We’ve done a series of long business trips. And we missed my birthday during the trip. Now we came to Manmi to celebrate. We always book the counter. Here’s Yuichi-san, the manager. Rosemary salt, kombu and sesame salt, and soy base kombu sauce. Ebisu beer. Cheers! Crispy salad, JPY580. Housemade ham. So juicy and packed with flavor. All the pork here is fresh from local farm. They buy the whole pig from Ganaha farm and prepare everything themselves. They have specific ways to prepare each parts, especially with offals. Pork Tongue, JPY1250. This is a must to order when it’s available. Grill on […]
We heard that there is a burger restaurant near Naha airport. Let’s check it out! It was about 15-minute drive from the airport. This place is open till 23:00. Hoping it will save us when we arrive on a late night flight. There are plenty of parking spaces underground. The name is Woody’s. Looks like a bar. So it’s all housemade. Buns, patty, bacon, fries, and sauce. The board shows enthusiasm of the Canadian owner chef. Here is Chris. Nice grill. The staffs were all friendly. I liked the atomosphere of this place. They have 4 kinds of burgers. They are all […]
I was meeting up with one of my friends for lunch, and he took me to this place. I’ve heard of this place, and I’m glad to visit for my first time. Jagaru Soba in Chatan area. Okinawa Soba is not Japanese Soba. Japanese soba uses buckwheat. The history goes a long way, all the way back to 7th century. Okinawa soba uses wheat. It was something a chef from China started in Naha in 19th century, just like other Chinese chefs started noodles in the main islands around the same time and became the origin of Ramen there. The noodle is originally made of wheat, water, salt, and ash of […]
Sous Vide came to our kitchen! I stumbled on the idea of sous vide cooking a while ago. After some research, I figured this is a way to go. And here it is. Anova Precision Cooker The idea is to bag the food in a zip lock, air sealed, and cook in a water with a controlled temperature. Every other cooking basically gives high heat like, 200C or more to the surface until the internal temperature reaches a desired temperature, like 60C. It takes skills and experience to know the right timing, which is hard to acquire for home chef. But with Sous Vide, you set the goal temperature and […]
We were on the way back from the airport, and we came to this chinese restaurant in Naha for the first time in a while. It’s near Ryubo in downtown, next to Kariyushi hotel. Yang Kyou Fangs is one of the best Chinese restaurants in Okinawa, including red hot Sichuan cuisine dishes. There is the 2nd floor too with a lot of tables. Still, they are very popular, and it’s safe to make your reservation on weekends. This is the appetizer menu. On Monday and Tuesday, everything on this menu is JPY500!! (Unless it’s holiday) Braised oysters with Sake. Very tasty. There were 7 or 8 pretty big […]
Okinawa is coming into the season for bigfin reef squid! This squid can grow over 5kg here. This one is a small 2kg size. This was my only catch for yesterday. Squid fishing is still new to me. I need to improve my fishing skills on it because this squid is so delicious! It’s good in any style of cooking. Sashimi, pan-fried, deep-fried, soup, boiled, grilled, you can’t go wrong. It can be a leading actor or a supporting actor in a dish. And it doesn’t lose its quality by freezing!!! What a fish! Cleaning done! Saving the ink and the liver of course. The ink, liver, fins and some […]
We’ve been here before when they were a Okinawa Soba restaurant. I remember their outstanding clear broth. Fu An became so popular as a Okinawa Soba restaurant and the owner got tired of it. He wanted to provide more personal experience where you can enjoy the quality traditional food and Okinawa pottery. So they changed the concept of the restaurant. It’s our first visit since they changed the concept. Reservation is required for 1 party at a time only. Omakase course lunch from JPY4000. They also sell the pottery from Omine Kobo, one of the most famous Okinawa pottery, Yachimun. Starting off with simple Japanese broth. The owner explained very friendly that it […]
Fu An used to be a Okinawa Soba restaurant. They became so popular and the owner got tired of it. He wanted to provide more personal experience where you can enjoy the quality traditional food and Okinawa pottery. So they changed the concept. Reservation required. Only 1 party at a time. Omakase course only.