A new steakhouse, MOO-MOO SPARK, is opening in Kume, Naha, Okinawa, on July 20, 2026, using only female Japanese cattle for its steaks.
MOO-MOO SPARK is built around the concept of "a dish that stays in the memory, beyond just delicious," with close attention paid to ingredients, preparation, and presentation.
Only female Japanese cattle are used, brined in an original blend for about 24 hours, and served with carefully selected rice and seasonings, along with visual presentation designed to be enjoyed with the eyes as well as the palate.
A New Steak Culture, Starting From Okinawa
Okinawa is known as one of Japan's regions with a particularly strong steak culture.
MOO-MOO SPARK chose Okinawa for its first location, believing that truly good steak can be properly appreciated here.
The goal is to become a restaurant loved by many customers in Okinawa first, then spread that appeal nationwide as part of a new steak culture.
Beyond simply satisfying hunger, the restaurant aims to deliver a full experience: the surprise of seeing the dish, the emotion of the first bite, and a meal memorable enough that guests want to return, ideally with someone special.
MOO-MOO SPARK's Commitment to Quality
1. Only female Japanese cattle
All of the meat served is female Japanese cattle. It has a light, easy-to-digest quality along with the rich flavor of red meat that develops the more it's chewed. A roughly 24-hour house brining process gives the meat a moist, juicy texture.
2. An original brining process, about 24 hours long
Each piece of meat is carefully prepared by soaking it in an original brine blend for approximately 24 hours.
Since the seasoning is already infused during brining, guests are encouraged to try the meat plain at first to taste its natural flavor.
After that, an original salt blend and an original sauce are available to enjoy different variations in taste.
3. Iwate Prefecture's "Iwatekko" rice
The rice served is Iwatekko, grown in Iwate Prefecture and chosen for its sweetness and texture, which pairs well with the meat.
Rice refills are free.
4. An original salt blend
MOO-MOO SPARK has developed its own original salt blend, designed to bring out the natural flavor of the meat.
5. An original sauce carrying on a Gifu Prefecture recipe
The restaurant's original sauce is based on a recipe handed down at a long-established yakiniku restaurant in Yoro, Gifu Prefecture, adapted specifically for MOO-MOO SPARK.
A Dish to Remember, in Both Taste and Presentation
MOO-MOO SPARK places importance not only on flavor but on the visual impact of each dish.
The restaurant's signature item, "MOMO-chan Butter," is a bear-shaped butter with a cute look and rich, deep flavor that enhances the taste of the meat.
A cheese fondue sauce, generous with cheese, is designed to be both delicious and visually appealing, the kind of presentation that makes guests want to take photos or video.
Limited Quantities Available to Protect Quality
Every piece of meat is brined in the restaurant's original blend for about 24 hours and carefully prepared one by one.
Because only select female Japanese cattle are used, the restaurant cannot guarantee an unlimited supply.
As quality is the top priority, dishes may sell out.
Comment from Supervising Chef Takanao Nishida, Alumnus of a Michelin-Starred Restaurant
The biggest focus was bringing out the natural flavor of the meat to its fullest.
At MOO-MOO SPARK, only select female Japanese cattle are used, carefully brined in an original blend for about 24 hours and served to guests in peak condition.
Flavor matters, but so does the visual impression the moment a dish is seen.
With MOMO-chan Butter, the cheese fondue sauce, and other elements designed to bring a smile, the goal was a dish that stays in the memory both for its taste and its look.
Guests are encouraged to try the meat plain first to enjoy its natural flavor, then move on to the original salt, and finally the original sauce based on a recipe from a long-established yakiniku restaurant in Yoro, Gifu Prefecture, to enjoy the different variations in taste.
The aim is a restaurant guests want to return to, ideally bringing someone special along.
Opening Campaign
Campaign period: July 20 (Mon) to July 31 (Fri), 2026
Free MOMO-chan Butter
During the campaign period, customers who order a steak receive a complimentary MOMO-chan Butter, normally priced at ¥600.
Instagram Post Campaign
Customers who post on Instagram with the hashtag "#MOO_MOO_SPARK" receive either an Amaou strawberry ice cream or a mango ice cream.
Opening Commemorative Stamp Card
Distribution period: July 20 (Mon) to July 31 (Fri), 2026
- 1st visit: Receive an opening commemorative stamp card
- 2nd visit: Free dessert
- 4th visit: ¥500 off the bill
- 6th visit: One free topping of choice
- 8th visit: One free drink
- 10th visit: Free domestic beef rump steak, S size (150g)
Restaurant Details
| Name | MOO-MOO SPARK |
| Opening Date | July 20, 2026 (Mon) |
| Address | 2-20-21 Kume, Naha, Okinawa 900-0033, Japan |
| Phone | 098-894-2566 |
| Hours | First seating: 6:30 PM – 11:00 PM (L.O. 10:00 PM) / Second seating: 12:00 AM – 3:30 AM (L.O. 2:30 AM) |
| Closed | Wednesdays |
| Seats | 14 |
| Parking | None |
| Official Website | https://moomoo-spark.owst.jp |
| Official Instagram | @moo_moo_spark |
