Okinawa Tourism Information:Ishigufuu'sMaejimabranch–theirgoalisthebestandmostdelicateOkinawasoba.Addislandvegetablesonyoursobabowlfor100yen

Ishigufuu's Maejima branch – their goal is the best and most delicate Okinawa soba. Add island vegetables on your soba bowl for 100 yen

post : 2016.10.21 09:00

Okinawa soba is a must-try item during any stay in Okinawa but the wide variety of places in means it might be hard to pick just one or two.


 

Ishigufuu opened its first branch in Nago City in 2003 and is now one of the most famous Okinawa soba places. They have received a great reputation from both locals and visitors and the long line at the lunch time is proof of their popularity. Torisobaya Ishigufuu in Urasoe City was previously introduced on this website. Today, I would like to introduce you the Ishifufuu's ninth branch Ishigufuu Maejima, which opened on March 22, 2016.

 

This location's specialty is vegetables for health-minded people.

 

You can add fresh local island vegetables – as much as you want – on your soba for just 100 yen. The selection includes karashina (local mustard), tsuruna, okawakame and handama (local spinaches), Swiss chard, local yellow carrots and more! They are very nutritious and very flavorful.

 

All you-can-eat fresh island vegetables.

 

Shop manager, Takuya Uchima, goes to farmers markets and local farms to obtain the fresh, seasonal vegetables every morning. “I hope you learn more about and island vegetables and appreciate them more,” said Uchima. “They are very unique. You will always enjoy healthy, tasty meals here.”

 

Okinawa soba usually has a lot of meat, such as stewed pork belly or simmered pig’s feet, served on top of the noodles. Here, instead of meat, you will find an impressive omelet. In fact, Okinawa soba was originally served with a thin omelet on top and at Ishigufuu the stick with the original.
 

Aburi Soki Soba is one of their best sellers and comes with seared spareribs on side. In shops with multiple branches the usual goal is to keep ingredients consistent, but each Ishigufuu branch has its own soup and noodle recipes. It is a unique way of doing business. The Maejima branch uses very rich stock made from 100% Agu pork. The clear soup is mild but flavorful.


The character of this handmade noodle is in its texture.
 


 

Several kinds of flour are blended together, including flour from their own field in Nago City. Although they can harvest only limited amounts at the moment, they hope to use 100 percent their own flour in the future.

 

'Never settle for less from ingredients to preparation methods,' is the store policy according to Uchima, and the slogan, 'the best and most delicate Okinawa soba.'

“There are no shortcuts to delicious food,” Uchima says.

Closing time comes once the soba is sold out for the day – which is sometimes before the end of regular business hours. Enjoy this handmade Okinawa soba with passion.


A Juushii (seasoned rice with various ingredients) set is also available.

 

Ishiguguu Maejima branch

Address: 3-7-5 Maejima, Naha City, Okinawa

Tel: 098-868-1520

Hours: 11:00-15:00 (lunch); 17:00-21:00 (dinner)

Closed: Monday (Tuesday if Monday is a holiday)
 

Photo by Sachiko, Okinawa CLIP

Information

沖縄県那覇市前島3-7-5