Mahoroba Irori Okinawa

In the laidback seaside capital of Okinawa, the gentle glow from a rustic Japanese hearth called an "irori" in Mahoroba Irori Okinawa is something Naha hasn't seen in years. Pitted on the floor and filled with ashes, charcoal or firewood, the irori had once served as the main source of heat and light in homes up until the 1940s before it rapidly vanished. When these hearths saw a city-wide revival in Osaka, Mahoroba Irori carried that tradition to Japan’s southernmost prefecture, operating with the same mission as its flagship store: to breathe new life into the culinary soul of the irori. As ever, the menu is grounded on show-stopping yakiniku fares cooked on an iron mesh above the rustic hearth — but it’s also about paying honor to Okinawa’s terroir and heritage. Native Okinawan pork breed called “Agu,” Motobu beef from the a town in the northwestern part of the main island and Okinawa-raised wagyu are kissed by the heat coming from the Tosa Binchotan charcoal. This high-grade material, relied upon by eel restaurants for its long-lasting heat and odorless properties, allows the proteins to cook cleanly without burning the meat. Then there is also the lineup of locally sourced, seasonal delicacies such as clams from Chiba Prefecture and the rare "Inca no Mezame" potato from Hokkaido. All of this comes together in a dining room rendered in warm wood and a dramatic ambiance reminiscent of a stately storehouse. All seating arrangements center around the hearth, with the gentle crackling of the charcoal adding to the old-world, soothing feel that takes diners away from the bustle of the city. For a full degustation experience, opt for the kuroge wagyu steak course, featuring the renowned Japanese black cattle raised in Okinawa’s rich soil.