In spring, island vegetables come straight out of the soil. Summer bursts with energy from fruits. The seasons continue with tuna and prawns from the beautiful sea for autumn and winter. Although produced in limited quantities, we are fortunate to appreciate heirloom and island vegetables from producers we know well. Our meals are modeled after home cooking once found throughout Okinawa. The heart of this approach is eating together and understanding that the food will eventually become a part of us (kusuimun). With semi-outdoor dining, the meal is ready to be enjoyed.
Meals
All meals are served in your yard. To contribute to the local community through our cuisine, we visit farms, fishing grounds, and home cooks, incorporating their wisdom and insights into our dishes.
Shitimiti mun (breakfast)
07:00-10:00
Se-fan (Ryukyu Herb Rice), a dish once served at the end of Ryukyuan court banquets to calm the body, is reimagined at YAWN YARD as a welcoming dish to gently prepare you for the start of the day.
Enjoy a light and nourishing dish, suited for a peaceful morning of your journey.
In addition, we offer a Western-style breakfast and a traditional Okinawan rice porridge.
Island Harvest Breeze
Our signature Okinawan-style rice dish, made with locally harvested mozuku seaweed from Kouri Island.
Lightly seasoned with salt and koji to bring out the natural flavors of the ingredients.
This dish allows you to enjoy three different ways of eating, finishing with a warm broth of Okinawan chicken and bonito dashi poured over the rice.
A selection of island vegetables is served on the side and can be enjoyed on its own or mixed into the rice.
Yusandi mun (dinner)
17:30-21:00
Hotpot with island pork is a key part of the Okinawan food scene, and you can experience the uniqueness of Ryukyu cuisine through our meat and fish combination meal. Alternatively, try a revitalizing meal of fresh vegetables that reflects Okinawan nature and wisdom. We serve one of the three courses of your choice.
Hotpot dinner of island pork and watercress
Pork, an essential part of Okinawan food culture, is famously described as being edible in every part except for its cries. Our hotpot features island pork, which descends from the Okinawan native Agu breed, and is paired with a generous amount of watercress grown in the natural springs of Nakijin Castle. Accompanying condiments include Shuri miso, made using the same traditional methods since the Ryukyu Kingdom era, and a paste made from Okinawan longevity herbs. The appetizer, cooked with seasonal ingredients, is also a treat. * The photo shows a serving for two.
Grilled miso-marinated beef and salt-based fish stew dinner
This meal is perfect for experiencing the rich heritage of Okinawa, which thrived as the independent Ryukyu Kingdom for 450 years and developed its unique culinary traditions. Dishes include a stew called "masu-ni" (similar to acqua pazza) made with fresh fish and salt from the neighboring Yagaji Island, "jushi" (mixed rice) flavored with shell ginger, and a variety of cuts of Okinawan black beef marinated and grilled with naturally fermented Shuri miso. * The photo shows a serving for two.
Chura island vegetables dinner
Okinawans have long produced nutritious food from seasonal ingredients and familiar herbs in their subtropical climate. Our vegetarian dinner, named after the Okinawan dialect term "Chura" (meaning "beauty" or "beautiful"), is designed to rejuvenate weary bodies and promote beauty from within through a wealth of fresh local ingredients, including island vegetables not found in mainland Japan. This Chura dinner is popular with guests keen to enjoy even more of the local vegetables. The standard version is suitable for vegans, but the chirashi rice scattered with island vegetables can be substituted with a meat or fish version upon request. * The photo shows a serving for one.
*Breakfast and dinner menus are selected from three options at the time of reservation.
*Menu items may change depending on seasonal availability.
*Please inform us of any food allergies at least seven days before your stay.
*Children are served the same menu as adults, with adjusted portion sizes.
Edible Yard
The small herb garden at YAWN YARD features between ten and thirty herbs and island vegetables, depending on the season. We use produce grown in this garden for our dishes and drinks.
