Okinawan Food Culture and Global Sensibilities｜BEK's Champuru Approach

BLUE ENTRANCE KITCHEN (BEK) creates new value not by preserving Okinawan food culture, but by blending it with global sensibilities.

BEK's cuisine is a “champuru in progress” where Okinawan culture meets the world.

Okinawa's food culture is a "culture of blending"

Okinawan food culture does not have a single origin. It has been shaped by influences from China, Southeast Asia, mainland Japan, the United States, and more. This culture, built on the premise of blending, forms the foundation of BEK's philosophy.

BEK's champuru is not a "cooking technique"

At BEK, champuru is not about mixing ingredients. It is the very design philosophy of how to embrace and harmonize different cultures and techniques. That is precisely why a consistent direction emerges in the cuisine.

How to incorporate global sensibilities into cuisine

BEK doesn't simply import world cuisine as-is. What's needed is “sensibility” and “technique.” By layering these onto the foundation of fermented tortillas, we create dishes that are consistently cohesive, yet defy national boundaries.

Why Okinawa is indispensable

BEK's approach feels unnatural in Tokyo or other global cities. It is precisely because Okinawa is a place where different cultures intersect daily that it can naturally embrace global sensibilities and translate them into successful cuisine.

The moment when a chanpuru approach becomes an experience

When people taste BEK's cuisine, they often experience an inexplicable sense of satisfaction. This is proof that Okinawan culture and global sensibilities blend seamlessly. It is precisely this sense of dissonance that lingers in memory as an experience.

BEK's eclectic approach is,Not “preserving” Okinawa's food culture, but embracing an attitude of “renewing it together with the world”is.

BLUE ENTRANCE KITCHEN continues to create culinary experiences without a name, rooted in the sensibilities of Okinawa while embracing elements from around the world.