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Okinawa's culinary history doesn't have the same pedigree as the haute cuisine of Kyoto or Tokyo. A similar aristocratic tradition hasn't prevailed here, and prized local ingredients like soba, pork, and mozuku seaweed aren't necessarily expensive or hard to produce. This isn't to say that Okinawan cuisine falls short on rare delicacies or delicious cooking but simply that great, true-blue Okinawan food can be had on the cheap, anywhere. Greasy-spoon joints will have fare as traditional and as tasty as the fancy gourmet establishments, so go enjoy!
One effect of the American military presence has been to increase English-language proficiency throughout Okinawa. Most restaurants and hotels will have some English-speaking staff, so feel confident about going into any establishment for a meal or to inquire about a stay.
While strolling down Naha's Kokusai-dori, stop by one of the island's iconic Blue Seal ice cream shops. "Born in America, Raised in Okinawa," Blue Seal combines American soft serve with Okinawan flavors such as beni imo (purple sweet potato), ube (mountain yam), or sugar cane. If you're desperate for a midnight snack you can also find Blue Seal ice creams at any 24-hour convenience store.
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