About the start of the a la carte menu

Thank you for using OkuMasa.

Since our opening, we have been working on developing menus using Okinawan livestock and marine products such as unique island vegetables and fruits harvested in Yanbaru, Yanbaru young chicken, Agu pork, and Motobu beef.

To create a dish that suits the occasion, we have provided a single-course menu for “Omakase.”

We want people to enjoy Okinawan ingredients in a more friendly, casual, and delicious way.
With such thoughts, we are facing island ingredients every day.

Furthermore, from now on, I would like you to enjoy the variety of island ingredients and dishes with more freedom of choice.

In order to make it easier to use OkuMasa, we are preparing to revise the menu so that we can start offering [a la carte] such as Agu’s charcuterie and Ajillo.
All of them are renewals with selected menus well received in the course so far.

We look forward to your continued support and cooperation.

Masataka Arasaki


Masataka Arasaki

Masataka is a chef who lives with two cats.