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Food tours in Okinawa: what to eat and which tour to book
Okinawan food is not mainland Japanese food. Centuries as the trading kingdom of Ryukyu brought Chinese and Southeast Asian influences, and the post-war American presence added more. The result is a cuisine built on pork (stewed belly, rib-topped noodle soup, pig's ear), bitter melon stir-fries (champuru), tofu, seaweed and sea grapes, with awamori, a distilled rice spirit, and Orion beer to drink. Taco rice, a Tex-Mex dish born near the US bases, is now as local as anything. Most visitors eat in Naha, around Kokusai-dori, the Makishi Public Market and the old Sakaemachi market, and in Chatan's American Village further north.
Use this page to know what to order and where. The dishes and areas below say what each place does well. The tours are real GetYourGuide listings, with prices as seen when we checked; prices and times change, so confirm on the booking page before you pay.
What to eat in Okinawa
| Dish | What it is | Where to eat it | Typical price* |
|---|---|---|---|
| Okinawa soba 沖縄そば (Okinawa soba) / ソーキそば (soki soba) | Thick wheat noodles (despite the name, not buckwheat) in a pork and bonito broth, topped with stewed pork belly or, in soki soba, stewed pork spare ribs, plus pickled ginger and spring onion. | Soba shops all over the island; many are simple lunch places that close in the afternoon or when they sell out. | roughly ¥700–1,200 (about €4–7) a bowl |
| Bitter melon stir-fry ゴーヤーチャンプルー (goya champuru) | Stir-fry of bitter melon (goya) with tofu, egg and pork or Spam. Champuru means 'mixed', and there are versions with other vegetables or noodles. | Izakaya and set-meal restaurants (shokudo) everywhere. | roughly ¥700–1,100 (about €4–6.50) |
| Stewed pork belly ラフテー (rafute) | Pork belly slow-simmered in awamori, soy sauce and brown sugar until very soft. Often described as a dish of the old Ryukyu court; now on most Okinawan menus. | Okinawan restaurants and izakaya. | roughly ¥600–1,000 (about €3.50–6) a plate |
| Taco rice タコライス (taco rice) | Seasoned taco mince, lettuce, cheese, tomato and salsa on a bowl of rice. Created in the 1980s in Kin, near a US base, and now a standard Okinawan lunch. | Kin town (where it is said to have started), Chatan and casual restaurants across the island. | roughly ¥600–1,000 (about €3.50–6) |
| Sea grapes 海ぶどう (umibudo) | Tiny green seaweed bubbles that pop in the mouth, eaten fresh with a vinegar or soy dip. Best eaten on the day; they don't keep well. | Izakaya, seafood restaurants and the Makishi Public Market. | roughly ¥500–1,000 (about €3–6) a portion |
| Peanut tofu ジーマーミ豆腐 (jimami tofu) | Smooth, chewy 'tofu' made from peanuts and starch rather than soy, served chilled with a sweet soy sauce. | Okinawan restaurants and izakaya; sold packed in supermarkets and souvenir shops. | roughly ¥300–600 (about €2–3.50) |
| Okinawan doughnuts サーターアンダギー (sata andagi) | Dense, round fried doughnuts with a crisp outside, sometimes flavoured with brown sugar or purple sweet potato. | Bakeries, market stalls and shops around Kokusai-dori and the market arcades. | roughly ¥100–200 each |
| Awamori 泡盛 (awamori) | Okinawa's distilled spirit, made from long-grain (Thai-type) rice with black koji mould. Drunk on the rocks or with water; aged awamori is called kusu. | Izakaya and bars; distilleries and specialist shops sell bottles. | roughly ¥500–900 (about €3–5.50) a glass in an izakaya |
Where to eat: markets and neighbourhoods
Makishi Public Market, Naha
Naha's main food market, just off Kokusai-dori, rebuilt and reopened in recent years. Ground-floor stalls sell fish, pork, sea grapes and other local produce; upstairs restaurants will cook seafood you buy downstairs for a per-person fee.
Kokusai-dori and the covered arcades
Naha's main tourist street, with Okinawan restaurants, souvenir and snack shops. The covered shopping arcades off it, such as Heiwa-dori, are better for small food shops and sata andagi.
Sakaemachi Market, Naha
An old covered market near Asato station that turns into a cluster of small izakaya and bars in the evening, popular with locals.
Tsuboya Yachimun Street, Naha
Pottery street near the market area with cafés and small restaurants in old houses. A quieter place for lunch near central Naha.
Mihama American Village, Chatan
Seaside shopping and dining area near US bases, with American-style burgers, taco rice, cafés and Okinawan restaurants, and sunset over the sea.
Food tours in Okinawa compared
Every tour below is a real listing on GetYourGuide or Viator, checked on 2 Oct 2026. Prices move with season and group size, so treat them as a guide and confirm on the booking page.
| Tour | Length | Price* | Group | Best for | |
|---|---|---|---|---|---|
| Sesoko: Traditional Cooking Class at Ufuyaa | 3 hours | from €42 per person | private | Travellers who want to cook the dishes again at home; easiest option for dietary needs, since you control the ingredients. | Check dates |
| Okinawa: Making Traditional Seasoning 'Kusu' with Lunch | 1 hour | from €37 per person | max 10 | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
| Okinawa Sushi Making Experience in Nago | 1.5 hours | from €56 per person | — | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
Sesoko: Traditional Cooking Class at Ufuyaa
On GetYourGuide · run by 株式会社瀬底商店
- Length
- 3 hours
- Price
- from €42 per person
- Rating
- 4.9 ★ from 15 reviews (on 3 Oct 2026)
- Group size
- private
- Included
- Hands-on Okinawan cooking experience Guidance by local instructors Use of fresh, seasonal island ingredients Cooking in a traditional Okinawan house Learning about Okinawan culture, history, and hospitality Transporta…
- Suits
- Travellers who want to cook the dishes again at home; easiest option for dietary needs, since you control the ingredients.
- Starts
- ADD:〒905-0227 沖縄県国頭郡本部町瀬底５９
Okinawa: Making Traditional Seasoning 'Kusu' with Lunch
On GetYourGuide · run by 株式会社瀬底商店
- Length
- 1 hour
- Price
- from €37 per person
- Group size
- max 10
- Included
- Kusu making experience Herb Kusu making Okinawan soba lunch Explanation of Okinawa's food culture and history Transportation to the venue Accommodation Alcoholic beverage
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- *
Okinawa Sushi Making Experience in Nago
On GetYourGuide · run by Yummy Guide inc.
- Length
- 1.5 hours
- Price
- from €56 per person
- Included
- Sushi-making class Ingredients 7 pieces of sushi Drink (Tea or water) Optional sake tasting Transportation to the venue Personal expenses
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- Please come directly to the entrance of the sushi restaurant. If you arrive early, feel free to wait outside. Our staff will be inside—just let someone know you're here for the sushi making class, and we’ll come greet you and confirm your booking.
Some links on this page are partner links. If you book through them TonyPlan earns a small commission — the price you pay is exactly the same.
Street food, sit-down or a cooking class?
Street food
Okinawa has few street stalls. The quick food is sata andagi and snacks from market shops, bento and onigiri from supermarkets and convenience stores, and a bowl of Okinawa soba at a counter. Spam onigiri (pork tamago onigiri) are a common breakfast.
Sit-down meals
Most Okinawan food is eaten sit-down: shokudo (set-meal diners) at lunch, soba shops, and izakaya in the evening, where you order several small Okinawan dishes with awamori or Orion beer. Some izakaya have live sanshin (Okinawan three-string instrument) music.
Cooking classes
Classes in Okinawa usually teach home dishes such as goya champuru, Okinawa soba or sata andagi. Some are in Naha, others in villages; check whether transport is included and whether the class is in English.
How much to budget for food
| Style | Per person, per day* |
|---|---|
| Budget (street food, markets) | ¥3,000–4,500 (about €18–27): convenience-store breakfast, soba lunch, shokudo dinner |
| Mid-range (one sit-down meal a day) | ¥6,000–9,000 (about €35–55): a market lunch and an izakaya dinner with drinks |
| Splurge (tasting menus, wine) | ¥15,000+ (about €90+): a Ryukyu court-cuisine dinner or a high-end restaurant |
Vegetarian, halal and gluten-free
Vegetarian & vegan: Difficult. Pork and bonito (fish) stock run through most of Okinawan cooking, including soba broth and many 'vegetable' dishes. Goya champuru usually has pork or Spam; ask for it without. Naha has some vegetarian and vegan cafés; check before you go.
Halal: Very limited. Pork is central to the cuisine, and sauces may contain mirin or other alcohol. Naha has a small number of halal-friendly restaurants; seafood and rice dishes are the safest choice elsewhere, but check for pork stock and alcohol.
Gluten-free: Hard. Soy sauce (made with wheat) is in most dishes, Okinawa soba noodles are wheat, and fried foods are often battered. Plain grilled fish, sashimi with gluten-free soy sauce (bring your own) and rice are the easier options. Carry a card in Japanese explaining your needs.
Food scams and tourist traps to avoid
- Assuming the upstairs restaurants at Makishi Public Market will cook your purchase for free; there is a cooking fee, usually per person or per dish, on top of the market price. Ask the stall and the restaurant for the total cost (fish plus cooking fee per person) before you buy.
- Touts on Kokusai-dori pulling visitors into bars and izakaya, sometimes with cover charges and inflated drink prices. Choose places yourself, check for a cover charge (otoshi or table charge) and look at prices before ordering.
- Paying high prices for sea grapes or sweets packed as souvenirs, which may be days old. Eat umibudo fresh in a restaurant or from the market, and buy packaged snacks in supermarkets, where they are cheaper.
Top tours & activities in Okinawa
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Staying near the markets saves time and taxi money — most food tours start in the old centre.
Common questions
How does buying fish at Makishi Public Market and eating it upstairs work?
You choose seafood at a ground-floor stall, pay for it there, and the stall sends it to one of the restaurants upstairs, which cooks it in the style you choose (sashimi, grilled, fried, in soup) for a cooking fee, usually charged per person or per dish. Ask for the total cost before you buy; prices for lobster and big fish add up quickly.
Is Okinawa soba the same as Japanese soba?
No. Japanese soba is buckwheat noodles; Okinawa soba is made from wheat flour, closer to thick udon or ramen in texture. It is served in a broth made from pork and bonito, topped with stewed pork belly or, in soki soba, pork ribs. Add koregusu, a chilli-infused awamori, from the bottle on the table if you want it hotter.
Do I need to tip in Okinawa?
No. Tipping is not part of Japanese culture, and leaving money can confuse staff. Pay what is on the bill. Some izakaya add a small cover charge (otoshi), which comes with a small dish; it is normal and not a scam. On guided tours, a tip is not expected, though a thank-you is appreciated.
What should I drink in Okinawa?
Orion is the local beer, light and easy in the heat. Awamori is the traditional spirit, distilled from rice and usually drunk with water and ice; aged awamori (kusu) is smoother and more expensive. For something soft, try sanpin-cha (jasmine tea), which is the everyday tea on the island, and shikuwasa, a sour local citrus juice.
Where did taco rice come from?
Taco rice was created in Kin, a town near the US Marine base Camp Hansen, in the 1980s, as a cheap, filling dish for American servicemen: taco filling served over rice instead of in a shell. It caught on with locals and is now an everyday Okinawan lunch sold almost everywhere, from diners to convenience stores.
Do I need to book restaurants?
For most shokudo, soba shops and market restaurants, no; just walk in, although popular soba shops can have queues at lunch and may close once they sell out. For popular izakaya with live music on Friday and Saturday nights, and for Ryukyu court-cuisine restaurants, booking is a good idea.
* Prices are approximate, gathered on 2 Oct 2026 from menus, markets and the booking pages linked above. They change with season and exchange rates.