Sara is coming back!

We had our parents visiting the island, and we chose Sara for dinner.  We heard they just came back from their Croatia trip.   This is a very private dining where they accept reservations for 8 people max. On the 2nd floor of Island Club diving shop on Route 6.   The Chef Nasu. It’s been a while since the last time we saw him. We just love his cooking.  He’s got the skill, and he’s got the heart.   We are happy to learn that they are building their restaurant nearby as planned.  It will be open next Spring!  Can’t wait!   They had such a tough time since […]

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Food is medicine

  Food is medicine. That is a notion in Chinese Traditional Medicine.  This dietary notion has been spread out on the island.  Okinawa used to have very limited food resources.  There are typhoons.  There’s no constant river.  But they had variety of medical herbs and wild grass that the strong sun grows, taro, sweet potatoes and potatoes that the tuff loam grows, and a few domesticated animals like pigs and goats.  Okinawa used to be a trading country.  They learned from the neighboring countries like Japan, China, and south Asian countries and developed their unique diet which takes full advantage of every pieces of their limited food resources. And that was […]

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Okinawa Soba in a new dimension

Hidden in the quite residential area of Nishihara is a little Okinawa Soba of strong personality.   This place is really hard to find.  Don’t ask people.  You will never get the direction right.  Ask Google.   It’s a one-man operation by the owner.  There are about 10 seats only.   So-Ki, pork spare ribs, is at its best.  Should have been cooked in the broth for hours before grilled.   So-Ki is Teri-seasoned, but not too sweet, not too salty.  The broth is the key.  Great flavor with little seasoning. Comes with Wasabi, which is a very nice refreshment.  I personally believe that every grilled meat should be accompanied by […]

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Steak in the perfect state of “rose”

We found ourselves sitting at Kato Shokudou again.   A clean, organized stock room.  A proof of good restaurant.   Today we are here to eat the steak.  With green pepper sauce. You have a choice between red wine sauce and green pepper sauce.  We always have it with green pepper sauce. Angus rib-eye steak, grilled in perfect temperature control.   Beautiful state of “rose”. Tender, juicy, and sooooo tasty.   Mild French mustard goes very well with the steak too.   She’s got that face that speaks.   The housemade caramel ice cream and mongo sorbet. You should really take both.   They are good each.  But try them […]

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