Ishigaki Island, the gateway to the Yaeyama Islands! 16 recommended izakaya (Japanese pubs)

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Ishigakijima Sumibiyaki Gyukushi & Horumon Fujita is a lively izakaya in the easy-to-reach central area of Ishigakijima (Ishigaki Island), filled with the aroma of charcoal grilling.

At the U-shaped counter in front of the open kitchen, you can watch the skewers being grilled up close. Many solo diners stop by, and the place is said to have a homey atmosphere where locals casually drop in.

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The “Ishigaki gyu (Ishigaki beef) skewer” may let you try rare cuts such as togorashi (part of the shoulder) and kuri (part of the shoulder), depending on availability.

The lean meat is tender, with a gentle sweetness from the fat spreading across the palate. The aroma unique to charcoal grilling adds another layer, making it a simple and satisfying way to enjoy the good taste of Ishigaki gyu.

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"Yagi sashi (goat sashimi)" is a dish made with fresh Ishigaki Herb Yagi (herb-fed goat from Ishigaki). It is said to have no distinctive flavor and a tender texture.

Its clean, pleasant umami makes for a taste that lets you feel the depth of Ishigakijima Ryori (Ishigaki Island cuisine). It seems to have a moist mouthfeel, with a freshness similar to basashi (horse sashimi).

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Teppen is an izakaya just a 3-minute walk from Euglena Mall, with easy access and a menu of Okinawa ryori (Okinawan cuisine) and Ishigaki gyu (Ishigaki beef).

The interior is a calm space with the warmth of wood, and it also has box seats. It is also recommended for people who want to spend a relaxing tropical evening.

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The photo shows the "Special Ishigaki Gyu (Ishigaki beef) Spencer roll no yakiniku-shabu (lightly grilled shabu-style)." The bright red lean meat and fine marbling look beautiful, and a quick sear melts the fat and brings out a toasty aroma.

It is said to have a very tender texture, and some say this dish really brings out the rich umami and sweetness unique to Ishigaki Gyu.

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The photo shows the popular sashimi assortment, "Teppen-mori." A colorful lineup of fish fills the plate, and the thick-cut slices are said to be very satisfying.

It has a moist, smooth texture, and the white fish in particular is said to stand out for its freshness. This is a recommended izakaya menu item for people who want to really enjoy seafood.

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Ajimaa Shoten is an island izakaya just a 5-minute walk from Ishigaki Port Ritou Terminal, with easy access and dishes made with ingredients from Yaeyama that you can enjoy.

The interior is bright and clean. Many people also say the polite service leaves a strong impression. Along with the food, you can enjoy a comfortable time.

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An assortment of sashimi (raw fish) that includes fish native to Okinawa. Each thick-cut piece is fresh, and the flavor of the white fish in particular is said to spread gently across the palate.

Served on a red kawara (roof tile) plate, it looks bright and eye-catching, and some say it is fun to eat it with lemon salt or hibiscus salt.

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The "jiimami dofu (Okinawan peanut tofu) agedashi" is said to overflow with Creamy tofu from inside the coating, with a gentle sweetness.

Combined with the good flavor of the dashi broth, many say it is so tasty that you will naturally keep reaching for more. Since the restaurant also offers a wide selection of awamori (Okinawan distilled liquor), many people enjoy pairing it with the dish.

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Yaima Katei Ryori Satsuki is an izakaya serving Okinawan home-style cooking, located near Euglena Ishigaki Port Remote Island Terminal, behind Hotel Miyahira.

The counter uses akagawara (red roof tiles), giving the space a warm island feel. There are also Private rooms and VIP rooms, so it is a good choice for groups.

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They offer a wide range of home-style dishes from Okinawa and Ishigakijima (Ishigaki Island). The octopus Kara-age is fried to a fragrant crisp, and its springy texture makes it one of those dishes you keep coming back to.

The grilled gyoza made with Agu pork are juicy, and the rich flavor spreads the moment you take a bite.

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At the counter seats, there is a faucet that dispenses awamori (Okinawan distilled spirit). For a fee, you can enjoy All you can drink with no time limit, and you pour it yourself.

It has a playful Okinawan touch, and some say it makes for a memorable drink. This is a recommended experience for awamori lovers.

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Shimauta Sanshin Live Izakaya Yui Kaji is an izakaya close to the public market and the remote island terminal, where you can enjoy live shimauta (traditional island songs) and sanshin (Okinawan three-string lute) performances.

There are counter, table, and zashiki (tatami seating) seats, and the interior is spacious. Reviews say the place gets lively all at once when the live show starts.

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The photo shows Okinawa specialty gurukun (bananafish) Kara-age. People say the balance of the crisp coating and the flaky flesh is great, making it a dish you should definitely order.

Along with dishes made with fish unique to Okinawa and Yaeyama (Yaeyama Islands), the restaurant also offers a wide range of izakaya menu items and options for children.

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The “goya chanpuru (Okinawan bitter melon stir-fry)” has a mild bitterness that makes it easy to eat. It’s a dish that really lets you enjoy the appeal of shima ryori (Okinawan island cuisine).

The restaurant carries every type of awamori (Okinawan distilled spirit) from Ishigakijima (Ishigaki Island). Paired with awamori, it brings out even more of the dish’s flavor.

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Ishigakijima Shokudo Sakaharu is a hideaway-style izakaya tucked away in a narrow alley, where you can enjoy seafood from Ishigakijima (Ishigaki Island) and local dishes.

It is a short walk from the remote island terminal, and many locals also stop by. It is also a good choice when you want to enjoy a relaxed meal.

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Yakitori made with Yanbaru jidori (Okinawan native chicken) from Okinawa is one of the menu items that goes especially well with awamori (Okinawan distilled spirit).

The momo skewer is said to stand out for its tender texture and fragrant char. Since it is lightly seasoned with shio-koji (salted rice malt), it has added depth, and the more you chew, the more flavor spreads through the meat.

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The "Sakeharu Shio Ramen" in the photo is said to be a simple bowl, with Ishigaki salt tightening up the umami of the soup.

Some say the fresh aroma of lemon peel really stands out. The finish is clean, and many people seem to order it as the last dish after drinking.

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Uminchu Izakaya Gen So Honten is an izakaya within walking distance of Ishigaki Port Remote Island Terminal, where you can enjoy island cuisine in a simple space that feels like a private home.

There is a wide variety of seating, including counter seats, zashiki (tatami seating), and Sunken kotatsu seating, so you can choose what suits the occasion.

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The photo shows the "today's sashimi (assorted raw fish) assortment." While the fish that come in varies by day, each cut is thick, and the freshness really stands out.

People say you can really taste the fish's natural flavor, and it is so good that you will not be able to stop reaching for more.

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The photo shows "ika-sumi (squid ink) fried rice." When you open the egg, fried rice with a mix of savory aroma and spice appears from inside.

It is packed with thick pieces of squid, and you can enjoy its rich, savory flavor.

Photograph:たんころぴょんちゃん

Located right next to Vessel Hotel Ishigaki-jima, this izakaya offers a full lineup of Ishigaki-gyu (Ishigaki beef) dishes and menu items made with island ingredients.

The interior is lively and clean, and it is said to be easy to visit even with children. The lineup of island dishes is extensive, so you can enjoy your meal while taking in the local atmosphere.

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The photo shows the "Ishigaki-gyu (Ishigaki beef) seared beef and nearby coastal sashimi assortment."

The richly marbled Ishigaki-gyu lets you really taste the full savory flavor that comes from searing. The sashimi is said to be very fresh across the board, and some say the squid in particular has a sweet taste and an exquisite Creamy texture.

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Mozuku tempura (deep-fried mozuku seaweed) is said to be an Okinawan-style dish where you can taste the good flavor of the mozuku even inside the crisp, light batter.

Its soft texture is said to be similar to kakiage (mixed vegetable tempura fritter). The beni shoga (pickled red ginger) also seems to add a nice accent.

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“Shimauta Sanshin Live × Shimabuta Shabu-shabu Aguu-ya” is an izakaya serving shimabuta (island pork) shabu-shabu and Okinawan cuisine, located about an 8-minute walk from Ishigaki Port Remote Island Terminal.

Since you take off your shoes inside, many say the space feels relaxing. You can enjoy your meal while taking in the live shimauta (Okinawan folk songs) and sanshin (Okinawan three-stringed instrument) performance.

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The photo shows the “Maboroshi no Shimaton Ishigakijima Agu (phantom island pork Ishigakijima Agu) shabu-shabu tasting set.”

The Agu pork sourced from ranches on the island is said to have sweet fat and rich flavor. Enjoying it with a simple dashi broth or shiikuwasa (Okinawan citrus) ponzu sauce brings out its taste even more.

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“Futo-mozuku somen” is a popular dish of generously served nama-mozuku (fresh mozuku seaweed) enjoyed with a cold dipping sauce.

Futo-mozuku is said to have a strong silky texture and go down smoothly. The sauce is on the sweet side, but it pairs well with the mozuku, and some say they could keep eating it forever. The portion is very filling, so it is also perfect for sharing.

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Sanshin Live Izakaya Saika is an izakaya where you can enjoy live sanshin (Okinawan three-string lute) performances, located a 5-minute walk from Yashima Ferry Terminal. Inside, there is a stage covered with white sand, creating a lively space where various performers sing.

They also provide bingata (Okinawan dyed costume) outfits, hanagasa (traditional flower hats), and sanshin for photos, so families and groups of friends can have fun together.

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The photo shows mimigā ponzu. It is a dish made with boiled pig's ear, then finished in a light, refreshing style with ponzu sauce, sesame, and green onions.

The pleasant crunchy texture is said to pair well with awamori (Okinawan distilled liquor) and cocktails made with awamori. It is perfect when you want to lightly snack on something with an Okinawan feel.

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Hirayachi is a dish like a thin okonomiyaki (savory Japanese pancake), with the gentle flavors that feel very Okinawan.

They offer a wide variety of Okinawan dishes, including a 3-kind assortment of sashimi made with Ishigaki-jima (Ishigaki Island) tuna and a choregi salad with shima-dofu (Okinawan tofu), and many people seem to enjoy sharing them.

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Within walking distance of Ishigaki Port Ritoh Terminal, this restaurant serves Italian food made with carefully selected island ingredients and island seasonings.

The interior is an elegant, welcoming space with the warmth of wood. There is also a Private room, so it is a good choice when you want to quietly enjoy a meal and conversation.

Photograph:石垣島在住のそこそこ大食いな関西人

The “Ishigaki-gyu (Ishigaki beef) roast beef” is a recommended dish that also gets praise in reviews for being carefully cooked at 54°C.

It is said to lock in the full flavor of the meat, with a melt-in-your-mouth texture. The rich special sauce also goes well with the bright acidity of fresh tomatoes.

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Many people say the "shima-san beni-imo (island-grown purple sweet potato) potato salad" has a lovely purple color unique to beni-imo from Ishigaki-jima (Ishigaki Island).

The sticky sweet flavor of the potato and the balance with the garlic flavor are said to be excellent. Many people seem to enjoy it with wine.

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Umi Monogatari Ishigakijima Ten is in a great location, just steps from Ishigaki Port Remote Island Terminal. This izakaya has a stylish interior with sake bottles hanging from the ceiling.

There is a wide range of seating, including counter seats and box seats, so it is easy to visit whether you are on your own or with a group.

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The tempura assortment centered on Okinawan ingredients lets you enjoy an island style lineup with items like mozuku (Okinawan seaweed) and goya (bitter melon).

The mozuku tempura is especially popular, and its crisp outside and light inside make it something you will want to keep eating. It is also a dish that pairs well with alcohol.

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"Rafute" is Okinawan home cooking made with pork kakuni (braised pork belly).

It is said to be so tender it falls apart in your mouth, with rich flavor soaked all the way through. Though it is rich, the finish is light, so it is easy to eat.

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Tondemina is an izakaya located a 5-minute walk from Ishigaki Port Remote Island Terminal, where you can enjoy a wide range of shima-ryori (island cuisine).

The interior has a calm atmosphere with the warmth of wood, including dark brown tables. It also has Private room options, making it a good fit for people who want to spend a relaxed evening on Ishigakijima (Ishigaki Island).

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"Ishigaki gyu (Ishigaki beef) tataki" is said to be a dish with few off notes, where you can really taste the rich flavor of the lean meat and the sweetness of the fat.

Many say it goes very well with awamori (Okinawan distilled spirit) and Orion Beer. It seems many people also order it together with an All you can drink course.

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The beni-imo korokke (purple sweet potato croquette) is a popular menu item with a natural sweetness that you can enjoy almost like a dessert. Its bright color in cross section is also said to whet the appetite.

It is said to be moist inside and crisp outside, with a taste that makes you want another one.

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"Okinawa Sakaba Kaiou" is an izakaya just a 4-minute walk from Ishigaki Port Remote Island Terminal, making it easy to stop by for fresh fish from the waters near Okinawa and island dishes.

The inside has a casual, easy-to-enter atmosphere, and some say it also works well for solo drinks or a short visit.

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The photo shows the “maguro (tuna) chunk-cut Mt. Fuji assortment.” Thick-cut pieces of maguro are piled up like a mountain, making this a dish with plenty of visual impact as well.

You can really feel the freshness, and it is said to be very delicious. It is also said to be just the right size for a light snack with a drink.

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The goya champuru (stir fry with bitter melon) is said to have a mild finish, with a good balance of tofu and vegetables.

People say its gentle homemade taste keeps them coming back. Many also enjoy it with the A la carte All you can drink option.

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Okinawa Izakaya Yutashiku is an Okinawa izakaya conveniently located just a 5-minute walk from Ishigaki Port Remote Island Terminal, on the 5th floor of a building.

The entrance is right after you get off the elevator. Inside, the restaurant has a homey and comfortable atmosphere.

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The photo shows “Ishigaki gyu (Ishigaki beef) roast beef,” made with A4 and A5 grade Ishigaki gyu.

It has an excellent balance of lean meat and marbling, and the more you chew, the more flavor spreads through your mouth, making it something you will want to eat again and again.

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The mabo dofu (mapo tofu) made with shima-dofu (Okinawan tofu) is a popular dish, with moderate heat layered with rich dashi flavor.

Shima-dofu gives it a firm texture, and the house-made chili oil adds a nice accent. It is said to pair well with white rice or awamori (Okinawan distilled spirit).

Photograph:tabelog.com

Shima Sakaba DONDON is an island-style izakaya near the Taketomi Town Office in the Misakicho entertainment district of Ishigakijima (Ishigaki Island).

The colorful lanterns and pop-style wallpaper give the interior a bright feel. Since you take off your shoes before coming in, you can relax and settle in. It is also said to be appealing that you can order by tablet and use it casually.

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The goya chanpuru (Okinawan bitter melon stir-fry) is said to be well seasoned, with a nice balance of mild bitterness and richness.

Even people who are not very fond of goya found it tasty. It also goes well with awamori (Okinawan distilled liquor).

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The photo shows a sashimi assortment. People say each piece is cut thick and satisfying, with moist texture and rich flavor.

It also goes well with tropical drinks such as the classic Orion Beer and sanpin-hai (jasmine tea shochu highball). A la carte All you can drink is also available.