Kumejima, the island of Kumi, boasts some of the most beautiful scenery in Okinawa. The island is rich in local products, and deep-sea water is one of them. A shop formerly known as the Deep-Sea Water Interaction Center reopened in 2021 as "Kumejimaaru Café." It's attracting attention as a unique place where you can experience Kumejima's distinctive food and culture.

What are Kumejima's specialty products, deep-sea water, and the Kumejima model?

The concept of "Kumejimaru Café" is to allow customers to experience deep-sea water. A tap dispensing deep-sea water is installed at the entrance of the shop, and there are also display panels about deep-sea water inside the shop.

Deep-sea water is mineral-rich, pure seawater collected from depths greater than 200 meters. Because the seabed around Kumejima Island is a steep slope, deep-sea water can be collected close to land. Due to its high nutrient content and consistent temperature (9°C), it is used for a variety of purposes, including drinking water, aquaculture of kuruma prawns and sea grapes, salt production, and cosmetics.

"Kumejimaru Café" aims to be a place where people can interact, serving as a hub for the Kumejima Model, which utilizes deep-sea water. The Kumejima Model is an initiative that aims to promote industry and create jobs by utilizing deep-sea water, a local resource, to become self-sufficient in energy, water, and food.

Enjoy a variety of Kumejima's unique cuisine, including kuruma prawns and other local delicacies!

At Kumejimaru Café, you can enjoy a menu featuring Kumejima's specialty, kuruma prawns, as well as fresh vegetables and herbs from the Kumejimaru Farm. A unique feature is that deep-sea water is used not only in the cooking but also in the ingredients used.

Our recommended dish featuring kuruma shrimp is the "Kumejima Kuruma Shrimp Cutlet Curry." This flavorful curry, based on a bisque made from the heads of kuruma shrimp, is topped with a special kuruma shrimp cutlet prepared by the cafe. The spicy, slightly hot curry is balanced by the creaminess of the cheese and egg. The kuruma shrimp cutlet, raised on the island, has a firm texture and a prominent sweetness.

Another prawn delicacy, the "Kumejima Prawn Cutlet Burger + French Fries," features a perfect combination of tartar sauce, fresh vegetables, and a firm bun. The prawn heads are sautéed and used to make a bisque, which is then incorporated into the curry roux.

Furthermore, the pizza menu is extensive. Among them, the "Blue Kumejimara" is topped with plenty of shirasu (whitebait) colored blue with natural spirulina pigment, sea grapes from Kumejima, and the local specialty "aasa" sauce. The exquisite accents of four types of cheese and anchovies make it superb! It is a one-of-a-kind pizza that lets you fully enjoy the flavors of the sea.

Sweets and drinks inspired by the "Hatenohama Blue" are available, along with original souvenirs.

Hatenohama is the most popular tourist spot on Kumejima Island. Located off the coast of Oujima and Ohajima Islands on the east side of Kumejima, it consists of three sandbars approximately 7km long, and can be accessed in about 20-30 minutes by shuttle boat. With its crystal-clear blue and white waters, it is said to be one of the most beautiful landscapes in the Orient, and is a must-visit spot when you come to Kumejima.

At Kumejimaru Café, you'll find drinks and sweets inspired by the blue of Hatenohama Beach. Among them, the "Hateno Blue Soda Float" is highly recommended. Hateno Blue soft serve ice cream, colored with the natural pigment spirulina, is perfectly combined with refreshing soda. It's a treat that lets you enjoy the beauty of its clear blue color.

You can also purchase a wide variety of souvenirs from Kumejima Island in the shop. Among them, we recommend "Popcorn 612." It's an original popcorn from Kumejima Cafe in Kumejima, Okinawa Prefecture. It's a mix of salted caramel flavor using Kumejima salt and Kumejima purple sweet potato flavor. The "612" in the product name comes from the depth at which the deep-sea water is drawn.

In April 2025, an algae research institute will be completed adjacent to the café. Visitors will be able to observe the cultivation of algae using deep-sea water. Kumejimaru Café is a must-visit for anyone who wants to see, touch, and experience deep-sea water. Be sure to visit it along with Hatenohama Beach.

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.