A Guide to Enjoying Yanbaru’s Nature, History, and Ryukyuan Cuisine at 100-year-old House, Ouya (Ufuya)

Ufuya is known for a spatial design that makes use of the natural surroundings and terrain, so its layout differs somewhat from that of an ordinary restaurant.
From the parking area to the dining space, the walk takes about 5 to 10 minutes.
It may feel a little long, but this walk itself is where the Ufuya experience begins.
You follow a sloping path that makes full use of Yanbaru’s natural terrain, walk along a small path shaded overhead by trees, and feel the gentle unevenness of the ground beneath your feet.

Unlike the pathways of a fully developed facility, the sensation of making your way through nature feels deeply pleasant.
You may find yourself imagining that the people who once lived on this land also walked along paths much like these.
As you walk with thoughts like these in mind, each step is likely to feel just a little more special.

A flat, barrier-free route from the parking area is also available for visitors with physical disabilities.
Strollers can also be left at the entrance, so families with small children can visit with peace of mind.

Once you have checked in at the reception area outside the dining space, the time before your seat is ready becomes part of the fun.
You can take your time browsing souvenirs, try shuriken throwing, or simply spend the time as you like.
It is said to be so engaging that not only children but adults as well can easily get absorbed in it.
This is also the time when you can casually ask for your preferred type of seating, whether tatami seating, sunken-floor seating, or table seating, so do not hesitate to mention it.

The dining spaces at Ufuya are themselves three traditional houses that are more than 100 years old.
You can enjoy your meal in these historic spaces, Asato-ya, Takushi-ya, and Aragusuku-ya, each with its own distinct history and background.
Inside, you hear the murmur of waterfalls, feel the gentle breeze passing through, and are surrounded by the warmth of wood.
A meal enjoyed in the calm atmosphere unique to a traditional house becomes a special moment found only here.

The menu is designed to let you enjoy Okinawa’s food culture in all its breadth.
It offers a rich selection that includes Agu pork, Okinawa soba made with homemade raw noodles, traditional Ryukyuan cuisine, and even Okinawan black wagyu beef.

Once you have finished eating, head to the walking trail where you can enjoy a stroll through the garden.
Making the most of Yanbaru’s lush forests, the Ryukyu Garden spreads out before you, featuring Ryukyu limestone and Ryukyu pine trees arranged throughout, making it just right for a relaxing walk after your meal.

Along the stone-paved path, bright hibiscus flowers bloom, while cycads and banyan trees create the distinctive tropical shadows of Okinawa.
If you make your way to the top of the walking trail, you can look out over the entire grounds of Ufuya and take in the full route you have walked.

You should also pay attention to the names given to the different areas of the grounds, many of which come from Okinawan words.
The Chimujurasa Torii at the entrance means “a heart that is pure and beautiful,” while Cha-ganju Utaki means “always being healthy and full of energy.”
Walking slowly along the shaded paths while reflecting on the meanings of these words is one of the unique pleasures of this place.

After enjoying your walk, head to Ufuya Sweets Workshop.
A lineup of carefully crafted original sweets awaits, including Saki Roll made with Okinawan brown sugar, as well as baumkuchen such as Fuku Brown made with brown sugar from Tarama Island and Fuku White made with Showa Sanbon sugar.
Products you particularly like can be purchased as souvenirs, and it is also nice to know that they are available through the online shop as well.

To round things off, enjoy a cup of authentic coffee, carefully brewed one cup at a time only after your order is placed.
By the time you have enjoyed the reception area, your meal, the stroll, sweets, and coffee, you will likely find that 2 to 3 hours have passed in what feels like no time at all.

This premium dinner-only course uses Shimakuru, a breed extremely close to the original lineage of Ryukyuan native Agu pork.
Because it is so close to the original breed, the meat is delicate in texture, with melting tenderness in the mouth and the distinctive aroma of Agu pork standing out clearly.
Agu pork is said to have a stronger umami component than ordinary pork.
Because it is served as simple shabu-shabu, that difference comes through directly.

This bowl combines richly flavorful Agu pork with soft and gentle yushi tofu.
The sweetness of the Agu pork and the smooth texture of the yushi tofu intertwine with the homemade raw noodles, while the light and refined Okinawa soba broth brings the whole bowl together.
It is a simple bowl, yet all the more deeply satisfying because it brings out the appeal of local ingredients just as they are.

This is a luxurious sukiyaki rice box made with Motobu Beef, a branded wagyu from Motobu Town in Okinawa.
Raised on fermented feed made with Orion beer lees, Motobu Beef is known for the melting sweetness of its fat and its tender texture.
The sweet-savory special sauce coats the beef beautifully and pairs perfectly with the rice.