About us

Concept

Better leave it to a specialist, as meat is a butcher, Okinawa soba is a noodle maker, Awamori is a brewer, Mozuku is a fisher, salt is a salt maker, vegetables is a farmer, etc.
We handle carefully selected ingredients from Okinawa Main Island and Ishigaki Island.
It is said that it is rare to have such a business partner in a private restaurant, but as an Okinawan, I want to contribute and give back to Okinawa.
And for guests who come to our restaurant, fresh and nutritious Okinawan ingredients are always available in Shin-Koiwa.
You can enjoy Okinawa atmosphere while eating and drinking.
And
Somewhere nostalgic,
You may feel like at your parents’ home or the countryside, and the healing space will stay for a long time.

We think out to be a restaurant where guests who visit here can feel as mentioned above way.

The name of our restaurant is “Cha-ma-joong", which means “always together" in Okinawan government used in everyday talk.
I named with the thought that if here could be in a place of healing.

Greetings from Owner

Name Hiromi Miyara
Born in Summer, 1973
Born and raised in Okinawa Prefecture.
Worked at a JAL hotel in the prefecture for a while.
Then decided to go to Tokyo had always wanted to go.
Every time I visit an Okinawan restaurant in Tokyo, “Fake Okinawan cuisine" comes out and I feel sad.

My mother had been running an Okinawan restaurant in Kabuki Cho for more than 20 years, so she said, “As long as you write about Okinawa on the signboard, you have to express and convey the ingredients, atmosphere, and taste of Okinawa properly!" I was strongly taught, and at first, I opened my restaurant in Chiba Prefecture.
Nine years later, I moved to what is now Shin-Koiwa.

It is a pleasure if you can enjoy Okinawa feeling here.

Dear guests visiting Japan