Ordering food is easier during this holiday, first with translation app for Japanese menu, or they have QR code to order in your phone with an English menu, or Nepalese waiter who speaks English. Generally sashimi, charcoal grilled yakitori are safe cuisines. Izakaya is ok but quality not as stable as in other parts of Japan.
Some memorable meals and dishes:
1.Bitter melon is a specialty here, the Okinawa variety has dark green skin, not too bitter and a good crunch after cooking. I tried stir fry with eggs and tofu, stuff with pork mince grilled, pickled with sweet vinaigrette and red perilla and tempura. Only the tempura one was disappointing as the veg is very raw, batter too thick and heavy.
Like it so much that I even hunt down a pack of seeds to try to grow in Ireland.
2.Umibudo (sea grape), a type of seaweed that is being farmed in the sea now. Amazing mini grape structure, a popping crunch, a mild umami flavour with a slightly viscous texture, unique in all aspects.
3.Okinawa dark brown sugar, from sugarcane grown locally and hand cooked. Indeed has lot of flavour and surprisingly not that sweet, can be eaten as a candy. It is said to have a lot of minerals, locally use it to make ginger hot drinks.
Enjoyed before departure a meal at the sushi restaurant at the airport 4/f, though with a conveyor belt but actually serve made to order sushi. Quality very good with a good selection. We had 22 dishes, very full, and the price is very reasonable.
Other memorable tasty dishes.
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