Premium fare in Okinawa
Crystal clear waters, carefree smiles and blue skies characterize warm and welcoming Okinawa, Japan's leading resort destination. While relaxing in this tropical paradise, both visitors and friendly locals (uchi-nanchu) relish a rich variety of cuisine. In this special feature, Savor Japan introduces eight excellent restaurants representative of Okinawa's renowned culinary culture.
Nujiぬーじ
Phone: 098-966-1611
- Address:
- Oriental Hills Okinawa, 79-1 Aza-serakaki, Onna-son, Kunigami-gun, Okinawa
- Open:
- Year round.
Lunch 11:30 - 14:00
Dinner 18:00 - 22:00
Fried aromatic kanmi-ayu (young citrus-fed sweetfish) and mountain vegetables with fukimiso (butterbur and miso) are served with a crispy treat reminiscent of ice. This spring recipe, an accompaniment for drinks, illustrates the creative skill and refined tastes of the executive chef.
Surrounded by a pool, with a beautiful view of the coastline, Nuji provides a choice of tailored Japanese, sushi, teppanyaki (grill) or French cuisine.
Ezo (Hokkaido) venison poele with blueberry sauce and a colorful combination of fresh and heated vegetables.
Ingredients are fresh and seasonal, with locally harvested vegetables, fish and meats delivered directly from the main island.
Executive chef Daisuke Hayashi mastered traditional Japanese cuisine at renowned Kappo (intimate counter) restaurants in Tokyo.
Customized resort cuisine
Every guest receives tailored service at the 14 luxurious suites of Oriental Hills Okinawa, where the motto is “we follow no service manual”. This same customized treatment extends to Nuji, the resort's main restaurant.
Nuji's four chefs, who specialize in Japanese, Sushi, French and Teppanyaki cuisine, require reservations at least one day in advance to tailor each and every meal. They begin preparing the moment a reservation is made, ascertaining the personal preferences of each guest, preparing a special menu for each pair, ordering the best ingredients from Okinawa or Tokyo's Tsukiji Market, and creating the ideal dashi stock. Fresh bread and rice are also prepared to be ready upon arrival.
"Great tasting cuisine is only the beginning," according to the executive chef, "At Nuji, we are fully committed to thrilling each guest." Indeed, Nuji goes to great lengths to fulfill this commitment.
The dining room overlooks the emerald green waters of Diamonsd Beach, where beautiful sunsets paint the ocean gold. The scenery and inspiring experience etch unforgettable memories in the hearts of guests.
Phone: 098-966-1611
- Address:
- Oriental Hills Okinawa, 79-1 Aza-serakaki, Onna-son, Kunigami-gun, Okinawa
- Open:
- Year round.
Lunch 11:30 - 14:00
Dinner 18:00 - 22:00
The Busena Terrace Main DiningFanuanザ・ブセナテラス
メインダイニング「ファヌアン」
Phone: 0980-51-1333 (Hotel)
- Address:
- The Busena Terrace Beach Resort, 1808 Kise, Nago-shi, Okinawa
- Open:
- Year round.
Dinner 18:00 - last order 21:30
Hors d'oeuvres of horned turban and locally harvested himejako clams are combined with tenshino-ebi (New Caledonia shrimp) and locally grown vegetables. Guests can choose from three sauces, including cocktail and passion fruit vinaigrette. *Menu varies
Delectable desserts include shikuwasa lime mousse and Okinawan beniimo (purple sweet potato) ice cream mixed with honey.
The ocean unfurls before you in an enchanting dining atmosphere with light, refreshing breeze.
Fanuan offers a rich selection of light-bodied rose wine that matches the cuisine and climate.
Chef Masamoto Kina remarks "I strive to please guests with dishes that fuse French cooking and Okinawan character”.
Epicurean island relaxation
Highlight your Okinawan adventure with a truly memorable meal at Main Dining Fanuan in The Busena Terrace. Enjoy aperitifs in the bar before dining in the main dining room, with its panoramic ocean view, or the terrace with its refreshing sea breeze. This is the kind of luxury only found at world-class beach resorts.
“We serve French in the continental style with Okinawan flavors and fine wine", explains Chef Masamoto Kina, who mastered French cuisine in local variations at starred restaurants in Paris and southern France. His skill is clearly apparent in his use of Okinawan produce such as aguu-pork, himejako clams, beniimo (purple sweet potato), brown sugar and shikuwasa lime.
He expertly recommends drinks that perfectly complement each meal in the spacious, luxurious atmosphere where first-class hospitality brings a smile to every face.
Phone: 0980-51-1333 (Hotel)
- Address:
- The Busena Terrace Beach Resort, 1808 Kise, Nago-shi, Okinawa
- Open:
- Year round.
Dinner 18:00 - last order 21:30
Verdemarベルデマール
Phone: 098-982-9111
- Address:
- Hotel Nikko Alivila, 600 Aza-gima, Yomitan-son, Nakagami-gun, Okinawa
- Open:
- Year round.
Breakfast 6:30 - 10:00
(Nov. to February 7:00 – 10:00)
Dinner 18:00 - last order 21:30
This marriage of lobster and coastal fish highlights the Ryukyu Marche course dinner. The lobster is combined with risotto and shrimp tomalley, then topped with a refreshing mustard green sauce and served with ample vegetables and poele of ruby snapper caught in coastal Okinawan waters.
Local desserts like beniimo (purple sweet potato) gateau, hibiscus jelly and brown sugar ice cream further enhance the Okinawan atmosphere.
The spacious dining room puts you at ease, letting you relax and enjoy the resort atmosphere and cerulean blue ocean view.
Executive chef Hideo Gushiken transforms select Okinawan ingredients he is deeply familiar with into true culinary masterpieces.
From tableware to decorative items, every detail contributes to a relaxing and deeply satisfying experience.
A feast for the senses
Savor French and Okinawan fare while soaking up picture perfect views of the ocean glittering in the sunshine at Verdemar ("azure seas" in Spanish). Rated Japan's best breakfast restaurant by website travel guides, Verdemar offers dinner courses and a la carte menus that are just as rewarding.
Executive chef Hideo Gushiken perfected his craft as opening chef at various resort hotels. At Verdemar, his generous menu includes French standards, traditional Okinawan fare and courses that combine both. The Ryukyu Marche course, for example, presents escabeche of coastal fish, aguu-pork pincho, grilled risotto and wagyu (Japanese beef) poele on Okinawan Tsuboya Yachimum pottery in tropical fashion. Seasoning is kept to a minimum to bring out the full quality and texture of superb ingredients. Every detail is prepared for your enjoyment.
Phone: 098-982-9111
- Address:
- Hotel Nikko Alivila, 600 Aza-gima, Yomitan-son, Nakagami-gun, Okinawa
- Open:
- Year round.
Breakfast 6:30 - 10:00
(Nov. to February 7:00 – 10:00)
Dinner 18:00 - last order 21:30
Nagomi Ryori Morishima和味料理もりしま
Phone: 098-887-3177
- Address:
- 2-10-11 Shuritorihori-cho, Naha-shi, Okinawa
- Open:
- 17:30 – 24:00
- Closed:
- Wednesdays
Rich Okinawan chutoro sashimi (raw medium-fatty tuna) and green onions dressed in soy sauce with fresh wasabi is the perfect match for sake in a kaiseki course.
Jimami dofu (peanut tofu) deep fried with rice flour batter and served in onion and konbu (kelp) stock with thick yuba (soymilk skin) sauce.
Eight to nine brands of sake, from major national brands to varieties prized by connoisseurs, are always in stock to complement the cuisine.
Sought after counter seats grant just-made meal freshness and the privilege to converse with friendly owner chef Morishima.
Owner chef Morishima honed his traditional skills in Kansai before launching Nagomi Ryori Morishima in his birthplace in Okinawa.
Washoku a la Okinawa
Traditional Japanese cuisine such as hamo (pike conger) in summer and fugu (puffer fish) in winter symbolically express the changing seasons at Nagomi Ryori Morishima. Owner chef Eita Morishima honed his impressive skills at various restaurants in Kansai including a kappo (intimate counter restaurant) where he worked for 13 years. While solidly founded in tradition, his cuisine is freshly arranged in ways that occasionally surprise guests. He complements yuba (soymilk skin) with local jimami dofu (peanut tofu), for example, and adds cheese to bowls of shinjo-age (fried fish cake) soup.
Morishima employs locally harvested tuna and seabream and enjoys introducing visitors to the delights of local produce. Expertly grounded in authentic Japanese cuisine, his dishes are infinitely more satisfying than trendy sosaku ryori (creative cooking). Even purists are impressed with his dashi stock preparation, knife sharpening skills and posture at the counter.
Contrary to the deep authenticity of Morishima's cuisine, the restaurant is extremely casual and relaxing. This is part of Morishima's strategy to spread traditional Japanese fare in Okinawa. The shop's modest location illustrates how seriously Morishima strives to satisfy customers through taste and quality, rather than status. For those seeking authentic Japanese cuisine, somewhat rare in Okinawa, Nagomi Ryori Morishima is sure to please.
Phone: 098-887-3177
- Address:
- 2-10-11 Shuritorihori-cho, Naha-shi, Okinawa
- Open:
- 17:30 – 24:00
- Closed:
- Wednesdays
Yagiya屋宜屋
Phone: 098-998-2774
- Address:
- 1172 Ooton, Yaese-cho, Shimajiri-gun, Okinawa
- Open:
- 11:00 – last order 15:45
- Closed:
- Tuesdays (except on national holidays)
Yagiya's highly recommended “Okinawa soba” is deceivingly simple. Its perfect balance of bonito and pork broth combines with pleasingly firm noodles and sweet, refined sooki (pork rib) to deliver a profoundly satisfying taste.
Light breezes waft through the windows of this historic Ryukyu residence as you admire the wisdom of the old Okinawan lifestyle.
Soba containing aasa (sea lettuce) and topped with pork and aasa sauce is served with jyushi (seasoned rice) and side dishes.
Chef and soba evangelist Toshiya Tamashiro wants "guests from other parts of Japan to experience delicious Okinawan soba.
Mildly sweet zenzai (stewed sweet beans) is topped with shaved ice, brown sugar syrup and kinako (toasted soybean powder).
A passion for simplicity
The timeworn kaarayaa (roof tiled house) catches your eye with its old stone fences, blossoming tropical flowers, plastered roof tiles and frame members thick enough to endure strong winds and rain. You enter the 67-year-old Registered Tangible Cultural Property and spread out on the tatami mat, admiring the pleasant breeze and soaking up the Okinawan experience. Of course, ambience only partially explains the popularity of Yagiya.
Chef Toshiya Tamashiro’s passion for Okinawan soba (noodles) is what drove him to pursue the culinary arts. He was so enchanted by the profound flavor of the deceivingly simple fare served at soba shops throughout Okinawa that he dedicated himself to achieving the ultimate Okinawan soba.
The result is truly delicious, with a rich, transparent base stock that strikes a consummate balance of bonito and pork flavor that spreads through your mouth. Guests can choose from standard noodles, noodles mixed with Okinawan aasa (sea lettuce) and noodles containing 100% tofu milk made from whole soybeans.
Few restaurants offer such a well preserved Ryuku atmosphere where you can savor the charm of old Okinawa. Truly, it's the ultimate Okinawan soba experience.
Phone: 098-998-2774
- Address:
- 1172 Ooton, Yaese-cho, Shimajiri-gun, Okinawa
- Open:
- 11:00 – last order 15:45
- Closed:
- Tuesdays (except on national holidays)
Transit CaféTransit Café
Phone: 098-936-5076
- Address:
- 2F, 2-220 Miyagi, Chatan-cho, Nakagami-gun, Okinawa
- Open:
- Lunch 11:00 – last order 16:00
Dinner 17:00 – last order 23:30 - Closed:
- Irregularly
Slow-cooked cinnamon French toast lavished with ice cream and fruit has been a favorite since the cafe's opening.
Customers can seat themselves at the comfortable sofa, indoor dining table, long wooden counter or terrace as desired.
Delicious buffalo chicken wings with blue cheese and garnish is the perfect accompaniment to beer.
Transit Café's impressive menu of colorful non-alcoholic cocktails includes popular hits like Lemon Peach Soda and Mango Smoothie.
Executive Chef Kaname Miyagi enjoys dreaming up new dishes that feature local Okinawa produce and please the palates of foreign guests.
Wining and dining by the sea
On a sunny afternoon, after the lunch crowd has come and gone, several customers continue to linger at Transit Café in Chatan-cho, Okinawa. A couple relaxes on the terrace enjoying a midafternoon meal. A lady contentedly sips her tropical cocktail at the bar. And a local foreigner scans the newspaper while drinking beer on the sofa. Everybody is casually relaxing while enjoying long glances through the panoramic windows at the magnificent, sparkling emerald sea.
“I want guests to enjoy food only available at resorts in a setting where time slows down, the Okinawan way,” Chef Kaname Miyagi says. The dishes range from Camembert cheese fondue to spicy jerky chicken and French toast overflowing with fruit. "All of our dishes are prepared in a tropical fashion and served in ample portions. Guests casually enjoy our relaxed atmosphere, generous servings, and original non-alcoholic fresh-fruit cocktails” he adds.
The cafe becomes more lively in the evenings when spectacular sunsets inspire viewers. The golden waters, refreshing sea breeze, and soothing sound of pounding waves transform Transit Café into a paradise where guests kick back and feel blessed to be in Okinawa.
Phone: 098-936-5076
- Address:
- 2F, 2-220 Miyagi, Chatan-cho, Nakagami-gun, Okinawa
- Open:
- Lunch 11:00 – last order 16:00
Dinner 17:00 – last order 23:30 - Closed:
- Irregularly
BACAR OKINAWABACAR OKINAWA（バカール オキナワ）
Phone: 098-863-5678
- Address:
- 3-16-15 Kumoji, Naha-shi, Okinawa
- Open:
- Year round. 18:00 – last order 22:30
The crust is deliberately deformed to create different textures. Only two types of pizza are served, Margherita (shown) and Marinara. The simple toppings ensure guests can fully savor the incredible crust.
Okinawa pork ham, Okinawa Motobu beef ham and smoked aigamo (duck) from Iejima Island are irresistibly combined on a single platter.
Deep fried anno-imo (sweet potato from Tanegashima Island) with Lardo di Colonnata (cured ham lard) merges the sweet and salty.
Most guests prefer the popular center counter where they receive piping hot pizza straight from the oven.
Owner chef Daisuke Nakamura has been opening people's eyes to the potential of pizza at his shop for seven years.
Pizza for connoisseurs
Like many restaurants in Okinawa, BACAR OKINAWA mixes cultural influences. Equal parts London pub, Napoli bar and pizzeria, it also has a tropical atmosphere to remind you of its setting in paradise. The pizzas here, baked in a wood-burning oven, are nothing short of world-class.
Owner chef Daisuke Nakamura apprenticed under legendary Susumu Kakinuma, founder of SAVOY (now Seirinkan) in Meguro, Tokyo. “Instead of mastering recipes, I learned how to express myself using pizza as a medium” says Nakamura.
The free-spirited Okinawan chef was born with a local penchant for chanpuru (mixing things) to create new value. His one-of-a-kind pizzas, complementing the distinctive character of Okinawa, vary dramatically in the thickness of their crusts. He gives the dough plenty of time to rest and rise at low temperatures, but quickly bakes the pizza at high temperatures in the wood-burning oven. The result is splendidly crunchy and aromatic pizza that customers in the restaurant and at local events simply can't get enough of. He also serves excellent wine and delicious handmade pasta that changes every two weeks.
Behind the cheerful face of owner chef Nakamura lies the passion of an accomplished craftsman fully dedicated to serving the finest pizza in Okinawa. Come experience it for yourself!
Phone: 098-863-5678
- Address:
- 3-16-15 Kumoji, Naha-shi, Okinawa
- Open:
- Year round. 18:00 – last order 22:30
Oshokuji Dokoro Chanyaお食事処 ちゃんやー
Phone: 090-6862-4712
- Address:
- 580 Bise, Motobu-cho, Kunigami-gun, Okinawa
- Open:
- Lunch 11:00 – 14:00 (reservations needed)
Dinner 17:00 – 22:00 (reservations needed) - Closed:
- Irregularly
Okinawa's premium, melt-in-your-mouth aguu-pork (a hybrid of Duroc and Berkshire) is ready for the shabu-shabu pot.
You can feel the history of Bise village, with its 300 year old garcinia trees, in the old traditional rooms. Reservations are required.
Very simple, very Okinawan. Somen (thin noodles) are served chanpuru (mixed) style in the shabu-shabu set.
Nothing matches traditional Okinawan cuisine better than traditional Okinawan alcohol like awamori shochu and kuusu (aged awamori).
"I enjoy introducing the Okinawan lifestyle to guests in this house where my great-grandmother once lived,” says owner chef Makoto Kyan.
Traditional farm-to-table freshness
Ready for something different after dining at Okinawan resorts? Consider memorable Oshokuji Dokoro Chanya in Bise village. Located near Okinawa Churaumi Aquarium and a renowned promenade of garcinia trees, the old residence cum restaurant offers warm hospitality and fresh farm-to-table specialties in a traditional Okinawan environment.
Owner chef Makoto Kyan tells us “Whether vegetables or meat, I only serve local specialties. Most ingredients are collected by my family or from within the village. Some are grown in Yambaru (northern Okinawa), and all are from within Okinawa prefecture." Specialties include seasonal vegetables, fresh coastal fish caught by the chef’s father, mozuku (seaweed) harvested by the chef’s brother and umi-budo (sea grapes) gathered by a personal friend.
The signature dish, Yanbaru shimabuta (aguu-pork), is from pigs raised in the natural untouched highlands of Ookawa in Nago. This delectable meat contains twice as much glutamic acid as common pork and thus delivers double the umami (savory flavor). So the chef cooks it simply — steamed, boiled in shabu-shabu or grilled — to retain all the flavor.
The recipes at Oshokuji Dokoro Chanya are humble, but the ingredients are carefully selected by chef Kyan based on their nutrition, delicious flavor and traditional use. He pours his love of Okinawa into every dish and his customers are so appreciative that they keep the tables full. For a taste of old-fashioned Okinawan luxury, be sure to place a reservation (required).
Phone: 090-6862-4712
- Address:
- 580 Bise, Motobu-cho, Kunigami-gun, Okinawa
- Open:
- Lunch 11:00 – 14:00 (reservations needed)
Dinner 17:00 – 22:00 (reservations needed) - Closed:
- Irregularly
*Articles are written based on information available at the time of publication.
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