Popular sushi spots in Okinawa Prefecture! 8 recommended places, mainly in Naha City

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They carefully choose the ingredients available that day and prepare seafood at its best. You can enjoy both seasonal toppings from all over Japan and local Okinawan ingredients.

The popular omakase course lets you enjoy recommended dishes such as ippin ryori (à la carte dishes), nigiri-zushi (hand-formed sushi), and soups.

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They are also particular about their dashi broth, and the "siphon-style fish dashi broth" is a menu item where you can watch the broth being made right in front of you. You can enjoy the aroma and umami of the broth in a simple way.

Though it has an elegant atmosphere, this restaurant is known as a place where you can relax and enjoy sushi.

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Ryukyu Sushi Tsukiji Aozora Sandaime Naha Honten is a sushi restaurant in Matsuyama, Naha, about a 10-minute walk from Kencho-mae Station. You can enjoy sushi made with Edomae-zushi (Tokyo-style sushi) techniques.

The restaurant has counter seating and four Private rooms with Sunken kotatsu seating and bright, ornate decor. It feels upscale, yet you can still dine in a casual way.

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The owner trained at Tsukiji Aozora Sandaime, a popular sushi restaurant in Tokyo with over 100 years of history. Fresh ingredients are also delivered from Tokyo's large Tsukiji Market.

You can enjoy Edomae-zushi (Tokyo-style sushi) made in a traditional style, with rice blended from four kinds of vinegar and toppings prepared with great care.

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You can also enjoy dishes and sushi made with tropical fish landed in Okinawa. They say you can also find flavors unique to Okinawa, ones you will not come across in Tokyo.

Pairings like tuna with Okinawa’s specialty seaweed umi-budo (sea grapes) are popular, and so is gurukun (banana fish), an Okinawan fish, prepared kobujime-style by sandwiching it with kombu kelp to add more umami.

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For the rice used exclusively for sushi, they cook carefully selected branded rice in a hagama (traditional pot) and mix it with a blend of vinegars to create shari (sushi rice) in the Edomae-zushi (Tokyo-style sushi) style.

For the toppings, they mainly use seafood from Okinawa Prefecture along with seasonal fish and shellfish. The beautifully made nigiri is also well liked for its delicate texture that seems to melt apart in your mouth.

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Another plus is the lineup of craft beer, Japanese sake that pairs well with sushi, and wine. They also seem to offer awamori (Okinawan distilled spirit), a local Okinawan drink.

Multiple reviews say that the chef's Omakase course offers a meal with great taste and volume, leaving diners highly satisfied.

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Sushi Tsumugi is a restaurant on Oei-dori, a little away from Kokusai-dori. You can stop by for an easy lunch or enjoy a calm, relaxed dinner.

The interior uses simple colors designed to keep the focus on the food, and the soft lighting seems to make it easy to relax and enjoy your meal.

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The sushi created by the owner, who also honed his skills at an Italian restaurant, is based on traditional techniques while bringing in a fresh sense.

The restaurant values each encounter with food, and is well regarded for letting guests enjoy flavors that make the most of ingredients unique to that season.

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The menu is mainly Omakase courses, with dishes such as creative Japanese cuisine. They say you can see the chef’s careful work from the dishes served as Appetizers.

The drink list is also well stocked, with wine, Japanese sake, shochu, and sparkling wine. It is also perfect when you want to take your time and enjoy sushi and drinks with someone special.

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Yume Sushi is a sushi restaurant about a 3-minute walk from the east exit of Kencho-mae Station. Located on a street lined with restaurants, it has a calm feel, with white exterior walls and a noren (traditional shop curtain) hanging at the entrance.

In addition to the large main counter, it also has a Private room with its own dedicated counter for a more private setting.

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One highlight here is that you can eat tuna flown in directly from Yamakou, a famous wholesaler in Toyosu Market, Tokyo, that supplies high-quality wild honmaguro (Pacific bluefin tuna) mainly to high-end restaurants.

It gets good reviews for its outstanding freshness, with richly flavorful tuna and seasonal seafood that you can only enjoy at that time of year.

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Only available at lunchtime, they offer set menus with nigiri sushi, grilled fish, and soup. You can casually enjoy sushi made with high quality neta (toppings).

You can order either a course with à la carte dishes and nigiri sushi or from the à la carte menu, so you can tailor your meal to the amount you want to eat.

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Chokotto Sushi Sakurazaka Ten is located near Hyatt Regency Naha and also close to Kokusai-dori (Kokusai Street). It is a sister restaurant of a sushi shop whose Honten is in Hokkaido.

The casual space has about 10 counter seats. It is said to be easy to visit whether you are on your own or with a group.

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You can enjoy both seafood caught in the northern seas of Japan and seafood caught in the southern seas of Japan. Another feature is the wide variety of toppings.

The "shima-zushi (island-style sushi)" uses fish from Okinawa and beef as toppings, while menu items labeled "namara" use ingredients from Hokkaido. You can order both à la carte.

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The limited quantity Ezokko Rice bowl, which comes with rice in a bowl topped with plenty of ikura (salmon roe), and Hokkaido specialties such as chicken Kara-age called zangi are also popular.

This restaurant is also perfect when you want to stop by for a light bite as your second spot after dinner.

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The owner is from Okinawa and honed his skills at restaurants in Tokyo and Fukuoka. You can enjoy tuna landed in Nagasaki Prefecture and fresh seafood sourced from around Japan.

You can try a wide variety of toppings, including carefully prepared neta (sushi toppings) and nigiri sushi with only the skin side lightly seared for a fragrant finish.

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The course also includes à la carte dishes such as grilled items and tempura, and there were several reviews saying the tempura was delicious.

Because it has counter seating, the dishes are served at a pace that matches how quickly you eat, and it seems easy to chat about the ingredients and Okinawa, making for a fun mealtime.

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The restaurant reportedly flies in seafood from an Osaka fishmonger with more than 100 years of history, after it has been prepared and aged using the method they specify. People say the toppings have stronger umami and a better aroma.

They are also particular about the tableware used to serve the food, and each dish is beautifully presented on one of a kind pieces made by ceramic artists.

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You can also enjoy dishes made with local ingredients such as vegetables from Miyakojima (Miyako Island) and Miyako-gyu (Miyako beef). The menu seems well balanced, with sushi, tempura, chawanmushi (savory egg custard), and more.

There is also a menu for children, so families can enjoy sushi here with peace of mind.