Transformasi Budaya Kuliner Tradisional ke Modern di Hitoshi Izakaya Ishigakijima Jepang Okinawa

Abstract

his study examines the phenomenon of the transformation of Japanese culinary culture from traditional to modern at Hitoshi Izakaya, an izakaya located in Ishigakijima, Okinawa, Japan. The study focuses on the two main branches of the izakaya, namely Hitoshi Honten, which maintains a traditional Japanese concept, and Hitoshi Ishigantou, which adopts modern innovations in menu offerings, interior design, service, and the use of technology. Through a qualitative approach using observation, interviews, and documentation methods, this research explores how culinary modernization and the preservation of local cultural values can harmoniously synergize. The research findings reveal that Hitoshi Honten continues to uphold the traditional izakaya concept and atmosphere with authentic menus, classically ornamented spatial arrangements, and manual service. In contrast, Hitoshi Ishigantou presents a modern casual dining concept with minimalist design, a menu variety combining international flavors, and the utilization of technology in services such as ordering and food delivery. This transformation does not erase the Okinawan and Japanese cultural identity; rather, it enriches the dining experience and broadens the appeal to both local customers and international tourists. The study also highlights the importance of izakaya cultural education and adaptation of traditional etiquette to deepen visitors' appreciation of Japanese culinary values. In conclusion, the modernization applied at Hitoshi Izakaya reflects a creative response to the demands of the times and globalization without losing cultural roots, thereby opening opportunities for the development of an inclusive and sustainable Japanese culinary culture.