From Okinawa to the World｜The Restaurant Model BEK Aims For

From Okinawa to the World

This is not merely a slogan for BLUE ENTRANCE KITCHEN (BEK).

BEK aims to
A restaurant where Okinawan local flavors naturally intersect with the world's cutting edge.
That philosophy permeates everything—the cuisine, the space, and the people.

The Meaning of Starting from Okinawa

It was no coincidence that BEK was born in Okinawa. The unique blend of cultures, the environment where people gather from around the world. This very soil was the most natural starting point for envisioning a restaurant that would reach out to the world.

Choosing the "World Cuisine × Tacos" format

BEK chose tacos as its medium. A format not bound to any specific country, capable of encompassing cuisines from around the world. By redefining tacos not as a “genre” but as a “vessel,” it became possible to discuss world cuisine within an Okinawan context.

"Fermented Tortillas" that create experiences the world has never seen

BEK's fermented tortillas are more than just a technique. They are the embodiment of an idea, designed to create a taco experience unlike any other in the world. While letting the fillings take center stage, they serve as the foundation, elevating the overall quality of the dish.

The idea that restaurants are made by people

At BEK, staff are not merely part of the operation. Members from diverse nationalities and backgrounds come together to shape the space itself. This approach elevates dining into an experience.

The Future Vision of Restaurants Spreading from Okinawa to the World

BEK is not aiming for a finished form. Born in Okinawa, expanding to Tokyo and Osaka, and next to the world. The process itself embodies the philosophy "From Okinawa to the World."

The restaurant model BEK aims to create is,
Not bound by place, yet never losing one's roots.

Leveraging Okinawa's unique strengths,
Continuously updating world-class cuisine and experiences.
That is the present and future of the BLUE ENTRANCE KITCHEN brand.