Discover the vibrant flavors of Okinawa, a tropical resort destination surrounded by the sea, without leaving Tokyo.
With its own distinct cultural background, Okinawa has developed many one-of-a-kind dishes that stand out even among Japan’s diverse regional cuisines.
One highly praised spot where you can enjoy authentic, high-quality Okinawan food in Tokyo is “Okinawa Sakaba Haisai Ginzaten,” (hereafter referred to as “Okinawa Sakaba Haisai”), an izakaya with multiple branches in Tokyo and Osaka.
From four-person tables to counter seats and private rooms, the clean and well-kept interior offers a variety of seating options—and it’s just a one-to-two minute walk from Shimbashi Station, making it incredibly convenient to access.
Lining the walls are displays from Orion Beer, a beloved brewery headquartered in Okinawa. In addition to Orion’s draft beer, you’ll find rare varieties like Orion The Premium that are hard to find in Tokyo.
Unique Okinawa ingredients served with Ginza-style refinement
At Okinawa Sakaba Haisai traditional Okinawan cuisine is served with a stylish twist—beautifully plated and thoughtfully presented.
By adding a creative twist to simple regional dishes and paying close attention to presentation and tableware, Okinawan flavors are served in a fresh, modern style. At Okinawa Sakaba Haisai, you can enjoy these familiar tastes as stylish, city-chic plates—something only this restaurant can offer.
“海ぶどう,” Green caviar ~Sea grapes~ 800 JPY (tax included)
Harvested in Itoman City, Okinawa, the restaurant’s umi budō (“Green caviar ~Sea grapes~” on the menu) come served in a chilled glass bowl that evokes the Okinawan ocean.
This traditional Okinawan seaweed (often called “sea grapes”) is a staple appetizer in the region’s cuisine.
Umibudo are known for their distinctive appearance—tiny, grape-like (hence the name) beads strung together.
Pop one in your mouth, and you’ll enjoy a delightful bursting texture.
Try dipping them in the refreshing shiso (perilla) sauce for added flavor.
“ふーチャンプルー,” Fu Champuru 1,200 JPY (tax included)
In Okinawan dialect, champurū generally refers to stir-fry dishes. There are various types of champuru using many ingredients, and fū champurū, made with fū (wheat gluten) is one type enjoyed in Okinawan households.
Fu, a dried food made from gluten, is popular throughout Japan, typically in bite-sized cylindrical shapes.
However, the most widely enjoyed type of fu in Okinawa is a tubular variety called kuruma-bu. For fu champuru, slices of kuruma-bu are soaked in water, then stir-fried with meat, eggs, and vegetables to finish the dish.
The kuruma-bu thoroughly absorb the rich umami of the broth and ingredients, offering a uniquely addictive texture!
“キビまる豚のロースステーキ,” Kibi-Maru Pork Loin Steak 1,900 JPY (tax included)
At Okinawa Sakaba Haisai, you can also try Kibimaru Pork, a premium Okinawan brand pork that’s rarely found outside upscale restaurants.
The pigs are raised on carefully selected water and uniquely blended feed centered on medicinal herbs traditionally grown in Okinawa, purple sweet potatoes, and sugarcane molasses.
As a result, the meat features fine marbling like premium wagyū beef and is characterized by a mellow, sweet, refined flavor.
Kibimaru Pork is used in a variety of dishes such as stir-fries, but the Umami bites editorial team recommends trying it at the restaurant by ordering the “Kibi-Maru Pork Loin Steak.”
The preparation is simple, allowing you to fully enjoy the unique umami and the natural sweetness of the fat that Kibimaru Pork is known for.
Sprinkle a bit of the accompanying Okinawan salt to bring out the pork’s natural flavor.
A unique way to enjoy Okinawan spirits
At Okinawa Sakaba Haisai, the interior is designed with playful touches to make drinking even more enjoyable.
For example, the bell placed on the table is called the “Habubell.” Ring it, and you’ll be served a shot of habushu—one of Okinawa’s traditional spirits.
Habushu is a bold, potent spirit made by infusing an Okinawa habu (a type of pit viper endemic to Okinawa) in awamori (Okinawan distilled spirit made from rice) or rum.
Inside the restaurant, you’ll find jars containing real habu snakes—an eye-catching sight for many customers
At Okinawa Sakaba Haisai, the habu sake is made by soaking habu extract and 13 kinds of herbs in an awamori base.
Despite its unique, medicinal aroma and slightly spicy flavor—reminiscent of traditional herbal remedies—it’s surprisingly easy to drink. The “Ryūkyū Habu-Ball,” a high ball cocktail made using habushu, in particular, is one of the most popular items on the drink menu.
“琉球ハブボール,” Ryūkyū Habu-Ball 600 JPY (tax included)
As the energy in the restaurant picks up, the sound of the “Habubell” ringing from all around adds to the lively and festive atmosphere.
“半分丸ごと 生搾りパイン,” Half Whole Fresh-Squeezed Pineapple Sour 1,000 JPY (tax included) / Non-alcoholic 900 JPY (tax included)
Okinawa is famous for its pineapples, and one popular drink on the menu is the “Half Whole Fresh-Squeezed Pineapple Sour,” made by squeezing half of a delicious, ripe pineapple right on the spot.
You can also opt for a non-alcoholic version and savor the fresh, fruity taste of Okinawan pineapple.
At Okinawa Sakaba Haisai, they offer a wide selection of premium awamori blended with kusu (vintage aged awamori).
“泡盛ガチャ,” Awamori Gacha 700 JPY (tax included) per try
But with so many options, choosing one can be tough. When in doubt, spin the “Awamori Gacha” capsule toy machine!
Inside each capsule is the name of a recommended brand. By leaving the choice to chance, you might just discover a delicious awamori you’ve never tried before.
“ソーキそば,” Okinawa soba topped with braised pork spare ribs 1,000 JPY (tax included)
You can cap off your Okinawan food and drinks with sōki soba, a noodle dish widely eaten in Okinawa.
A simple, bonito-based broth topped with tender braised pork ribs called sōki.
The soki soba at Okinawa Sakaba Haisai features noodles from Kamehama Seimen, a well-known brand in Okinawa. Even without leaving Tokyo, you can enjoy the authentic taste of this local favorite.
The restaurant is fully equipped with English menus, with clear explanations of what each dish is, so you can dine with confidence.
Named after “Haisai”, a cheerful Okinawan greeting, this spot welcomes you with a lively, friendly atmosphere and fun ways to enjoy drinks—it’ll have you reaching for another glass in no time.
Don’t miss your chance to experience the best of Okinawan cuisine and hospitality—right in the heart of Tokyo.
Information
| Store name | 沖縄酒場ハイサイ 銀座店 Okinawa Sakaba Haisai ginzaten |
|---|---|
| Address | 1-9-1 Shimbashi, Minato-ku, Tokyo
|
| Access |
Shimbashi Station 2-minute walk from Shimbashi Station Ginza Exit
Higashi-Ginza Station 10-minute walk from Exit 4
|
| Phone number | 03-6274-6644 |
| Reservations | Accepted Phone, Official website, Tabelog, Hot Pepper Gourmet |
| Payment |
|
| Service charge / Table charge | None |
| Hours | 17:00-0:00（last call: food 23:00, drinks 23:30） |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 34 seats 4 counter seats, 22 table seats, 8 private dining room seats |
| Smoking | All seats are non-smoking |
| Official website | https://okinawa-harekuni-ginza.com/ |
| Other information |
|
※Menu contents, prices, store information, etc. are current as of June 2025.
