What to Eat in Okinawa: 15 Must-Try Local Dishes 2025
Wondering “What should I eat in Okinawa tonight?” This guide answers in 30 seconds, then takes you deeper. We’ve pulled together 15 must-try Okinawan dishes—from iconic Okinawa soba and braised pork belly rafutē, to refreshing sea greens like umibudō and mozuku, collagen-rich tebichi, crunchy mimigā, and post-war classics like taco rice. Add heritage Agu pork, melt-in-mouth Ishigaki beef, and sweet bites like sātā andagī and jimāmi dōfu, and you have the full story of Okinawa’s food culture.
You’ll find each dish explained with Japanese names + romaji, flavor notes, 2025 price ranges in yen, insider ordering tips, and exactly where to try them—from Makishi Public Market and Sakaemachi Yokocho in Naha, to seaside tempura stands in Onna, late-night taco rice counters in Koza, and Wagyu specialists on Ishigaki Island.
More than just a checklist, this guide shows how Okinawan food differs from mainland Japan: Ryukyuan roots, pork culture, seaweed superfoods, post-war U.S. base influence, and island-grown produce like gōyā and shikuwasa. Whether you’re vegetarian, adventurous, or a family with kids, we’ve included dietary notes and easy swaps so everyone can join in.
Keep reading for a dish-by-dish breakdown, comparison tables, eating plans, and neighborhood picks to help you eat like a local and taste the real Okinawa.
Okinawa soba
Thick wheat noodles served in a robust pork-bonito broth (not buckwheat “soba”). Toppings typically include braised pork (san-mai-niku) and fishcake. The soup is deeply savory (rich umami) yet balanced.
Variants: Many shops offer sōki (pork rib) or tebichi (pig’s foot) on top. Locals often sprinkle pickled ginger and a dash of kōrēgūsu (chili-awamori) for heat.
Where: Famous in Naha’s Makishi market area (e.g. Tachinomiya Bar – soba
¥850). Naha Airport’s family diner sells soba sets (¥850). For a bargain, try Isunoki Soba (Ginowan) – standard soba ¥500.Price: Typically ¥600–¥1,000 for a bowl. (Some shops offer “soba 1 coin” deals: Isunoki’s soba was ¥500.)
Dietary: Contains wheat (no gluten-free) and pork. Vegetarian swap: order a “yasai soba” (no meat, extra veg) with kombu or shiitake broth.
Sōki soba – Okinawa soba topped with sōki, i.e. stewed pork spare ribs. The ribs are braised until tender (often fatty/collagen-rich), adding a sweet-savory depth. Taste/texture is similar to plain soba but “beefier” from the ribs.
- Ordering: Can come as soft-cartilage nankotsu-sōki or bone-in sōki. (Many shops say just “sōki soba” for soft ribs.)
- Where: Offered at the same shops as soba. For example, Isunoki Soba (宜野湾) has a nankotsu-sōki soba for ¥600. Tachinomiya and other Makishi shops also serve it.
- Price: Slightly above plain soba (often ¥600–¥1,300). See Isunoki’s ¥600 as a lower bound.
- Dietary: Includes pork (lots of collagen) and gluten. Vegetarian: omit meat, use tofu or extra veggies.
Rafutē
Okinawa’s classic pork belly stew. Thick slabs of pork belly (with skin) are slowly simmered in awamori, soy sauce, and brown sugar until meltingly soft. The result is ultra-rich, sweet-savory and gelatinous (fat almost “gels” in the broth).
- Flavor: Very savory with a hint of awamori aroma; the fat melts into the sauce giving a luxurious depth. Texture is melt-in-mouth.
- Where: Served at Okinawan izakayas and Ryukyu cuisine spots (often as an appetizer or set). Tonsho (那覇) offers a rafutē set lunch for ¥880. Many tables at local taverns have it on the menu.
- Price: About ¥400–¥1,000 for a portion/plate. For example, Tonsho’s lunch is ¥880.
- Dietary: 100% pork (and soy sauce); avoid if you skip gelatin or fat. No vegan/veg substitute.
Gōyā Champurū
A stir-fry of bitter melon (gōyā), firm Okinawan tofu, pork, egg and other veg. The bitterness of the melon is balanced by the richness of egg and pork. It’s famous as a healthy summer dish (high in vitamin C).
- Flavor: Bitter-green from gōyā, but mellowed by savory soy and egg. The tofu soaks up juices while remaining slightly crispy on the edges.
- Where: Ubiquitous. Example: Naha Airport’s cafeteria serves a champurū set (gōyā-champurū + rice) for ¥900. Plenty of eateries on Kokusai-dori and local markets offer it as a set meal.
- Price: ~¥700–¥1,000. The Airport Shokudo lists gōyā champurū set for ¥900.
- Dietary: Contains pork and egg (can ask meatless; still tasty). Vegetarian option: omit pork, use mushroom or seaweed for umami. To reduce bitterness, some squeeze salted gōyā or soak it briefly.
Tōfu Champurū
The simplest champurū: stir-fried firm (island) tofu with vegetables (cabbage, bean sprouts, etc.) and egg. (By definition, champurū must contain tofu.) It’s mildly seasoned (often with miso or dashi) for a comforting, homey taste.
- Flavor: Savory-umami from dashi/soy; gentle soybean notes. Tofu pieces are spongy yet hold shape, veggies add crunch.
- Where: Common as a set meal. For instance, Naha Airport’s diner: Tōfu champurū set ¥900. Also on menus of family restaurants (it’s a “soul food”).
- Price: ~¥700–¥1,000 (¥900 shown at Airport Shokudo).
- Dietary: Contains egg and often bonito dashi (fish). To go vegetarian/vegan, skip egg and ensure no fish stock (request kombu dashi and omit fish sauce).
FAQ
Are Okinawa soba noodles buckwheat? No—despite the name, they’re wheat-based noodles (thicker, chewier than mainland ramen/soba).
What’s the difference between Okinawa soba and Sōki soba?Sōki soba is Okinawa soba topped with stewed pork ribs (often soft-cartilage nankotsu); broth and noodles are the same base.
How spicy is kōrēgūsu? It’s awamori infused with local chilies—fragrant heat. Start with a few drops; it’s potent and can dominate the broth.
Can I make champurū vegetarian? Yes: ask to omit pork and skip bonito dashi (request kombu/shiitake base). Keep tofu + veg; add mushrooms or seaweed for umami.
Is Rafutē halal/kosher or gluten-free? Typically no (pork + soy sauce; soy sauces may contain wheat). There isn’t a traditional non-pork alternative for rafutē.
**Kid-friendly picks among these?**Tōfu champurū (mild), Okinawa soba (ask for no spicy condiments), and Sōki soba (if kids enjoy tender ribs, bones removed).
Typical 2025 prices? Soba bowls ¥600–¥1,000 (sōki +¥50–¥300), champurū plates ¥700–¥1,000, rafutē side ¥400–¥1,000 (venue/style dependent).
Umibudō (“sea grapes”)
What it is: Delicate Caulerpa seaweed “bubbles” served raw; keep sauces on the side so the beads don’t collapse. (Vendors themselves note sauce shrivels the beads.)
Flavor profile: Briny, clean, crisp “pop”; great with ponzu/shikuwasa. Okinawa is Japan’s top producer.
Where to try:
- Naha: Makishi Public Market stalls & Kokusaidori Yataimura snack bars (walk-and-nibble).
- Local diner: Ishimine Shokudō lists umibudō on the menu (¥500).
- Koza/Okinawa City: Many izakaya first-pages feature umibudō (e.g., Maruhachi).
- Ishigaki: Usagiya (Sea grapes ¥580) near Misaki Town.
Typical price: Small plate ¥500–¥700 at diners/izakaya; market packs can be ~¥200–¥1,300 depending on size/grade.
Order like a local: Dip (don’t pour) ponzu/soy; a squeeze of shikuwasa keeps the “pop.” (Vendors instruct to keep sauce separate.)
Dietary notes: Naturally gluten-free/vegan; check sauces (soy/ponzu often contain wheat).
Mozuku (vinegared & tempura)
What it is: Slim, slippery local seaweed served as mozuku-su (sweet-sour vinegar) or mozuku tempura in Okinawan thick batter.
Flavor profile: Vinegared version is light-sour and refreshing; tempura is savory, fluffy outside & chewy inside. Ojima (Nanjo) shops are famous, and Ayahashi/Onna seaside stands also sell it.
Where to try:
- Naha: Kokusaidori arcades & tempura shops—e.g., Goya Tempura near Makishi (80–120 yen per piece typical in 2024–25 writeups).
- Onna/Uruma: Umi no Eki Ayahashi Hall stall—mozuku tempura often sold by the piece (e.g., 5 for ¥550).
- Motobu: Kaibōmaru 2-gōten (mozuku tempura ¥660).
- Ishigaki: Ishigaki Public Market area & izakaya—mozuku tempura around ¥660; food court stalls list ¥100/piece.
Typical price: Vinegared mozuku ¥500–¥700 (e.g., “Thick mozuku” ¥626 at a Naha izakaya). Tempura ¥100–¥150 per piece at stalls; ¥550–¥880 for plates at restaurants.
Order like a local: Eat tempura piping hot “snack-style” from a paper bag; try plain first before sauce—batter is seasoned.
Dietary notes: Tempura batter = wheat/gluten. Vinegared versions may include dashi (fish)—ask if vegetarian.
Tebichi (braised/fried pork trotters & in soba)
What it is: Pork trotters simmered till jiggly and collagen-rich; served on their own, deep-fried at specialty shops, or as tebichi soba.
Flavor profile: Rich porkiness, silky gelatin; clear or soy-mirin broth; sometimes torched/fried for contrast. Tebichi soba adds soft noodles + bonito/pork broth.
Where to try:
- Naha (specialty): Tebichi-ya Honpo—deep-fried tebichi ¥300 per piece; assorted platter ¥1,500.
- Ginowan/Central: Ginowan Soba—Tebichi Soba ¥750 (M) / ¥950 (L).
- Naha izakaya: Maruhachi—salt-tebichi, ¥659–¥989 depending on size.
Typical price: Plate at shokudō/izakaya ¥700–¥1,000; tebichi soba¥750–¥950; fried piece ~¥300.
Order like a local: Add a dash of kōrēgūsu (awamori chili) and a squeeze of shikuwasa to cut richness; grab a side of jūshī rice. (See shikuwasa/kōrēgūsu on many tables.)
Dietary notes: Contains pork & pork gelatin. Soba broth typically includes bonito; noodles are wheat.
Mimigā (pig’s ear salad/ponzu)
What it is: Thinly sliced boiled pig’s ear (skin + cartilage), chilled and dressed with ponzu/citrus, sesame, or vinegared miso; sometimes stir-fried.
Flavor profile: Light, citrusy, crunchy-chewy; great beer snack.
Where to try:
- Naha: Yunangi (old-school local favorite; most dishes in the ¥600–¥800 band; mimigā often part of sets).
- Naha: Maruhachi (mimigā ponzu listed under “quick bites” ¥439). Hanabi izakaya shows ¥704 for mimigā ponzu.
- Naha backstreets: Sakaemachi/Kokusai-dōri izakaya rows frequently list it around ¥400–¥700.
Typical price: ¥400–¥700 small plate.
Order like a local: Ask for shikuwasa ponzu if available; pairs well with awamori/beer.
Dietary notes: Pork; dressing may include soy (wheat) and sesame.
Taco Rice
What it is: Okinawan post-war/U.S. base–influenced classic—seasoned taco meat over rice with lettuce & cheese. Birthplace: Kin Town (King Tacos).
Flavor profile: Savory-spiced beef, cool lettuce, melty cheese; ketchup or house spicy sauce options. “Cheese & Veg” is the emblematic style.
Where to try:
- Kin Town (origin): King Tacos (Kin Honten)—Taco Rice Cheese Veg ¥950 (2025); ticket machine ordering; massive portions.
- Koza/Okinawa City: Charlie’s Tacos—“Charlie Rice” (taco rice), long-running local fave; municipal Koza site lists ¥600 baseline (varies with size/toppings).
- Naha: Kokusaidori Yataimura & casual diners offer house taco rice; look for ticket machines and add-ons.
Typical price: ¥700–¥1,000 (King Tacos 2025: ¥950 for cheese&veg).
Order like a local: At King Tacos choose spicy sauce or ketchup; at Charlie’s, you can customize sauces (spicy/mild/mix) and add egg.
Dietary notes: Contains beef/cheese; seasoning and sauces can include wheat/soy. Request no cheese or egg add-on to suit preferences.
Mini-FAQ
- Is umibudō vegan/gluten-free? Yes, but keep sauces on the side—soy/ponzu may contain wheat.
- What’s special about Okinawan tempura (mozuku)? It’s thicker, snacky, and sold by the piece at seaside stands—often around ¥100–¥150.
- Best place to try the “original” taco rice? King Tacos in Kin Town; the classic is Cheese & Veg.
- I prefer lighter pork dishes—can I handle tebichi? Yes—ask for salt-style or try tebichi soba where broth lightens the richness; add shikuwasa.
- Mimigā sounds intense—starter-friendly? It’s a small, citrusy nibble (often ¥400–¥700) and great to share.
Jimāmi Dōfu (Peanut Tofu)
What it is: Okinawan peanut “tofu” (no soy)—peanuts and starch set into a silky custard; served chilled with sweet-soy/ginger sauce. Packaged sizes commonly 60–80g at ¥260–¥350; many izakaya list small plates ~¥550–¥638.
Flavor profile: Delicately nutty, lightly sweet; pudding-smooth. Hotel/restaurant buffets often include it among local dishes.
Where to try:
- Naha: Hanasyo Factory Cafe 花商—famous for fresh-made jimāmi; 90-min all-you-can-eat with 1 drink ¥825 (check time bands). Shops also sell take-home packs.
- Kokusai-dōri area: Tenbusu/Hanaryūkyū—jimāmi tofu items listed ~¥580 (¥638 inc.); many izakaya price similar.
- Koza/Elsewhere: Many family diners and izakaya list jimāmi in the ¥500–¥700 band. (Examples vary.)
Typical price: ¥550–¥700 per plate at izakaya; ¥825 all-you-can-eat promo at Hanasyo; retail ¥260–¥350 per cup.
Order like a local: Eat plain first; then dab a bit of sauce—some include wheat in soy.
Dietary notes: PEANUT ALLERGEN (primary ingredient). Many sauces contain wheat/soy—ask for plain. Pack labels explicitly warn peanut-allergic guests to avoid.
Okinawa Tempura
What it is: Island-style tempura with a thicker, fluffy batter (snackable, sold by the piece). Expect fish, squid, mozuku, gōyā, veg. Coastal stands are iconic.
Flavor profile: Lightly seasoned batter; soft interior; best piping hot. Worcester-style sauce is sometimes offered (Oujima adds packets for ¥20).
Where to try:
- Naha (Makishi backstreets): Goya Tempura / 呉屋てんぷら屋—old-school counter near the market; reviews note ~¥90 per piece and classic flavors.
- Onna/Motobu: Onna no Eki 中央市場 food court & fish stalls—sea-side snack vibe; mozuku soup/rice sometimes ¥100 add-ons.
- Oujima (Nanjo): Ooshiro Tempura—¥100 per piece (2024 menu board), long lines; oceanfront nibbling.
Typical price: ¥90–¥140 per piece at stalls; restaurant plates ¥580–¥980 (e.g., “Okinawa tempura assortment” ¥880 (¥968 inc.) at Tenbusu Naha).
Order like a local: Eat in the bag—no sauce first, then try salt or a splash of sauce. Grab mozuku and fish to taste batter vs. seaweed.
Dietary notes: Gluten (wheat batter). Some shops fry in shared oil with seafood.
Agu Pork (Shabu, Tonkatsu, Steaks)
What it is: Indigenous Okinawan pork famed for clean, sweet fat and tenderness; best showcased in shabu-shabu (light broth, dip in egg/pepper per house style). Many spots bundle rafute/jimāmi/mozuku into “Ryukyu sets.”
Flavor profile: Delicate pork umami, not gamey; melts quickly in hot broth.
Where to try:
- Naha: Agu Shabu-shabu Miruku—flagship shabu spot; course pages (2025) show Special Agu Shabu “Ryukyu Set” and pricing bands; avg spend ¥6,000–¥8,000.
- Naha (value): Ocean Boo!—“Agu shabu set” ¥2,950 per person; casual/private rooms.
- Onna: Agu no Kakurega 冨着店—shabu sets from ¥4,200 pp; mix sets with Ishigaki beef also offered.
Typical price: ¥2,950–¥7,150+ per person depending on set/venue (Miruku and reservation pages list sets around ¥7,150; others cheaper).
Order like a local: Miruku style = dip in beaten egg + black pepper, finish with zosui (rice porridge) in the porky broth.
Dietary notes: Pork; dipping sauces and broths may contain soy/wheat. Ask for lighter kombu-forward broth if sensitive.
Ishigaki Beef (Yakiniku/Steaks)
What it is: Wagyu from Yaeyama Islands, prized for fine, clean sweetness of fat; most beloved as yakiniku. Bookings are often essential on Ishigaki.
Flavor profile: Balanced marbling; many cuts eat lighter/sweeter than mainland Wagyu.
Where to try:
- Ishigaki (must-book): Sumibi-yakiniku Yamamoto—signature “yaki-shabu”; menu shows popular cuts ¥1,300–¥1,800+ and steaks ~¥3,800; early sell-outs are common, 90-min seatings; reserve by phone.
- Ishigaki (easy menu): Yakiniku MARU—cut prices like karubi ¥1,500 / jo-karubi ¥2,800 / tokujo ¥3,800 listed; central and family-friendly.
- Naha (main island access): Gokujōgyū—offers dedicated Ishigaki Wagyu set (ex: ¥24,800 for 2p = ¥12,400 pp) alongside Kagoshima/Kobe; also Kuro 5 course ¥6,500 pp with Ishigaki short ribs in lineup.
Typical price: Individual cuts ~¥1,300–¥3,800 (shop-dependent); set menus in Naha with Ishigaki components ¥6,500–¥12,400 pp; Ishigaki island popular houses run ¥6,000–¥9,000 avg spend.
Order like a local: At Yamamoto, start with yaki-shabu (quick sear of thin marbled beef, dip in ponzu), then move to jo-kalbi/jo-rosu; book early—prime items sell out.
Dietary notes: Beef; tare/ponzu may include wheat/soy.
Sātā Andagī (Okinawan Donuts)
What it is: Deep-fried cake balls (wheat + egg + sugar). Classic street snack & souvenir; many flavors (plain, brown sugar, beni-imo).
Flavor profile: Craggy crust with a tender, cakey crumb; not too sweet; perfect coffee/tea bite.
Where to try:
- Naha / Heiwadori: Ryūkyū Kashidokoro Ryūgū (specialist)—menu lists plain & brown sugar ¥140 each; flavored ¥180; café seating; multiple branches in Makishi/Sunrise.
- Makishi Market 2F: Ayumi—beloved local stall; 2025 note: 5-pack ¥600 (cash only).
- Chatan: KAME ANDAGI—long-running specialist with seasonal flavors; promenade nibble.
Typical price: ¥140–¥180 per piece at Ryūgū; packs often ~¥600. Airport souvenirs include “moist andagī” 14 pcs ¥1,296.
Order like a local: Ask for 揚げたて (agetate); pair with ブルーシール ice cream nearby (single scoop guide list ~¥330; promo days vary by branch).
Dietary notes: Wheat + egg; usually dairy-free; fried in shared oil.
Mini-FAQ
Is jimāmi dōfu safe for peanut allergies? No—it’s made from peanuts. Menus and product pages highlight peanut use; sauces may include wheat/soy. Skip entirely if allergic.
What’s different about Okinawa tempura vs mainland? It’s a thicker, fluffier batter and treated as a snack sold by the piece (often ¥90–¥140). Coastal shops like Oujima or Onna no Eki are classics.
Best way to try Agu pork? Locals point you to shabu-shabu—light broth showcases the pork; try Miruku in Naha or Agu no Kakurega in Onna; value sets start around ¥2,950.
Where can I eat Ishigaki beef on the main island? Yakiniku houses in Naha carry Ishigaki cuts/sets—e.g., Gokujōgyū’s Ishigaki Wagyu Set (from ¥12,400 pp for a 2-person set) or Kuro 5 course (¥6,500 pp).
How much are andagī right now? Heiwadori specialist Ryūgū lists ¥140–¥180 per piece; many packs are ~¥600.
Final Thoughts
From the first sip of pork-bonito broth in Okinawa soba to the last sweet bite of a sātā andagī, these 15 dishes capture the island’s food soul: Ryukyuan roots, American influence, sea harvests, and heritage meats.
In Naha, you can snack through Makishi Market, backstreet izakaya, and Sakaemachi Yokocho for soba, champurū, seaweeds, and izakaya bites like mimigā. Head east or north for roadside tempura shacks and mozuku farms, or sit down to an Agu pork shabu feast. If you make it to Ishigaki, book early for legendary Ishigaki beef. And everywhere, you’ll find taco rice, jimāmi dōfu, and andagī as everyday comfort food.
Carry cash, know your dietary swaps (skip bonito/pork for veg-friendly versions), and don’t forget to drizzle shikuwasa or a dash of kōrēgūsu like a local. Okinawa food is about sharing—so order small plates, taste widely, and let the island’s mix of flavors tell its story.
