[Okinawa Prefecture] 20 Places by Area Where You Can Fully Enjoy Pork Shabu-shabu

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This restaurant is a 4-minute walk from Yui Rail Miebashi Station, just one street behind Kokusai-dori (Kokusai Street). It is a Japanese izakaya serving Okinawa ryori (Okinawan cuisine) and shabu-shabu.

The renovated kominka (traditional old house) creates a space full of charm, and it is said to have a lively atmosphere with both locals and tourists.

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The shabu-shabu uses Pineapple Pork, known for its sweet and tender texture from being raised on pineapple feed. It has no off notes at all and a clean, light taste.

It is served as a set for two or more people, and you can enjoy it with a light Japanese-style broth based on kombu kelp and bonito.

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The menu is also full of izakaya-style options, including Okinawa local dishes, snacks to go with drinks, and local sake.

This is the creative snack Tsuke Mozuku. It features mozuku (Okinawan thin string-like seaweed), a local Okinawa specialty, served with a sweet and tangy sauce for dipping. The crunchy texture and the flavor of the sauce are said to be addictively good.

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This restaurant serves shabu-shabu made with rare purebred Agu-buta (Okinawan Agu pork) and seasonal shima-yasai (island vegetables). It is about a 7-minute walk from Kencho-mae Station on the Yui Rail.

From the windows, you can look down on Kokusai-dori (Kokusai Street), busy with tourists, and the interior feels open and airy. The tables are spaced well apart, creating a relaxed and comfortable atmosphere.

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Shabu-shabu is available by course only. The "Jun-Kettou Agu and Shima Yasai no Shabu-shabu Course" lets you enjoy Agu buta (Agu pork), selected by the owner for its rich fat.

The condiments play a great supporting role, bringing out the sweetness of the meat. The care and attention show in details like Homemade salt, slightly sweet miso, and shiikwasa koshou (Okinawan citrus pepper).

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All the vegetables for the shabu-shabu are shima yasai (Okinawan island vegetables) from Okinawa Prefecture. About 20 seasonal varieties are included in the assortment.

They are colorful, including taimo (a type of taro) and shima daikon (sweet Okinawan radish), which has a strong sweetness. The guide also clearly explains the best way to enjoy them, so even if you are not familiar with shima yasai, you can feel at ease.

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This restaurant serves healthy shabu-shabu featuring branded pork from Okinawa as the main ingredient, along with A5-ranked Kuroge Wagyu (Japanese Black beef) and shima-yasai (island vegetables). It is a 3-minute walk from Yui Rail Makishi Station.

Located along Kokusai-dori, it mainly offers box-style sofa seating. The space is said to be casual and very clean.

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The biggest feature of the shabu-shabu is that you eat it with shredded cabbage along with the meat. When you wrap the cabbage in the meat, the sweet richness of the fat and the crisp texture of the cabbage are said to match perfectly.

There is no need for the usual ponzu sauce, and it is recommended to eat it with a little yuzukosho (yuzu pepper paste) or chili pepper on the side.

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The standard option is the "zekpin agu shabu-shabu set (premium Agu pork shabu-shabu set)," and the style is to order extra meat on the side.

The limited-quantity "Beef Tongue" uses A5-grade kurogemagyu (Japanese Black Wagyu) and is served by quickly dipping it in the broth before eating. It is said to let you enjoy its pleasantly firm texture and rich umami.

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This shabu-shabu specialty restaurant is located on the basement level along Kokusai-dori (International Street), lined with souvenir shops. The interior is designed in the style of a traditional Okinawan house, and staff dressed in traditional attire move through the space, creating an atmosphere that feels far from everyday life.

Only on weekend nights, they hold live performances of Okinawan folk songs, so you can also enjoy entertainment with a real Okinawan feel.

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They serve shabu-shabu with brand name meats such as Kin Agu Buta (premium Agu pork), along with Okinawa-specific vegetables known as shima yasai (island vegetables).

The most popular option is the “Agu Buta (Agu pork) shabu-shabu All you can eat Course,” which lets you enjoy as much meat and vegetables as you like. It also includes Okinawa-style dishes such as an Appetizers assortment and other à la carte items.

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The biggest draw is that (Each) course comes with All you can eat shima-yasai (island vegetables). A wide variety of vegetables are lined up on the counter inside, and you can help yourself as much as you like.

You can enjoy Okinawa staples like goya (bitter melon) and hechima (sponge gourd), a summer vegetable with a soft texture, by dipping them in the broth.

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A shabu-shabu specialty restaurant located along Kokusai-dori (International Street), Okinawa Prefecture’s busiest downtown area. You can enjoy Okinawa’s leading branded meats, including Kinjou Agu (Okinawan Agu pork) and Yamashiro Beef.

The interior has a casual Japanese feel, with spacious table seating and Private rooms available for different group sizes.

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They offer assorted varieties available shabu-shabu courses that make the most of Okinawan ingredients. You can quickly swish the ingredients through a clear broth made with Okinawa's famous spring water, "Nanataki no Mizu," and enjoy the flavor.

The rare Kinj Agu (Okinawan Agu pork) is known for the sweet taste of its high quality fat, and because it melts at a low temperature, it is said to have the ideal texture for shabu-shabu.

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A popular course lets you compare Spencer roll of Yamashiro-gyu (Yamashiro brand beef) from Okinawa Prefecture with KIN Agu (KIN Agu pork).

The balance of lean meat and marbling is just right, and giving it a quick 1～2-second dip in the dashi broth brings out the best of the ingredients. You can enjoy it with three kinds of yakumi (condiments): salt, miso, and pepper.

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This is a shabu-shabu specialty restaurant run directly by a producer of Agu-buta (Okinawan Agu pork). It is located inside a shopping complex directly connected to Yui Rail Asahibashi Station, and has a casual layout with spacious seating.

The space is said to be great for families and groups to gather around a Hot Pot in a lively atmosphere.

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You can enjoy All you can eat shabu-shabu featuring varieties such as freshly delivered Yanbaru Shima Buta Agu (Yanbaru island Agu pork).

The All you can eat set is a Manzoku spread that includes meat, shima yasai (island vegetables), mushrooms, and Okinawa soba. Swish the ingredients through two kinds of broth: a Japanese style soup and a special soup made with the rich flavor of pork bones.

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The classic way to finish the Hot Pot is to add Okinawa soba (Okinawan noodles). Okinawa soba is a smooth noodle made without buckwheat flour and is one of Okinawa Prefecture’s best-known local dishes.

The soup, filled with the savory flavor of the meat and the sweetness of the vegetables, is said to have a deep, wholesome taste that goes down easily.

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This shabu-shabu specialist is a 3-minute walk from Yui Rail Asahibashi Station. It sits in a lively area with easy monorail access.

They serve Special ingredients from Okinawa Prefecture in traditional shabu-shabu. The space mainly has horigotatsu (sunken floor seating) and partitioned seats, so you can enjoy a relaxed meal.

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They offer a full lineup of Okinawan brand meats, including Kumejima Akadori (Kumejima red chicken), Agu pork, and Okinawa Kuroge Wagyu (Okinawan Japanese Black Wagyu).

Both lunch and dinner are available as courses or set meals, with a wide variety of meats and cuts. You can enjoy them with a clear kombu kelp-based broth and plenty of vegetables from Okinawa Prefecture.

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This is the "sukishabu," a Gozen set style lunch offering. You can enjoy it in an individual Hot Pot. For the main meat in the shabu-shabu, you can choose from chicken, pork, or beef.

For the "sukishabu," you briefly dip it in a sweet, rich dashi broth and then coat it with egg yolk. The melt-in-your-mouth texture of Okinawa-produced Wagyu really stands out, and it is said to feel as if it disappears on your tongue.

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This shabu-shabu restaurant features Agu-buta (Okinawan pork) as the main ingredient, along with yakuzen dashi (medicinal herb broth) and shima yasai (Okinawan island vegetables). It is a 2-minute walk from Yui Rail Makishi Station.

Inside, the restaurant has a relaxing wood-grain interior inspired by a traditional Okinawan kominka (old folk house). Okinawan folk music plays gently in the background, and the zashiki (tatami seating) area offers a space where you can unwind.

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For shabu-shabu, the All you can eat course is popular. You can choose your favorite course from Yanbaru Agu (Okinawan native pork raised in northern Okinawa) or the rare Shimakuru Agu (rare Okinawan native pork).

Guests also like that they can enjoy four different cuts: loin with a light, tasty flavor, plus chuck, round, and belly with a satisfying bite.

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They also offer a shabu-shabu course with a Hot Pot broth made with yakuzen (medicinal herbs). It comes with two kinds of soup: a mildly spicy soup made with lots of kampo (traditional herbal ingredients) and spices, and a mellow paitan soup that combines pork bones and yakuzen.

Both are said to be yakuzen-nabe (medicinal herb Hot Pot) with few distinctive flavors, light and easy to enjoy.

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This shabu-shabu restaurant serves rare purebred Agu pork "Shima Kuruu (Island Black)" and top-grade Kuroge Wagyu (Japanese Black beef). It is in a location less than a 5-minute walk from Kokusai Dori (Kokusai Street).

The interior is a calm Japanese modern space, with Private rooms also available. Away from the bustle of the tourist area, you can enjoy a relaxed meal.

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Shimakuru (rare island pork), also called a phantom pork, is known for its white fat and firm meat. You can enjoy its rich sweetness with a refreshing dipping sauce brightened with citrus.

The eye catching presentation also seems to be part of its popularity.

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The broth for swishing the ingredients is based on kombu kelp and bonito, and it is said to have an outstanding Japanese flavor. You can also enjoy Okinawan seaweeds such as shima-mozuku (Okinawan mozuku seaweed) and umi-budo (sea grapes) in shabu-shabu style.

Courses are available based on the type of meat, and the vegetables, meat, and side dishes all make for a highly satisfying meal.

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This shabu-shabu restaurant has a space that feels like visiting a traditional Okinawan house. Wrapped in nostalgic interiors, the inside is said to offer a relaxing place where you can unwind.

It is located about 5 minutes by car from the tourist spot American Village, lined with American style shops.

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The biggest draw is that you can enjoy skin on pork. The skin is said to be rich in collagen with a pleasantly bouncy texture, and the more you chew, the more its sweet flavor spreads.

They use Okinawa-ken (Okinawa Prefecture) brand pork sourced at the time, and you can enjoy it with their secret light broth base and a variety of yakumi (condiments).

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The “Chaa-bu Zeitaku Course” comes with assorted varieties available pork cuts, plus a heaping serving of cabbage and shima-yasai (island vegetables). People say the vegetables are so good they can stand as the main attraction.

If you add the Chinese cabbage, green onion, and mushrooms to the Hot Pot early on, they soak up plenty of the broth. It brings out the natural goodness of the ingredients.

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This restaurant lets you enjoy two kinds of shabu-shabu: Agu-buta (Okinawan Agu pork) and Hiramaki Park Sangenton (Hiramaki Park three-way crossbred pork). It is produced by Tonkatsu Hasegawa, a famous tonkatsu restaurant in Tokyo.

A 5-minute walk from Araha Beach in the central part of Okinawa Main Island. There is also a boardwalk and park along the coast, making it a perfect stop during a stroll.

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Kami-mae Agu shabu-shabu features light fat and a meat quality that produces very little scum. Its umami is nicely concentrated, and the house-made ponzu sauce developed just for it brings out the flavor to the fullest.

You can enjoy it simply by swishing it through a gentle kombu kelp-based broth.

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The “Hiramoku Park Sangenton Pork Shabu-shabu” is a dish passed down directly from Tonkatsu Hasegawa. The meat is said to be delicate lean pork with an especially moist texture.

It is recommended to enjoy it in a slightly sweet Japanese style dashi broth with yuzu kosho (citrus chili paste) for a refreshing taste.

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This shabu-shabu restaurant serves premium meats such as A5-ranked Kuroge Wagyu (Japanese Black beef) and Agu pork (Okinawan pork). It is located in the Maeda area, home to the popular sightseeing spot Ao no Dokutsu (Blue Cave).

The interior has an Okinawan folk craft style like an izakaya, and guests can relax in Sunken kotatsu seating.

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The “mozuku reta-shabu (mozuku seaweed and lettuce shabu-shabu)” comes with mozuku (seaweed) and vegetables as a set. The mozuku is all-you-can-refill. You can enjoy the contrast in texture with the meat.

For pork, you can choose from “Pineapple Agu pork” or “San Agu” with a 100% pure bloodline, and for beef, from “Domestic Kuroge brand Wagyu lean meat.”

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For the shabu-shabu, they use a "suisho-nabe (crystal Hot Pot)," which is still rarely found even in Japan.

The far infrared rays emitted from the crystal are said to remove off notes from the meat and give it a tender, rich flavor and texture. The photo shows the "Okinawa soba (Okinawan noodles)" that you can enjoy at the end of the meal.

This restaurant lets you enjoy agu buta (Okinawan pork) with melt-in-your-mouth fat and locally grown vegetables in shabu-shabu (Japanese hotpot). It is about 5 minutes by car from the famous sightseeing spot in the northern part of Okinawa’s main island, Okinawa Churaumi Suizokukan (Okinawa Churaumi Aquarium).

The interior has a calm, chic color scheme that creates a relaxed atmosphere. The staff is also well known for their warm hospitality.

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They serve Agu pork (Okinawan pork), which turns almost translucent in color when swished through the broth. A course that lets you enjoy shabu-shabu and Okinawan cuisine is popular.

Appetizers include dishes made with umi-budo (sea grapes) and goya (bitter melon), making it a great way to enjoy Okinawan ingredients.

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The place is also known for serving jingisukan (Hokkaido-style grilled lamb), a Hokkaido-born dish where lamb is grilled on a dome-shaped Teppan-yaki plate. They say it is rare in Okinawa to find fresh raw lamb delivered directly and served without freezing.

In this dish, the tasty juices from the lamb cooked in the center soak into the vegetables on the side, making them exceptionally good.

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This shabu-shabu restaurant looks out over the crystal clear sea of Onna-son (Onna Village). You can enjoy agu-buta (Okinawan Agu pork) and Okinawa’s branded beef, Motobu-gyu (Motobu beef).

Inside, the restaurant has an Okinawan feel, with tables separated by Ryukyu garasu (Ryukyu glass). It also has a bar counter, another nice touch along with the wide selection of drinks.

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The "Agu-buta (Okinawan pork) Shabu-Shabu" course, where you can enjoy agu-buta shabu-shabu and a total of 8 Okinawan dishes, is the Most Popular.

They recommend wrapping the cooked meat with Okinawan umi-budo (sea grapes) before eating it.
The meat’s melt-in-your-mouth texture goes well with the popping bite of the umi-budo.

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They also offer a wide range of traditional Okinawan dishes. The braised pork block dish "rafute (braised Okinawan pork belly)" and "jiimami dofu (peanut tofu)," made with tofu mixed with peanuts, are also included in the course.

They pair well with alcohol, and many locals order them as snacks to go with drinks.

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This is a shabu-shabu restaurant in Nago City, in the northern part of Okinawa Honto (Okinawa Main Island). You can enjoy dishes made with locally sourced ingredients. It is located along the Okinawa Expressway, which connects to Naha City, so it is easy to get to by car.

They also hold live performances of the shamisen (traditional Japanese three-stringed instrument), so you can enjoy a fun meal with an Okinawan feel.

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You can enjoy the highly prized purebred Agu-buta (Okinawan Agu pork) in shabu-shabu and steamed dishes. The thinly sliced meat becomes even more tender at the temperature of the broth, and they recommend eating it with fresh Yanbaru yasai (vegetables from the Yanbaru region) sandwiched in between.

The menu also includes the legendary Kin Agu (golden Agu pork), known for holding in its umami well.

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Okinawan home style dishes that also work well as snacks are popular too. There is a wide variety, including the local dish "fu chanpuru (stir-fried wheat gluten and egg)" and the Okinawan classic "mozuku tempura (fried mozuku seaweed)".

This is "shima-rakkyo (Okinawan shallots)," known for its crisp bite. It pairs perfectly with Okinawa’s famous spirit awamori (Okinawan distilled liquor).

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A dashi shabu-shabu specialty restaurant located a 5-minute walk from Shinei Park in downtown Ishigakijima (Ishigaki Island). They serve Okinawa-produced Agu-buta (Agu pork) and Hungary-produced Mangalica pork.

It also has Sunken kotatsu seating, so you can stretch out and relax with family or friends.

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The signature here is a shabu-shabu course served with broth made from top grade Rausu kombu kelp and bonito flakes and grilled flying fish from Kyushu. It lets you try a wide range of cuts and enjoy comparing them as you eat.

You can also change up the flavor as you go with yuzu kosho and Kuro Shichimi from Kyoto Hararyokaku, a famous shop in Gion, Kyoto.

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Not only the meat but also the generous portions of mushrooms and shima-yasai (island vegetables) are said to be excellent. The thick, meaty mushrooms soak up the carefully made dashi (Japanese soup stock), which brings out even more umami.

Paired with the rich fat of sweet Agu buta (Okinawan Agu pork) and Mangalica buta (Mangalica pork), they make both rice and drinks go down easy.

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This is a calm shabu-shabu restaurant with a relaxed Japanese feel. You can enjoy Okinawa brand pork and creative dishes here. It is about a 15-minute drive from Miyako Airport.

The Private room seats with natural light feel bright, and the Semi-private room seats can accommodate up to 20 people. It works well for groups and families.

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You can enjoy top quality shabu-shabu served in a rich hamaguri (clam) broth packed with shellfish flavor. As a secret touch, they use "Yukishio" sea salt made from underground seawater pumped up from Miyakojima (Miyako Island).

The course also offers a luxurious tasting comparison of Yanbaru Shima Buta Aguu and A5 rank Kuroge Wagyu (Japanese Black Wagyu).

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If you want to enjoy the restaurant's signature dish other than shabu-shabu, the recommended choice is the "Meibutsu (signature specialty) Kafuku no Roast Yukhoe made with A5-rank Kuroge Wagyu (Japanese Black beef)".

They pour on the house special sauce, break the egg, and dip the meat into the egg before eating it. If you order a side of plain white rice separately, you can also put it on top and enjoy it as a roast yukhoe Rice bowl.

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This shabu-shabu restaurant is in the downtown area of Miyakojima. You can enjoy shabu-shabu with Agu-buta (Okinawan Agu pork) and Miyako-gyu (Miyako beef), as well as traditional Okinawan dishes.

It also has Private rooms, with table seating and zashiki (tatami floor seating) in Japanese-style rooms. You can relax in a calm, private space.

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The Most Popular option is the “Okinawa-ken-san (produced in Okinawa Prefecture) shima-buta (island pork) and Agu-buta (Agu pork) tasting course.” The fat of the Agu-buta is said to melt in your mouth, and you can taste the subtle differences in sweetness between the two.

You can also change up the flavors with three kinds of dipping sauces, including kokuto (brown sugar) sesame sauce and katsuo dashi (bonito broth).

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The “Pork and Chinese Cabbage Mille-Feuille Seiro-Mushi” is another dish that lets you fully enjoy the taste of the pork. It is prepared by placing the ingredients in a wooden steamer called a seiro (wooden steamer) and cooking them with steam.

As the excess fat drips away, it comes out plump and tender. Dip it in shikuwasa ponzu for a fresh, bright taste.

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This shabu-shabu restaurant lets you enjoy rare branded pork such as Minami nu Buta (Southern Pork), raised at Yaeyama Farm on Ishigakijima (Ishigaki Island), and Beni Agu.

The interior has a natural feel, like a cafe. Bottles of alcohol line the shelves, and they offer well-known Okinawan drinks including awamori (Okinawan distilled spirit).

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The course that lets you compare assorted varieties available of Agu pork is recommended. You can enjoy pork that is hard to find elsewhere, such as Beni Agu and Yanbaru Agu.

The vegetables are fresh shima-yasai (island vegetables) delivered daily. They are said to be juicy and full of nutrients. They also pair perfectly with the meat, bringing out the sweet flavor of the fat.

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Many reviews also say the closing dish made by adding rice or udon to the leftover broth from the shabu-shabu is delicious. The sweet fat of agu-buta (Okinawan Agu pork) melts into the broth, making it especially tasty.

Many people also enjoy drinks with the meal, and they say the flavor really hits the spot after drinking.

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This shabu-shabu specialty restaurant takes pride in its broth made with a katsuobushi (bonito flakes) base and ingredients from Okinawa Prefecture. You can fully enjoy Agu pork and Okinawa-produced Special kuroge wagyu (Japanese Black Wagyu).

A hideaway-like restaurant on Nishizato Odori, which could be called the main street of Miyakojima. It also has Private rooms, with a stylish and calm atmosphere.

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The "Agu Buta (Okinawan Agu pork) shabu-shabu course" is popular. The restaurant's "Agu Buta" uses pork belly, which has the strongest sweetness, and is known for its rich marbling.

When dipped in ponzu sauce made with shiikuwasa (Okinawan citrus) as a base, the sweetness and acidity go well together and bring out the good flavor of the meat.

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There is also a wide variety of Okinawa-style A la carte dishes. The “goya champuru (stir-fried bitter melon)” here is made by stir-frying bitter goya and mild shima-dofu (Okinawan tofu).

The menu is also full of local dishes, including “rafute (Okinawan braised pork),” made by simmering pork with Okinawan local sake awamori and seasonings.