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Arakawa Shokudo, a soba restaurant on Ishigaki Island, Okinawa.
I hesitated to post this because I have only one photo. But the point of this blog is not simply to have people read my writing; it is to introduce good places to eat, so I decided to share it anyway. I say this because the picture captures the generous bowl, almost half meat and half noodles, but I failed to photograph the warm, nostalgic atmosphere of a neighborhood auntie's diner. I needed an excuse! There was a long wait here too, and plenty to look at inside, so I seem to have become distracted again. Please look at the Google Maps photos for a sense of the restaurant itself.
Steak is not the only way to enjoy beef on Ishigaki Island. Gyujiru, a soup made by simmering meat and offal for a long time, offers a different appeal from grilled beef. Arakawa Shokudo makes this beef soup its signature.
Time is the key to its cooking. Wagyu meat and offal simmer for a day to become gyujiru, bringing together tender meat and broth infused with umami. Rather than grilling individual premium cuts, the restaurant's character lies in letting different parts contribute their flavor to a single pot.
Another signature, gyusoba, adds Yaeyama soba noodles to the same beef soup. Choose gyujiru if you want to focus on the meat and broth with rice, or gyusoba if you want noodles too. They share a foundation, but offer different ways to enjoy the meal.
Set meals such as tonkatsu, karaage, and miso stir-fried pork also feature on the menu. These are hearty everyday meals rather than special-occasion dishes. If you want a different encounter with Ishigaki beef, consider a long-simmered broth instead of charcoal or a hot plate.
Price impression: Affordable.
View Arakawa Shokudo on Google Maps ↗