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 21,331 food and beverage businesses (as of July 2025).沖縄県内には、飲食店が 21,331件（2025年7月時点のデータ）あるとされています。
Among them, 479 restaurants are registered and introduced by the prefecture as “Okinawa Ingredients Certified Restaurants,” recognized for actively using Okinawa-produced ingredients.
In other words, restaurants that proudly champion local ingredients and continue to share their value are still only a small fraction of the whole.
And with this registration, there are now two certified restaurants associated with Chef Arasaki among those 479.
We don’t see this as the goal—if anything, we see it as the beginning.
So we can broaden the value of Okinawa’s ingredients, producers, and communities—starting from the kitchen and the dining table.
So that the appeal of local ingredients is communicated accurately, chosen with intention, and sustained for the long term.
We’ll keep working as one restaurant on the ground to support the growing movement of peers who take on the challenge of becoming an “Okinawa Ingredients Certified Restaurant.”
And to make sure that support doesn’t end as mere words—
As Chef Arasaki’s restaurants, we aim to continue increasing the number of shops that actively take on this initiative.
For that, we are currently looking for teammates to build the restaurant together with us.
What we aim for is “the best taste” and “human comfort,” unconstrained by any single genre.
From shabu-shabu and Western dishes to spice-driven cooking like curry.
Grounded in Okinawan ingredients and the seasons of Yanbaru, we craft cuisine at a level we can be proud of worldwide—bringing together Okinawan tradition with techniques from many countries, guided by both skill and heart.
Respect for island ingredients and the producers behind them, prep work done without shortcuts, a commitment to keep learning, and sincerity in delivering everything straight to the guest—those qualities, including that sense of “being good as a person,” are what we want to build as a team with the right people.
“Create world-class excellence with Okinawan ingredients.”
Standing on the front line of that challenge, we have nurtured OkuMasa here in Kunigami Village, part of a World Natural Heritage region.
When we say “world-class,” we do not mean food built around flashy plating or performance meant to surprise.
Not “Instagrammable” food, but food that sinks into the heart and body.
What matters to us is drawing out—without unnecessary fuss—the aroma, sweetness, and strength that Okinawan ingredients already carry.
By stacking up careful work, even a child can know it’s delicious from the first bite—and after the meal, the body feels quietly grateful. That kind of simple, deeply nourishing, genuine taste is what we want to share with pride as something truly world-class.
If our vision resonates with you and you feel we could work together, we would love to speak with you.
So that we can keep creating new places and new flavors—and increase the number of truly authentic restaurants that are loved for a long time.
From Yanbaru, let’s build more flavors and restaurants we can be proud of—together.
