I visited "Bobin Naha Kumochi," a restaurant where I enjoyed Okinawan cuisine. The atmosphere, created from an old folk house, with the sound of traditional Okinawan music and sanshin, is truly delightful. The menu features local and traditional Okinawan dishes, including the classic ORION beer, salted island garlic, Churaumi salad, miso rafute, tempura of island garlic, minudaru, goya champuru, fuchiparu, and Okinawa soba. I ordered mainly the dishes I had researched beforehand. The appetizer was a high-level vinegared shredded vegetable salad made with papaya. The island garlic is the perfect simple snack. The Churaumi salad, packed with sea grapes, vegetables, and various seafood, has a generous portion and an exquisite dressing. The sea grapes add a wonderful accent to the dish. The miso rafute is incredibly tender, falling apart with chopsticks and delivering a melt-in-your-mouth texture. The island garlic tempura, while different in texture from the salted version, is equally delightful. Minudaru, a traditional Okinawan dish, combines pork with black sesame paste. This simple yet unique pairing was surprisingly tasty. The goya champuru, the authentic version, offers a refreshing bitterness from the goya—it's the ultimate Okinawan dish. Fuchiparu is a stir-fried dish made with Okinawa soba mixed with yomogi, delivering a rich aroma that perfectly matches the chewy noodles. Duru ten is a standout traditional dish, made with local yam called "tami," combined with mushrooms in a flavorful paste. It's hot and fluffy, allowing you to enjoy the gentle taste of the yam and the subtle aroma and texture of the mixed ingredients. Okinawa soba is great for finishing off the meal, with its firm noodles and refreshing salty flavor. I added some local alcohol and thoroughly enjoyed the Okinawan cuisine. This recommended restaurant is definitely worth a revisit!

I visited the Okinawan restaurant "Bōhei" in Kumoji, Naha City again. We ordered two servings of pork shabu-shabu, plus two extra servings, along with fresh tuna and octopus seafood salad, fu-champuru, jīmami tofu, and island shallots. The sweet fatty pork from Agu was incredibly delicious. Fu-champuru is my favorite among all champurus, and theirs is among the best I’ve ever had. This place is always a reliable choice!

The third stop was at Bou-bou. It's a famous Okinawan restaurant located in Koenji. I haven't been to the Koenji location in about a year and a half. After a bit of walking, I was thirsty, so I ordered an Orion beer. The appetizer, a papaya salad-like dish, was delicious. I realized I hadn't tried the island shallots, so I ordered those as well. They were so tasty that I ended up ordering a second serving. The selection of awamori was overwhelming, making it hard to choose. I can’t remember what I ordered, but it was delicious. Thank you for the meal!

I love the restaurant Houbin in Koenji, Tokyo, and I finally had the chance to visit their location in Okinawa. The staff were cheerful and provided excellent service. They also offer smaller portions for individuals, which is great for trying different dishes even if you're alone or with just a few people. I enjoyed the bitter melon stir-fry, tempura of seaweed, and Okinawa soba; everything was delicious!

It is a traditional Okinawan-style izakaya where you can enjoy a wide range of Okinawan cuisine. People of all ages, from tourists to locals, visit this place. The menu is extensive, offering fresh sashimi, classic pork dishes like Rafute and Tebichi, and various Champuru dishes. Additionally, the selection of drinks, especially Awamori, was impressive. I would love to go again.

The pork, which had been munching on red yam, was delicious with its sweet flavor. The richness of the taste was just right, so I enjoyed it thoroughly too! The restaurant, designed in a renovated traditional farmhouse style, has a charming atmosphere in the counter, tables, private rooms, restrooms, stairs, and on the second floor, making it comfortable just to sit down. For the shabu-shabu, I chose soba as my option for the finale instead of the rice porridge. Instead of enjoying it with just ponzu sauce, I requested salt and pepper and added the broth, and I have to say, it was genuinely the best!

On the first day of my trip to Okinawa in November, I had dinner at "Dachibin," one of my favorite restaurants. The atmosphere and service are both great, and every dish is delicious, so I always choose this place for dinner in Naha. Here’s what we had: - Tofu appetizer (330 yen) - Shikuwasa drink (550 yen) - Sea grapes (480 yen) - Snorkeling fish (440 yen) - Sashimi platter with five kinds of fish (1780 yen) - Fried gurukun fish (780 yen) - Stir-fried vegetables (780 yen) - Mozuku tempura (480 yen) - Braised pig’s feet (690 yen) - Pork and egg (680 yen) - Okinawan stir-fried seaweed (580 yen) - Freshly fried sata andagi (300 yen) First, we enjoyed the sea grapes and snorkeling fish, both of which are staples. I really love Okinawa’s mozuku. The beautifully presented sashimi was a treat, with the fish names written down, which was thoughtful. Everything was incredibly fresh, especially the seika (cuttlefish), which was outstanding. The fried gurukun was crispy and delicious, with its mild white flesh being simply exquisite. The mozuku tempura was fragrant and addictive. The stir-fried vegetables were very tasty as well. The pig's feet were tender and full of collagen. I love okinawan stir-fried seaweed. The pork and egg dish paired perfectly with the luncheon meat and scrambled eggs. And the freshly fried sata andagi was a delightful finish. Once again, I thoroughly enjoyed Okinawan cuisine and was very satisfied with the meal.

Today, I arrived in Naha City, Okinawa for a conference presentation… and now that my presentation is successfully over, I relaxed with some craft beer before enjoying some Okinawan sashimi at the first party. Now, I'm heading to the main second party at a restaurant called Houbin, which is often used for post-NAHA Marathon celebrations. I had the pleasure of tasting dishes like Ishigaki beef sushi, butter-grilled beef, deep-fried gulkun fish, tempura, champuru, tofuyo, and goat sashimi. Everything was incredibly delicious! I highly recommend you check it out!

Right after entering from Kokusai Street into Ichigin Street and crossing the Kumoji River, you'll find an Okinawan izakaya that has been fully renovated from an old Okinawan house. The interior has seating on both the first and second floors, creating a fantastic atmosphere. It’s a genuine Okinawan izakaya. Unfortunately, they were out of sea grapes on this day, but I still enjoyed my meal! The restaurant was lively and had a great ambiance! There are raised seating areas as well, making it a good option for families or group parties!

Although it is a bit away from Kokusai Street, the location is easy to find. Orders are placed via QR code. The staff's service is good, and there are many foreign visitors. They seem to have all types of Awamori, and when you order a serving, they serve it in a bottle. The mixers like soda and ice are charged extra, but there's more ice than you can finish with just one serving. You can also enjoy Okinawan cuisine, and I highly recommend it!

◼️ Churaumi Salad - ¥980 ◼️ Goya Champuru - ¥780 ◼️ Fresh Local Fish Yukhoe - ¥880 ◼️ Mozuku Tempura (3 pieces) - ¥480 First off, what a bargain! I had a delicious meal at Hitoshi, so I returned for my last dinner in Okinawa. This place is different from Hitoshi, with stronger onion flavors and more sweetness. While it doesn't quite match Hitoshi, it was still tasty! ◼️ Okinawa Yakisoba - ¥780 Ordered by my companion due to strong cravings. Made with Okinawa soba noodles, this dish is seasoned with a flavorful broth. The bonito flakes danced on top, and the bright red pickled ginger made it seem ordinary yet delicious! ◼️ Ishigaki Beef Aburi Sushi (3 pieces) - ¥990 This is the aburi sushi that I didn't get to try at Hitoshi. The beef seems to have a different thickness, but I was already quite full. The meat was not too greasy and was small but delicious! ◼️ Daito Sushi (3 pieces) - ¥480 Swordfish marinated sushi. I love swordfish and usually eat it grilled at home, but I've never had it as sushi. It was exactly as delicious as I expected! I also saw this sushi in service areas; it seems to be a local specialty. ◼️ Aosa Soup - ¥440 This is not miso soup but a clear soup made from aosa seaweed. It's light with only tofu as the ingredient, making it a perfect dish to enjoy after a meal. It was incredibly delicious, mild, and deeply flavorful. Although the ratings on Tabelog are not great, I was very satisfied with this restaurant. Ordering via smartphone felt a bit like a budget izakaya. I researched the place beforehand, and I think it was a lucky find!

The izakaya offers a delightful experience with Okinawan cuisine and Awamori, featuring local flavors in a cozy atmosphere. Dishes like Goya Champuru and Rafute are plentiful, allowing guests to savor traditional Okinawan cuisine made with local ingredients. The interior is decorated in a Showa retro style, creating a nostalgic environment. The staff's warm hospitality makes it a welcoming place where both tourists and locals can relax together, embodying the comfortable feel of Okinawa.

This was my first visit. I enjoyed Okinawan local cuisine in a casual setting. I tried somen champuru, dunchura tempura, umi budo (sea grapes), mozuku tempura, and rafute, and everything was delicious. They also have a wide variety of awamori (Okinawan sake), and they help you choose based on your preferences. You can place your order easily via QR code, which is nice. The restaurant had a lively atmosphere. Thank you for the wonderful meal!

Yesterday, I went to Houhei near Miei Bridge. It was my second visit! Just like the day before at Urizun, I only had Orion beer again, lol. I also had pork shabu-shabu for the first time in a while, and the red pork was quite tasty, but personally, I might prefer pineapple pork more.

I was looking forward to it because of the high ratings from my coworkers. However, it turned out to be just an average izakaya. The food was good, but nothing extraordinary. The prices are reasonable, so I would recommend it for that. Although it might have been just a coincidence, the servers weren't very friendly.

It feels like an incredibly popular restaurant... We entered right as it opened at 5 PM. We could easily sit at the counter, but the phone wouldn't stop ringing, and they were turning down reservations. The food is unbelievably delicious. I feel like Okinawan cuisine really agrees with my palate. The highlight was the deep-fried Gurukun, where you can eat the whole fish, head and all. The Goya Champuru was superb… just perfectly delicious. And what about the Mozuku tempura? I had it at a nearby place recently, but this one was so soft, it was like eating a marshmallow (sorry for the poor analogy). The standout was the Aasa soup; it was gentle on the body, with a rich depth of flavor, absolutely amazing. The staff, being a popular restaurant, had about seven people working, and they were all friendly and provided quick service. We stayed for about 30 minutes and left completely satisfied. The interior was designed like a home, capturing the essence of Okinawa. It's definitely worth a visit, and it’s also affordable.

I wanted to enjoy various Okinawan dishes, so I visited this place. They offered a variety of Okinawan cuisine, including sata andagi (Okinawan sweet doughnuts) and umi-budō (sea grapes), which made me very satisfied! The sata andagi was crispy on the outside and fluffy on the inside, while the tempura of chinsuko (sweet biscuit) and ice cream had a wonderfully guilty flavor. The rafute (braised pork belly) had a meaty taste but was surprisingly refreshing. The original drinks were delicious as well! The tempura of mozuku (seaweed) was consistently tasty and delicious✨ Visit Details: - Visit: Weekday - Crowded: Almost Full - Occasion: Girls' night out, date, family, friends - Service: Good 【Store Information】 Wi-Fi: No Power outlets: No Reservations: Possible Payment: Card Yes, QR Yes Smoking: No I travel around the country 1-2 times a month, so I share information about gourmet food, cafes, and sightseeing spots from my trips.

This is a traditional-style izakaya where you can enjoy a wide range of Okinawan cuisine. The interior has a warm and inviting atmosphere, allowing you to savor your meal while experiencing the feel of Okinawa. They have a rich selection of aged awamori, perfect for pairing with the dishes. I particularly recommend their pork dishes and the aged liquor. While it may have a strong appeal to tourists, it's a convenient spot for travelers to wrap up their experience with famous Okinawan dishes all in one place.

On Thursday night, I visited Boubi Naha Kumochi, a popular restaurant selected by local company women in Okinawa. The place was packed and very lively. I enjoyed Okinawan sashimi platters and fu champuru. The all-you-can-drink option included Orion beer, and I chased it with island highballs, haha! To add to the fun, a wandering musician appeared, and we all requested nostalgic songs for a sing-along. Okinawa nights are truly enjoyable!

On the second night of our trip to Okinawa, we visited Abebin-san ⭐︎ ● Orion Draft Beer ● Awamori ● Aged Awamori ● Tofu You – it was rich and savory, perfect for savoring slowly while enjoying our drinks! ● Mozuku Vinegar – fresh and crunchy, a delicious classic! ● Minudaru Pork Loin with Black Sesame Steamed, a royal dish. It was my first time trying it, and it was incredibly delicious!! ● Squid Ink Okinawa Yakisoba, bursting with squid ink flavor – truly amazing!! ● Jimami Tofu – the peanut flavor combined with sweet and salty soy sauce is absolutely addictive!! Ahh, it was so delicious ♡ I quickly made a reservation for dinner tomorrow too! Thank you for the meal! (^O^)!

I wanted to go to a particular restaurant, but it was closed on its regular day off, leaving me in despair as a dinner refugee. In that situation, I called this restaurant, which had decent reviews on Tabelog, and managed to get a table. The atmosphere of the place was very nice, and they were quite accommodating and helpful to us with children. As for the taste...