YEBISU BAR, operated by Sapporo Lion, is hosting a limited-time Okinawa food fair at 21 YEBISU BAR locations nationwide from July 1 (Wednesday) through August 31 (Monday), 2026. The fair, titled "Fukuno-kami Nippon Shoku Tanbo Okinawa Fair," is part of Sapporo Group's regional revitalization initiative, highlighting Okinawa's distinctive ingredients alongside the bar's range of barrel-draft YEBISU beers.
The lineup features Okinawa's prized Aguu pork brand (美ら島あぐー豚 / Chura-shima Aguu), along with island vegetables and marine produce such as goya (bitter melon), sea grapes (umi-budo), mozuku seaweed, and gurukun fish.
Event Details
Period: July 1 (Wednesday) to August 31 (Monday), 2026
Participating locations: 21 YEBISU BAR branches nationwide
The following locations are not participating: YEBISU BAR Shinjuku, YEBISU BAR Whity Umeda, YEBISU BAR エキシティ広島店, and YEBISU BAR STAND Ebisu Garden Place.
At YEBISU BAR ワンビル店, "Rafute and Jade Eggplant with Tororo Wasabi," "Gurukun Karaage," and "Okinawa Blue Seal Ice Cream" are not available.
The Sapporo Apia location starts sales from July 6 (Monday). Note that menu availability may change or end early depending on ingredient supply.
Menu Highlights
All prices are tax-included.
Chura-shima Aguu Pork Steak — ¥2,450
Aged with salt and herbs to concentrate the natural umami of Chura-shima Aguu pork. The sweet, meltingly soft fat rounds out the richly flavored meat.
Chura-shima Aguu Pork Goya Champuru — ¥1,180
A luxurious take on Okinawa's signature goya champuru stir-fry, made with Chura-shima Aguu pork. The mild bitterness of the goya and the rich, sweet umami of the pork complement each other well.
Tropical Taco Salad with Eli Sauce — ¥1,480
Luncheon meat and taco meat served with tortilla, finished with "Eli Sauce" — a versatile condiment recognized as an Okinawa prefecture-endorsed quality product — for an authentic Uchinanchu (Okinawan) flavor.
Sea Grapes with Green Shiso Jelly — ¥850
Popping sea grapes (also called green caviar) are paired with a refreshing green shiso jelly, creating a dish with a briny ocean aroma and a clean, lightly acidic finish.
Gurukun Karaage — ¥780
Okinawa's prefectural fish, gurukun, fried whole and crisp. The clean, mild flavor of the white-fleshed fish pairs well with any YEBISU draft on tap.
Okinawa Mozuku Tempura — ¥680
A classic Okinawan home dish — thick Okinawa mozuku seaweed fried into tempura, crisp on the outside with a uniquely chewy interior.
Rafute and Jade Eggplant with Tororo Wasabi — ¥980
Okinawa's traditional braised pork belly (rafute) is served alongside jade eggplant and grated mountain yam with wasabi. Best enjoyed with YEBISU beer.
Mimiga and Aromatic Vegetables with Koregusu Dressing — ¥880
A cold dish of mimiga (sliced Okinawan pig ear) and aromatic vegetables, accented with a bright, mildly spicy dressing made with koregusu — Okinawa's signature chili condiment.
Okinawa Blue Seal Ice Cream (Salt Chinsuku Flavor) — ¥580
A popular flavor from Blue Seal, an ice cream brand with roots in Okinawa. The interplay of sweet and salty in the salt chinsuku (Okinawan shortbread) flavor makes for a refreshing finish.
Note: Chinsuku cookies are not included at the time of serving.
About the Okinawan Ingredients
Chura-shima Aguu Pork (美ら島あぐー豚) — A crossbreed of Okinawa's native Aguu pig and white pig, raised with a proprietary feed incorporating natural herb extracts (oregano) in Okinawa's environment. Known for its flavorful fat and high-quality meat.
Sea Grapes (umi-budo) — Also known as green caviar, this seaweed is prized for its distinctive popping texture and fresh ocean aroma. Rich in minerals and dietary fiber, and low in calories.
Gurukun — The prefectural fish of Okinawa (takasago), this tropical white-fleshed fish has a clean, mild taste and is widely eaten as a local everyday staple.
Mozuku — Okinawa accounts for the majority of Japan's mozuku seaweed production. The thick variety known as Okinawa Mozuku (Futo-Mozuku) is especially prized for its rich texture, and is commonly enjoyed as tempura or in vinegared preparations.
Luncheon Meat — A soul food staple of Okinawa, luncheon meat is canned pork prepared with salt and spices (familiar in Japan through the Spam brand), used across a wide range of Okinawan dishes.
Okinawa Fair Also at Ginza Lion LEO
Sapporo Lion is simultaneously running an Okinawa food fair using Okinawan ingredients at Ginza Lion LEO from July 1 (Wednesday) through August 31 (Monday), 2026.
