Oden in Okinawa! 10 picks by area across Okinawa Honto (Okinawa Main Island), Miyakojima (Miyako Island), and Ishigakijima (Ishigaki Island)

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Ofukuro, about a 5-minute walk from Yui Rail Kencho-mae Station, is a popular spot for Okinawa oden (Okinawan hot pot dish simmered in broth), served with a secret broth that has been passed down for 48 years.

The interior has a warm and relaxing atmosphere, and in addition to counter and table seating, there are zashiki (tatami seating) seats available for up to 10 people.

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The oden (Japanese hot pot with assorted ingredients) uses a carefully made broth drawn from pork bones and bonito. Simmered in a stock packed with umami, every ingredient is said to taste great.

They also offer many kinds of awamori (Okinawan distilled liquor), which pairs perfectly with the oden. There is also an All you can eat oden menu.

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Of course, you can enjoy classic oden items like daikon radish and hanpen (fish cake), but it is also nice that you can try Okinawa-style oden you will only find there.

The top recommendation is the pork trotter oden. They offer chimagu (pig's feet tip), which is rich in gelatin, and tebichi (pork shank), simmered separately in a sweet and savory broth.

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Taishu Sakaba Ten Shiisaa is a popular izakaya known for its set menu, where you can enjoy the budget friendly drinking style called senbero (a style of drinking with food and drinks for JPY1,000) with food and drinks for JPY1,000.

The restaurant is located around Kokusai-dori (Kokusai Street), within walking distance of Makishi Station. The interior is said to have a bright and lively atmosphere.

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The "senbero" set includes 1 eligible food item and 3 drinks. For the food, you can also choose the "oden assortment of 7 items".

The oden (Japanese stew) is said to have a nice dashi broth aroma, with the flavor soaked well into each ingredient.

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Besides oden, it seems you can also choose from a la carte dishes that pair well with drinks and a 10-skewer assortment of kushiage (deep-fried skewers).

The kushiage comes in small, easy-to-eat pieces, and seems to include standard fillings like pork, sausage, and renkon (lotus root).

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Okinawa Taishu Sakaba Oden no Kintaro is a casual izakaya where you can enjoy creative dishes that put a twist on classic Okinawan cuisine. It is a 10-minute walk from both Yui Rail Miebashi Station and Kencho-mae Station.

The inside is a cozy space where you can fully take in the charm of Okinawa, and they even play background music by local musicians.

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The menu centers on creative Okinawan cuisine made with local ingredients from the prefecture whenever possible. The oden, which is said to pair perfectly with drinks, is also a must-try dish.

The Okinawan oden is served in an original broth made with kokuto (brown sugar), and comes with classic Okinawan ingredients such as tebichi (pork trotters) and aona (leafy greens).

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The restaurant has a full lineup of Okinawan dishes you can enjoy casually. One of the most popular is the "Pork Tamago," served on a Teppan-yaki.

It is said to be an Okinawan style bacon and eggs, with fluffy egg placed over pork and cheddar cheese cooked on a Teppan-yaki.

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Okiraku is located in a corner of Okinawa Kokusai Yatai Mura, a 4-minute walk from Yui Rail Makishi Station. Their Ryukyu oden (Okinawan-style oden made with local ingredients) is popular, featuring ingredients unique to Okinawa.

In addition to the counter seats inside, they also have table seating outside. It seems to have just the right atmosphere for enjoying small plates with a drink in hand.

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They offer a great selection of Ryukyu oden (Okinawan-style oden), and you can enjoy tasty ingredients infused with a rich dashi broth.

In addition to local standard ingredients like tebichi (pork trotters) and nankotsu soki (pork spare ribs with soft cartilage), they also seem to serve an unusual oden item called pochigi, a spicy sausage.

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Among the many kinds of oden, one item you should definitely try is the “oden mozuku (oden seaweed).” It is served in a style where you add ginger and green onion.

The texture of mozuku and the Fresh Scent of the Ocean go well together, and it is said to have a light, clean taste.

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This restaurant is about a 16-minute drive from Miyako Airport and serves a range of Okinawan local dishes.

The interior has a relaxed, homey warmth, and it is equipped with counter seats and zashiki (tatami floor seating). The ordering system using a device is said to be popular.

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The "oden assortment" comes with a variety of ingredients, making it a perfect dish to share with everyone.

People say the large tebichi (pork trotters) simmered until tender and jiggly, shima-yasai (Okinawan island vegetables), daikon radish, and the other items are all full of flavor and very tasty.

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They also offer a wide range of dishes unique to Okinawa, and you will want to enjoy them with awamori (Okinawan distilled liquor) available only on Miyakojima (Miyako Island).

The squid leg stir-fry with squid ink, popular in reviews, seems to be a great match between squid legs and squid ink, with a flavor that pairs well with drinks. It also has a strong visual impact.

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Shima Oden Ebisu is an izakaya loved on Miyakojima (Miyako Island), carrying on the flavors of a long-established oden restaurant.

It seems to have a bright and friendly atmosphere, making it a great fit for anyone who wants to relax and enjoy Okinawan cuisine. Besides table seating, it also has counter seats, so it works well for solo diners.

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The oden, simmered in a gently flavored dashi broth, seems to use ingredients unique to Okinawa.

Among them, the large tebichi (Okinawan pig's trotters) is especially popular, and its melt-in-your-mouth texture is said to be irresistible. Its rich collagen content is also part of the appeal.

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For people who do not like regular tebichi (Okinawan pork trotters), the grilled tebichi with its crisped surface comes recommended.

The crispy texture is said to be just right and so tasty that drinks go down easy. Beyond oden, they also offer a wide range of Okinawan dishes made with plenty of local vegetables.

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Kushiage to Shima Oden Kushio is a restaurant where you can enjoy creative kushiage (deep fried skewers), shima oden (island-style oden), and a wide range of Okinawan dishes.

Located just behind the main street of Miyakojima (Miyako Island), the restaurant has a Japanese modern feel, and Okinawan folk songs are said to play inside. It also has counter seats, Sunken kotatsu seating, and fully private rooms.

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The shima oden (island-style oden) made with broth from Miyako-bushi (Miyako-style dried bonito flakes), tebichi (Okinawan pork trotters), and kombu kelp is said to have a light yet rich flavor.

If you visit with a group, the "Shima Oden 10-shu assortment" is recommended. They also provide a small oden pot and a burner, so you can enjoy it piping hot at any time.

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The creative kushiage (deep-fried skewers) made with Okinawan ingredients are said to be fried crisp in 100% rice oil, which is considered good for beauty and health. They seem to have such a light texture that you can keep eating them.

They adjust the frying for each ingredient, so you can enjoy flavors that bring out the best taste of each one.

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Oden Shimizu is a local oden restaurant that has been around since the 1960s. It is a great choice when you want to fully enjoy oden and Miyako ryori (Miyako cuisine) on Miyakojima (Miyako Island).

There are mini counter seats, Sunken kotatsu seating, and zashiki (tatami seating), so you can enjoy your meal in a calm atmosphere.

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"Shima oden (Okinawan oden)" is served in an assortment style using ingredients unique to Okinawa.

Simmered in a gently flavored dashi broth, it gets high marks for its tender and tasty ingredients. Reviews say the tebichi (pork trotters) oden, soft and rich with broth, is especially popular.

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It seems they offer a lineup of simple yet highly satisfying Okinawan home style dishes that go great with Okinawan beer and awamori (Okinawan distilled spirit).

They also recommend the tebichi-age (deep fried pork trotters), fried until crisp on the outside. You can choose from several kinds, including the mildly spicy "aka (red)" and the ponzu flavored "kuro (black)."

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Tonarino is a place where you can enjoy creative oden (Japanese stew) along with a wide selection of about 25 wines.

Its charm lies in its unique atmosphere, like a remodeled garage, and it is said to have both table and counter seating. The bright and friendly service also gets good reviews.

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The restaurant offers a wide range of dishes made with local ingredients, so you can really enjoy the flavors of Miyakojima (Miyako Island).

The traditional shima-oden (island oden) changes with the season. It features Okinawa-style oden items such as tebichi (pork trotters), soki (Okinawan pork spare ribs), and jimami tofu (peanut tofu).

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When you want to enjoy original oden (Japanese hot pot dish), the creative oden here is a great choice, with arrangements that are hard to find elsewhere.

Reviews say the "Truffle daikon radish" is especially popular. The truffle sauce poured over the oden daikon radish is just right, and it pairs really well with wine.

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Mengate is a popular local spot in Misakicho, Ishigaki City, serving Yaeyama oden and Yaeyama soba.

With a cozy hideaway feel, it is said to be perfect for anyone who wants to enjoy good local food in a relaxed setting. In addition to counter seats, the restaurant also seems to have zashiki (tatami seating).

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Yaeyama oden (local oden from Yaeyama) is a local style of oden packed with ingredients and flavored with pork-based broth. At this restaurant, you can enjoy it served as an assortment of several kinds on one plate.

Reviews say the lettuce oden is especially good. It is simmered just right, so it still keeps a crisp texture.

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Besides oden, the only other food item on the menu, “Yaeyama soba (Okinawan noodle soup from the Yaeyama Islands),” is also something you’ll definitely want to try. It also seems like a great choice To finish after drinks.

Its appeal lies in its simplicity, with no extra flavors getting in the way, making it a light and easy bowl to enjoy.