Ishigaki City, Okinawa Prefecture
Ishigaki Yakiniku
Island-born grilled meat
featuring local brand pork and beef,
paired with tropical seasonings
About Ishigaki Yakiniku
In Ishigaki City, a unique yakiniku culture has developed, shaped by the island’s tropical climate and rich history. Traditionally, pork has been the star of the local diet, playing an essential role in everyday meals as well as celebratory occasions. On the island, it was said that “everything except the animal’s cry is eaten,” reflecting a long-standing practice of utilizing every part of the pig. Today, various premium pork brands continue to be raised, continuing this tradition of respect and resourcefulness in meat consumption.
Additionally, Ishigaki is renowned as a production area for premium beef, including the famous Ishigaki Beef. Raised in the island’s warm climate and rich natural environment, these black-haired wagyu are prized for the fine marbling of their fat and the harmonious flavor of their lean meat, earning high acclaim nationwide. This quality beef is a major draw for tourists and an indispensable feature of the island’s yakiniku restaurants.
What further distinguishes Ishigaki’s yakiniku culture are its tropical seasonings and spices. Unique ingredients such as natural sea salt from the surrounding ocean and the island pepper known as “pipāchi” enhance the meat’s natural flavor while adding a fresh, distinctive aroma. These seasonings are intimately tied to the island’s climate and traditions, creating a yakiniku experience unlike any other.
In short, Ishigaki City’s yakiniku culture is a fusion of the island’s longstanding pork traditions, high-quality beef like Ishigaki Beef, and tropical spices and seasonings. It is a culinary culture alive with the island’s history, lifestyle, and natural bounty—one well worth experiencing firsthand.
Various Premium
Pork Brands
Ishigaki City’s yakiniku culture is rooted in the tradition of using every part of the pig, and today, a variety of premium pork breeds continue to be raised on the island.
Production Area
for Premium Beef
When it comes to Ishigaki City, it’s all about Ishigaki Beef—highly acclaimed black-haired wagyu known for its fine marbling and the perfect balance of rich flavor in the lean meat.
Seasonings and Spices
Tropical seasonings such as natural sea salt and island pepper enhance the meat’s natural flavor, creating a taste that reflects the unique climate and character of the island.
Locally Raised
Island Beef
No.1 Locally Raised Island Beef
No.1
Locally Raised Island Beef
Ishigaki Beef, one of Japan’s premier wagyu brands, is raised in the island’s warm climate and rich natural environment. Its finely marbled fat and flavorful lean meat achieve a perfect balance, delivering a tender, high-quality taste. Enjoying it as yakiniku offers a bite of Ishigaki that becomes a memorable highlight of your visit.
Locally Raised
Island Pork
No.2 Locally Raised Island Pork
No.2
Locally Raised Island Pork
Pork has long been the cornerstone of Ishigaki’s food culture. The island boasts a variety of distinctive pork brands, such as Painu Pork, descended from Agu pigs, and Moromi Pork, raised on the mash of Awamori liquor. Their sweet fat and rich, deep flavor are exceptional, captivating both local tables and visiting diners. In Ishigaki-style yakiniku, pork stands alongside beef as another central star of the meal.
Salt
(Natural Sea Salt)
No.3 Salt (Natural Sea Salt)
No.3
Salt (Natural Sea Salt)
Adding color to Ishigaki yakiniku are tropical, island-specific seasonings. Natural sea salt, born from the bounty of the ocean, enhances the meat’s natural flavor while adding a subtle accent. It’s a taste that evokes the sea—a flavor you can experience only here.
