Okinawa local meal for Muslims in World Heritage Site, no reservation required!

I have started my carrier as a professional chef, and I have realized that Japan is far beyond the world’s standard in food diversity, such as allergy, religious and health restrictions, and dietary preferences.  When I was considering which category I should propel myself to, I was convinced that I should choose this problem.

I have started working in this restaurant in 2010, which was the moment I started serving not only Muslim-friendly but also gluten-free and vegan meals.

To be honest, there were not so many customers who knew that we are serving meals for diverse people, which did not attract so many tourists.  However, from 2015-16, the number of the customers increased sharply, which I see more than 20-25% of the customers are looking for our special dietary meals.

There are probably more of them who need them but we just do not recognize, because they simply do not say it to us.  The fact that the total number of the customers increased by more than 15% have made me so happy.

For Halal or Muslim-friendly, I have started from visiting places where there were Muslim students or Islam related facilities.  Also, Okinawa has relatively many Taiwanese tourists who are oriental vegetarians; the vegetarian meal which has no garlic or leek that have strong flavor, which I thought I have to work on this category.

If we prepare every different type of special dietary meals, the kitchen will be a mess.  In order to avoid this problem, I tried to find restrictions in common, and tried to develop a menu that has no such ingredients to let as many people as possible to eat from one menu.

When I sincerely commit myself in food, I then realize what the customers really need.

Even though it is difficult to adjust completely to the dietary preferences, I am sure that showing myself trying to understand the situation is the most vital and indispensable as a professional.  For example, we have disposable cutleries in our restaurant.  There are not so many customers who actually use them; however, I have to let them know that I am trying to understand.

We also have a paper-based information list that explains all the ingredients and our policy, which then customers will decide either they accept the food or not.

Staff education.  Although we pay extra attention in the kitchen, if a staff who is serving meals lucks the knowledge, then we cannot say that we are fully promoting our food.  Staff education is the most difficult thing because we have to try to understand the customer’s situation, which is the area that we cannot change by education.

It sounds like the most difficult thing to share the same amount of knowledge and passion as one team.

We understand you.  Please do not hesitate to tell us what you want, because that will be a chance for us to learn a new thing, which would be paid back to the next customers.  I wish I can return the favors that I have received from you through our restaurant and food.