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Home » APHD 48 Fishing Grounds 2nd production area fair “Mensore! Okinawa” Let’s explore the blessings of the sea and fields from Miyakojima!

APHD 48 Fishing Grounds 2nd production area fair “Mensore! Okinawa” Let’s explore the blessings of the sea and fields from Miyakojima!

[APHD] [48 Fishing Grounds] 2nd production area fair “Mensore! Okinawa” Let’s explore the blessings of the sea and fields from Miyakojima!

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Press release: June 3, 2024
[48 Fishing Grounds] 2nd production area fair “Mensore! Okinawa” Enjoy the blessings of the sea and fields from Miyakojima!
*Starting on Monday, June 3, 2024*
AP Holdings Co., Ltd. (Headquarters: Toshima-ku, Tokyo, Representative Director and Chairman)
Starting June 3, 2024 (Monday), “Yonpachi Gyojo”, operated by President Hisashi Yoneyama, will hold a production area fair focusing on ingredients from Miyakojima, Okinawa Prefecture. During this period, the menu will feature Okinawan salt and awamori on ingredients such as fresh fish from Miyakojima, sea grapes, bitter gourd, and okra that give you a sense of Okinawa from the sea and fields, and from appetizers to desserts, you can fully enjoy Okinawa with the thoughts of the producers. We will prepare it for you.
*”Usagami Sore” means “eat” in Okinawan language.

* Miyakojima fish simmered in Mars (large 2,350 yen, medium 1,990 yen) * “Maas” means salt in the Okinawan dialect.
This time, at Yonpachi’s Okinawa Fair, fresh fish from Miyakojima was made into a simple “marsu stew” using only Okinawan salt, awamori, kelp, and water.
Marse stew allows you to enjoy the flavor of fish directly. Please enjoy by drizzling Okinawan’s all-purpose seasoning “Kolegusu”. * Bitter melon champuru (850 yen) *
Goya Champuru is a classic Okinawan dish.
We use bitter gourd, which is famous for its thorny thorns, and comes from Eight Farm in Miyakojima. In order to take advantage of bitter melon’s natural bitterness, we purposely cook it without rubbing it with salt or parboiling it.
For the finishing touch, Okinawa’s awamori “Tarakawa” is used to add depth to the bitterness and flavor.
* Condiment Bukkake Meat Wrapped Okra (690 yen) *
Okra shipped directly from a berry farm in Miyakojima is stuffed with pork and served with a refreshing ponzu-based condiment sauce. The juicy fat of the pork is mixed with the texture and stickiness of the okra, doubling the flavor.
It also goes great with ponzu sauce, which has plenty of Japanese ginger and shiso added.
* Appetizer Zaru Mozuku (500 yen) *
When it comes to yonpachi appetizers, the standard “kaihobin” with beautiful layers of seaweed and seafood, but during the period, it will be “zaru mozuku” from Okinawa. You can enjoy Okinawan mozuku, which has a crunchy texture and great flavor, with our special drinkable ponzu sauce.
In addition to this, we also have Okinawa’s sea gems, “Umibudo” (490 yen), “Mozuku Tempura” (550 yen), which has a crispy fried batter and chewy texture, and desserts such as Okinawan salt. Each item on the menu focuses on the ingredients, such as the “Salt Ice Cream and Peach Pine” (490 yen), which uses salt ice cream made with “Mars” and, as the name suggests, peach pine from Okinawa, which has a gentle peach-like scent. We have it all ready.
Sea grapes (490 yen)
Mozuku tempura (550 yen)
Salt ice cream and peach pineapple (490 yen)
* Okinawan sake that meets the expectations of Yonpachi fans * The flavorful Miyakojima awamori “Tarakawa” (630 yen), the Ryukyu hub ball (580 yen) containing habu extract and herbs, the Ryukyu lemon sour (580 yen) using Shikuwasa from Okinawa, and the Sanpincha high (520 yen) We have prepared drinks that go well with the strength of the ingredients.
Enjoy an early summer leisure experience with our limited-time Okinawa menu. *All prices in this text include tax.
*Purchase status may change due to weather etc.
*We do not provide alcoholic beverages to anyone under the age of 20 or to anyone driving a car.

*About the 48 fishing grounds*
After launching the fresh fish model in 2006, Shijuhachi Gyoba developed its own distribution, which was taboo in the fresh fish industry at the time, and began opening Shijuhachi Gyoba stores in July 2011.
The restaurant’s name is based on the results of an expert’s research that found that “wild seafood will no longer be caught by 2048.” The restaurant uses unused fish and serves fresh fish that was caught this morning and has undergone nerve-fixing and thorough blood removal. This is an izakaya that specializes in fresh fish.
By collaborating with fishermen and fishing ports and trading at appropriate prices, we strive to help promote the fishing industry, and pursue the inheritance of Japan’s fish-eating culture and fishing industry, as well as the sustainability of marine resources. As a group of food evangelists, we aim to be the best izakaya in Japan that deals with fish, by facing the many issues faced by production areas such as environmental issues and problems with successors, increasing connections, and spreading excitement and smiles through food. Official website:
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