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All-you-can-eat Goat Soup Restaurant
post : 2014.03.19 16:00
In Uruma City, Okinawa Prefecture there is “Sakuda Parlor”.
The small parlor nestled along the road was built more than 50 years ago.
When going to visit the restaurant, the endlessly smiling Okinawan owner, Harumi Sakuda came out from the back.
She's a very friendly person, saying "Eat a whole lot!" when she brought out the goat soup.
Sakuda Parlor's goat soup is a dish that takes time and effort, taking over 5 hours to properly simmer the soup stock.
A hearty, satisfying amount of big, soft and plump goat meat is put in.
People from both within and outside the prefecture come seeking this flavor.
It is popular with locals of course, but there appears to be foreign fans as well.
Goat has a distinctive gamey smell, and there are quite a few people who don’t like that scent, but the goat soup at Sakuda Parlor retains the flavor of the goat meat without the unpleasant gaminess. I’ve had goat soup many times before, but I was surprised at how very delicious and easy to eat this goat soup was.
When she saw my surprised expression, Ms. Sakuda said smiling, “Lots of people get used to goat soup here. Eat up!”
I, of course, took her up on her kind offer and had some more.
It goes without saying that this restaurant is good, but there is one other secret to its popularity.
It’s that actually, even within the prefecture, an “all-you-can-eat goat soup” restaurant is rare.
Goat meat is a quality ingredient within the prefecture.
\1,000 is an attractive price for all-you-can-eat goat soup when \1,000 or more is common just for one bowl of it.
This restaurant isn’t just for those who like goat, it’s a place with great soup at a low price that wants people who have never eaten goat or who don’t like goat to take a chance and try it.
Address/ 97 Yonashiro, Uruma City
Business Hours/ Weekdays 10:30am – 8:00pm
(All-you-can-eat only on weekdays)
Open all day and night Saturdays 10:30am to 5:00pm Sunday
(Open until goat soup is sold out)
Closed Days: None
Okinawa CLIP Photowriter Taiki Gushiken