Ishigaki’s unique delicacies offer another taste of Okinawa’s unique culinary heritage.
Part of Okinawa’s Yaeyama Islands, Ishigaki is a sleepy tropical escape beloved by Japanese travelers and nearby Taiwanese visitors, like Japan’s Hawaii, but it remains under the radar for most Westerners. While its emerald waters, manta ray dives, and powdery beaches get most of the glory, the island’s food scene alone warrants the journey. Ishigaki’s unique delicacies offer another taste of Okinawa’s unique culinary heritage.Local Specialties:Ishigaki Beef
A rare wagyu breed raised in Yaeyama County, prized for its buttery marbling.Sea Grapes (umibudō)
A briny, tiny grape-shaped seaweed that pops in your mouth.
Bittermelon
Often stir-fried as goya champuru, it’s a local staple.
Sashimi
Thanks to the abundant waters, even humble izakayas serve world-class slices.
Kōrēgusu
popular Okinawan condiment of tiny chilies pickled in awamori (local rice spirit). A few drops of soba or champuru add a bright, spicy kick with a fleeting alcohol aroma.
Where to Eat in IshigakiAkebono (あけぼの)
A cozy, family-run neighborhood izakaya with only 20 seats (cash only, reservations essential).
