琉球割烹　ふぁいみーる

This is seared bonito of the ultimate freshness.The owner himself carefully selects and purchases the freshly caught bonito that day.Even with advances in distribution and kitchen equipment, you can't get a dish like this in the city - seared bonito and sashimi made from freshly returned bonito - so be sure to try them.

It was also introduced on the TV show "Nama Desu Tabi Salad."This product is made from 100% aosa seaweed from Miyakojima with almost no binders! Please enjoy the flavor and rich taste of the seaweed, as well as the crunchy texture.Enjoy as is, or with stock made from freshly-prepared bonito flakes.

This is handmade Jimami tofu.Jimami means peanuts, and is a traditional Okinawan dish with an irresistible chewy texture and peanut flavor.We hand-make a limited amount for seven people every day.

Okinawa was once the prefecture with the longest life expectancy in Japan.All of our dishes incorporate rare island vegetables that have been popular since that time and are known to be good for your health.This crisp, healthy vegetable is grown in alkaline soil and can only be found on Miyako Island.There are countless vegetables that can only be grown in Miyako, including Miyako fern, giant ivy, cranesbill, morning glory, and purslane.It is abundantly contained in dishes such as "shabu-shabu," "pickles," and "salads."

This homemade cream cheese is made using mango, passion fruit, dragon fruit, and other fruits from Miyakojima.This has been a popular menu item since the restaurant first opened.It goes great with desserts and wines.

Luxurious seafood carpaccio using fresh seafood from Miyakojima and seasonal fruits.It is a popular menu since its founding.

Of the Miyako beef cattle that are available each month, only about 16 are of the rarer grade 5, and we carefully select only those with a BMS of 10 or higher.Although the chances of purchasing are extremely slim, we carefully select our products with the sole aim of satisfying our customers.The photo shows Miyako beef Chateaubriand teppanyaki, which was featured on the "Nama Desu Tabi Salad" program.

The melt-in-your-mouth A5 rank Miyako beef goes perfectly with our homemade sushi vinegar with a hint of yuzu, making this a highly acclaimed dish that has been around since the restaurant first opened.*The meat is uncooked in the photo to bring out its texture, but it is heated to just the right temperature before serving.

This is a brand of tiger prawn from Miyako Island that fetched the highest price of 40,000 yen per kilogram at Tokyo's Toyosu Market last year.The flesh is very sweet, and the firmness that comes from eating it live is irresistible.In addition to the dancing tiger prawns (live sashimi) shown in the photo, we also have grilled tiger prawns with salt, tiger prawn tempura, and tiger prawn nigiri sushi.The restaurant has a live fish tank, so we can always serve the freshest fish.

It is one of the popular menu.Skewered prawns that are still alive from the tank and grilled moderately on a grill.It is very sweet and can be said to be a seasonal taste.

Live tiger prawns are used as tempura, so the meat is plump and has the best texture.Enjoy it with our homemade dashi stock made with dried bonito shavings from Miyakojima.

It's a nigiri with fresh ingredients.The sweetness and plumpness are exquisite.Please let us know if you like it, even if it's river frost with hot water.

This is a spiny lobster dish made by grilling half a lobster with mayonnaise and herbs.Fisherman's Hamayaki is a simple dish, grilled with only salt, but both are delicious.When we served it to someone who couldn't eat raw spiny lobster, it was praised as being even more delicious than thermidor, so we decided to commercialize it.

This is a bigfin reef squid from Miyakojima.The meat is sweet and crunchy, truly the best squid.The head is lightly seared and served either grilled with salt or as tempura.*This item is not always in stock, so please check in advance if you are interested.*Prices vary depending on size.

Mangrove crab was featured on TBS Loveit.An extremely rare ingredient that is rarely available even locally.It's a delicious ingredient with a rich flavor and firm flesh!

Miyako Island is home to the Kanoko spiny lobster, which is also found on Honshu, as well as Goshiki shrimp and Nishiki shrimp, which are not found on Honshu, and the especially rare Zori shrimp and Semi shrimp.They are large and sweeter than the spiny lobsters of Honshu, and are very delicious.(Fishing is prohibited from April to the end of July) You can enjoy a variety of dishes with just one fish, including sashimi, tempura, salt-grilled, steamed in sake, and red miso soup.

Shabu-shabu of Miyako beef and Okinawan vegetables.Shabu-shabu with a combination of legendary Miyako beef and Okinawa longevity vegetables.Please enjoy it with delicious and rare island vegetables that are not addictive.*Our shabu-shabu is an à la carte product, so you can order from a single person.

Shabu-shabu made with Agu pork and Okinawa island vegetables.Shabu-shabu made with Okinawa's native Agu pork and Okinawa's longevity vegetables.Agu pork fat is said to have six times the umami components of regular pork and one-quarter the cholesterol, making it a very healthy and delicious pork.Enjoy it with some mild, delicious and rare island vegetables.*Our shabu-shabu is an a la carte item and can be ordered for one person.