Kumejima Island is known for its beautiful beaches, including Hatenohama, but did you know that it's also a treasure trove of unique ingredients and gourmet food, such as kuruma prawns, red chicken, mozuku seaweed, and sea grapes? So, this time, we'd like to introduce "Kaisen Ajidokoro Kameki," an Okinawan restaurant that you should definitely visit when you come to Kumejima.

Enjoy Kumejima's local specialties at "Kamekichi Seafood Restaurant"

"Kamekichi Seafood Restaurant" is located near Eef Beach, the main area of ​​Kumejima Island. Its convenient location, within walking distance of resort hotels, makes it easily accessible. In addition to being open for lunch as well as dinner, it's a great place to visit for any type of travel.

The signature dish is "Zaru Mozuku" (cold mozuku seaweed). You can enjoy natural mozuku seaweed harvested from the clear waters. It has a distinctive aroma of the sea, and its firm texture and strong stickiness make it very satisfying. When you dip it in the special sauce, you'll be amazed by its deliciousness, which will change your perception of mozuku seaweed.

Furthermore, enjoying this mozuku seaweed as "mozuku tempura" is exceptional. Unlike the smooth texture of regular mozuku, the crispy texture allows the flavor of natural mozuku to spread throughout. The tempura at "Kamekichi Seafood Restaurant" has an exquisite batter thickness, making it appealing because it is voluminous yet light and easy to enjoy.

"Kumejima Red Chicken Karaage" is a dish that allows you to fully enjoy the exceptional elasticity and rich flavor of Kumejima Red Chicken. While typical free-range chickens are usually shipped after about 40 days, Kumejima Red Chickens are raised slowly for an average of 100 days. The meat is large yet surprisingly tender and characterized by its deep flavor.

Among the Okinawan restaurants on Kumejima Island, "Kaisen Ajidokoro Kameki" stands out for its overwhelming variety of dishes. You can also enjoy sushi to finish your meal, and among them, the uniquely named "Buchō" (部長 - department head) is highly recommended. Every ingredient is fresh, and the sweetness that spreads in your mouth the moment you take a bite is exceptional.

Another treat you should definitely try to finish off your meal is the "purple sweet potato taiyaki." Purple sweet potatoes are a classic souvenir from Okinawa, but it's not widely known that Kumejima Island accounts for about half of the prefecture's production. The simple, gentle sweetness and the crispy yet chewy dough are in perfect harmony, making it a simple yet deeply flavorful treat.

In addition to the dishes we've introduced here, there are plenty of other recommended dishes, including classic Okinawan cuisine such as Okinawa soba, rafute, and goya champuru, as well as dishes using kuruma prawns from Kumejima Island! When you travel to Kumejima, be sure to savor the island's flavors.

Yuhei Tonosho, a cyclist and photographer who delves deep into Japan

Born in 1993 in Toyota City, Aichi Prefecture. Graduated from Doshisha University, Faculty of Letters, Department of Cultural History and Department of English Literature. While working as a salaryman, he is a travel writer who travels all over Japan by bicycle and mountain climbing. He captures and shares the changing seasons of Japan with all his senses.