About 100km west of Okinawa Main Island, on Kumejima Island, a place rich in nature and history, lies "Yukui-dokoro Washima," a representative Okinawan soba restaurant of Kumejima. "Yukui" means "to relax" or "to take a breather" in the Okinawan dialect. True to its name, Washima offers visitors a moment of peace and relaxation.

Popular menu item: "Soft-boiled prawn soba"

The signature dish of this renowned restaurant is Kumejima soba, made with plenty of local ingredients, including the famous "kuruma shrimp" from Kumejima Island. In 2019, it won the grand prize at the 4th National Competition of "Nippon no Takaramono" (organized by the same executive committee, etc.), which judges outstanding domestic products, and is now attracting attention from noodle enthusiasts all over the country.

The particularly popular "Yawaraka Kuruma Ebi Soba" uses kuruma shrimp that have just molted as a topping, allowing you to enjoy them shell and all without worry. As you sip the red soup, the concentrated umami of the kuruma shrimp hits you all at once. Furthermore, the flavor created by the low-sodium, additive-free "Kumejima miso" is a perfect match. The kuruma shrimp topping has a luxurious presence that highlights the deep umami of the soup.

The island's specialty "Sokei bean sprouts," grown with Kumejima's natural spring water, add a crisp texture and refreshing juiciness. The noodles from "Sanbo Soba Noodle Factory," made with deep-sea water for which Kumejima boasts the highest water intake in Japan, are perfectly coated with the rich umami of the prawn broth, creating a harmonious and enjoyable flavor.

The shop has a calm atmosphere, and you can spend a relaxing time while enjoying the peaceful scenery of Kumejima Island that spreads out from the windows. Its convenient location, about 10 minutes by car from Kumejima Airport, is also a plus, making it easy to stop by in between sightseeing. Furthermore, there is a parking lot, so you can visit with peace of mind even if you are using a rental car.

At "Yukui-dokoro Waraijima," you can enjoy the rich natural scenery of the island while savoring the full flavor of Kumejima in one bowl. When you visit Kumejima, be sure to stop by.

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.