Classic Okinawan dishes served at Taketomijima include goya champuru (stir-fry with bitter melon, slivers of pork and tofu) and tofuyo (fermented tofu), best accompanied by a glass of awamori.
Yes, undeniably it veers close to being a theme restaurant. But anyone who has ever traveled through the Yaeyama archipelago -- especially to its spiritual heartland, Taketomi itself -- is likely to feel themselves transported in a trice. Those who haven't may find a couple of drinks will do the trick.
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