Mauvaise herbe
Uruma, Japan
Keiji Ojima’s small Uruma restaurant explores Okinawan ingredients through French cooking, fermentation and close relationships with local producers. The chef’s own fishing and foraging interests add a personal dimension to a menu that changes with what is available. This is an evening to book deliberately, with time to hear the story behind the courses. The precise location is shared after reservation, so confirm directions and transport before setting out.