Harikuyamaku Co., Ltd. (Headquarters: Ojima, Koto-ku, Tokyo; Representative Director: Kota Tokumine) will begin offering the "Ultimate Okinawa Course" on Thursday, April 16th, at "Harikuyamaku," an adult 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, along with charcoal-grilled Ishigaki beef.

This course is supervised by 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 dipped into an additive-free broth drawn from bonito and Rausu kelp. As the color slowly changes in the gently simmering broth and it cooks, the meat becomes softly tender. When brought to the mouth, the fat melts smoothly at body temperature, quietly spreading a richness that can be described as "sweetness." Layered with the umami of the broth, it allows you to enjoy a light yet deep lingering finish. It is a dish that highlights the power of the ingredients precisely because of its simplicity.

The charcoal-grilled Ishigaki beef takes premium branded beef raised on Ishigaki Island, Okinawa, and slowly grills it over charcoal. The surface is made fragrant, enveloped in the scent of charcoal, while the inside is subjected to exquisite heat control, leaving it moist and reddish. The moment you insert a 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. "Not too heavy, yet highly satisfying," it is a dish that exudes presence as one of the double protagonists of the course.

Furthermore, the seasonal sashimi is prepared by identifying the fresh fish in the best condition that day and tailoring it with the optimal thickness and cutting method. 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 afterward. In a course that leads to warm dishes, it functions as a "dish of tranquility" that resets your palate and sharpens your senses.

During this season of spring welcome and farewell parties and overlapping dinners, we offer a special time that "doesn't end with just eating." We deliver an "ultimate experience that transcends the usual meal," combining carefully selected ingredients from Okinawa with Japanese culinary techniques.

Details of the Ultimate Okinawa Course to Savor Rare Agu Pork

This course is an "experiential full course" where you can feel Okinawa while enjoying changes in temperature, aroma, and texture.

- 1st dish: Seasonal Potage (A smooth dish drawing out the sweetness of spring vegetables)

- 2nd dish: Assortment of 5 Appetizers (Colorful small plates incorporating Japanese techniques)

- 3rd dish: Seasonal Sashimi (Carefully selected finest fresh fish procured early that morning)

- 4th dish: Charcoal-grilled Ishigaki Beef (Okinawa's premium Wagyu beef roasted fragrantly over charcoal to condense the meat's umami)

- 5th dish: Agu Pork Shabu-Shabu (Dipped in completely additive-free bonito and Rausu kelp broth to maximize the sweetness of the fat)

- 6th dish: Finishing Okinawa Soba (Direct from Shuri Noodle Factory's fresh noodles. Taste the broth's umami to the very end)

- 7th dish: Awamori Cake (A blissful sweet that closes the lingering finish with a distinctive Okinawan aroma)

- Drinks: Includes 120 minutes of all-you-can-drink Awamori, Okinawan craft gin, beer, shochu, wine, sake, etc.

Price: Ultimate Okinawa Course 8,000 yen (tax included)

Passing down the traditions of Okinawan food culture through Agu pork and Okinawan creative cuisine

"Kin no Hariku" offers a wide variety of appetizers and exquisite dishes incorporating island ingredients and Japanese techniques, prepared by a chef trained at a Michelin-starred restaurant in Tokyo and a former court chef. In addition to the "1-second shabu-shabu" featuring rare Agu pork—which captivates even on its own and boasts a miraculous melt-in-the-mouth texture achieved through over 10 hours of preparation and low-temperature cooking—you can fully enjoy Okinawa through our meticulously crafted dishes. These include "Okinawan traditional rice: Agu pork Kufa Jushy in an earthenware pot," "Yoron Island Gurukun and seasonal vegetable rice," "Carefully selected Ishigaki beef instant shabu yukhoe," "Rafute ~The Taste of the Ryukyu Kingdom~," "Charcoal-grilled Yanbaru chicken," "Deep-fried Jimami tofu and snow crab," and "Okinawa prefecture-produced mozuku seaweed tempura." To allow guests to savor various Okinawan creative cuisines and the natural flavors of island ingredients, our Agu pork shabu-shabu is offered in small, single-serving portions.

Inside the restaurant, we offer semi-private rooms where you can enjoy both conversation and gastronomy as an adult hideaway for important business dinners or special nights. The counter seats are designed to be luxurious premium seats where you can enjoy the chefs' craftsmanship right before your eyes, allowing you to experience a lively time in close proximity to the chef.

[Store Information]

Store Name: Kin no Hariku

Address: BFB II 2F, 2-17-1 Kotobashi, Sumida-ku, Tokyo

Phone: 03-6659-3367

Business Hours: 16:00 - 23:00

Closed: Tuesdays, Wednesdays

Seating Capacity: 21 seats (8 table seats, 13 counter seats)

Web Reservation: https://yoyaku.toreta.in/kinno-hariku/#/

Tabelog: https://tabelog.com/tokyo/A1312/A131201/13315749/

Instagram: https://www.instagram.com/kinno.hariku/

Company Overview

Company Name: Harikuyamaku Co., Ltd.

Established: October 5, 2015

Representative: Kota Tokumine, Representative Director

Headquarters: 3-1-17 Ojima, Koto-ku, Tokyo

Company Website: https://www.harikuyamaku.com/

FACT BOX

  • Source: PR TIMES
  • Category: News