🍜 Island Pork Charcoal Grill Man Wei

Pork is an indispensable ingredient on Okinawa's dining table. As the Okinawan proverb goes, "Every part of the pig can be eaten except for the footprints," the style of Okinawa is to fully utilize the entire pig from head to tail. A place where you can personally experience Okinawa's pork culture is "Shimabuta Shichirin Yaki Manmai." In addition to the house-made salted pork and smoked pork, there are classic dishes such as yakiniku (grilled meat) and shabu-shabu (hot pot), as well as new flavors inspired by pork dishes from around the world, continuously exploring the deliciousness of pork day and night in pursuit of evolution. The pork served in the restaurant is exclusively sourced from locally raised "Yamahara Island pigs," a breed created by crossbreeding the pure local varieties of Agu pigs and black pigs, characterized by a subtly sweet fatty flavor and a tender, chewy texture. Delivered directly from nearby farms, the restaurant offers the freshest meat with rich juiciness and delicious flavor. Vegetables and seasonings are also sourced from local Yamahara production. With the philosophy of "tasting Yamahara pork in Yamahara," the aim is to allow everyone to enjoy exquisite pork dishes that can only be found here in the world.

A specialty restaurant that insists on using only "Yamahara Island Pork" for its dishes. From shichirin grilled meat to traditional Okinawan cuisine, a variety of rich meals featuring delicious pork. Fresh pork delivered directly from nearby farms.