About 12 minutes by car from Naha Airport. It is an izakaya (Japanese-style bar) centering on Okinawan cuisine, located in a back alley in Makishi 1-chome, Naha City. Some people say the taste is on the level of 20,000 per person in Tokyo! The restaurant has many repeat customers because of its high level of taste and comfort despite its reasonable price.
Point 1: What is the location of “Sake and Fish Hakosaku”?
Sake and Fish Hakosaku” is about a 12-minute drive from Naha Airport, on the second floor of a back-alley building just off Kokusai-dori in Naha. The second restaurant, “Hakojiro,” also recently opened, is located on the opposite side of Kokusai-dori, also in a back alley.
It is difficult to find such a small alley and a nice store on the other side of Kokusai Dori when you are just passing by.
Of course, there are some famous stores in Kokusai-Dori, but many of them seem to have a slightly different flavor and rich individuality.
If you are a repeat visitor who has “graduated” from Kokusai-Dori, why don’t you try exploring the back alleys?
Point 2: What kind of menu does “Sake and Fish Hakosaku” have?
Although “Sake and Fish Hakosaku” claims to focus on Okinawan cuisine, it does not serve a strictly Okinawan menu.
Instead, the restaurant specializes in using fresh Okinawan ingredients and bringing out the best of the ingredients’ flavors while they are still as fresh as possible.
Examples include Saikyo-Yaki grilled sakura trout, Tsushima horse mackerel name-roe, and sardine ume shiso Kamameshi. Original desserts, such as sweet potato pancakes with sweet bean jam, are also popular.
The restaurant’s attitude of not using easily recognizable Okinawan ingredients such as bitter gourd and Mozuku seaweed to appeal to tourists is a good thing!
Point 3: Look out for the chawanmushi (steamed egg custard) with sea bream broth as an appetizer at “Sake and Fish Hakosaku”!
Sake and Fish Hakosaku serves chawanmushi (steamed egg custard) with a delicious seabream broth for the “Otsuji” (bowel movement).
Since it is a dish for Otsuji, there is not a lot of it, but the mild flavor of seabream in the broth will raise your expectations for the dish!
The owner, Mr. Yama, seems to be from the Kansai region, and the taste of dishes such as simmered dishes is Kansai-style. The fish is freshly selected. The staff’s attentiveness and hospitality are also top-notch, and many people give this restaurant the highest rating.
The price is not as expensive as you might expect for such a popular restaurant!
Please give it a try.
