Yanbaru Shima-buta Agu Pork: Okinawa's Native Pig in Ginza
Agu is the pig known as Okinawa’s native breed. At Chura Shabu-tei in Ginza 8-chome, 2 brands carrying that name are served as shabu-shabu: Yanbaru Agu pork and Beni Agu pork. The Selected 3-pork shabu-shabu course is ¥9,350 (tax included). The restaurant is a 5-minute walk from Shimbashi Station.
Agu is Okinawa’s native pig
Agu is known as the native pig of Okinawa. Talk about Okinawan food culture and pork sits at the centre of it. Rafute, tebichi, champuru: once you notice how many of Okinawa’s signature dishes begin with pork, it follows naturally that the island would have a pig of its own, with a name, looked after over generations.
In Japanese the name is written in more than one script, which makes it an easy one to fumble when searching. Both spellings are in use, and the accurate approach is to follow whichever spelling each producer or association uses for its own brand. On the Chura Shabu-tei menu, the two appear as Yanbaru Agu pork and Beni Agu pork.
Taking the name “Yanbaru Agu pork” apart
The name is built from 3 elements.
| Element | What it means |
|---|---|
| Yanbaru | A word for the northern region of Okinawa’s main island, known for its forests and its water |
| Shima-buta | A word marking it as a pig of the island |
| Agu | The name known as Okinawa’s native pig |
Break the name down and you can see at a glance where the pig is from and what kind it is. The brand name doubles as a description of its origin. When the meat arrives at a business meal, being able to unpack it to this degree is enough to carry the table.
Details of rearing and bloodline differ from brand to brand. Chura Shabu-tei does not state as fact on this blog anything it cannot publicly confirm. If you want to know more, ask the staff on the day.
The fact that 2 brands carry the Agu name
The Chura Shabu-tei menu lists Yanbaru Agu pork next to Beni Agu pork. Having 2 brands that both carry the Agu name is itself the beginning of an interesting experience. Opportunities to compare two similarly named porks in the same pot are not common in Tokyo.
When you compare them, keep the conditions equal. Same broth, same dip, same way of eating. Eat one slice at a time in turn, with vegetables or a drink in between to reset your palate. Hide the names and turn it into a guessing game, and it becomes the entertainment for the evening.
Why shabu-shabu is the way to eat it
Why eat a pig bearing the Agu name as shabu-shabu? Because shabu-shabu is the cooking method that shows differences in the ingredient most clearly. Grilling, braising, and deep-frying build flavour out of heat, oil, and seasoning. Shabu-shabu is nothing but a dip in hot broth. With fewer steps in the way, the differences in the meat itself come forward.
There is a second reason: with shabu-shabu you control the cooking at your own pace. That matters here, because pork needs to be cooked through to the centre. With thinly sliced meat, cooking it fully takes only moments. Swish it until no pink remains, and lift it out once the colour has changed.
Where pork sits in Okinawan cooking
The quickest way to understand the weight the name Agu carries is to know where pork sits in Okinawan cooking. On an Okinawan table, pork is at the centre. Lay out the Okinawan dishes at Chura Shabu-tei and the relationship becomes clear.
- Rafute (Okinawan braised pork belly): Okinawa’s braised pork. A signature dish built on belly meat
- Tebichi (stewed pig’s trotters): an Okinawan stew made with pig’s trotters
- Goya champuru (bitter melon stir-fry): stir-fried bitter melon, classically paired with pork
- Okinawan shima-dofu tofu: Okinawa’s tofu, combined with pork in champuru
- Jimami peanut tofu: Okinawa’s tofu made from peanuts, a palate cleanser between pork dishes
- Umibudo (sea grapes) and mozuku seaweed tempura: ingredients from the sea, served as a break between rounds of shabu-shabu
The idea of using every part of the pig has stayed in the names of the dishes themselves. Taste a pig bearing a native name as shabu-shabu, then slip rafute or tebichi in between. Building the meal so that the same animal appears in different preparations makes the evening stick in the memory.
The practical side of ordering Agu pork
More useful than background is knowing how to order. There are only 3 points to cover.
First, availability on the day shifts with sourcing. If there is a brand you are determined to eat, say so by phone when you book (03-3573-5529). Second, do not stop at 1 brand – put it into a tasting comparison. Precisely because this restaurant lines up brands with similar names, comparing them yields more. Last, the seating. If you want to compare at length, the fully private room with a door (2 to 6 guests) suits.
Eating Okinawa’s native pig in Ginza
Chura Shabu-tei is at 3F Kawabata Bldg. Shinkan, 8-5-21 Ginza, Chuo-ku, Tokyo, a 5-minute walk from Shimbashi Station and a 7-minute walk from Ginza Station. Hours are 17:00 to 23:30 (food last order 22:30 / drink last order 23:00), closed on Sundays and public holidays, and Saturdays are by reservation only.
As for courses, the Selected 3-pork shabu-shabu course is ¥9,350 (tax included), the version with 90-min all-you-can-drink is ¥12,650 (tax included), and the version with 150-min all-you-can-drink is ¥13,750 (tax included). Courses serve 2 to 45 guests. There is also a fully private room with a door (2 to 6 guests), which suits a table that wants to work through a tasting comparison in peace.
Frequently Asked Questions
What kind of pig is Agu?
It is the pig known as Okinawa’s native breed. Chura Shabu-tei serves 2 brands carrying the name as shabu-shabu: Yanbaru Agu pork and Beni Agu pork.
Which Japanese spelling of the name is correct?
More than one spelling is in use. As brand names, the accurate approach is to follow each one’s own spelling. On our menu they appear as Yanbaru Agu pork and Beni Agu pork.
Where is Yanbaru?
It is a word for the northern region of Okinawa’s main island, known for its forests and its water.
Can I order only Agu pork?
Yes, it can be ordered a la carte. Availability on the day shifts with sourcing, though, so if you want to be certain of eating it, call us when you book (03-3573-5529).
Can we order Okinawan dishes alongside it?
We serve rafute (Okinawan braised pork belly), tebichi (stewed pig’s trotters), umibudo (sea grapes), goya champuru (bitter melon stir-fry), mozuku seaweed tempura, Okinawan shima-dofu tofu, and jimami peanut tofu, among others. There is also an Okinawan appetizer course (¥6,600, tax included).
Reserve on the official site (https://churashabu.com/) or by phone (03-3573-5529).
