Jun-ketsu Ishigaki Gyukatsu Kimura
Welcome to Jun-ketsu Ishigaki Gyukatsu Kimura, a specialty restaurant in Naha, Okinawa, where we bring together the proud tradition of Ishigaki beef and the art of Japanese cuisine. Our name “Jun-ketsu” means “purebred,” reflecting our commitment to using only authentic, purebred Ishigaki beef. With humility and confidence, we invite both local and international guests to experience the unparalleled taste of Ishigaki beef cutlet in a setting that celebrates Okinawan culture and hospitality.
History and Heritage of Ishigaki Beef
Ishigaki beef is a premium Wagyu (Japanese beef) brand nurtured on Ishigaki Island, part of the Yaeyama Islands in Okinawa. Though established as a formal brand in the late 20th century, it has quickly risen to fame due to its exceptional quality. Ishigaki Island’s subtropical climate and pristine natural environment create ideal conditions for raising cattle. The island is warm year-round (average 24°C) and offers vast green pastures where cattle can graze freely under the sun, leading to stress-free animals and remarkably tender meat. Only a small number of dedicated farmers raise Ishigaki cattle, caring for each head with utmost attention rather than mass-producing, which limits the annual shipment to under 1,000 head – making Ishigaki beef one of the rarest beef brands in Japan. Because of its limited supply, nearly all Ishigaki beef is consumed within Okinawa Prefecture, and very little reaches mainland Japan. Strict standards dictate that only cattle fattened for a specified period in Okinawa can be certified as “Ishigaki Beef,” adding to its exclusivity and the notion that one must travel to Okinawa to taste it.
Ishigaki beef’s reputation received international spotlight when it was served as the main course to world leaders at the 2000 G8 Summit in Okinawa. The tender, flavorful meat wowed the dignitaries and showcased Ishigaki beef as one of Japan’s finest wagyu brands. Since then, Ishigaki beef has been celebrated nationwide and globally, often dubbed a “phantom Wagyu” for its rarity and superb tastekyoudo-ryouri.com. Locals take great pride in this beef, considering it a treasure of their homeland. In fact, Ishigaki has long been known as a source of high-quality calves: about 80% of the black Wagyu calves born on Ishigaki Island are shipped to ranches across Japan and later contribute to famous brands like Kobe and Matsusaka beef. In other words, some of the very Kobe beef that the world reveres actually originates from Ishigaki-born cattle. This deep-rooted connection underscores the significance of Ishigaki beef in Japan’s cattle heritage. With its beautiful pink-red meat laced with snowy white marbling, Ishigaki beef offers a rich umami flavor and sweetness that melts in your mouth, a quality that has earned it recognition as one of the best wagyu in the world.
The Ishigaki Beef Cutlet Experience
At our restaurant, we prepare Ishigaki gyukatsu (beef cutlet) in a way that highlights the meat’s natural flavors and delicate texture. Each cutlet is coated in a crisp panko breading and flash-fried such that the exterior is golden, while the inside remains juicy and rare. We serve the cutlet sliced, accompanied by a personal small hot iron grill at your table. This allows you to cook each bite to your preferred doneness – a unique, interactive dining experience. You can savor the beef initially in its rare state to enjoy the pure, tender melt-in-your-mouth quality, or sear it a bit more on the hot plate for a caramelized exterior and deeper aroma. Because Ishigaki beef is of such high quality and freshness, it is safe to eat even at rare doneness; in fact, locals sometimes enjoy it as sashimi (raw) to fully appreciate its sweet fat and rich flavor. Grilling it yourself is not only entertaining but also embodies the Japanese culinary philosophy of respecting the ingredient – you engage all senses as you hear the sizzle and smell the aroma of the beef on the grill. Every bite can be a new experience: try one slice rare, the next medium, discovering different nuances of flavor and texture. This personalized approach ensures that you enjoy Ishigaki beef exactly the way you like it, making your meal truly memorable.
Signature Sauces and Condiments
To complement our beef cutlet, we offer an array of house-made sauces and condiments, each designed to enhance the flavor of Ishigaki beef in a different way. Our signature fruit-based sauce is a savory-sweet blend of fruits with soy sauce, infused with aromatic garlic and ginger – a perfect pairing that brings out the umami of the meat without overpowering it. This special sauce has a subtle sweetness and tang that accentuates the rich taste of the beef. For those who prefer a refreshing zest, we provide a citrus ponzu sauce made with locally-inspired citrus like shikuwasa or sudachi, offering a bright, tangy kick that cleanses the palate between bites. We also serve condiments in their simplest form: natural rock salt and freshly grated wasabi. Sprinkling a pinch of salt on a piece of gyukatsu elevates its inherent sweetness and umami, proving the adage that “simple is best” when the ingredients are top-notch. A dab of wasabi adds a lively heat and brings out the beef’s depth without the need for heavy seasoning. We encourage you to experiment with these condiments throughout your meal – perhaps start with just salt to savor the pure beef flavor, then try a slice with our fruity sauce, and another with ponzu or wasabi. This way, you can enjoy multiple flavor profiles in one sitting, discovering new delights with each bite. The variety of sauces and garnishes ensures that the tasting experience is never monotonous, allowing the exquisite Ishigaki beef to shine in different delicious ways.
Special Rice Blend for the Perfect Pairing
In Japanese cuisine, rice is not just a side dish but an integral part of the meal, especially when enjoying premium beef. We take great pride in our freshly cooked rice, which is a proprietary blend of rice varieties curated by our restaurant. This original blend is adjusted seasonally and sourced from top-quality grains to best complement the flavor of Ishigaki beef. Depending on the time of year and even the specific characteristics of the beef, we carefully select and mix different rice strains to achieve the ideal balance of sweetness, stickiness, and aroma. For instance, in seasons when the beef’s fat is particularly sweet and rich, we might include a slightly firmer, more fragrant rice variety in the blend to balance the palate. Conversely, when the beef’s lean taste is especially savory, we ensure the rice has a gentle sweetness and fluffiness to highlight that umami. The result is a bowl of steaming hot rice that stands on its own in taste but harmonizes perfectly with our gyukatsu. Each grain is shiny, plump, and gently firm, providing a delightful texture contrast to the tender beef. As you take a mouthful of beef followed by rice, you’ll notice how the rice absorbs the flavorful juices, enhancing the overall experience. Many of our customers remark that our rice could be enjoyed alone – but paired with Ishigaki beef cutlet, it becomes a match made in heaven. This commitment to rice quality is part of our philosophy: every element of the meal, not just the meat, should be the best it can be.
Hearty Miso Soup with Rich Broth
No Japanese set meal is complete without miso soup, and we’ve elevated this humble soup to be a fitting partner for our premium beef cutlet. Our miso soup is prepared Okinawan-style with a generous assortment of ingredients, making it wholesome and satisfying. We simmer a variety of seasonal vegetables – often including local island produce – to create a soup that is full of nutrients and homecooked comfort. The broth is crafted from a blend of traditional Japanese dashi stock components: shavings of katsuobushi (dried bonito fish), niboshi (dried anchovy), kombu kelp, and dried shiitake mushrooms. This combination of ingredients is simmered patiently to extract a deep, layered umami flavor in the stock. We use a high-quality, additive-free miso paste, added just at the end to preserve its fragrant aroma and probiotic benefits. The resulting miso soup has a rich, golden broth brimming with savory depth and natural sweetness from the vegetables. It’s a nourishing accompaniment that not only warms the body but also refreshes your palate between bites of the rich beef cutlet. Sipping the soup, you might taste the hint of ocean from the kelp and dried fish, intertwined with the earthy notes of shiitake – a reflection of Okinawa’s connection to both land and sea. The soup is purposefully not too salty, allowing the flavors of the ingredients to shine through. As you enjoy our miso soup, you’ll feel the heartiness of a traditional Okinawan “island vegetable soup” and the craftsmanship of Japanese dashi-making in every spoonful. It’s the perfect comforting finish to your meal, leaving you with a sense of well-being and satisfaction.
Our Story and Kimura’s Commitment
The name “Jun-ketsu Ishigaki Gyukatsu Kimura” carries a story of passion and dedication. Jun-ketsu, meaning purebred lineage, signifies our owner Mr. Kimura’s strong commitment to serving only genuine Ishigaki beef of the highest pedigree. Mr. Kimura, a chef with deep respect for Ishigaki Island’s food culture, felt a calling to share the incredible taste of Ishigaki beef with a wider audience. With humility and resolve, he partnered with a long-established yakiniku restaurant in Naha – the 16-year-old “疾風ホルモン (Shippu Horumon) Kumoji Main Store” – to use their space during lunchtime hours. Thus, our restaurant operates exclusively as a lunch service, from 12:00 noon to 16:00 (4 PM), and is closed on Sundays and Mondays. By adopting this unique business model of a daytime pop-up in a venerable restaurant, we keep overhead low and focus intensely on quality and customer experience. Each day, we serve only a limited number of customers, which allows us to put our heart and soul into every plate of gyukatsu.
Mr. Kimura’s philosophy is rooted in offering an authentic taste of Ishigaki’s terroir and fostering a connection between the diner and the island’s rich heritage through food. He personally selects each cut of Ishigaki beef, often sourcing directly from trusted farmers, and meticulously oversees the preparation – from the breading technique to the brewing of sauces and even the cooking of rice and soup. Every detail is considered, reflecting the Japanese spirit of omotenashi (hospitality) and Okinawan warmth. Despite being located in the bustling city of Naha, the moment you step into our restaurant, you’ll be greeted with the laid-back island atmosphere reminiscent of Ishigaki – a few decorative touches of island crafts, gentle Okinawan music, and our staff’s friendly karakuyu (Okinawan dialect) inflections. We strive to make even first-time visitors from overseas feel at home, offering English and Chinese menus and a warm smile.
Our entire team shares Mr. Kimura’s passion and pride for Ishigaki beef. We remain humble, always learning and improving, yet we are confident in the quality of what we serve. “I want customers to experience joy with every bite of Ishigaki beef,” says Kimura, “and if they leave with a deeper appreciation of Okinawa’s culture and a happy memory of their meal, then I have done my job.” This guiding principle is what drives us daily. We are deeply grateful for each guest who chooses to dine with us, and we repay that gratitude by doing everything we can to provide an outstanding meal.
We welcome you to Jun-ketsu Ishigaki Gyukatsu Kimura, where a piece of Ishigaki Island’s soul is served on each plate. Come savor the pure, robust flavors of Ishigaki beef and discover a dining experience that marries tradition with innovation. It will be our honor to serve you and to share with you the incredible story and taste of Ishigaki beef. We hope your time with us becomes a cherished memory of Okinawa, and we sincerely look forward to your visit.
