Naha’s own steak culture! 17 popular places to visit in the city

Photograph:Kirari417

About a 5-minute walk from Yui Rail Kencho-mae Station, Teppan-yaki Matsuo on the 1st floor of Southwest Grand Hotel features counter seating where the chef cooks right in front of you so you can enjoy the live atmosphere.

Even though it is located inside a hotel in Naha, it is said to be easy to visit casually at lunchtime.

Photograph:グルメ探索家

They use Akagi-gyu (Akagi beef), known for its rich lean flavor and juiciness, and you can choose either the Strip loin or filet cut. The star of the course is, as expected, an Akagi-gyu steak.

At lunchtime, they also offer a course centered on the more easy-to-order Domestic beef round.

Photograph:グルメ探索家

The dishes use not only meat, but also fresh seafood landed in nearby waters, as well as shima-yasai (Okinawan island vegetables) unique to Okinawa.

Ordering Okinawa soba (Okinawan noodle soup) as the final dish is a great choice, and it is also recommended to enjoy the food with Okinawan craft beer, whiskey, or house-made cocktails.

Photograph:tmmr1038

Heki Higashimachi Honten offers a relaxing dining space, and the restaurant name “Heki” is said to express the mysterious colors of the Okinawan sea, which are always changing.

The restaurant also pays close attention to its tableware, using locally made dishes and Ryukyu Glass (Okinawan glass). It is a 5-minute walk from Yui Rail Asahibashi Station.

Photograph:tsuru555jp

For the Okinawa-produced Kuroge Wagyu (Japanese Black beef), you first choose the cut and portion size from Momo (round), Strip loin, and Tenderloin. Each is available from 120g up to a hearty 300g.

To help guests finish their meal even in a short amount of time, they offer a simple set menu with just garlic chips and steak.

Photograph:まいまい05230308

In addition to Japanese Black Wagyu, they also offer sets that come with seafood dishes, including Australian tenderloin steak.

For steak-centered courses, you can choose either a stir-fry made with seasonal Okinawan vegetables or chilled Okinawa zenzai (sweet red bean dessert).

Photograph:Hiroshi680

Steak Hikaru, about a 5-minute walk from Yui Rail Miebashi Station, is a steak specialty restaurant that serves not Japanese Wagyu, but Australian “WAGYU.” The cattle are raised for longer than usual, for more than 400 days.

The meat arrives in Naha from Australia in a frozen state.

Photograph:taco912

Here is the “Hikaru Steak,” made with the round cut of Australian WAGYU. The photo shows the 200g version, and it seems to be priced in five sizes from 100g to 400g.

It is said to have the firm bite and full flavor you would expect from lean meat.

Photograph:久井 道楽

The table condiments are well stocked, and people say it is fun to change up the flavor with the restaurant's original Hikaru Sauce and the versatile Onion Base, made by slowly cooking down onions until sweet.

They also serve cut Tenderloin, Premium Outside skirt, and Hamburger Steak wrapped in a net of fat.

Photograph:Golgo130

Samuzu Ankarin Kokusai-dori Ten is a Teppan-yaki restaurant known for the acrobatic performances by its chefs.

The interior is designed to look like a sailing ship from the Age of Discovery. The restaurant is a 5-minute walk from Kencho-mae Station on the Yui Rail, near Palette Kumoji, a multi-purpose commercial complex in Naha.

Photograph:o444

The “Premium Value Set” comes with a steak of either Strip loin or tenderloin. It looks nice and filling.

For the top quality Strip loin, they also offer a deluxe cut, and for the same top quality tenderloin, they also serve a small cut.

Photograph:ぷりんもあい

The combination of meat and seafood is also popular here, and reviews say that the oven baked Iseebi (spiny lobster) is not only delicious but also looks wonderfully luxurious.

They offer a 5-piece set of large size shrimp seasoned with garlic, as well as a 3-piece set of scallop adductor muscles from Hokkaido.

Photograph:Erena.

"Samuzu Seera In Kokusai-dori Ten" is a Teppan-yaki restaurant with an interior themed after a large passenger ship, and the staff also dress like the ship's crew.

One of its draws is the chef's dazzling Teppan-yaki performance. The restaurant is about a 5-minute walk from Makishi Station on the Yui Rail.

Photograph:ナイジェル

The Strip loin steak is served sliced. It is nice that you can watch the whole process closely as it is prepared.

If you choose the set with seafood dishes, the meat portion is 150g. If you go for the premium set where the meat takes center stage, you can choose 200g or 300g, and the hearty portions are also popular.

Photograph:ナイジェル

A huge nabe (cooking pot) set up on the floor is filled with the restaurant's original curry soup. The rich yet mild Indian curry soup looks like it will really whet your appetite.

If you go for the deluxe version set, it comes with seasonal vegetables and a garden salad.

Photograph:きんぐじむなー

Izakaya Tiidanbui Naha Kokusai-dori Ten, about a 5-minute walk from Kencho-mae Station on the Yui Rail, is a hidden gem of an izakaya where local people from Naha gather.

In addition to box-type Semi-private room seating for families, the restaurant also has Sunken kotatsu seating where you can relax.

Photograph:tomo_❤︎

This izakaya serves not only Okinawan cuisine but also Western-style creative dishes and classic izakaya menu items.

It also of course serves steak, a key part of the food culture of Okinawa and Naha, including a high-quality Tenderloin cut offered as "Teppan-yaki Tenderloin Steak." You can choose from 3 portion sizes.

Photograph:yakan44

Instead of beef, they also serve steak made with Yanbaru Agu (Okinawan brand pork), including the Yanbaru Agu Chuck Eye Roll Steak, and it looks like they also offer ginger pork.

The creative dishes include pizza topped with house-made rafute (Okinawan braised pork belly) and Napolitan made with fresh Okinawa soba noodles.

Photograph:Viila

Yakiniku Hana, about a 7-minute walk from Yui Rail Kencho-mae Station, is a popular spot where you can enjoy an upgraded Yakiniku experience with Special kuroge wagyu (Japanese Black beef), including Okinawa-grown brand beef such as Ishigaki-gyu (Ishigaki beef).

The alcohol menu is extensive, and the restaurant is said to have three wine cellars inside.

Photograph:TPC

Try the steak made with the Strip loin cut of Ishigaki-gyu (Ishigaki beef), which is known for its good balance of marbling and lean meat. It seems to have a bold flavor.

You will also want to try the thick-cut short rib and the rare cut Top blade. The courses with 7 or 9 kinds of meat are also recommended.

Photograph:Wildheath

You can enjoy the kalbi in various ways, with a choice of tare sauce, salt, or ponzu sauce for seasoning. They also offer a full range of side dishes such as kimchi and namul. Be sure to try the assortment of Ryukyu zairai-ton (traditional Ryukyu pork), known for the sweet flavor of its fat.

For drinks, they have Okinawan beer, Ryukyu awamori, and a wide variety of wines all lined up.

Photograph:満足

Located about a 5-minute walk from Yui Rail Kencho-mae Station, Teppan-yaki Oideya Kumoji Honten is a Teppan-yaki specialty restaurant that mainly serves four brands of beef and brand pork.

The interior displays autograph boards from many celebrities, showing just how popular it is, and it also has calm Sunken kotatsu seating.

Photograph:石垣島ジェットスキー

The Tenderloin of Yamashiro-gyu (Yamashiro beef), said to be A5 grade and highly rare, is lean and full of flavor, while the Strip loin and Sirloin cap of Ishigaki-gyu (Ishigaki beef) are served with house-made garlic soy sauce or shikuwasa ponzu sauce.

Motobu-gyu (Motobu beef) and Ryukyu Kuroge Wagyu (Ryukyu Japanese Black Wagyu) are also on the shortlist, and the meat tasting comparison plan is recommended too.

Photograph:タケユキさん

The vividly pink Chateaubriand of Yamashirogyu (Yamashiro beef) is a prized cut, with only 500〜600g taken from a single cow.

The assorted varieties of dishes made with Agu Buta (Agu pork), a branded pork, are also well regarded, and the Nikujiru Shio Hamburger Steak in particular is said to be a dish you should try at least once.

Photograph:S.a.w.38

Sumibiyakiniku Bistro Yamashirogyu is about a 10-minute walk from Yui Rail Kencho-mae Station, and as the name suggests, it serves the rare Okinawan brand Yamashirogyu (Yamashiro beef).

The interior is stylish and calm, and they have good ventilation, so smoke is not a concern.

Photograph:m3t3i0

The Chateaubriand of Yamashiro-gyu (Yamashiro beef) comes in a steak-like 120g portion. Cut from the center of the Tenderloin, it is known for its tenderness and refined sweetness.

In addition to a Special assortment of six kinds of Yamashiro-gyu including Chateaubriand, you can also enjoy thick-cut Beef Tongue.

Photograph:angui474

The restaurant offers not only beef but also branded pork called Kin Agu (premium Okinawan Agu pork) and young chicken from Okinawa Prefecture, including shoulder meat and seseri (neck meat).

It also has a full lineup of Horumon cuts, including marucho (beef small intestine), which is rich in collagen. A Yakiniku kaiseki course is also a great option.

Photograph:Kelly_99

Miyazaki-gyu Senmonten Naha Miyachiku, about a 5-minute walk from Yui Rail Kencho-mae Station, is a restaurant directly operated by a livestock company from Miyazaki Prefecture, and it sources its meat from its own contracted farmers.

The interior has a Japanese-modern, grown-up feel and is said to be designed with famous spots in Miyazaki Prefecture in mind.

Photograph:谷 九子

Miyazaki-gyu (Miyazaki Wagyu) is said to stand out for the quality of its fat, a key factor in great Wagyu. You can enjoy it as a steak packed with rich flavor.

At lunchtime, you can choose the star of your meal from Miyazaki-gyu lean meat, loin, or Tenderloin, and they also serve roast beef as an Appetizers dish, slowly finished over many hours with charcoal from Miyazaki Prefecture.

Photograph:谷 九子

If they set up a photo moment for your meat like in this picture, it makes a great keepsake from visiting the restaurant.

Because it includes not only the words "Miyazaki-gyu (Miyazaki beef)" but also "Naha," every time you look at this photo, it will probably bring back memories of the tasty steak you had at this well-known restaurant in Naha.

Photograph:くーに

Urashima, about a 7-minute walk from Yui Rail Asahibashi Station, is a rare kind of restaurant where you can enjoy not only Ryukyu cuisine but also performances of Ryukyu buyo (Ryukyuan dance).

As a spot where you can experience Okinawan culture, including taking commemorative photos with the dancers, the dinner-time performances are held in two parts with no turnover between them.

Photograph:hide1120

For the steak, you can choose either the 200g “tenderloin” shown in the photo or the 200g “Ishigaki gyu (Ishigaki beef)” “Spencer roll.”

You can really see the steam rising from the Teppan-yaki, showing how piping hot it is. It comes as a set with salad, aka-dashi (red miso soup), and dessert.

Photograph:くーに

The iseebi (spiny lobster) that can be paired with steak is prepared either with uni (sea urchin) grilling or salt grilling. Even as a half portion, it still makes quite an impression.

The iseebi is also included in course menus such as the 13-item "Ajisai" and the 15-item "Kikyo".

Photograph:www.doom.now.cc

Buri an, about a 3-minute walk from Yui Rail Miebashi Station, is a charcoal grill restaurant that specializes in Tenderloin cuts of Kuroge Wagyu (Japanese Black beef) and brings in Special meat from across Japan without freezing it.

All seating is either in a Semi-private room or a fully private room, so it is popular as a place where you can take your time and enjoy steak in a private setting.

Photograph:海鞘

Basically, you order by course, and you can add 200g to 400g of Chateaubriand or Tenderloin.

What surprised Tabelog reviewers was how tender the meat was, so tender you could pull it apart with a fork. They grill the cut steak over cabbage.

Photograph:破壊神ぱんち

Seeing the Chateaubriand and Tenderloin as whole cuts, you can’t help but be taken by the beauty of the marbling.

With each course, rice, kimchi, salad, and soup are All you can eat. Add an All you can drink plan and enjoy a full steak dinner.

Photograph:ちょろぐる

Teppan-yaki Steak Restaurant Heki Makishi Ten, about a 6-minute walk from Yui Rail Makishi Station, is a place where you can enjoy a blissful time that will stay in your memory. They use local ingredients from Okinawa Prefecture, including Okinawa Wagyu.

It is said that one chef is assigned to each reservation party.

Photograph:yuriusa55

This is Okinawa Prefecture Kuroge Wagyu (Japanese Black beef), and you can choose from Tenderloin, Strip loin, or round.

At lunchtime, it comes in a 90g portion, while at dinnertime there are several options from 120g to 300g. You order it as a set with either salad or bread.

Photograph:タケマシュラン

They also offer a Tenderloin steak made with Australian beef, from the cut known in Japan as hire.

This restaurant lets you enjoy steak in many different ways, whether that means adding two kuruma ebi (Japanese tiger prawns) from Kumejima, Okinawa, or comparing different cuts of meat. For dessert, try the house-made 3-item assortment plate.

Photograph:マコキチ

Rokkusu Steak House, about a 6-minute walk from Yui Rail Kencho-mae Station, is well known for its tasty Aged meat prepared with the restaurant’s own method.

The interior is a refined space with a calm atmosphere, making it easy to visit for all kinds of occasions.

Photograph:t.dou

"T-bone steak" gets its name from the clearly defined T-shaped bone, and it is popular because you can enjoy both the Tenderloin and Strip loin parts.

The meat is aged for 20 days to lock in the juices and bring out as much flavor as possible.

Photograph:77dce7

The "T-bone steak" starts at 600g, so it is quite a hearty portion and a good size to share. It's nice that they offer a variety of sauces, since they let you change up the flavor.

You can also order individual cuts, such as the 200g "filet steak."

Photograph:美食迷探偵Sherlock

OKINAWA ORIGINAL STEAK HOUSE 473, about a 1-minute walk from Yui Rail Kencho-mae Station, is a restaurant that grew after the war from an Okinawa soba shop into a steakhouse where you can enjoy Okinawan brand Wagyu.

At some seats, you can dine while looking out at Okinawa’s deep sea on a giant projector.

Photograph:コスモス007

This restaurant uses Ishigaki-gyu (Ishigaki beef) as well as brand name Wagyu from Okinawa Prefecture.

They keep the seasoning simple with salt, pepper, and wasabi so you can enjoy the meat while respecting the sweetness and aroma of the fat that are unique to Wagyu. The rare cut Chateaubriand is also one of the options.

Photograph:コスモス007

On the side menu, you can order gratin made with Ishigaki gyu (Ishigaki beef) and sausages made with Ryukyu Agu (Okinawan brand pork), a brand pork from Okinawa Prefecture.

If you go for the full course, it seems to come with a salad of vegetables from Okinawa Prefecture and oven baked bread, plus an alcoholic drink, snacks, and dessert.

Photograph:tsuru725

Sams by the Sea Naha Ten is a charcoal grill restaurant where oil lamps glow on the tables, creating an exotic atmosphere.

Maybe because it is themed around a boat, the interior is filled with marine goods. The restaurant is about a 5-minute drive from Akamine Station on the Yui Rail and also has parking.

Photograph:panco-chan

Authentic charcoal grilled steaks are popular here, and the meat is stamped with grill marks that really get your appetite going.

Along with the "Strip loin steak," known for its tenderness and plenty of juicy flavor, the rich and full flavored "Spencer roll steak" is also recommended. They cook it to your preferred doneness.

Photograph:serendipity25

Since the phrase "By the Sea" is part of the restaurant name, you will probably want to try the seafood too.

The lobster caught in the North Atlantic can be ordered either steamed so you can enjoy its natural flavor, or baked in the oven with a sea urchin sauce flavor.

Photograph:あば

As the name suggests, KikuNiku is a meat specialty restaurant focused on high-protein, low-calorie dishes that support a healthy lifestyle.

The interior has a cozy and calm atmosphere, and some reviews say it is perfect for relaxing after a workout. The restaurant is about a 2-minute walk from Furujima Station on the Yui Rail.

Photograph:あば

The signature "Kikuniku Steak" uses one of the especially tender cuts of beef, letting you fully enjoy the rich flavor of the meat.

The "High-Protein Tenderloin Steak," made with the cut generally known as tenderloin, is said to have a fine texture.

Photograph:cee297

When people think of healthy meat, many probably picture chicken breast. They also serve dishes like chicken breast mixed with wasabi and chicken breast topped with tomato sauce.

At dinnertime, they also offer bar snack style items such as "Kensan Wagyu Nigiri Sushi (prefecture-produced Wagyu meat sushi)."