Enjoy delicious yakitori in Okinawa Prefecture! 20 picks by area, including Naha City

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YAKISHIN is a restaurant where you can enjoy excellent yakitori (grilled chicken skewers) made with the owner's careful attention to detail. It also offers a wide lineup of Japanese sake, so many people visit it as an izakaya as well.

Inside, there are 8 counter seats surrounding the grill. Even though it is in the center of Naha City, it is said to offer a calm atmosphere.

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The restaurant is known for course meals featuring yakitori (grilled chicken skewers) carefully grilled over charcoal. Along with classic cuts like thigh, they also offer a full range of rare cuts.

It comes with a free drink plan that lets you enjoy as many drinks as you like within the time limit. Pairing it with Japanese sake is part of the fun.

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To finish, they serve their specialty, "oyako-don (chicken and egg rice bowl)." It is one of Japan's classic dishes made with chicken and egg.

It comes topped with soft, creamy egg, with sansho (Japanese pepper) adding a nice accent. Many reviews praised the chicken, which soaks up the flavor of the dashi broth and tastes great.

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Kushiyaki Can, located a 6-minute walk from Asahibashi Station in Naha City, is a restaurant where you can enjoy yakitori (grilled chicken skewers) and the Hakata specialty kushiyaki (grilled skewers).

The seating ranges from counter seats to Private room seating, so it works for many different occasions. The atmosphere is casual, making it a place where you can relax and enjoy yourself without feeling formal.

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The yakitori comes in a wide range of options, from moist and tender "tori momo (chicken thigh)" to crunchy-textured "sunazuri (gizzard)".

The "yasai maki kushi (vegetable wrapped skewers)" are made by wrapping fresh vegetables such as tomato and renkon (lotus root) in Domestic pork belly. They can be enjoyed with a range of flavors, including salt, sauce, and cheese.

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Packed with local Hakata, Fukuoka gourmet dishes. They recommend the takigyoza (dumplings simmered in a rich pork bone broth).

The gyoza are said to have a pleasantly chewy texture, with the good flavor of the meat sealed inside. The remaining broth is also said to taste great when finished with thick champon noodles.

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This yakitori izakaya offers a wide range of Hakata ryori (Hakata cuisine). You can enjoy yakitori, fish, and more along with a carefully selected lineup of fine sake.

What catches your eye when you walk in is the open kitchen. They say you can fully enjoy the lively atmosphere from the counter seats. The restaurant also has Private rooms.

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The house special shio-tsukune (salt-seasoned chicken meatballs) is said to be very good. The coarsely ground meat gives it a pleasantly firm bite that people find addictive.

You can also enjoy a wide lineup of yakitori (grilled chicken skewers), including Heart and sunagimo (gizzard). The ingredients are very fresh, and the grilling is said to be spot on.

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This place is popular for its wide selection of Hakata (a district of Fukuoka) specialty dishes. Pictured here is goma saba (mackerel sashimi with sesame sauce), a dish of fresh saba (mackerel) sashimi eaten with a sauce made by mixing soy sauce, ground sesame, and other ingredients.

It goes well with alcohol, and many people order it as a snack.

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Sumibi Yakitori Keijin Hanare Kumoji Ten is about a 6-minute walk from Miebashi Station and serves yakitori made with Yamato Nikudori (brand chicken from Nara Prefecture).

The restaurant has counter seats around the kitchen, as well as Private rooms and Semi-private rooms. The space has a Japanese modern feel. At the counter, you can enjoy the live atmosphere of the yakitori being grilled.

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The yakitori is grilled and served one skewer at a time. Yamato Nikudori (high quality local chicken from Nara) is said to be known for its rich flavor, umami, and firm texture.

They also offer a wide selection of carefully chosen drinks. They pair well with wine, and in addition to white and red, they also have orange and rosé.

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There is also a wide variety of a la carte dishes. The item that drew the most high praise was the grilled onigiri (rice ball) finished with cultured butter. It is slowly grilled over charcoal and said to be delicious with the aroma of butter.

They also recommend the grilled skewers made with vegetables sourced from production regions across Japan and from overseas.

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Yakitori Shiratori is a long-established yakitori (grilled chicken skewer) restaurant that started out as a yatai (street stall). It is popular for letting diners enjoy Aichi Prefecture's Nagoya Cochin and Akita Prefecture's Hinai Jidori in Okinawa.

Inside, there are counter and table seats, and outside there is terrace seating. Guests can spend their time here while taking in Okinawa's lively streetscape.

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You can enjoy Okinawan jidori (local chicken breed) as yakitori (grilled chicken skewers). There are three kinds: thigh, breast, and dakimi (part of the breast), and the meat is said to be juicy.

The "Owner's Yakitori Assortment Skewers (7 skewers)," which combines carefully selected "young chicken skewers" with one daily vegetable skewer, is also recommended.

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This photo shows kinkan (immature egg yolk) skewers. This rare cut is known for its poppy texture and rich creaminess.

It is said to be a popular item that goes great with alcohol as a snack. Many reviews raved about its mild richness and how good it was.

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Kushi Nakama is a popular restaurant where you can enjoy kushiyaki (grilled skewers) and yakitori made with local ingredients such as Agu-buta (Okinawan Agu pork) and jidori (local chicken), along with a wide range of Okinawa style local dishes.

Inside, rows of table seats create an izakaya-like atmosphere. You can also enjoy the food with Okinawan famous drinks such as awamori (Okinawan distilled spirit).

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You can enjoy kushiyaki (grilled skewers), including many kinds of yakitori (grilled chicken skewers). This is the "Nakama Kushi assortment (5 skewers)." It is a popular menu item because you can compare different skewers.

The skewers are easy to eat thanks to their bite-size portions and nicely browned finish. You might even find your favorite cut.

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The original “goya chanpuru kushi (bitter melon stir fry skewer)” is a skewer you can enjoy with your eyes too. It sandwiches Spam inside rings of Okinawa-grown goya (bitter melon).

You can enjoy a wide range of skewered dishes, including skewers of the rare Agu pork that developed uniquely in Okinawa and beef skewers.

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Robataya Sumidokoro is a place where you can enjoy yakitori grilled over charcoal together with Special Japanese sake. It is about a 3-minute walk from Kenchomae Station in central Naha, Okinawa.

The restaurant offers counter seats, table seats, and Semi-private room seating. A wide variety of drinks are lined up on the shelves, and it looks like fun to sip while looking them over.

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The yakitori stands out for its fragrant charcoal aroma, and the owner grills it with a stronger salty seasoning. The "katatoro (shoulder cut)" comes from the shoulder and is said to offer the best of both thigh and breast in one tasty bite.

They also hold a happy hour, offering drinks and food at discounted prices during certain hours, and the place is said to be lively.

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The photo shows a dish of inari-age (fried tofu pouch) stuffed with ingredients such as cucumber. It looks bright and colorful, and it was also perfect as a snack with drinks.

Many people also praise the a la carte dishes, saying items like the "Unashi Tofu Atsuage Sumi-aburi" were delicious, which adds to its popularity.

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Yakitori Takashina Naha is a place where you can enjoy great yakitori made over charcoal with Fumoto Akadori (red chicken) from Saga Prefecture. You can fully enjoy dishes made with a focus on ingredients from Saga right here in Okinawa.

Inside, there are counter and table seats, and it is said to have a cozy, pleasant atmosphere.

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Fumoto Akadori (brand chicken) is a branded chicken raised in the lush natural surroundings of Mitsuse Village, Saga Prefecture. It has a fine textured meat quality and good flavor. Every yakitori (grilled chicken skewer) is said to be excellent, and reviews also mention that rare cuts such as "tori toro" are especially tasty.

They also offer a wide selection of drinks, including plenty of local sake from Saga.

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The vegetables used in the à la carte dishes are said to be fresh and shipped directly from farmers in Saga.

The photo shows their signature "potesara (potato salad)." It is said to have plenty of whole grain mustard and a nice level of tanginess. With its rich creamy sauce and soft boiled egg, it is a popular menu item.

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Torikawa Hakata Kawakko Okinawa Ten is a yakitori restaurant about a 3-minute walk from Miebashi Station and also close to Kokusai Dori, and its specialty is torikawa (chicken skin), a soul food of Hakata.

The interior, complete with Private rooms, is a stylish Japanese space with the warm feel of wood. There are many types of seating, including counter seats and round tables.

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"Torikawa (chicken skin)" is known for its crispy texture. You can enjoy both the "Shio-kawa" and the "Tare-kawa" finished with the restaurant's secret sauce. They grill it over and over to render out the fat and concentrate only the good flavor.

They also have a wide selection of alcoholic drinks, and the yakitori paired with wine is said to taste next-level good.

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Fukuoka (Fukuoka) specialty vegetable wrapped skewers are said to be colorful and popular. They also offer a wide range of side dishes, including all-you-can-refill crisp cabbage. The menu is packed with dishes that go well with drinks.

Since many of the dishes are light and easy to eat, they are just right for having in between bites of yakitori (grilled chicken skewers).

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Yakitori Go Kumoji Ten is in a convenient location just a 3-minute walk from Miebashi Station. It is a popular spot where you can enjoy yakitori (grilled chicken skewers) in a fun, lively setting full of smiles and energy.

Inside, the restaurant has a clean and stylish atmosphere. It offers spacious counter seats and table seating, making it suitable for many different occasions.

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The specialty here is hibashira-yaki (flame grilled skewers), where yakitori (grilled chicken skewers) are finished with towering flames. At the counter seats, you can fully enjoy the bold performance.

The aroma of charcoal really whets your appetite, and the meat is said to be juicy. The "Nama Tsukune Kushi" is made with cartilage, and the special sweet-savory sauce is said to be excellent.

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"Makimono" are dishes made by wrapping ingredients in pork belly. Some versions use Okinawan specialties such as goya (bitter melon) and shima rakkyo (Okinawan shallots). The crisp taste of the ingredients goes well with the sweet richness of the pork fat.

The "Oni Oroshi Sour," made with whole grated fruit, is also said to be very popular.

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About a 3-minute walk from Kencho-mae Station, Yasaimakikushiya Gururi Kokusai-dori Ten is in the heart of Naha and specializes in yasai-gushi (vegetable skewers), made by wrapping vegetables in pork, skewering them, and grilling them over charcoal.

The interior, done in a Japanese antique style, has a calm atmosphere where you can relax and enjoy your meal at an easy pace.

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The “yasai-gushi (vegetable skewers)” pair Okinawa pork belly with fresh vegetables delivered directly from contracted farmers. There is a wide variety, including green onion and asparagus. They are grilled to keep just the right crisp texture of the vegetables while making the most of the pork fat.

For skewers such as “torimomo (chicken thigh)” and “Asadore! Reba (fresh morning liver),” you can choose either salt or tare sauce.

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Dashimaki tamago (Japanese rolled omelet with dashi) is a classic Japanese dish made by cooking layers of beaten egg mixed with dashi. It is said to have a light, fluffy texture and rich dashi that overflows with each bite.

Part of the appeal is the performance when it is served, with extra dashi poured over it right in front of you.

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Kushibou’s is a yakitori restaurant a 5-minute walk from Miebashi Station, and it has long been loved by locals. It has a casual, down to earth atmosphere where you can easily enjoy Yanbaru jidori (Okinawan free-range chicken) from Okinawa Prefecture.

The counter seats give you a clear view of the grill, and the homey feel that makes it easy to chat with regulars is part of the appeal too.

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Yakitori here uses fresh Yanbaru Wakadori (young chicken from Yanbaru) with very few off notes, carefully grilled over charcoal. The way each cut is grilled to bring out its best qualities is excellent, and they also serve rare cuts with outstanding freshness.

They also offer a wide range of original skewers made by wrapping vegetables and mushrooms in pork.

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They also offer a wide range of home-style dishes that pair well with alcohol. Their signature dish is motsu nikomi (offal stew), which they have kept adding to and simmering over many years.

It has a sweet and savory miso-based flavor, with a deep richness that reflects its long history and is said to be excellent. The motsu is tender and almost meltingly soft, and its texture is also highly praised.

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Sumibiyaki Hebereke-ya Honten is an izakaya located a 5-minute walk from Kencho-mae Station, down a back alley just off the bustle of Kokusai-dori. You can enjoy chicken dishes made with Yanbaru jidori (Okinawan free-range chicken) from Okinawa Prefecture.

The open kitchen creates a lively atmosphere. You can also watch cooking performances at the grill, with flames rising high.

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Yakitori (grilled chicken skewers) here is known for being cooked all at once over high heat with binchotan (high-grade white charcoal). Standard cuts like thigh, skin, and liver are all tasty, and they recommend enjoying them simply with salt.

Every cut is said to keep plenty of juices locked inside, with a finish that lets you really taste the aroma of the charcoal.

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The “Shakunetsu de Odoru Yanbaru jidori (Yanbaru free-range chicken dancing in searing heat)” is said to be served with a cooking method filled with flames and smoke. It is boldly seared in chicken fat, and some say the sound and aroma are irresistible.

It is said to have a texture and flavor unlike yakitori (grilled chicken skewers). Another nice point is that it is easy to share.

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Sumiyakijidori to Shunsen Yasai Tosaka is a jidori (local chicken) specialty izakaya, located a 1-minute walk from the Kumojibashi intersection in an area just off Kokusai-dori (International Street). They also offer a full lineup of Special Japanese sake and shochu selected from around Japan, and the place is said to be busy with local customers day after day.

The seating is mainly Sunken kotatsu seating where you take off your shoes, creating a space where you can relax and enjoy your meal.

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You can enjoy top class yakitori (grilled chicken skewers) made with fresh young chicken ground in the morning and "Ishigaki Kurodori (Ishigaki Black Chicken)" from Ishigakijima (Ishigaki Island). Ishigaki Kurodori is known for its rich umami and deep flavor, and is said to taste great simply with salt.

The cooking is done just right, and the crisp, fragrant outside is said to be especially good.

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"Wakadori no Hanshin Age (deep-fried half young chicken)" is a dish made by deep-frying half a chicken whole. This cooking style lets you enjoy different parts all at once, including the thigh, breast, and wings.

It is commonly eaten by tearing it apart boldly with your hands. The meat around the bones is very juicy, and people say it lets you enjoy the great taste of chicken directly.

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Ryukyu Sumibiyaki Yakitori Kushihiko is conveniently located just a 3-minute walk from Kencho-mae Station and close to Kokusai-dori. This izakaya is known for its tasty charcoal grilled yakitori made with Yanbaru jidori (Yanbaru local chicken) and its delicious motsu Hot Pot.

The interior has a calm wood toned feel. There are table seats and Sunken kotatsu seating, and the whole space has a relaxed atmosphere where you can take your time.

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The yakitori is said to be grilled over high heat until fragrant using Yanbaru jidori (free-range chicken from Okinawa). They value bringing out its firm texture, and the big cuts are part of the appeal. The more you chew, the more you can enjoy its juicy, rich flavor.

Since you can casually order from just 1 skewer, you can also enjoy comparing different cuts.

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Another signature dish is the "motsu Hot Pot." This hot pot dish is made with fresh beef offal, and at this restaurant they use Yanbaru jidori (Okinawan local chicken) for the soup stock.

As you keep eating it while it simmers, the sweet fat from the offal spreads through the pot, and the richness and flavor keep building.

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A 5-minute walk from Kencho-mae Station and in a great location near Kokusai-dori, Robata Izakaya Shogun is a restaurant with a wide-ranging menu, from robatayaki (charcoal-grilled skewers cooked slowly over an open hearth), where ingredients are skewered and carefully grilled over charcoal, to authentic yakitori (grilled chicken skewers).

The interior is a modern space with a full sense of Special occasion dining. Semi-private room seating is also available.

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Yakitori made with Kumejima Akadori (red chicken) from Kumejima in the Okinawa Islands is popular. It is said to have rich flavor and umami with impressive firmness, making it an ideal meat for yakitori.

People say it is grilled to perfection, crisp and fragrant on the outside and juicy inside. When eaten with salt, the chicken’s natural richness stands out even more.

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They also offer a wide selection of robatayaki (fireside grill) dishes made with fresh seafood. This is maguro kama (tuna collar), cut from the head of the tuna.

It comes from the area next to the otoro (fatty tuna), and is said to have excellent rich fat. The standard way to enjoy it is to slowly pull the meat off the bone and eat it little by little with a drink.

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Sumibi Kushiyaki Torikka is a specialist restaurant for carefully grilled sumibi-yakitori (charcoal grilled chicken skewers), located about a 5-minute walk from Asahibashi Station. Inside, there is a modern counter seating area, and the fragrant aroma of charcoal fills the air.

Guests can enjoy chatting with the owner while watching the yakitori being grilled right in front of them, making for an immersive dining style.

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Yakitori can be ordered à la carte. The owner is said to grill each skewer with great care and excellent timing, and they recommend eating them as soon as they are served.

They use Domestic chicken carefully selected by a skilled eye, then check each cut and its grain before carefully skewering every piece one by one.

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In addition to chicken, the restaurant offers a full lineup of original kushiyaki (grilled skewers) menu items. Vegetable skewers with green peppers, okra, and tomatoes are popular.

By wrapping the ingredients in bacon or butabara (pork belly), the sweetness of the vegetables blends well with the richness of the meat fat.

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Taishu Tori Sakaba Toriichizu Naha Matsuyama Ten, a 7-minute walk from Miebashi Station, is a restaurant that offers a wide variety of chicken dishes, including yakitori (grilled chicken skewers) and mizutaki (chicken hotpot).

Open until late at night, it is popular with tourists as well as many businesspeople from the neighborhood.

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You can enjoy Imabari yakitori (grilled chicken), which is known for being made without skewers and pressed on a Teppan-yaki griddle. By grilling it from both sides on the Teppan-yaki griddle, the extra fat drips off, giving it a crisp and light finish.

Another nice point is that it is served on plates, so it is easy to share, and it is also a healthy option.

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The "Hiden Kawa Kushi" is yakitori (grilled chicken skewers) made by skewering chicken skin and grilling it until crisp and crunchy. It is topped with the restaurant's secret spice mix, giving it an addictive flavor.

Many reviews say it is so snackable that people end up eating several skewers on their own. There is also an extra spicy version for people who like spicy food.

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Yakitori Ao is a yakitori specialty izakaya in the downtown area of Miyakojima (Miyako Island), a remote island in Okinawa Prefecture. It is said to be one of the few places on Miyakojima where you can enjoy authentic yakitori.

The interior is themed after the beautiful color of the sea known as “Miyako Blue.” This popular local favorite draws both tourists and locals alike.

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They use Special top quality jidori (free range chicken) selected from all over Japan. Among them, the Kumamoto-produced "Amakusa Daio (large native chicken breed)" is said to stand out for its thick meat and firm bite.

The recommended way to enjoy it is to take the first bite plain, then add some flavor change partway through with the shichimi togarashi (seven-spice chili pepper) or sansho (Japanese pepper) on the table.

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The menu also has other options that feel very Okinawan. The small bead-like seaweed on the right in the photo is Miyakojima umi-budo (sea grapes from Miyakojima).

Because it looks like a bunch of grapes, it is also called “green caviar.” It is known for its popping texture and its refreshing Fresh Scent of the Ocean, and it apparently goes great with alcohol.

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Yafuso Toriyasu is a yakitori restaurant in Urasoe, Okinawa Prefecture, located one street behind Route 58. It is one of the local spots where people gather to enjoy good yakitori in a casual setting.

The restaurant has zashiki (tatami seating), so families and groups can dine here with ease. The lively interior is filled with staff calling out to each other.

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You can enjoy yakitori (grilled chicken skewers) made mainly with Yanbaru jidori (Okinawan free-range chicken), grilled with the far-infrared effect of charcoal fire.

In particular, the negima (chicken thigh and scallion skewer), made by alternating thigh meat and scallions on the skewer, is said to be large and very filling. It is said to be light, tender, and cooked to a perfect juicy finish.

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The menu items that make the most of the freshness of the chicken are said to be delicious. The rare cut shirareba (white liver) is served with a sweet sauce.

It has no off notes at all, with a melt-in-your-mouth texture and a faint bitterness, making it a perfect skewer to go with a drink.