Restaurants, hotels, bars and wineries in Naha from the En Primeur Club guide.
Accolades in Naha
These three restaurants build the meal around Okinawan Agu pork shabu-shabu, and each appears in a 2024 Tabelog 100 hot-pot selection. They sit in Makishi, Wakasa, and Matsuyama.
In Makishi, Shabushabu Kin Honten builds a set menu hot pot around rare Kin Agu pork, with island vegetables and local condiments. Service is family style in a house-style room, and the shabu-shabu is the course. The restaurant appears in the 2024 Tabelog 100 hot-pot selection.
Agu Shabushabu Miruku Naha ten in Wakasa centers Okinawan Agu pork shabu-shabu, with homemade dashi, egg, and black pepper. Sukiyaki is served with the pork hot pot. The meal can be a set menu or a la carte, in a refined Japanese room with private rooms. It appears in the 2024 Tabelog 100 hot-pot selection.
Shokusai Shubo Matsumoto in Matsuyama focuses on rare Okinawan Agu pork shabu-shabu, and staff cook the hot pot at the table. The restaurant also runs as an Okinawan izakaya, with a set menu, a la carte plates, and counter dining. It appears in the 2024 Tabelog 100 hot-pot selection.
These three restaurants carry an extensive wine list in our Naha guide. Two keep a wine list, and one keeps a standard program with shochu and wine.
BACAR OKINAWA in Kumoji serves Neapolitan pizza from a wood-fired oven, with appetizers that use Okinawan ingredients. The restaurant paces the meal as a course, and wine is part of that service. Its wine program has an extensive wine list. The 2025 Tabelog Pizza 100 selection includes this room.
O's House in Kume cooks steaks on an iron griddle at a teppanyaki counter. The room seats 28 and serves a la carte. Shochu and wine are at the table. The wine program is standard, and the restaurant carries an extensive wine list. It appears in the 2025 Tabelog 100 steak and teppanyaki selection.
A LONG VACATION. in Kumoji is all-day dining with Italian inspiration and Okinawan touches, in a hotel setting. Service covers a la carte, small plates, and a buffet, and the room has an open-air terrace. Fluffy pancakes and oysters selected by the chef are on the menu. The wine program has an extensive wine list, and the drinks include craft cocktails.
Kumoji has seven of the 26 restaurants in our Naha guide. BACAR OKINAWA in Kumoji serves wood-fired Neapolitan pizza and Okinawan-ingredient appetizers. Teppanyaki Sawafuji in Kumoji cooks Ishigaki beef and island vegetables, while LITOR in Kumoji serves burgers with fruit toppings including peach and pineapple.
None of the restaurants in our Naha guide holds a Michelin star. Tabelog 100 selections include Shabushabu Kin Honten for hot pot, O's House for steak and teppanyaki, and BACAR OKINAWA for pizza.
Teppanyaki Sawafuji in Kumoji offers a tasting menu, prix fixe, and set menus with counter dining. Its cooking includes Ishigaki beef and island vegetables. Izumi in Tomari serves Edo-style sushi omakase at an intimate counter with a local Okinawan chef.
BACAR OKINAWA in Kumoji, Izumi in Tomari, and A LONG VACATION. in Kumoji have wine lists. BACAR OKINAWA and A LONG VACATION. have extensive wine lists. Izumi serves sake, and A LONG VACATION. serves craft cocktails.
By Emmett Haley · Updated October 8, 2026 · Editorial standards
Naha
Selected entries from the current guide for Naha.
Naha, Japan
Agu Shabushabu Miruku Naha ten puts Okinawan pork hot pot into a format built for groups, with pork shabu shabu and sukiyaki as the center of the table rather than side notes. Its Tabelog 100 - Hot Pot - 2024 selection places it in Japan’s broader conversation around specialist hot pot, while the Naha setting keeps the focus on island ingredients and shared dining.
Naha, Japan
Aso places Naha’s everyday cafeteria tradition in a sharper register: fish-focused cooking, lunch service, and recognition in Tabelog 100 - Diner - 2026. Its appeal is less about ceremony than about how Okinawa’s capital folds seafood, office-district rhythm, and compact shokudo culture into a meal with clear local footing.
Naha, Japan
BACAR OKINAWA places Neapolitan pizza inside a disciplined course format, making the meal feel closer to a paced counter ritual than a casual pizzeria stop. Its Tabelog Pizza 100 selections, including 2025, put it in Japan’s serious pizza conversation while keeping the focus on timing, wine, and Okinawan produce.
Naha, Japan
BAR Owl sits in Kumoji, Naha’s after-dark business district, where Okinawan drinking culture meets Japan’s precision cocktail-bar tradition. Its selection for Tabelog 100 - Bar - 2022 and cocktail-focused format place it above the casual nightcap tier, with a tone better suited to measured drinking than bar-hopping noise.
Naha, Japan
Naha’s Kokusai-dori corridor usually pulls travelers toward casual Okinawan cooking, but this address works in a different register: teppanyaki and steak with counter seating, wine, and Tabelog 100 Steak / Teppanyaki WEST recognition in 2025. The appeal is less about spectacle than about a city-center format that suits families, friends, and visitors who want a polished meal without leaving central Naha.
Naha, Japan
LITOR is a restaurant in Naha, Okinawa.
Naha, Japan
Naha’s serious yakiniku conversation is increasingly about sourcing, not spectacle, and this Kumoji address sits in that lane with Ishigaki beef, horumon and steak as its core grammar. Selection for Tabelog 100 Yakiniku WEST 2025 gives it a clear external signal, while the format remains compact, meat-focused and better suited to diners who care about cuts, grill work and Okinawan beef identity than ceremony.
Naha, Japan
O's House is a Naha steak restaurant in Kume with repeated Tabelog 100 Steak / Teppanyaki recognition, a compact 28-seat room, and a dinner spend in the JPY 10,000 to JPY 14,999 range. It belongs to Okinawa’s higher-priced beef circuit rather than the casual grill lane, with shochu and wine listed for the table.
Naha, Japan
Shabushabu Kin Honten is a Naha hot-pot address built around Kin Agu pork, island vegetables, and a course-only shabu-shabu format. Its 2024 Tabelog 100 Hot Pot selection places it in a national conversation usually dominated by mainland sukiyaki and shabu-shabu rooms, which makes the Okinawan sourcing angle the point rather than a side note.
Naha, Japan
Shimabuta Ishiyaki San sits in Naha’s Matsuyama district with a clear focus on Okinawan pork, shabu shabu, yakiniku, and local cooking rather than generic resort dining. Its Tabelog 100 Hot Pot 2024 selection places it in a serious national conversation for hot pot, with a format that suits groups, families, and drink-led dinners.
Naha, Japan
Agu pork shabu-shabu gives Shokusai Shubo Matsumoto its reason for being: Okinawan ingredient identity expressed through hot pot rather than resort-dining gloss. Its Tabelog 100 Hot Pot 2024 selection places it among Japan’s more closely watched sukiyaki and shabu-shabu rooms, with an izakaya-adjacent drinks range that keeps the experience grounded rather than ceremonial.
Naha, Japan
Shunsai Dokoro Biidoro brings Naha’s izakaya tradition into a fish-led, Okinawan register rather than a generic drinking-food format. Its Tabelog 100 Izakaya WEST 2025 selection, 14-seat scale, and sake-shochu focus place it in the small-room tier where sourcing and pacing matter more than spectacle.
Naha, Japan
Teppanyaki Sawafuji places Okinawan produce inside the disciplined theatre of the iron plate: Ishigaki beef, Agu pork, shrimp, fish, and island vegetables rather than imported luxury for its own sake. Its Tabelog 100 Steak / Teppanyaki WEST selection for 2025 gives it a clear signal within Naha’s higher-spend dining tier, especially for travelers comparing local beef formats against shabu-shabu, izakaya, and resort-style hotel dining.
Naha, Japan
Zooton's Kumoji ten brings Naha’s American-influenced burger culture into a compact, ingredient-led format near Kokusai Street. Its Tabelog Hamburger 100 selections, including 2026, place it in a national conversation usually dominated by Tokyo and Osaka, while the price band keeps the experience casual rather than ceremonial.
Naha, Japan
Naha, Japan
Located in the Tomari district of Naha, Izumi sits within a neighbourhood that reflects Okinawa's layered relationship with land, sea, and Japanese mainland culinary influence. The address places it away from Kokusai Street's tourist corridor, in a quieter residential-commercial pocket where locals eat. For visitors tracing serious dining across Japan's southern prefectures, it represents a point of access to Okinawa's ingredient-driven cooking traditions.
Naha, Japan
In Naha's Kumoji district, Miyachiku focuses on a single, well-defined proposition: Miyazaki beef, sourced from Miyazaki Prefecture on Kyushu and served in a format built around the qualities that have made the breed one of Japan's most decorated wagyu categories. The address places it in central Naha, accessible for visitors staying along the Kokusai-dori corridor.
Naha, Japan
Located on the ground floor of the Southwest Grand Hotel in Naha's Kumoji district, Teppanyaki Matsuo puts the theatrical iron griddle tradition at the centre of an Okinawan dining evening. The teppanyaki format, with its live cooking and tableside heat, positions this as a structured, occasion-oriented choice within a city that balances Ryukyuan culinary heritage with Japanese mainland cooking styles.
Naha, Japan
Urizun sits in Naha's Asato district, operating as one of the city's established addresses for Okinawan cuisine rooted in the islands' distinct agricultural and coastal traditions. The cooking draws from a larder that mainland Japanese restaurants rarely access: bitter goya, purple Okinawan sweet potato, sea grapes, and heritage pork. For travellers moving beyond the souvenir strip of Kokusai-dori, this is where the archipelago's food culture becomes legible.
Naha, Japan
YOROKOBI sits in Naha's Makishi district, a neighbourhood where Ryukyuan culinary tradition meets the city's contemporary dining ambitions. Positioned among a small cluster of serious independent restaurants in central Okinawa, it operates at a tier that rewards advance planning. Visitors looking to understand what Naha's dining scene can produce at its more considered end will find it worth tracking down.
Naha, Japan
オステリア ドゥエ occupies a residential pocket of Tomari, one of Naha's quieter neighbourhoods, where Italian cooking meets the subtropical produce of Okinawa. The menu structure, the real story here, rewards closer reading than most Italian restaurants in southern Japan manage to offer. Plan ahead: tables in smaller Naha trattorias at this address level tend to fill well in advance.
Naha
Selected entries from the current guide for Naha.
Naha
Selected entries from the current guide for Naha.
No venues found.
Naha
Selected entries from the current guide for Naha.
No venues found.
Continue exploring
