as feed, with a refined taste and sweetness that spreads in your mouth, creating a delicious experience.

A bite of luxury, exquisite flavor. Orders are accepted from one set. The first order includes (Tsukimi Tororo and Shime) for each person, but please note that these are not included in additional orders. Set contents: Fresh Aosa broth, various meats, colorful vegetables, front house dumplings, Tsukimi Tororo, homemade ponzu, green onions, Shime zosui, and one type of Miyako chijire fresh noodles.

Carefully made with Agu pork and Shimato tofu.

Classic finale

Using fresh noodles from Miyako Island, they have excellent elasticity and texture. Please enjoy them mixed with the final fresh seaweed broth.

Our signature sauce is paired with Agū pork, creating a perfect match of meat and tororo for exceptional deliciousness.

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The deliciousness of moon-viewing tororo condensed into one plate.

Miyako Island Fresh Mozuku

Okinawan traditional dish featuring freshly harvested sea grapes, mozuku seaweed in vinegar, and jimami. Enjoy the poppy texture of fresh mozuku with homemade vinegar and fluffy texture with our special sauce.

A dish made with fresh mozuku seaweed caught early in the morning from Miyako Island, focusing on freshness.

Fresh mozuku from Miyako Island chilled with ice and served with a special sauce, a great dish for hot weather.

A dish with a fluffy texture and a chewy feel, not the typical tofu experience.

A dish that allows you to enjoy the standard color and poppy texture of Okinawa, known as the sea jewel, grown in the natural seas of Okinawa.

The island garlic, grown robustly in the natural soil of Miyako Island, has been carefully pickled as a truly exquisite and valuable vegetable.

Seasonal flavors, crispy texture. Please enjoy the rich taste with homemade tempura sauce and snow salt. Island garlic, fresh seaweed, nagaimo.

Using natural snow salt from Miyako Island, it has a crispy texture that pairs perfectly with the snow salt.

By frying the island shallots, sweetness is brought out, and it pairs very well with fresh aosa. Please enjoy it with either natural snow salt or homemade tempura dipping sauce, whichever you prefer!

A meal that brings out children's smiles, full of volume. [Main] Cold ancient curly noodles or selectable rice with toppings (egg, bonito flakes, salmon, vegetables) [Side] Fried chicken, potato fries, cherry tomatoes, leaf lettuce, cucumber, fruit jelly. (Homemade jelly)

Juicy fried chicken marinated with care and time

Delicious melt-in-your-mouth made with Okinawan brown sugar.

Unchanging popularity, crispy texture with a fluffy feel.

Creamy and hot, served with stone grilling.

Irapu Island produced namari-bushi (smoked bonito) × Shimatofu × Onion.

We are particular about using Agu pork prosciutto, sea grapes, and island vegetables from Miyako Island.

Please enjoy the deliciousness of the island and a sweet moment that resonates in your heart. (Strawberry Cheesecake, Salt Chinsuko, Ryukyu Black Tea Warabi Mochi) each

A dessert made with 100% Okinawan fruit juice, with a moderate sweetness.

It has become a refreshing date during the hot season.

Brown sugar x island tofu, a deliciousness that makes you fall in love. A healthy dessert that gives a slight feeling of Okinawa, especially recommended for female customers. This is limited in quantity!

Carefully made into a paste from Okinawa purple sweet potatoes, utilizing their natural sweetness.

Thank you very much for visiting us today. Please enjoy Miyakojima Maeya-ryu as long as time permits. Appetizer: 500 yen per person. Seating: 2-hour limit (Last order 1 hour and 30 minutes). Payment: will be taken at your table. If you have any requests or food allergies, please feel free to let us know.