A 'Luxurious Okinawan Experience' Lands in Kinshicho! Unveiling the Premium Okinawan Course Featuring the Dual Stars of Agu Pork Shabu-Shabu & Ishigaki Beef
Harikuyamaku Inc. will launch a premium Okinawan course on April 16th at their Kinshicho restaurant, featuring rare Agu pork shabu-shabu and charcoal-grilled Ishigaki beef. Supervised by esteemed chefs, it offers an experiential dining journey.
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- 📰 Published: April 9, 2026 at 19:10
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Harikuyamaku Inc. (Headquarters: Ojima, Koto-ku, Tokyo; CEO: Kota Tokumine) will launch an exclusive Okinawa course on Thursday, April 16th, at "Harikuyamaku," an adult-oriented Okinawa shabu-shabu restaurant that captivates with its ingredients and broth. This course allows guests to simultaneously enjoy shabu-shabu using rare Agu pork sourced from Ganaha Livestock in Nago City and charcoal-grilled Ishigaki beef.
## ■ This course is supervised by two chefs: a former court chef and a chef trained at a Michelin-starred restaurant.
For the Agu pork shabu-shabu, meat sliced piece by piece in-store is passed through an additive-free broth drawn from bonito and Rausu kelp. In the shimmering broth, the color slowly changes; the moment it cooks, the meat unspools softly. When brought to the mouth, the fat melts smoothly with body temperature, and a richness that can be called "sweetness" spreads quietly. Overlapping with the umami of the broth, it is a dish where you can enjoy a deep, lingering finish despite its lightness—a dish that highlights the power of the ingredients precisely because it is simple.
The charcoal-grilled Ishigaki beef features branded beef raised on Ishigaki Island, Okinawa, grilled slowly over charcoal. It is subjected to an exquisite heat treatment where the surface is fragrant, clad in the scent of charcoal, while the inside remains moist and rare. The moment you insert the knife, meat juices quietly seep out, and with every bite, the powerful umami of the lean meat and the richness of the high-quality fat overlap. It is a dish that commands presence as the dual star of the course, offering a "satisfying feeling without being too heavy."
Furthermore, the seasonal sashimi is prepared by identifying the freshest fish in the best condition that day and cutting it to the optimal thickness and style. The moment it enters your mouth, a transparent umami spreads along with the scent of the sea. It is a calculated dish, from the elasticity when you bite into it to the delicacy of the fibers that unravel afterwards. Within the course leading up to warm dishes, it functions as a "dish of stillness" to reset and sharpen the senses once.
During this season of overlapping spring farewell and welcome parties and business dinners, we offer a special time that "doesn't just end with eating." We deliver a "premium experience transcending ordinary dining," combining carefully selected Okinawan ingredients with Japanese culinary techniques.
## ■ Details of the Premium Okinawan Course Where You Can Fully Enjoy Rare Agu Pork
This course is an "experiential full course" where you can enjoy changes in temperature, aroma, and texture, and feel Okinawa.
- 1st Dish: Seasonal Potage (A smooth dish that brings out the sweetness of spring vegetables)
- 2nd Dish: Assortment of 5 Appetizers (Colorful small plates incorporating Japanese techniques)
- 3rd Dish: Seasonal Sashimi (Carefully selected best fresh fish procured early that morning)
- 4th Dish: Charcoal-Grilled Ishigaki Beef (Okinawan brand Wagyu beef grilled fragrantly over charcoal to condense the meat's umami)
- 5th Dish: Agu Pork Shabu-Shabu (Passed through a completely additive-free broth of bonito and Rausu kelp to maximize the fat's sweetness)
- 6th Dish: Finishing Okinawa Soba (Shipped directly from Shuri Noodle Factory's raw noodles. Savor the broth's umami to the very end)
## ■ This course is supervised by two chefs: a former court chef and a chef trained at a Michelin-starred restaurant.
For the Agu pork shabu-shabu, meat sliced piece by piece in-store is passed through an additive-free broth drawn from bonito and Rausu kelp. In the shimmering broth, the color slowly changes; the moment it cooks, the meat unspools softly. When brought to the mouth, the fat melts smoothly with body temperature, and a richness that can be called "sweetness" spreads quietly. Overlapping with the umami of the broth, it is a dish where you can enjoy a deep, lingering finish despite its lightness—a dish that highlights the power of the ingredients precisely because it is simple.
The charcoal-grilled Ishigaki beef features branded beef raised on Ishigaki Island, Okinawa, grilled slowly over charcoal. It is subjected to an exquisite heat treatment where the surface is fragrant, clad in the scent of charcoal, while the inside remains moist and rare. The moment you insert the knife, meat juices quietly seep out, and with every bite, the powerful umami of the lean meat and the richness of the high-quality fat overlap. It is a dish that commands presence as the dual star of the course, offering a "satisfying feeling without being too heavy."
Furthermore, the seasonal sashimi is prepared by identifying the freshest fish in the best condition that day and cutting it to the optimal thickness and style. The moment it enters your mouth, a transparent umami spreads along with the scent of the sea. It is a calculated dish, from the elasticity when you bite into it to the delicacy of the fibers that unravel afterwards. Within the course leading up to warm dishes, it functions as a "dish of stillness" to reset and sharpen the senses once.
During this season of overlapping spring farewell and welcome parties and business dinners, we offer a special time that "doesn't just end with eating." We deliver a "premium experience transcending ordinary dining," combining carefully selected Okinawan ingredients with Japanese culinary techniques.
## ■ Details of the Premium Okinawan Course Where You Can Fully Enjoy Rare Agu Pork
This course is an "experiential full course" where you can enjoy changes in temperature, aroma, and texture, and feel Okinawa.
- 1st Dish: Seasonal Potage (A smooth dish that brings out the sweetness of spring vegetables)
- 2nd Dish: Assortment of 5 Appetizers (Colorful small plates incorporating Japanese techniques)
- 3rd Dish: Seasonal Sashimi (Carefully selected best fresh fish procured early that morning)
- 4th Dish: Charcoal-Grilled Ishigaki Beef (Okinawan brand Wagyu beef grilled fragrantly over charcoal to condense the meat's umami)
- 5th Dish: Agu Pork Shabu-Shabu (Passed through a completely additive-free broth of bonito and Rausu kelp to maximize the fat's sweetness)
- 6th Dish: Finishing Okinawa Soba (Shipped directly from Shuri Noodle Factory's raw noodles. Savor the broth's umami to the very end)