Okinawa Yakiniku 2026 | Naha Kokusai-dori Map & Prices

【Dish Wind Hormone Kumaichi Main Store】Okinawa Roast Beef Tabelog Famous Store & Gaja Beef 70+ Cuts | Naha Roast Beef Top Pick

In the Kumaichi district of Naha, there is a roast beef restaurant that has been open for over 15 years. Many Okinawa roast beef enthusiasts have heard of it: "Meat Transfiguration Group Dish Wind Hormone". The name may seem strange at first, but after eating once, you'll understand the obsession. It's about a 10-minute drive from Naha Airport, and it has been selected as one of the top 100 roast beef restaurants on Tabelog for four consecutive years. They focus on the meat, rather than following trends. If you want to try Gaja beef, this restaurant is often on the list of old-timers.

The most impressive thing is the detailed cuts. There are over 70 types of premium meat and over 30 types of internal organs on the menu. When ordering, the store owner will show you a diagram of the cow and explain where each cut comes from. There's also a special menu called "Maniac's Menu" with the title "What is this thing?" - only the brave will try it.

On your first visit, you can start with the white layered sashimi: it's pale in color, with a lot of processing involved, crunchy texture, and almost no smell. Then, try the tongue evaluation set meal, eating from the tip to the root of the tongue, and the texture will change along the way. For dessert, you can try the Gaja beef red layered dish, with a rich fat flavor, paired with three sauces from the store: apple special soy sauce, onion rock salt sauce, and 100% citrus vinegar, each with its own unique character.

Don't just focus on the red meat. The liver hot pot is often so fresh that it'll make you jump. The finishing curry and cold noodles are also popular, even among those who are full. This place doesn't rely on atmosphere or presentation to impress - most people will remember the few bites of meat they had.

[Yakiniku Ka] Ishigaki Beef A5・Private Room・Naha Sennaka High-End Yakiniku

Yakiniku Ka is located in Naha, a popular spot among locals, but less crowded with tourists. The exterior is unassuming, without neon lights, and the queue is usually short. The private rooms are discreet, with only the sound of charcoal and the meat on the table visible from outside. The restaurant relies heavily on repeat customers, so it's best to book a table well in advance, ideally one to two weeks prior.

The core of Yakiniku Ka is the Ishigaki beef, a high-quality breed from Japan, with many top-tier Wagyu bloodlines originating from Ishigaki Island. The head chef has over 30 years of experience and personally selects each batch of beef, opting for A4-A5 grades. The beef is cooked over binchotan charcoal, which provides a stable and smokeless flame, infusing the meat with a rich, smoky flavor. The shariyu (char-grilled) beef is cooked to perfection, with the oil and fat balanced to a perfect level, making it difficult to describe with words alone.

In addition to the Ishigaki beef, the restaurant also offers Ryukyu Agui pork and Yamaguchi chicken. The Agui pork is a native black pig breed, with tender and evenly-marbled meat, making it perfect for a DIY platter with onion salt, oil, and fresh greens, paired with a chilled Orion beer. For those who don't want to create their own menu, the Ishigaki beef set course is a convenient option, featuring shariyu, tendon, and filet mignon in sequence, each with a unique texture and flavor profile.

The prices are within the range of high-end yakiniku, but considering the quality of the meat and the private room experience, most people will find it worth the cost. The wine selection is extensive, and the prices are relatively reasonable. If you have the time, it's worth spending a leisurely evening here.

ROINS 久茂地店 A5 Black Angus Beef・International Street Approximately 3 Minutes Walk | Naha High CP Value BBQ Lunch

ROINS 久茂地店 offers a high CP value lunch during the day, and a rewarding BBQ night after the lights change. The same shop, two different rhythms.

Mainly features A5 Black Angus Beef. The most popular dish is the approximately 10 servings of thick-cut beef tongue per day, taken from the rare part of the tongue root, slow-cooked over charcoal until the outside is slightly charred, and the inside is still juicy. Old customers compare it to Tokyo's famous BBQ restaurant in Omotesando, and those who order it usually won't regret it.

The Zao Hakumen is also worth trying. The soup head is made with long-braised chicken meat from Okinawa Prefecture, and is clear and sweet without being cloying. The noodles have a good bite, and are served with homemade kimchi and raw beef, making it a perfect dish for a hot afternoon. A set meal during lunchtime can be enjoyed for around 1,000 yen, and you can also add a drink, making it a relatively relaxed midday drink.

The interior has a sense of quality, and the service is friendly in an Okinawan style, without being too formal. There are private rooms, and the shop can accommodate up to 30 people. If you notify the shop in advance, they can arrange a surprise dessert plate for special occasions or holidays.

The shop is located near International Street, and is convenient for transportation. It can be crowded on weekends and in the evenings, so it's recommended to make a reservation in advance on the official website or through a reservation platform. It's a good idea to add it to your itinerary, whether it's your first day or your last night, and you want to enjoy a decent BBQ meal.

HARADA EN

HARADA EN is a 13-minute walk from Asahibashi Station and is a well-known charcoal barbecue restaurant among locals and tourists. The interior is not trendy, with traditional dug seats, and the smell of charcoal can be smelled as soon as you enter. This place relies mainly on the quality of the meat itself, rather than the decorations.

The main focus is on Okinawan-produced wagyu beef. Compared to regular wagyu beef, the oil droplets are finer and the meat flavor is more intense, giving a more "eating meat" experience.

The county-produced wagyu diaphragm is almost a must-order: it's chewy and has a good balance of flavor, and when paired with pickled ginger, the spiciness can bring out the sweetness of the meat. The thick-cut belly meat is suitable for those who want to eat big mouthfuls, as it can hold its juices well. After grilling, the oil will be very apparent. The sashimi oil droplets look abundant, but the taste is surprisingly refreshing and sweet, not too greasy.

The internal organs are also worth ordering. The hormone plate has beef liver, large intestine, and small intestine, all cleaned and presented neatly. When served with a special miso paste, the charred flavor and crunchy texture are a great combination. When waiting for the main meat, the Korean-style braised beef and beef tendon can be used as an appetizer, with a spicy kick and soft tendon texture, and can be paired with rice or sake.

HARADA EN is not a trendy restaurant, and its social media presence is not large, but it relies on repeat customers. If Asahibashi can only have one barbecue restaurant, this one is often included in the "stable" options.

Yakiniku Lion Matsuyama

Located in the heart of Naha's Kokusai-dori, Yakiniku Lion Matsuyama is a popular late-night barbecue destination for many travelers. The exterior is unassuming, with no flashy signage, but the interior is designed for a great dining experience.

The restaurant's late-night hours, until 5 am, are its biggest draw. The area is known for its bars, clubs, and izakayas, which only get more lively as the night wears on. Whether you're looking to continue your night out or simply want a late-night meal, Yakiniku Lion Matsuyama is the perfect spot.

The restaurant's menu features high-quality ingredients, including Wagyu beef from Okinawa, Akaushi beef, and Okinawan chicken. The Akaushi beef is known for its tender and sweet flavor, while the Okinawan chicken has a bold and wild taste. The charcoal-grilled meat is cooked to perfection, with a rich and savory aroma.

A great option for solo diners, but be sure to book in advance

The atmosphere is relaxed and casual, making it a great option for solo diners. The restaurant is busiest around 6 pm, but if you want a more leisurely dining experience, consider coming after 9 pm. The staff will often accommodate last-minute bookings, so don't be afraid to call and ask for a table.

Ishigaki Gyū Kuro 5 Naha Store Ishigaki Beef + Agui Pig Set Meal & Grilling Service & Approximately 3 minutes walk from Minato Bridge

Ishigaki Gyū Kuro 5 Naha Store is located within walking distance from Minato Bridge Station, not far from International Street, and the interior is relatively quiet and spacious, unlike a typical tourist area restaurant. Locals and tourists alike can visit, and it's not just relying on tourist traffic.

The main stars are Ishigaki beef and Agui pig. Ishigaki beef is produced on Ishigaki Island, with fine meat and even oil droplets; Agui pig is a native black pig of the island, raised for a longer period, with a sweet and savory fat flavor, different from regular pigs. The meat is carefully selected, not all parts are served in a hot pot.

Naha Store Exclusive Haisai Set Almost a Must-Order

To enjoy the highlights at once, order the Naha Store Exclusive Haisai Set (Haisai Set): grilled beef tongue, garlic salt beef heart, Agui pig Matsusaka meat, Ishigaki beef top-grade beef five-flavors, and top-grade wagyu ribeye, a selection of premium parts, with a relatively good price and entry point.

Ishigaki beef is grilled to perfection, with a clean and sweet aroma when the oil drips out. Agui pig Matsusaka meat has a soft and savory fat flavor, with a slow-releasing sweetness. The black 5 rice served with the set meal is a large-leaf garlic fried rice, with a sufficient aroma but not overpowering the grilled meat.

The staff can grill the meat for you, with a relatively stable heat and a more relaxed atmosphere. Some meat products can be ordered individually, making it more cost-effective to try multiple parts. The location is convenient, making it suitable for a leisurely barbecue meal.

[Hormone Wind Front Island Store] Tabelog Top 100 Grill Restaurants • Meat Card • Hachijojima Beef from Naha Front Island

Hormone Wind Front Island Store is approximately a 10-minute drive from Naha Airport and has been selected as a Tabelog Top 100 Grill Restaurant for multiple years (2020, 2022-2025). The store claims to be the "Meat Transformation Group," meaning they are very particular about the cut and grade of the meat, not in a derogatory sense. The store has been in operation for approximately 16 years and focuses on Japanese Black cattle.

The store offers over 70 types of meat cuts and over 30 types of internal organs, emphasizing the option to purchase a whole head of beef and have it cut to order. The meat quality is high, with many options for A5 and BMS 10 or higher, as well as the store's own "first-class" selection. The Hachijojima beef and Okinawan beef are carefully selected from the islands, and the marbling and red meat are more clearly defined than at other stores.

The menu features a "Meat Card System": each type of meat is rated on four criteria: flavor, tenderness, juiciness, and red meat content, making it easy to choose based on personal preference. Try the "10-second grilled beef shabu-shabu": Miyazaki beef is quickly grilled and served with egg yolk and white rice. The internal organs are handled cleanly, with a firm texture and a slightly crispy fourth stomach, and a mild odor.

The store has private rooms and semi-private rooms, making it a good option for families with children. Appetizers include Hachijojima beef stew and kimchi platter, while desserts include Sendai cold noodles and Okinawan citrus snow.

Tanya's Wagyu - 40 Years Old Shop in Naha, Okinawa

Namura Plaza on the second floor in Naha City, Okinawa, Tanya's Wagyu has been in business for over 40 years, and even without a big sign, it's always full of regular customers. The customer base includes locals and tourists who come specifically to visit, and during the spring training season, professional baseball players can often be seen here. Every day, they prepare around 30 pieces of matured wagyu tongue, from affordable American wagyu tongue sets to the highest-grade Japanese wagyu sets, so both first-time visitors and old customers can find a price that suits them.

The signature thick-cut wagyu tongue slices are at least about 1 cm thick, and after being slowly grilled over charcoal, the outside is crispy and smoky, while the inside is juicy and full of flavor. Even people who have eaten the famous Sendai wagyu tongue often give high praise. The diaphragm is soft and tender, and the quality of the meat is evident.

If you can make a reservation, it's recommended to order the Agui pork hot pot. The Agui pork is sweet and has a delicate texture, and the high-quality pot is still clear after the soup is finished. After eating most of the meat, you can add udon noodles or grilled rice balls to soak up the soup, and then finish with a stir-fry.

The beef tail soup is a popular choice among regular customers: the bones and meat are separated after long cooking, and the gelatin is added to the soup. It's served with a special garlic soy sauce. Grilled rice balls are often dropped into the soup. You can pair your meal with the owner's selected "Ichibon-yori" sweet potato shochu or the Sasebo "Tensan" shochu. The space has a cozy, family-friendly atmosphere and a quiet, old-school pace.

ROINS Matsuyama Store

Loins Matsuyama Store is not a noisy type of yakiniku. Upon entering, most of the tables are private rooms and table service, with a relatively formal pace, suitable for birthdays, anniversaries, or those who want to eat a refined meal. It often appears on the list of local old-timers.

The store has been audited and obtained a meat sales permit from the Ministry of Health, Labour and Welfare, with a high threshold for food material management. The signature instant grilled wagyu beef: the service staff operate a smoker gun on the table, and after the smoke spreads, they eat the raw wagyu beef. The appetizer, goose liver pudding, is served as a dessert, paired with melon pan, with a slightly French twist.

The main axis is black wagyu beef. Thick-cut domestic beef tongue and diaphragm can be paired with truffle sauce or lemon fruit sauce, but not over-seasoned. Sharan is often grilled in a teppanyaki style at the table, then paired with egg yolk and white rice. There is also a black wagyu beef Danish sandwich, packaged like fast food, with a soft and tender texture, with a clear contrast.

The final dish is seafood and beef hot pot: sea urchin, salmon roe, and wagyu beef, which can be seasoned with original flavor and then added to beef bone broth to make a tea-like rice dish. The dessert is a thick pudding in a glass bottle, sweet but not greasy.

Overall, it's a top-class material with table service, with a relatively high consumption level. It is recommended to book a table in advance when visiting Naha, and to eat a whole evening just for this.

Ryuumon Japanese BBQ

Ryuumon Japanese BBQ is about a 5-minute walk from Minami Honmachi Station. The space is not small and the atmosphere is relatively quiet. It's said that professional baseball players and celebrities come here, but the shop doesn't actively promote it on social media.

Please order the thinly sliced raw beef cheek first: it's oily and has a good texture, and the flavor is sweet when you chew slowly. It's served with a special sauce. The beef tongue is moderately thick, with a crispy surface and juicy interior. You can add lemon to it.

Many people remember the iron pot-cooked Japanese white rice: the type of rice is changed according to the season, and it's cooked after you order. It goes well with the thick, oily BBQ meat. The iron plate hamburger is cut to release the meat juice, and it has a simple texture. It's easy to eat with the Japanese rice.

Finally, there's the citrus cold noodle: thinly sliced citrus is spread on the noodle, and the soup is fresh and has a good texture. It can help you digest the oily food. The price is not low, but the meat, side dishes, and service are all worth it. If you're in Okinawa and want to try a formal BBQ, this shop is worth considering.