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Their "Charcoal-Grilled Kichiji with Boiled Tofu Skin, Sea Urchin, Snack Peas, and Udo" features crisp slices of aromatic charcoal-grilled "kichiji" (broadbanded thornyhead). The tofu skin absorbs the savoriness of the fish, balancing the rich flavor of the sea urchin and other ingredients perfectly. There are many indispensable ingredients in Japanese cuisine that are difficult to come by here in Okinawa, so they have them delivered directly from the main islands. Especially edible wild plants, a staple of spring, these are packed with savoriness and an elegantly faint, earthy, bittersweetness. Because they have a closed kitchen, it's rare that they get to express the gratitude to guests directly. That's why they have the rice, cooked in the earthenware pots, delivered to the diners directly by head chef. This gives the restaurant a precious opportunity to listen to the voices of the patrons directly. Lunch: 11:30 a.m. - 2:00 p.m., Dinner: 6:00 - 9:00 p.m.

If you are looking for an authentic American-style steakhouse, [37 Steakhouse & Bar Naha] is the one.  Their specialty steaks use distinguished aged in-house beef with  indescribable rich flavor of meat. A wide variety of dishes with Okinawan ingredients, such as goya (bitter gourd) and mango are available. You can also enjoy the food with high-quality New World wine. A 6m high ceiling, large windows and a spacious luxury area to ensure your relaxing meal time. Private rooms and large screens are available.  A great place for various occasions from private meetings to parties.  Please use the restaurant for special occasions.

[le Bistro Montmartre] is a place where you enjoy authentic food and wine with valued friends in a relaxing atmosphere. It is a stylish and cozy space inspired by a bistro in Paris where the owner chef learned French cuisine. Specialties created with unique local ingredients as well as French or Italian foodstuff, expresses the seasonal beauty and inspiration with a delicate sense of chef's love. The wine perfecting the French menu is [vin nature], produced in a natural environment like the other food ingredients. This is a bistro where you can enjoy authentic quality food, wine and service in a relaxing and comfortable atmosphere without worrying about the traditional manner.

The concept of this restaurant is "Yuinchi's health-friendly buffet." Located on the second floor of the Yuinchi Hotel Nanjo's main building, [Restaurant Sunpeer] serves a bountiful variety of dishes made from locally-sourced ingredients, carefully selected. This buffet consists of over 50 types of Japanese, Chinese, and Western dishes. The lineup here changes every month, so you'll have new surprises to discover each time you visit. The large windows offer a gorgeous panorama over the Nanjo City townscape and Nakagusuku Bay. This view is sure to make your meal with a loved one feel even more special. Whether it's for a date, a get-together with friends, or a lunch meeting, this is the ideal venue for a range of occasions. Take some downtime and let the sight of the Pacific Ocean and the blue sky restore your spirits.

Kumeya is available without reservations at lunchtime but only by appointment for dinner. It is one of the most reputable restaurants where you can fully enjoy course meals prepared using the knowledge and techniques cultivated in pursuit of Wagyu beef. The "ASATO Pork Shabu-shabu Course" featuring  "Shimakuru Agu Pork," a purebred Ryukyuan native breed, is also highly recommended. With a modern and luxurious atmosphere, the restaurant uses Arima-yaki and Yachimun-yaki pottery for plates and sake cups to accentuate the dishes. Completely private rooms where privacy is protected are ideal for dining with your loved ones. If you're seeking a restaurant where you can create memorable moments for occasions like dates, anniversaries, entertaining guests, or during your travels, be sure to visit.

[PIZZA HOUSE] was founded in the city formerly known as Koza in 1958. They are the well-established Italian restaurant which closed down in 2010, to make way for a new highway, then reopened in March 2017. They have many traditional dishes, including [Roast beef] which is still loved by customers after half a century. Their evolution is ongoing, for example, the third owner-chef Sakamoto's meat dishes using dry-aging technique. [24 months long-term aged prosciutto of Agu pork] is an ultimate masterpiece. This dish uses Okinawan prosciutto aged in the breezes of nature-rich Yatsugatake. Mariage with sommelier-selected wine is also excellent. They will treat you with a hospitable trustworthy spirit, giving you peaceful moment in this sophisticated space with a beautiful view.

Our well experienced chef, with the traditional quality of RIHGA Royal Hotel, presents the authentic French and other Western cuisines. The most important thing for us is our guest satisfaction. Each dish features our spirit of "omotenashi" for them to experience one of the best memories of their lives. At lunch time, one can choose a starter and a main dish and enjoy appetizers, salad, and desserts from the buffet counter. We offer a prix fixe dinner at night-your selection of an appetizer, a main dish, and a dessert. Lunch course menus and our chef's special course dinners are also available in a 3-day advanced reservation.

Our founding principle is simple preparation, as in shabu-shabu, that allows one to enjoy the natural flavors of Yanbaru's Agu pork. You'll definitely want to try our most popular item, Shabu-shabu with island vegetables like "goya" (bitter melon). Yanbaru Agu pork is reared near the lush, natural summits of the mountains around Okawa in Nago. Yanbaru Agu pigs produce the most luxurious pork in the prefecture. Enjoy the superbly rich, delicious flavor, and the melt-in-your-mouth texture. Our restaurant is a short, Garcinia tree-lined stroll from the ocean. You'll want to take in the classical Okinawan-style dwellings along the way. Good for a dining experience, of course, but exceptional for an overnight stay in a leisurely, utterly Okinawan atmosphere. The establishment itself is the renovated private home of the chef's great-grandmother. In this simple, traditional Okinawa-style dwelling, the fragrant tatami mats make for a relaxing atmosphere that everyone from small children to the elderly will enjoy.

At Mahoroba Irori Okinawa, you can enjoy unique cuisine, including Irori-yaki (grilled food over an irori hearth) with delicious Japanese food from all over the country according to the season. Each course presents deep flavors, incorporating unique Okinawan ingredients such as Motobu beef and the "Paiton" brand of Agu pork. Pairings are available from a diverse lineup, from the sommelier's selection of wines to sake with various tastes. The restaurant's interior is an atmospheric space in a purely Japanese style, reminiscent of a kura (storehouse), with impressive wallpaper reminiscent of the Okinawan sky and sea. The restaurant has counter tables and fully private rooms that can be arranged to be more spacious.