So Many Must-Try Local Eats! 30 Popular Restaurants in Okinawa by Category

A charming, traditional-style house dining spot renovated from a 50-year-old home.
The menu features Okinawa specialties like goya champuru, fu champuru, island scallions (shima rakkyō), and tofu yo, along with dishes made with Okinawa’s branded pork “Pineapple Pork Jun,” raised on pineapples.
The “Strongest Ton-teki Ever [Kai]” (thick-cut pan-seared pork loin) is a standout dish—simple, yet it delivers the flavor of “Pineapple Pork Jun” straight up.

“Yuunangii” is an Okinawan restaurant located on Kokusai-dori, Okinawa’s main street.
For over 50 years since opening, it has remained a beloved, popular long-running spot for both locals and tourists.
Regulars especially love the three “daily lunch” set options.
Known for great value, the lunches are so popular they can sell out in under an hour.
You’ll also find classic Okinawan dishes like goya champuru, ji-mami tofu, and Okinawa soba.
It’s open for dinner as well, making it a great place to enjoy awamori with Okinawan food.

“Tubarama” is a place where you can enjoy Okinawan food while listening to live sanshin (Okinawan three-stringed instrument) and island folk songs.
“Tubarama” is also the name of a folk song passed down in Okinawa’s Yaeyama region.
On the second-floor stage, live performances are held every night in three sets: 7:00pm, 8:00pm, and 9:00pm.
The menu is packed with local dishes like goya champuru, shima rakkyō tempura, and rafute (braised pork belly).
There’s also a wide range of drinks, including Orion Beer, Ryukyu highballs, and awamori.
Savor Okinawan comfort food, listen to traditional songs, and soak in the island atmosphere.

A hot spot known for creative Okinawa soba made by an owner who fell in love with the dish and ate his way across Okinawa’s main island and remote islands.
From the No.1 favorite “BUNBUN Soba,” topped with four kinds of pork, to cilantro-loaded bowls and mazemen-style noodles, the menu is full of originality.

A renowned Okinawa soba shop in a residential neighborhood a short walk from Shurijo Castle, popular with locals and known for lines even before opening.
The menu is very simple, with the main Shuri Soba plus simmered side dishes, onigiri, jushi, and shaved-ice zenzai.
Shuri Soba comes in three sizes (large, medium, small) and features flat, hand-made noodles with a firm bite and satisfying chew.
Made with pork, bonito flakes, and Okinawan salt, the soup is as clear and refined as it looks.

A famed spot so well-known that you could say its name always comes up when talking about Okinawa soba: “Sumanume.”
“Sumanume” means “in front of Shioma’s house” in the Okinawan dialect, and as the name suggests, it sits in a corner of a residential area.
You can enjoy carefully crafted Okinawa soba in a traditional Okinawan home with a garden filled with plants and distinctive red roof tiles.
The most popular dish is the “Sumanume Special,” topped with rafute, pig’s feet, and hon-soki (pork ribs).
It’s a hearty bowl, but the bonito-based soup is elegant, making it a well-balanced standout.

A cafe bar located at Senagajima Umikaji Terrace, an island resort connected to Okinawa’s main island by the Kaichu Road.
With “ma-san (delicious) & healthy” as the theme, the top pick is a plant-based signature taco rice that originated in Okinawa.
It’s completely free of animal products and gluten-free, which is a big plus. You can also enjoy roast pork over rice made with Okinawan branded pork Kibimaru, prepared in-house and served with locally grown rice, a “Chura” banana smoothie made with Nago-grown apple bananas, and coffee blended in-house using Okinawan-grown beans.

A taco shop on a corner of Park Avenue Street, once a thriving commercial hub, located near a U.S. military base.
The signature dish is “Charlie Rice,” made by pouring taco fillings and the house sauce over rice cooked specifically for taco rice.
They say it started when taco shells often sold out, and staff would put leftover taco filling on rice for meals—then customers asked to try it with rice, inspiring this original dish.

“King Tacos Kin Main Store” is located in Kin Town, the birthplace of taco rice.
Their taco rice is huge and unforgettable, piled high with taco meat, cheese, lettuce, and tomatoes over rice, then finished with a special sauce.
Tacos made with a thick, crispy tortilla and extra-large burgers are also popular. It’s also nice that you can get it to go.

A sata andagi specialty shop, “Ryukyu Meika Mitsuya Honpo Onna,” located in Onna Village near Manza Beach.
In addition to the classic flavor, you can try a variety of options like cheese and brown sugar.
Each piece is generously sized, making it very satisfying.
There’s no eat-in space, but it’s recommended to take them to go and enjoy sata andagi while taking in Okinawa’s beautiful scenery at Manza Beach and more.

“Ryukyu Kashidokoro Ryugu Heiwa-dori” is well known for its “next-generation” sata andagi.
Focused on ingredients, they use fresh eggs that let you taste the natural egg flavor, along with the “Ryugu Original Blend” made from multiple flours.
They also carefully select their frying oil, offering sata andagi that’s delicious fresh and still tasty even when cooled.
Along with classic flavors like plain and brown sugar, you can enjoy a wide range of flavors and textures, including Ryugu originals like coconut and black sesame kinako.
They also have shop-exclusive flavors, so be sure to stop by and try their evolved sata andagi for yourself.

A sata andagi specialty shop operated by Amuro Poultry Farm, known for providing delicious,安心・safe wood-vinegar eggs, “Amuro Nishihara.”
The sata andagi made with these eggs lets you enjoy the natural richness and aroma of the eggs themselves.
Flavors come in three types: white sugar, brown sugar, and beni imo (purple sweet potato). The white-sugar sata andagi also comes in a smaller size that’s great for women and kids.
With a shelf life of two weeks at room temperature, it’s perfect as a souvenir.

An izakaya where you can enjoy live island songs with no live charge or table charge.
Held three times daily at 7:00pm, 8:00pm, and 9:00pm, the live shows aren’t just for watching—anyone can join in casually, making it perfect for Okinawa memories.
The food lineup includes Okinawan specialties and local dishes loved for generations.
Must-try dishes include melt-in-your-mouth “Rafute Stew,” made by slowly simmering agu pork belly in awamori and white miso, and the juicy “Ishigaki Beef Sirloin Steak” with beautiful marbling.

A major steak chain that began with its first location opening in Naha in 2015, now with 25 locations in Okinawa and 70 nationwide.
Its signature is thick, satisfying beef, carefully prepped at each location and grilled on Mt. Fuji lava stone.
Thanks to far-infrared heat, the outside turns crisp and fragrant while the inside stays juicy, and the lava stone absorbs excess fat—so it’s hearty but not too heavy, and easy to finish.

The flagship of the 88 Group, a steakhouse chain beloved across Okinawa for its huge menu and affordable prices.
Decorated inside and out with bold neon signs and a nostalgic diner vibe, the main draw is American-sized big steaks. Choose from cuts like tenderloin, sirloin, and ribeye, plus carefully selected wagyu such as Ishigaki beef. There are always over 20 types of steak to pick from.

“Po-tama Makishi Public Market” is a pork tamago onigiri specialty shop near Naha’s First Makishi Public Market, known as Okinawa’s kitchen for its lineup of local ingredients.
Along with the standard pork tamago onigiri, one highlight is the wide variety of options, such as versions topped with goya tempura or thick-fried island tofu with oil miso.
They have locations outside Okinawa as well, but this branch has Makishi Public Market–exclusive items, including many pork tamago onigiri you can only try here.

A takeout-only shop that uses its own original eggs, grilling thick tamagoyaki at the storefront with a bonito-based dashi.
The biggest appeal is, without a doubt, the thickness of the egg.
With a 3cm-thick omelet in the middle, these rice balls are a showstopper and hugely popular with young women for their social-media-ready look.
The fluffy, gently sweet rolled omelet pairs perfectly with the pork’s saltiness—addictively delicious.

“Pork Tamago Onigiri ChouChou” is a takeout-only shop on Okinawa’s main street, Kokusai-dori.
Known for its special dashi omelet, you can enjoy classic plain as well as options like mentaiko mayo and tuna mayo.
They also offer plenty of sides and drinks, including sata andagi, Okinawan taco rice, mango juice, and pineapple juice.

A famous burger shop representing northern Okinawa, known locally by the nickname “CapKan.”
The bright, glass-walled space feels like a stylish North American cafe, and it faces the beach across the road—just a one-minute walk to the ocean. This great location is part of its appeal.
The burgers are huge, with a coarse-ground, juicy patty, crisp and fragrant original buns, and generous toppings that look great in photos. And of course, they taste as good as they look.

A burger spot started by an owner inspired after trying burgers overseas, wanting to “serve the real deal.”
The burgers are so big they might spill unless you open wide, and because each one is made to order, you can enjoy them fresh—another nice bonus.

An American fast-food chain whose first Okinawa location opened in 1963, before Okinawa’s reversion to Japan, and now has over 20 locations across the prefecture.
With a pop-colored counter, window seats along curved walls, and box seating, you can fully soak in the American atmosphere.
From hearty burgers to sandwiches and sundaes, the menu feels thoroughly American, too.

If you want to fully enjoy Okinawan ingredients like premium meats and island vegetables, head to the shabu-shabu restaurant “Shima Shabu-shabu NAKAMA” on Kokusai-dori.
The signature dish is shabu-shabu dipped in a golden broth made from carefully selected bonito flakes. Especially recommended is the “Shima Shabu Enjoyment Course,” where you can savor both of Okinawa’s two top ingredients: “Ishigaki beef” and “Agu pork.”

A popular spot serving Okinawan local food and fresh seafood with the concept of a “southern island izakaya.”
Along with the prized agu pork, known for its limited supply, you can enjoy creative dishes made with plenty of carefully selected ingredients such as organic vegetables from partner farms and specialties from remote islands.
The cozy, lively interior draws not only tourists but also many local regulars.

A dinner-only dining spot about a five-minute walk from Nago City Hall.
In a charming 70-year-old traditional Okinawan home, you can enjoy shabu-shabu made with the rare island black Agu.
While shabu-shabu is typically associated with beef, this restaurant serves a rare local pork: “Shimakuru,” a purebred born from crossing Agu with Agu.

“Yakiniku Gyusho” is located right near the Euglena Ishigaki Port Remote Island Terminal on Ishigaki Island.
Because they use Ishigaki beef raised in-house, you can enjoy top-quality Ishigaki beef fresh and at reasonable prices.
“Marucho” offal is also a popular item, known for its contrast of textures—crisp outside and pleasantly springy inside.
To finish, try their original dessert, “Stone-Grilled Brulee.”

“Yakiniku Orion,” based on Ishigaki Island, also has a location in Naha on Okinawa’s main island: “Yakiniku Orion Kokusai-dori Noren-gai.”
It’s great that you can enjoy Ishigaki beef as yakiniku without traveling all the way to Ishigaki Island. They also serve “Misaki beef,” said to be just as delicious as Ishigaki beef.
Recommended menu items include the “King Joto Platter,” which lets you enjoy Ishigaki beef and Misaki beef as trimmed cuts and yaki-shabu, and the Ishigaki beef sirloin, “Melting Premium Sirloin.”
The “Assorted Horumon” selection, curated from fresh offal options, is also popular.
Indulge in two of Okinawa’s proud branded beef varieties: Ishigaki beef and Misaki beef.

A distinctive yakiniku restaurant with the catchphrase “We love yakiniku!”
It’s located about a 10-minute walk from the Remote Island Terminal. Their local specialty Ishigaki beef is sourced by cut from a local butcher as A5 grade or higher, then butchered in-house. With thorough quality control, they serve safe, reliable meat.
They’re particular about the best way to cut, grill, and eat each cut, and you can hear explanations from the staff for each one.

Located in Naha and loved by a wide range of people, from students to office workers, “Fujiya Tomari (Main Store).”
Its distinctive exterior is decorated with exciting artwork, making it easy to spot even from a distance.
A popular menu item is “Fujiya Zenzai,” served with a set of “kame senbei” crackers.
In a unique style, the kintoki beans and shiratama are served on a separate plate from the shaved ice.
The shaved ice is lightly sweetened as well, and it’s delicious even on its own.

A small shaved-ice specialty shop tucked behind Kokusai-dori, the center of Naha sightseeing.
The ice, shaved from Kumejima deep ocean water, has an exceptional, fluffy texture full of air.
Layered in four parts—milk syrup made generously with milk from Okinawa’s EM Tamaki Ranch, rich fruit puree with plenty of pulp, yogurt jelly made with a local lactic-acid beverage as a hidden flavor, and a side serving of nuchimāsu (sea salt) to enhance sweetness—it’s enjoyable down to the very last drop without getting boring.

A long-running sweets shop in Kume, close to Naminoue Beach and Naminouegu Shrine, opened in 1952 and in business for Approx. 70 years.
The specialty is “Okinawa zenzai.” Beneath neatly shaved triangular ice is a generous serving of plump, tender kintoki beans, carefully simmered over time. In addition to the basic “Ice Zenzai,” they also offer varieties like “Strawberry Kintoki” and “Milk Kintoki.”

A well-known Okinawan dish, “rafute” is braised pork made with skin-on pork belly and awamori.
Slowly simmered pork becomes melt-in-your-mouth tender and surprisingly soft.
Because it uses awamori, you may also notice aromas like vanilla or caramel.
“Soki,” a similar braised dish made with pork ribs, resembles rafute but lets you enjoy the rich flavor unique to ribs.
Both rafute and soki are often served as toppings for Okinawa soba or as side dishes in Okinawan set meals.
If you want to eat rafute, head to an Okinawa soba shop or an Okinawan restaurant.

“Ji-mami tofu” is a dish long eaten during events in Okinawa.
“Ji-mami” refers to peanuts, and the dish is made by mixing the pressed peanut juice with “imo-kuzu” (a starch), dissolving it in water, and heating it while stirring until it thickens. It’s finished with a sweet, soy sauce-based sauce.
The texture is similar to pudding, letting you enjoy both a jiggly feel and a chewy, mochi-like bite at the same time. The sweet sauce pairs perfectly with the peanut aroma.
It’s eaten regularly in Okinawa and can be enjoyed at Okinawan restaurants.

“Sea grapes” are a type of seaweed called Caulerpa lentillifera. Their poppy texture adds a nice accent, so they’re used in many Okinawan dishes.
You can find them on seafood rice bowls or even mixed into soft-serve ice cream—there are many ways to enjoy sea grapes. Of course, they’re also delicious on their own.
You can buy them at markets and souvenir shops, and you can also eat them at Okinawan restaurants and more.