Arakawa Shokudo, a soba spot on Ishigaki Island, Okinawa.
With only one photo, I hesitated about posting this restaurant. But the purpose of the blog is to introduce good places to eat, rather than simply to have visitors read my writing, so I decided to include it. Why mention this? A photo can show the bowl’s generous balance of meat and noodles, but I needed an excuse for failing to capture the warm, familiar feeling of a neighborhood auntie’s diner. There was a long wait here, too, and with so much to look at inside, I think I became distracted again. Please look at the Google Maps photos for a sense of the atmosphere.
Steak is not the only way to enjoy beef on Ishigaki. Gyujiru, a soup made by slowly simmering meat and offal, offers a different appeal from grilled beef. This is the dish that Arakawa Shokudo makes its specialty.
Time is central to its preparation. Wagyu meat and offal are simmered for a whole day to make the soup, bringing together tender meat and a broth infused with savory flavor. Rather than grilling prized cuts separately, the restaurant’s character lies in letting different parts contribute to one pot.
Another signature dish, gyusoba, adds Yaeyama soba noodles to the same beef soup. Choose gyujiru if you would like rice alongside the meat and broth, or gyusoba if you want noodles in the bowl. They share a foundation but offer different ways to enjoy a meal.
Set meals such as tonkatsu, fried chicken, and miso-fried pork round out the menu. These are hearty everyday meals rather than dishes reserved for special occasions. To discover a different side of Ishigaki beef, look beyond charcoal and teppan grills to a pot of slowly simmered soup.
Price impression: Easy on the wallet.
