Yanbaru

Name: Yanbaru
Address: 1 Chome-10-10 Izumi, Suginami City, Tokyo 168-0063, Japan, Tokyo
Price range: ¥418 - ¥2500

A menu at YANBARU that uses Okinawan dialect and Western food names. Some items can be a bit confusing, so we'll introduce some of our hidden (perhaps?) popular dishes.

★ 4.3 (36) $$Moderate 📍 1 Chome-10-10 Izumi, Suginami City, Tokyo 168-0063, Japan

How to enjoy YANBARU

Introduction to the menu featuring Okinawan dialect and Western food names.

Asa Zeppoline

アーサーのゼッポリーニ

A fluffy Okinawan appetizer made by rolling and frying pizza dough. Uses a seaweed called 'hitoegusa' (asa).

An Italian-style fried bread made by mixing asa (sea lettuce) into pizza dough and frying it. Crispy on the outside and chewy on the inside, with a spreading aroma of seaweed. It's seasoned with salt and is perfect as a snack with drinks.

Island Octopus Galician Style

島ダコのガリシア風

Traditional dish from Galicia, Spain. Steamed potatoes and island octopus on skewers, topped with paprika powder and island chili peppers for a spicy appetizer.

A Spanish-style appetizer combining tenderly stewed island octopus and potatoes. The flavor of paprika powder and the slight spiciness of island chili peppers are accents. The umami of the octopus and the sweetness of the potatoes pair well.

Mamiyya's Buñuelos

マーミヤーのブニュエロ

Uses Ishigaki Island kamaboko (Mamiyya). Spanish cuisine, a fried appetizer made by mixing fish and mashed potatoes. Western-style satsuma-age.

A Spanish-style fritter made by mixing fish paste and potatoes and frying them. Similar to Japanese satsuma-age, but with a fluffier texture. Concentrated with the umami of Ishigaki Island's kamaboko.

Chèvre Cake Salé

シェーブルのケークサレ

Uses goat milk cheese (chèvre). Savory cake, French cuisine. Perfect with wine.

A savory pound cake baked with goat cheese mixed into the dough. It has the characteristic tang and richness of goat cheese and a moist texture. It pairs exceptionally well with wine.

Island Vegetable Pistou Soup

島野菜のピストゥスープ

French cuisine. A soup like minestrone simmered only in vegetable broth.

A basil-flavored vegetable soup packed with Okinawan island vegetables. Made solely from the umami of vegetables without using meat or fish broth. It's a light yet deeply flavorful soup that's gentle on the body.

Gurukun Escabeche

グルクンのエスカベッシュ

Uses gurukun, the prefectural fish of Okinawa. Mediterranean cuisine. Western-style nanban-zuke. Whole gurukun!

A Mediterranean-style nanban-zuke (sweet and sour pickled dish) made with fried gurukun (thread-sail filefish) marinated in a sauce of aromatic vegetables and vinegar. The whole fish is used, and sometimes the bones are edible. The sourness makes it refreshing.

Fromage de Tête of Chiraga

チラガーのフロマージュ・ド・テッド

Chiraga (pig's face skin) is pig's face...! French cuisine. A terrine made by simmering chiraga and solidifying it with its own collagen.

A traditional French dish made by simmering pork face skin (chiraga) with aromatic vegetables and chilling it to set in its own gelatinous broth. It has a chewy texture and rich flavor, packed with collagen.

YANBARU's recommended menu - Food menu

Okinawan Snack Plate

沖縄おつまみプレート

A plate featuring a selection of Okinawa's representative snacks. Enjoy items like tofu-yo, island scallions, and mimiga. Recommended for those who want to try various flavors at once.

¥1,320 ≈ $8.00

THE CHEESE GUY Cheese Platter

THE CHEESE GUYのチーズ盛り

A handmade cheese platter from 'THE CHEESE GUY', a cheese specialty shop in Nanjo City, Okinawa. You can enjoy unique cheeses made with Okinawan ingredients. Perfect for pairing with wine or Awamori.

¥935~ ≈ $6.00

Tofu-yo Aged in a Limestone Cave

鍾乳洞熟成の豆腐よう

A Okinawan delicacy made by pickling island tofu in a fermented liquid of red koji and Awamori, then aging it in a limestone cave. It has a sticky texture like sea urchin or cheese, and a rich fermented umami. Shaved off little by little with a toothpick.

¥880 ≈ $6.00

Sukugarasu Tofu Canapés

スクガラス豆腐のカナッペ

A bite-sized appetizer with island tofu topped with salted sea bream fry (sukugarasu). The mild flavor of the tofu and the strong saltiness of the small fish harmonize in the mouth. A standard Okinawan izakaya menu item.

¥495 ≈ $3.00

Island Scallion Wrapped in Beni-buta Pork Prosciutto with Sukugarasu Tapenade

島らっきょの紅豚生ハム巻きスクガラスダプナード添え

A dish featuring spicy island scallions wrapped in Okinawan Beni-buta pork prosciutto. Served with a paste made from sukugarasu (salted small fish). Enjoy the crisp texture and the savory flavor of the prosciutto.

¥748 ≈ $5.00

Island Octopus and Sukugarasu Pinchos

島タコとスクガラスのピンチョス

A bite-sized appetizer of skewers with Kume Island octopus and sukugarasu (salted small fish). An Okinawan ingredient adaptation of Spanish bar food (pintxos). A flavor that pairs well with drinks.

¥935 ≈ $6.00

Grilled Ryukyu Wild Boar

琉球イノシシの炙り

A dish of seared Ryukyu wild boar meat. It has a lean, firm red meat with a delicious flavor and little gaminess. The savory aroma stimulates the appetite.

¥1,078 ≈ $7.00

Braised pork belly with Okinawan carrots in brown sugar caramel

豚バラ肉と島人参の黒糖カラメル煮

Pork belly and yellow Okinawan carrots simmered in a sweet and savory sauce made with brown sugar. The richness of the brown sugar and the slight bitterness of caramel pair well with the pork fat. It's a rich flavor that goes well with rice or drinks.

¥880 ≈ $6.00

Goya Peperoncino with Hibachi Aroma

ゴーヤのペペロンチーノ〜ヒバーチの香り〜

A spicy stir-fry dish using goya (bitter melon). Accented with the exotic aroma of Okinawan island pepper 'hibachi'. The bitterness of the goya and the flavor of garlic stimulate the appetite.

¥440 ≈ $3.00

Fresh Asa Zeppoline

生アーサーのゼッポリーニ

A fried snack made by mixing fresh asa (sea lettuce) into pizza dough. It has a strong seaweed aroma and a chewy texture. Best enjoyed hot.

¥605 ≈ $4.00

Ryukyu Mushroom D's Bourguignon Butter Sauté

琉球キクラゲのブルギニオンバターソテー

Thick Ryukyu mushrooms sautéed in escargot butter (bourguignon butter) with garlic and parsley. Enjoy the chewy texture of the mushrooms and the aroma of the butter.

¥880 ≈ $6.00

Yanbaru Young Chicken Grilled with Yanbaru Spices

やんばる若鶏のヤンバルスパイスグリル

Young chicken from the northern Okinawa (Yanbaru) region, grilled with a proprietary blend of spices. The juicy chicken and aromatic spices stimulate the appetite.

¥935 ≈ $6.00

Seasonal Island Vegetables Wrapped in Pork with Island Salsa Sauce

季節の島野菜豚肉巻き島サルサソース

Seasonal Okinawan vegetables wrapped in pork and grilled. Served with an Okinawan-style spicy salsa sauce for a refreshing taste. The sweetness of the vegetables and the umami of the pork match well.

¥968 ≈ $6.00

Irabucha (Pacific Parrotfish) Steamed with Getto

イラブチャー (ナンヨウブダイ) の月桃蒸し

Irabucha (Pacific Parrotfish), a fish with a distinctive blue body, is steamed wrapped in fragrant getto leaves. The unique sweet aroma of getto infuses the fish, creating an elegant flavor.

¥968 ≈ $6.00

Fresh Asa Cream Sauté with Yanbaru Free-Range Chicken or Okinawan White Fish

生アーサーのクリームソテーやんばるハーブ鶏 or 県産白身魚

A dish of sautéed chicken or white fish with a creamy sauce made with fresh asa (sea lettuce). The oceanic aroma and the richness of the cream enhance the flavor of the ingredients.

¥1,078 ≈ $7.00

Ninjin Shirishiri Risotto

人参しりしりのリゾット

An arrangement of Okinawan home cooking 'Ninjin Shirishiri' (shredded carrot stir-fry) into a risotto. The sweetness of the carrots and the gentleness of the egg permeate each grain of rice.

¥1,210 ≈ $8.00

Kume Island Prawn Tom Yum-style Tomato Pasta

久米島産車海老のトムヤム風トマトパスタ

A tomato pasta with a sour and spicy Tom Yum Goong flavor, made with Kume Island kuruma prawns. An Asian-inspired dish with a rich prawn broth and aromatic herbs.

¥1,628 ≈ $10.00

Ootanwata Fern Sautéed in Garlic Butter

オオタニワタリのガーリックバターソテー

A dish of young shoots of Ootanwata fern, curled at the tips, sautéed with garlic and butter. It's characterized by its crisp texture and mild flavor.

¥605 ≈ $4.00

Fried Fiddlehead Ferns from Miyako Island

宮古ぜんまいのフリット

Fried Miyako Island specialty fiddlehead ferns. Enjoy the crispy coating and the unique chewy texture of the fiddleheads. Simply seasoned with salt.

¥605 ≈ $4.00

YANBARU's recommended menu - Dessert menu

Homemade Taro Pie with Okinawan Honey

自家製田芋パイ〜沖縄県産ハチミツをかけて〜

A homemade pie made with taro (tanmu), a potato-like root vegetable. It has the characteristic stickiness and gentle sweetness of taro, with Okinawan honey adding flavor. It pairs perfectly with flaky pie crust.

¥418 ≈ $3.00

Miyako Island Ricco Gelato's 'Island Banana' Gelato

宮古島リッコジェラートの ‘島バナナ’ ジェラート

Island banana flavor from Ricco Gelato, a gelato specialty shop in Miyako Island. Island bananas are smaller than regular bananas and characterized by their rich sweetness, sourness, and fragrant aroma. It has a creamy and rich taste.

¥418 ≈ $3.00

YANBARU's recommended menu - Drink menu

Sangobeer Saison (Saison) Nanto Brewery

サンゴビール Saison (セゾン) 南都酒造

A craft beer brewed by Nanto Brewery in Okinawa. The Saison style is characterized by its fruity and spicy aroma. Made with water from a limestone cave born from coral reefs, it has a refreshing finish.

¥968 ≈ $6.00

Sparkling Wine with Freshly Squeezed Passion Fruit

生搾りパッションフルーツのスパークリングワイン

A sparkling wine made with freshly squeezed passion fruit juice. Enjoy the tropical aroma of passion fruit, the crunchy texture of the seeds, and the refreshing sourness.

¥638 ≈ $4.00

Acerola Sparkling Wine

アセロラスパークリングワイン

A beautiful pink sparkling wine made with acerola juice. The sweet and sour taste of acerola and the effervescence of the carbonation are pleasant, making it perfect as an aperitif.

¥605 ≈ $4.00

Spring Awamori

春泡盛

A spring-limited Awamori. These often have a more floral aroma and lighter taste than usual. Enjoy on the rocks or with water.

¥418~ ≈ $3.00

Today's Yanbaru Awamori with Soda

本日のやんばる泡盛ソーダ割り

A drink made by mixing a daily selection of Awamori from northern Okinawa (Yanbaru) with soda. It retains the aroma of Awamori while being refreshing with carbonation, making it recommended for Awamori beginners.

¥528 ≈ $3.00

Yanbaru Awamori 2-go bottle (Brand selectable)

やんばる泡盛2合瓶 (銘柄お選び頂けます)

An Awamori set served in a 2-go (approx. 360ml) bottle. You can choose your preferred brand from several options. Suitable for sharing with a group.

¥1,980 ≈ $13.00

Ishikawa Shuzo Miyarabi

石川酒造みやらび

12° / 20° / 25°

Awamori from Ishikawa Shuzo Brewery. Available in three different alcohol percentages, allowing you to enjoy the differences. The tasting set allows you to experience the changes in flavor based on alcohol content.

¥500~ ≈ $3.00

Mizuho ORI-GiN

瑞穂 ORI-GiN

A craft gin from Mizuho Brewery in Okinawa. Based on Awamori, it uses botanicals such as shikuwasa and coriander, and is characterized by its tropical and refreshing aroma.

¥1,045 ≈ $7.00

Ie Rum Santa Maria Supreme 50°

イエラムサンタマリア supreme 50°

A 100% sugarcane rum from Kume Island. It's a strong spirit at 50% alcohol, but has a rich aroma and sweetness, perfect for enjoying straight or on the rocks.

¥968 ≈ $6.00

Ie Rum Santa Maria Wine Cask Aged 41°

イエラムサンタマリアワイン樽熟成 41°

A rare bottle of Ie Island rum aged in red wine casks. The sweetness of the rum is complemented by fruity notes and tannins from the wine cask, resulting in a complex and elegant flavor.

¥1,518 ≈ $10.00

Ie Labo Karaki or Getto 44°

イエラボカラキ or 月桃 44°

A liqueur from Ie Island's rum distillery. Choose between the spicy aroma of 'karaki' (Okinawan cinnamon) or the herbal aroma of 'getto' (Japanese knotweed). Ideal as a cocktail base or with soda.

¥1,100 ≈ $7.00

Mizuho Island Rum 40°

瑞穂アイランドラム 40°

A rum from Mizuho Brewery, made with Okinawan brown sugar. Characterized by its richness and sweet aroma from brown sugar, with a mellow mouthfeel. Recommended on the rocks or with cola.

¥968 ≈ $6.00

Moromi Pork

High-quality pork raised on Awamori (lees) directly from Ishigaki Island

Yanbaru Style Braised Pork Ribs

YANBARU風骨付ソーキ

A dish of tenderly cooked soki (pork spare ribs). Served generously on the bone, the meat is so tender it falls off with chopsticks. Seasoned with a special sauce.

¥704~ ≈ $5.00

Homemade Bacon from Pork Belly

三枚肉の自家製ベーコン

Homemade bacon made by smoking pork belly (sanmainiku). Enjoy the sweetness of the fat and the smoky aroma. Thick-cut and juicy.

¥704~ ≈ $5.00

Pork Shoulder and Clam Paprika Sauté

肩ロースとアサリのパプリカソテー

A dish of pork shoulder and clams sautéed with paprika. Reminiscent of Portuguese Alentejo-style cuisine, the combination of meat and seafood umami is exquisite.

¥825 ≈ $5.00

Tebichi Stewed in Tomato Sauce

テビチのトマト煮込み

A Western-style dish of tebichi (pork trotters) slowly stewed in tomato sauce. The jiggly, collagen-rich texture pairs well with the acidity of the tomato. The meat is so tender it slides off the bone.

¥1,078 ≈ $7.00

Mimiga Pâté de Campagne

ミミガーのパテ・ド・カンパーニュ

A rustic pâté made with mimiga (pig's ears) kneaded into it. The chewy texture of the mimiga serves as an accent. It's packed with rich meat flavor and pairs well with wine.

¥748 ≈ $5.00

Moromi Pork 3-Type Sausage Assortment

もろみ豚3種ソーセージの盛り合わせ

A trio of sausages made with moromi pork. You can enjoy different flavors, such as herbs and spices. Characterized by their crispy skin and juicy meat.

¥858 ≈ $5.00

Island Goat

Okinawan island goat.

Goat Carpaccio

ヒージャーのカルパッチョ

Thinly sliced fresh goat meat (hija) from Okinawa, prepared as carpaccio. It has a strong, characteristic goat flavor, but is made more palatable with spices and sauce, offering an experience of Okinawan culinary culture.

¥968 ≈ $6.00

Okinawan Cheese Savory Cake

沖縄県産チーズのケークサレ

A savory cake made with Okinawan cheese. The richness and saltiness of the cheese blend into the dough, creating a moist baked good perfect as a snack with drinks.

¥495 ≈ $3.00

Seafood

Fresh seafood directly from Naha fishing port

Okinawan Fresh Fish Carpaccio

沖縄鮮魚のカルパッチョ

Carpaccio made with fresh Okinawan fish sourced daily. Sometimes includes rare fish like irabucha or gurukun. Served refreshingly with olive oil and a tangy sauce.

¥924 ≈ $6.00

Sururu Homemade Oil Sardines

スルルーの自家製オイルサーディン

Homemade sardines made by oil-confit of sururu (Kibinago). The bones are soft, and the fish's umami dissolves into the oil. Enjoy it on baguette or as a snack on its own.

¥695 ≈ $4.00

Island Octopus Galician Style

島タコのガリシア風

A Spanish-Galician dish of tenderly boiled island octopus topped with paprika powder and olive oil. The elasticity and sweetness of the octopus, along with the flavor of paprika, pair well.

¥748 ≈ $5.00

Fried Cuttlefish

セイイカのフリット

A Western-style tempura made with large squid called sodi-ika. It's characterized by its thick, tender flesh, and the contrast in texture with the crispy batter is enjoyable.

¥528 ≈ $3.00

Kume Island Prawn and Island Scallion Ajillo

久米島産車海老と島らっきょうのアヒージョ

An ajillo (garlic oil dish) with plump kuruma prawns and fragrant island scallions, simmered in garlic oil. The prawn broth and island scallion flavor infuse the oil, making it exquisite when dipped with bread.

¥814 ≈ $5.00

Gurukun Escabeche

グルクンのエスカベッシュ

A Mediterranean-style nanban-zuke made with fried gurukun (thread-sail filefish) pickled in vinegar. The refreshing sourness neutralizes the greasiness of the fried fish, making it delicious down to the bones.

¥814 ≈ $5.00

Irabucha Fish & Chips

イラブチャーのフィッシュ＆チップス

Fish & chips made with irabucha (Pacific parrotfish), a colorful Okinawan fish. The white, mild-flavored fish is fried and served with potatoes. Enjoy with tartar sauce or other condiments.

¥980 ≈ $6.00

Fried

Seasonal Island Vegetable Fritters

季節の島野菜フリット

Western-style tempura using Okinawan vegetables that are in season. Vegetables like goya and purple yam are simply fried to bring out their natural flavors.

¥693 ≈ $4.00

Mamiyya's Buñuelos

マーミヤーのブニュエロ

A bite-sized fritter made by mixing fish paste and potatoes and then frying them. Crispy on the outside and fluffy on the inside, it's packed with the umami of the fish.

¥605 ≈ $4.00

Fried Purple Yam and Potato

紅イモとじゃがイモのフライ

Two types of fries: purple sweet potato and regular potato. Enjoy the natural sweetness of the purple sweet potato and the fluffy texture of the regular potato, highlighting their differences.

¥528 ≈ $3.00

Course Menu

YANBARU Course Menu Sample Menu Okinawan Vegetable Sukugarasu Bagna Cauda Moromi Pork Belly Homemade Bacon Moromi Pork 3-Type Sausage Assortment Seasonal Fish Carpaccio Irabucha Fish & Chips Kume Island Prawn and Island Scallion Ajillo Yae-dake Bakery Black Bread Homemade Bolognese using Okinawan Soba The Cheese Guy Cheese Platter Goat Milk Gelato *For 4 people or more, 2.5 hours (last order 30 minutes before closing) *Additional 30 minutes extension for ¥500

YANBARU Course Menu

YANBARU コースメニュー

Food only

A Western-style course meal featuring abundant Okinawan ingredients. This advantageous plan allows you to enjoy the restaurant's popular dishes from appetizers to main courses and desserts all at once. Ideal for group banquets and parties.

¥4,000~ ≈ $26.00

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