A bowl of tradition

Most Yaeyama soba places use thick yellow noodles, but Restaurant Iwa opts for soft white noodle, which goes perfectly with its subtly seasoned bonito-and-konbu-based soup stock. No artificial seasoning is added; the flavor comes out through hours of simmering on the stove. Even someone like me who always struggle to finish all the soup in my ramen bowl could not resist the pure pleasure of this umami heaven. Their So-ki soba, a soup noodle with carefully stewed pork spare ribs,  reminds me of the flavor of sparerib soup in my hometown Taiwan.

Souki Soba

Their Rafute-Don is also extremely popular: rice topped with slices of pork belly carefully simmered in soy sauce and awamori for hours until it’s soft and tender. Perhaps the best thing about Iwa is that it opens from 11:30 until 22:00 without break in-between, so it’s possible for a quiet late lunch after the rush hour. The friendly owner chef is an Ishigaki local who is very knowledgeable about butterflies, and you can see all his precious collections on the wall. 

Note that in mainland Japan Soba noodle refers to buckwheat noodle, while in Okinawa Soba simply means noodle made from wheat flours.

味処 岩 Restaurant Iwa

Time 11:30 – 22:00(No break in between)
Closed on 2nd & 4th Tuesday
Recommendation
  • Iwa SobaNnoodles topped with vegetables)
  • So-ki Soba (Noodles with pork sparerib)
  • Rafute-don (Simmered pork belly on rice)
contact 0980-82-5768
Website azidokoro-iwa.crayonsite.com
Address

縄県石垣市大川289 2F

2F, 289 Okawa, Ishigaki City

  • English Menu available

Note that in mainland Japan Soba noodle refers to buckwheat noodle, while in Okinawa Soba simply means noodle made from wheat flours.

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