Okinawa Prefecture, where steak culture has taken root! 20 popular steak restaurants on the island

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Kobe Bar Nakanaka is an authentic bar, but it is also a place that grills steaks over binchotan (high-grade white charcoal).

Inside, it is a comfortable space with jazz playing. In addition to counter seating, it also has Private rooms with Sunken kotatsu seating. It is a 5-minute walk from Yui Rail Kencho-mae Station.

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This is a steak made from the tenderloin of Ishigaki gyu (Ishigaki beef), an ingredient unique to Okinawa. It is said to stand out for the sweetness of its fat and the rich, meaty flavor.

The key is to enjoy the binchotan (high-grade charcoal)-grilled meat simply with Okinawa-produced salt and wasabi. You can choose from 100・150・200g.

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Since the restaurant is named Kobe Bar Nakanaka, you will probably want to try Kobe beef as well, one of Japan’s best-known branded wagyu.

It comes with a certificate showing it is A5 or A4 grade, and they say both the sourcing and storage are handled perfectly. They also recommend steak made with Okinawa pork and chicken.

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Steak Hikaru is a specialty restaurant for Wagyu developed in Australia from Japanese Wagyu bloodlines. The beef is grain-fed for over 400 days and imported chilled, never frozen.

It is about a 5-minute walk from Miebashi Station on the Yui Rail.

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The signature dish that carries the restaurant’s name is the “Hikaru Steak,” made with round cut beef from Australian WAGYU.

You can choose the amount of meat in several sizes from 100g to 400g. The Tenderloin, cut into easy-to-eat pieces, is also one of the options.

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If you order meat, you also get All you can eat rice, soup, and salad served buffet style, and it is popular for being filling enough to really satisfy your appetite.

Another popular item is the "beef tendon stewed curry," made by slowly simmering "WAGYU" until tender, and it is said to be a menu item that the restaurant's regulars often order.

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Teppan-yaki Oideya Kumoji Honten is a restaurant with a teppan grill at Each table, where the staff cook meat from Okinawa Prefecture for you.

In addition to table seating and Sunken kotatsu seating, it also has Private room and counter seating, so it can likely meet a wide range of needs. The restaurant is a 3-minute walk from Yui Rail Kencho-mae Station.

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In the beef selection, they offer A5 grade Ishigaki-gyu (Ishigaki beef) and Yamashiro-gyu (Yamashiro beef).

You can choose your steak from cuts such as Strip loin and Sirloin cap, served with house made garlic soy sauce and shiikuwasa (Okinawan citrus) ponzu, as well as the rare Chateaubriand, which only yields a very small amount from a single cow.

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The menu also features Agu-buta (Okinawan brand pork), a well-known branded pork from Okinawa, and it seems they can prepare it not only as steak but also as Hamburger Steak.

Since this is a Teppan-yaki restaurant, ordering okonomiyaki (savory Japanese pancake) or beta-yaki (thin savory griddled pancake) at the end might be a good idea. The special yakisoba (fried noodles) and negi-yaki (green onion pancake) are also recommended.

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With a name that clearly tells you the concept, "KikuNiku, a high-protein & low-calorie meat specialty restaurant," is a meat bar where you can enjoy tasty meat dishes.

The interior, with the warmth of wood, has a calm and comfortable atmosphere. The restaurant is a 2-minute walk from Furujima Station on the Yui Rail.

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This is the “Kikuniku Steak,” made with the Top sirloin cut of beef. It is said to be low in fat, letting you fully enjoy the rich flavor of the meat.

The menu clearly lists the calories, fat, protein, and carbohydrates, so people who are training or dieting can order with peace of mind.

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The photo shows the “Top blade Steak,” the restaurant’s most popular menu item. It seems you can choose the portion size from 200・300・400g.

The “High-Protein Tenderloin Steak,” made with the Tenderloin cut, is said to be a dish with a fine grain that lets you fully enjoy the meat’s natural flavor.

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OKINAWA ORIGINAL STEAK HOUSE 473, just a 1-minute walk from Yui Rail Kencho-mae Station, started out as an Okinawa soba (Okinawan noodle) shop and grew into its current form as a steakhouse by embracing steak culture.

Inside, the softly flickering candles create a romantic setting, they say.

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They carefully source rare Special American beef, which is said to be in limited distribution even in the United States.

In a dedicated aging room, they coat it with Ryukyu Awamori (Okinawan distilled liquor) from Okinawa and pure kurokokuto (pure black sugar), then age it slowly. It is known for its melt-in-your-mouth tenderness and the meat’s natural rich flavor.

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One big draw is that they also serve Okinawa-produced brand Wagyu. They offer cuts such as Strip loin, which stands out for its meaty texture and juiciness, and rib eye with creamy marbling.

The spare ribs made with Okinawa-produced Agu pork (Okinawan brand pork) coated in BBQ sauce are also recommended, as is the whole lobster.

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PUB LOUNGE EMERALD is a steak restaurant founded in 1979 with a long history, known for its classic American atmosphere.

It has terrace seating, and depending on where you sit, you can enjoy your meal while looking out at the sea. The restaurant is about an 8-minute walk from the Chubu Tokushukai Byoin Tei bus stop on the Okinawa City Loop Bus.

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The steak is marinated in the restaurant’s original sauce and grilled until fragrant, and it is said to be so tender that a knife slides right through it.

The restaurant’s signature “Jumbo Steak” is a hefty 300g. You can also choose the 450g “1 Pound Rib Steak.”

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The “ebifurai (fried prawn)” served alongside the steak has great presence. When it is plated standing upright, it gives a nice three-dimensional look that is fun to see.

They also offer a full range of creative side dishes such as “agu-buta (Okinawan Agu pork) porchetta” and “Yanbaru-dori (Yanbaru chicken) salad.” You can also feel the care put into the assorted varieties available sauces.

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Emerald Oceanside is a restaurant where you can enjoy an ocean view from the 5th floor of the building.

It is said to be especially romantic around sunset, when the sun sinks below the horizon.

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The most popular dish is the T-bone steak, a hearty 450g portion. One of its highlights is that you can enjoy both Strip loin and Tenderloin at the same time.

They also serve a Strip loin steak made with Motobu-gyu (Motobu beef) from Okinawa, with only 3 portions available per day. It comes with French fries and warm vegetables.

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The “Loco Steak,” topped with a fried egg and avocado and served with a special sauce, is a fast-rising popular menu item.

They also offer steak that you dip into cheese fondue scented with white wine before eating, as well as the standard "Original Steak" at 350g.

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"Samuzu Cafe" is a cafe-style restaurant that recreates 1950s and 1960s America.

With oldies music playing in the background, this is a place where you can enjoy steak. It is a 3-minute drive from the Okinawa Expressway's Kitanakagusuku IC, and parking is available.

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There are several Combo sets featuring steak and seafood, and the photo shows “iseebi (spiny lobster) (half tail) with sea urchin sauce flavor & Strip loin”.

At dinner time, this also comes with homemade soup, a garden salad, bread, and more, making it an even more complete meal.

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This is the filet mignon steak, made with high quality tenderloin wrapped in bacon.

The restaurant offers a full menu with a wide range of side dishes, sweets, and drinks, and it also has meals for children age 10 and under.

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Ishigaki Gyu & Wagyu Senmonten ISLAND BEEF is a restaurant that buys whole cattle raised on Ishigaki-jima (Ishigaki Island) with its own feed blended with sake lees.

All seats have an ocean view, and the especially popular ones are the sofa-style terrace seats. The restaurant is about a 10-minute walk from the Okinawa Bus Mihama American Village Iriguchi stop.

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The Ishigaki-gyu (Ishigaki beef), raised on homegrown pasture grass cultivated without pesticides, is shipped after a fattening period about six months to a year longer than regular Kuroge Wagyu (Japanese Black beef).

They offer a wide range of cuts, including lean meat, roast cuts, Strip loin, Tenderloin, and the highly prized Chateaubriand. As you would expect from a restaurant that buys whole cattle.

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The popular "Kuroge Wagyu (Japanese Black beef) steak and 6 side dishes course" packs in all the charm of the restaurant, and you can enjoy sushi that makes the most of the Chuck rib, a cut known for its great texture, as well as roast beef.

Including set menus like the one in the photo, this is the kind of place where you will want to fully enjoy meat dishes.

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Steak & Seafood Shisu Grill is a restaurant that uses Okinawa brand beef and seasonal seafood, and it gets good reviews for not only the view outside but also the cooking performance by the chefs in the open kitchen.

The restaurant is located in the restaurant building of Hilton Okinawa Sesoko Resort, about 90 minutes by car from Naha Airport.

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The combination of T-bone steak and omaru ebi (lobster) feels quite luxurious. It is meant to be a share set for two people.

They also hold limited-time fairs such as the Ie-jima (Ie Island) Fair, so you may come across new dishes each time you visit.

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The tenderloin steak made with Motobu-gyu (Motobu brand beef) from Okinawa is said to be very good.

As for last order, the a la carte menu runs a little later than the courses, so it might be nice to add one more dish to finish the meal.

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STEAKHOUSE NAKAMA is a restaurant known for its tasty thick cut steaks.

The restaurant is fitted with lighting fixtures made from Ryukyu glass (Okinawan glass), and in addition to table seating, it also offers counter seats with a Teppan-yaki grill.

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For the pound steak, true to its name, a hearty 1 pound = about 450g chunk of meat makes an appearance. In addition to American Strip loin, you can also choose Hamburger Steak.

The Combo menu is also recommended, letting you enjoy two kinds of gourmet items such as Spencer roll and lobster.

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The "T-bone steak" clearly shows its T-shaped bone. It gives you both the Strip loin and filet side by side.

On the other hand, you can also choose the "L-bone steak," which has the bone on the Strip loin side cut into an L shape. They also serve a "tomahawk steak" with the bone sticking out.

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"Teppan-yaki Steak House jam Okinawa Onna-son Ten" is a restaurant where you can fully enjoy a tropical resort feel.

The moai statue along the national highway is the landmark. Inside, the space feels like a tropical theme park.

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As part of the Special prefectural Wagyu course that comes with salad and dessert, you can enjoy steak made with top sirloin of Okinawa beef and strip loin of Misaki-gyu (Misaki beef), raised on Ishigaki Island.

If you still have room, you may want to go for the big 300g size instead of the regular 200g.

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A pair course for 2 people is available, and you can choose from six courses named after flowers, including “Plumeria.” They also offer a commemorative photo service.

The photo comes with a paper frame, and for an additional fee you can change it to a bamboo frame. It seems like a nice souvenir.

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"Sam's Anchor Inn Ginowan Ten" is a place where you can enjoy the feel of a luxury cruise dinner while staying on land. The dynamic Teppan-yaki performance, with flames rising high, is a big draw.

Please also take a look at the ocean liner goods displayed inside the restaurant. The restaurant is about a 1-minute walk from the Okinawa Bus Mashiki bus stop.

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Because they cut it on the Teppan-yaki before serving it, it looks very easy to eat.

Every dinner menu comes with "Navy Bean Soup" simmered in a large iron pot, as well as a "vegetable salad" served with grilled vegetables and your choice of dressing.

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One review said that after watching the dishes come together, the food tastes even better.

Not just meat, but seafood such as lobster is also finished on the high heat Teppan-yaki grill. They also offer a full course “Steak & Seafood Dinner” that lets you enjoy both.

Nago Steak is a restaurant where you can enjoy authentic steaks with local craft beer.

Set in a seaside location, some seats offer ocean views while you dine, and it also has Private rooms with Sunken kotatsu seating.

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A steak so big it can almost be called a block of meat, making it hard to resist for meat lovers. The regular size is 180g, and there are four price tiers up to 330g.

The tender and juicy lean meat is said to be best cooked medium rare. It comes with soup, salad, and rice.

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The restaurant's recommendation is the Spencer roll, known for its moderate fat and nicely balanced marbling. They trim off the overly white parts, which makes it easier to enjoy.

The photo shows Okinawa-ken (Okinawa Prefecture)-san Kurobuta Agu (Okinawan Agu black pork), which is said to melt in your mouth and is also well worth trying. It is a dish where you can enjoy rich flavor along with the meat's tenderness.

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Steak House Big Heart Misato Ten in Okinawa City is a steak specialty restaurant with a homey atmosphere. It is said to be easy to visit not only with family, but also on your own.

It is fun to enjoy Western style steak while dining on tatami (woven straw flooring). The restaurant is about a 1-minute walk from the Misato Kojibaru bus stop on Ryukyu Bus Kotsu.

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This is the popular number one menu item, the "Tokusei Steak (Special Steak)," made from the diaphragm, a relatively healthy cut that is rich in iron and low in fat.

The medium size is 150g, and the extra large size is double that at 300g. The set menu also comes with salad, soup, and a drink.

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The "Saikoro Steak" is cut into bite size pieces, so it’s easy to eat. Try it with the restaurant’s original sauce.

They also serve kokumotsu-gyu steak (grain fed beef steak), made from richly flavored beef raised only on grain based plant feed. A set with seafood dishes is also recommended.

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Tarama-gyu (Tarama brand beef) Dug's Grill Miyakojima Honten is a restaurant where you can enjoy dishes made with a rare brand of beef that the restaurant has officially trademarked.

In this tropical setting, it is said to create a top class evening. The restaurant is about a 10-minute drive from Miyako Airport.

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The "Tarama-gyu (Tarama beef)" featured in the restaurant's name refers to Japanese Black Wagyu born in Tarama Village, Okinawa Prefecture. It is said to be shipped only after passing strict quality checks.

At this restaurant, they serve that Tarama-gyu as thick cuts of meat, and you can choose between lean cuts and richly marbled cuts.

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The house specialty, Doug's Hamburger Steak, leaves a strong impression with the line, "This is one battle we absolutely cannot lose." It is definitely something you will want to try at least once.

They also offer a selection of California wines, so why not enjoy the pairing with the meat?

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Steak House Bikkuri Taisho is a restaurant where you can enjoy the local branded beef Miyako-gyu (Miyako beef) as steak.

They offer a wide range of food and drink options, so the whole family can enjoy it.

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Miyako-gyu (Miyako beef) is also said to be a phantom Wagyu, with only about 200 head raised each year. This restaurant sources Special cuts selected from among them.

Enjoy the rich flavor of the tender meat. The lineup includes Tenderloin, Strip loin, and Spencer roll steaks.

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If you are not sure which meat dish to go for, the "Taisho Special" is a great pick. It comes with an 80g steak, a 160g Hamburger Steak, and 1 fried shrimp.

The "Combo Steak," which lets you enjoy both Tenderloin and Strip loin steak, is also a popular dish.

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Teppan-yaki Steak Ishigaki An is a restaurant with a full live feel, where one ingredient after another is finished right on the Teppan-yaki grill in front of the counter seats.

It also has a Private room that can accommodate up to 8 people. The location is about 30 minutes by car from Ishigaki Airport.

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"Ishigaki gyu (Ishigaki beef)" is pure Japanese Black wagyu raised in the Yaeyama area, and they offer A4 and A5 grade cuts. Because "Ishigaki gyu" is rare, it may sell out in some cases.

It makes you want to compare cuts like Strip loin and Tenderloin.

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It seems they finish not only meat but also seafood and bread on the Teppan-yaki grill. To wrap up the meal, the "garlic rice" is a must.

The drink menu is also extensive, with standard options like beer, chuhai, and wine, as well as awamori (Okinawan distilled liquor), a drink unique to Okinawa.

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NATIVE DELI is a restaurant that not only grills meat, but also finishes it using vacuum cooking, known as the fourth cooking method.

The bright interior has a warm wooden feel, and the tables and furnishings are Homemade by the owner. The restaurant is about a 4-minute walk from Ishigaki Port Ritoto Terminal.

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The vacuum cooking method involves putting the meat and seasonings into a bag and sealing it under vacuum. It is then heated at a low temperature, which keeps in the flavor and moisture and results in tender, juicy meat.

You can enjoy cuts of Ishigaki-gyu (Ishigaki beef) such as Tenderloin, Top sirloin, and Chuck Eye Roll.

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They offer a lineup of food that goes great with drinks, including a 3-piece set of Ishigaki Sausage (sausage from Ishigaki) and a jumbo 180g sausage.

As for the Mixed Salad, you can order it on a large platter meant to share, with portions for 2–3 people or 4–5 people, making it a great choice when you want to enjoy a fun meal together.

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Steak House Nijiya is a popular restaurant where you can enjoy great steak in a stylish space built with red brick.

Some people visit to enjoy the wide selection of drinks and use it as a bar.

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The signature menu item named after the restaurant, the "Nijiya Steak," uses Special high quality lean meat.

They also offer hearty 300g and 400g portions. Each comes with rice and soup, and they also have a full selection of alcoholic drinks, including beer.

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Also popular alongside the steaks is the "jika-sei (house-made) Agu buta (Agu pork) Hamburger Steak," hand-shaped from branded pork from Okinawa Prefecture, and when you cut into it, plenty of juices seem to spill out.

It goes well with the demi-glace sauce, and this dish also comes in 3 size options.