Shimabuta Shichirin-yaki Manmi

Pork is an essential feature of Okinawa cuisine. Okinawans eat the entire pig without any waste; there is even a saying that “you can eat every part of the pig except the footprints.” Shimabuta Shichirin-yaki Manmi is one of the best places to dive into its culture.

The restaurant serves grilled pork, shabu-shabu dishes, homemade Suchika (Okinawan salted pork) and smoked pork, as well as innovative dishes inspired by other international cuisine using pork. The chef is always exploring the taste and flavor of pork and is keen to develop new ways of using pork.

They exclusively serve locally raised Yanbaru Agu Pork. Yanbaru Agu Pork is a crossbreed of purebred native Agu and Kurobuta pigs, and is characterized by its slightly sweet butter-like taste and non-chewy texture.

Their fresh meat is delivered directly from a nearby farm in the fastest way and the best condition and is certainly juicy and full of flavor. They also are determined to use only local produced vegetables and seasonings. Try their supreme pork dishes which are made with a commitment to "serve Yanbaru Agu Pigs in Yanbaru.” They are found only here, nowhere else in the world.