Blog Posts
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Beautifully, It Circulates.
What is beauty?I have kept asking that question. It is not splendor, nor rarity.Nor is it simply being well arranged. It is water flowing, and wind passing through. The old yielding to the new,what was lost returning in another form.Beauty lives within that movement. This island teaches us that. In a small world, you can…
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The Future of OkuMasa
Thank you very much for visiting OkuMasa. Since publishing our renewal notice, we have received many inquiries. We are truly grateful.We have also received warm messages and encouragement from many regular guests. I am very happy to hear from you, and I sincerely apologize that my replies have been delayed. From your responses, I understand…
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Phone Service During Golden Week
Thank you very much for visiting OkuMasa.During Golden Week, preparation and service become extremely busy, and in most cases we are unable to answer the phone during preparation or business hours. For this reason, we will not be accepting phone calls during this period. We apologize for the inconvenience, but we ask for your understanding…
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Notice of Renewal
Thank you very much for your continued support of OkuMasa. At OkuMasa, we have decided to review both our lunch and dinner menus as we think about the future of the restaurant. Through daily operation, we reconsidered what we truly want to value and what kind of style can continue sustainably here in Kunigami Village,…
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OkuMasa Lunch Staff Wanted
もとぶ町の営業を一緒に支えてくださるスタッフを募集しています。 At OkuMasa, we value Yanbaru’s island ingredients and aim to serve food that conveys the true character of this place. We want the simple quality of each ingredient—and the daily work behind it—to come through.Efficiency matters, but we also take proper care where care is needed.With that in mind, we welcome our guests each…
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[Okinawa Ingredients Certified Restaurant] Chef Arasaki’s second shop has been registered!
A familiar Ryukyu pinewood plaque with Governor Denny Tamaki’s name has arrived at OkuMasa. We take pride in what may be Okinawa’s most diverse use of Yanbaru island vegetables, and we make full use of Yanbaru young chicken, Motobu beef, and seafood from our local fishing ports throughout our courses. Okinawa is said to have…
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A Highly Satisfying Guest Experience: Would You Like to Join an Initiative to Increase the Value of Staying in Yanbaru?
To Guides, Accommodation Providers, and Private Taxi Operators Turning a Yanbaru Dining Experience into Stay Value through Partnership We are looking for partners who understand each other’s philosophy and on-site quality, and who can design together reasons for high-quality guests from Japan and abroad to think, “I want to return to Yanbaru in northern Okinawa…
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End of year greetings 2025
To everyone who has cared about OkuMasa this year:As the year comes to a close, we would like to express our heartfelt thanks and share a brief update. This year, and the time since OkuMasa opened the year before last, brought many events that made it clear reality is not so simple, even when all…
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OkuMasa Year-End and New-Year Party Plan 2025–2026 [Local Priority]
Have you made plans for your year-end or New-Year gathering? For guests north of Nago, we can offer private use and proposals within your budget.Enjoy seasonal Yanbaru vegetables and the richness of native Ryukyu Agu pork in quiet Kunigami Village at OkuMasa.Please feel free to consult us first about the number of guests, your budget,…
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About Lunch: Our Current Feelings and an Important Notice
I love the time when the wind moves through the sea and forest of Kunigami Village.We visit the market, carefully sort through island vegetables, season the meat, and the aroma of soup begins to rise.The sounds and smells of the kitchen mingle with the birdsong outside.That has become the rhythm of our days. Recently, that…