In spring, island vegetables come straight out of the soil. Summer bursts with energy from fruits. The seasons continue with tuna and prawns from the beautiful sea for autumn and winter. Although produced in limited quantities, we are fortunate to appreciate heirloom and island vegetables from producers we know well. Our meals are modeled after home cooking once found throughout Okinawa. The heart of this approach is eating together and understanding that the food will eventually become a part of us (kusuimun). With semi-outdoor dining, the meal is ready to be enjoyed.
Meals
All meals are served in your yard. To contribute to the local community through our cuisine, we visit farms, fishing grounds, and home cooks, incorporating their wisdom and insights into our dishes.
Shitimiti mun (breakfast)
07:00-10:00
Salmon grilled with salt from a producer that you see on the way to Kouri Island, sandwiches with YAWN YARD's own ham and spam, or jushi steamed rice with dishes from Kouri Island. Choose one of the three courses.
Grilled salmon breakfast from Yagaji Island
This is a traditional Japanese breakfast of salmon cured with salt from Yagaji Island, neighboring our Kouri Island.The salt is rich in minerals and has a mellow flavor, as it is sun-dried under strong sunlight and made in iron pots.Served with three types of mixed rice, Okinawan miso soup with island vegetables, and nine varieties of flavorful side dishes, you cannot imagine a better way to enjoy this dish.
YAWN YARDS's Homemade Sandwich Breakfast
The main components of our western breakfast include a salad made with island vegetables, homemade pork luncheon meat and ham with no additives. We have incorporated the Okinawa's culinary tradition of "champloo", which is to blend various cultures. Please feel free to sandwich all ingredients with the bread, along with seasonal smoothies and yogurt with honey from Yagaji Island.
Boroboro jushi breakfast
Our vegetarian breakfast offers boroboro jushi, which is a traditional Okinawan porrige. It is simmered in kombu and vegetable stock with sanpincha (jasmine tea), served with nine seasonal sides such as island vegetables and pickles, seaweeds and blanched vegetables. Seasonings bring out the soothing umami in the vegetables. The jushi is warmed at the table.
Yusandi mun (dinner)
17:30-21:00
Hotpot with island pork is a key part of the Okinawan food scene, and you can experience the uniqueness of Ryukyu cuisine through our meat and fish combination meal. Alternatively, try a revitalizing meal of fresh vegetables that reflects Okinawan nature and wisdom. We serve one of the three courses of your choice.
Hotpot dinner of island pork and watercress
Pork, an essential part of Okinawan food culture, is famously described as being edible in every part except for its cries. Our hotpot features island pork, which descends from the Okinawan native Agu breed, and is paired with a generous amount of watercress grown in the natural springs of Nakijin Castle. Accompanying condiments include Shuri miso, made using the same traditional methods since the Ryukyu Kingdom era, and a paste made from Okinawan longevity herbs. The appetizer, cooked with seasonal ingredients, is also a treat. * The photo shows a serving for four.
Grilled miso-marinated beef and salt-based fish stew dinner
This meal is perfect for experiencing the rich heritage of Okinawa, which thrived as the independent Ryukyu Kingdom for 450 years and developed its unique culinary traditions. Dishes include a stew called "masu-ni" (similar to acqua pazza) made with fresh fish and salt from the neighboring Yagaji Island, "jushi" (mixed rice) flavored with shell ginger, and a variety of cuts of Okinawan black beef marinated and grilled with naturally fermented Shuri miso. * The photo shows a serving for four.
Chura island vegetables dinner
Okinawans have long produced nutritious food from seasonal ingredients and familiar herbs in their subtropical climate. Our vegetarian dinner, named after the Okinawan dialect term "Chura" (meaning "beauty" or "beautiful"), is designed to rejuvenate weary bodies and promote beauty from within through a wealth of fresh local ingredients, including island vegetables not found in mainland Japan. This Chura dinner is popular with guests keen to enjoy even more of the local vegetables. The standard version is suitable for vegans, but the chirashi rice scattered with island vegetables can be substituted with a meat or fish version upon request. The photo shows a serving for one.
*Please select one of the three dinner plans when making your reservation.
*Seasonal foods and menu details change to some extent from season to season.
*Please inform us of allergies at least three days before you arrive.
*Children are served the same menu as adults, with quantities adjusted.
Edible Yard
The small herb garden at YAWN YARD features between ten and thirty herbs and island vegetables, depending on the season. We use produce grown in this garden for our dishes and drinks.
