Jun 19, 2025 (TabiEats) - Okinawan royal cuisine is rare, refined, and almost forgotten. But in a quiet corner of Naha, we found it alive, served with warmth and stories by the kindest host. Every bite was a story, and this one left a lasting impression.
This is the moment Satoshin and I had been waiting for. We are at Kuninda, located directly on Kokaii, super convenient and centrally located. But this is not your ordinary Okinawan restaurant. This is Ryukyu cuisine, Okinawan food at its most refined. We've wanted to come here for a while. The restaurant itself is beautiful, like an art gallery as you walk in. Today, we are in the private room because we wanted to film.
The menu here offers a special experience. We ordered the Utui Kaiseki course and of course, Aamori. I chose the Kuninda special aged Aamori served in a beautiful glass on the rocks, while they also showed us the traditional way of drinking it. The kind lady explained that these special cups are rare. As I tried it, I realized how much I’ve learned to appreciate Aamori—smooth, aromatic, and deeply flavorful. I recently discovered it’s the oldest known distilled spirit in Japan. We also tried Buyu Moromisu, a vinegar made from Aamori, which has a nice sweetness blended with a gin-like flavor.
Next came the appetizers: biraamachi, jimami dofu, mozuku vinegar, fried taro, burdock root roll, garnish, and nigana. Some of these we had tried before, but many were new. The mozuku seaweed, seasoned with vinegar and topped with sesame, was crisp and tangy. The jimami dofu, made from island peanuts, was creamy with natural sweetness. The hiraamachi, a fishcake wrapped with green onion and miso, was delightful. The nigana, a bitter local vegetable mixed with tofu, was fresh, savory, and uniquely textured. The gobo maki, burdock wrapped in pork, was deliciously rich. The taro, lightly breaded, melted in the mouth, slightly sweet and salty—this became my favorite so far.
Sashimi was next: two types of tuna, squid, and local fish with sea grapes and local greens. The tuna was fresh and rich, the squid tender with a slight sweetness, and the sea grapes offered a fun, salty ocean taste. The Akaji Mi from Mako Island was clean and mild. The kuichi, a simmered seaweed dish, was refined and perfectly balanced.
Then came Mudaru, pork with black sesame paste. The blend of sesame and pork was subtle and savory, pairing wonderfully with more Aamori. The tempura course featured Okinawan ingredients like shimarako (shallots), vegetables, betamaron, kajuki (marlin), and shiumachi fish. Each piece had its own distinct flavor and texture, showcasing Okinawa’s unique produce.
Our host continued to surprise us with a beautiful collection of rare Aamori cups, each with its own story and design—images of flowers, dragons, and sacred places of Okinawa. Holding these exquisite cups felt like holding pieces of art. The warm hospitality made us feel even more special.
A palate cleanser followed, made with hanama, a local vegetable with stunning purple and green leaves, paired with mushrooms. It was refreshingly mild, almost like spinach. Then came the rafute, a pork belly dish simmered in soy sauce, Aamori, and black sugar. Tender, flavorful, and topped with gold leaf, it was the best rafute I have ever tasted—absolutely speechless.
Finally, we reached the rice and soup course. The jushi rice was rich with ingredients, more refined than any I had before. The inamui soup, made with white miso, shiitake mushrooms, fishcake, and pork, was savory and perfect for celebrations. The pickled vegetables on the side added a crisp contrast.
Dessert was amagashi, a traditional Okinawan sweet made with azuki beans and awa grain, cooked in brown sugar and served with sincha jasmine tea. The deeper molasses-like flavor of the local black sugar made it unforgettable. This meal was perfect in every way. Okinawan cuisine, elevated with royal Ryukyu traditions, painstakingly prepared, and served with unparalleled hospitality. The restaurant also caters to all guests with vegan and children’s menus, and lunch is much more affordable than dinner.
We loved Kuninda so much. It’s still relatively unknown, but we hope more people will discover it. Please visit and say hello to the lovely host, who made our experience unforgettable. This was, without a doubt, the best meal I’ve had in Okinawa.
Source: TabiEats
