Enjoy Okinawan Agu pork at a century-old historical site

We originally planned to dine here with our family when we got married in Okinawa.

However, the travel agency said it wasn't compatible with our other destinations, so we gave up. The following year, on a self-guided trip, we came back. We arrived 5 minutes before opening, expecting to be far back in the queue, but surprisingly, we were second in line and got the best seats by the water! So lucky!

- The restaurant is housed in a century-old building, and admiring the old architecture is a major selling point, but their food is also very unique.

We ordered the daily limited-edition Agu pork cutlet and Agu pork ginger-braised pork, both of which were delicious!

- The pork cutlet had the sweet flavor of Agu pork, and the batter was very crispy. The set meal also included a small bowl of Okinawan noodles, which was great value!

The ginger-braised pork I had was pork belly, fragrant and chewy, served on a bed of stir-fried cabbage—completely different from the usual lettuce! The parking lot here is large; arriving early will allow you to park closer to the restaurant, otherwise you'll have to walk a bit.

After our meal, we didn't rush to leave. We bought "Fukuhaku," a mild cake roll from Showa Sanbon, at their dessert shop. This is made with Showa Sanbon sugar, refined multiple times from Okinawan brown sugar, and Ieramu rum, made from sugarcane juice from Ie Island, resulting in a fragrant and crispy Baumkuchen cake roll. It makes a great souvenir.

Post by 泰國劉德華 | Oct 29, 2025