Fusaki Beach in Ishigaki, Okinawa, Japan - photo by ajari Japan https://www.flickr.com/people/ajari/ under CC-BY-2.0
Fusaki Beach in Ishigaki, Okinawa, Japan - photo by ajari Japan https://www.flickr.com/people/ajari/ under CC-BY-2.0

OKINAWA: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Okinawa, Japan for his show, Parts Unknown Season 6 Episode 4 (originally aired October 11, 2015):

READ MORE: LIKE SUSHI? TRY THESE 6 JAPANESE DISHES

DISH – Yakisoba

WHAT IS IT?

Pork belly, sausage, cabbage and carrots, stir-fried with eggs and Tsukemen noodles. Add sauce: soy, Mirin, brown sugar, vinegar and sake. Top with seaweed powder and pickled ginger garnish.

WHERE IS IT?

Ishikawa Dome
Ishikawa, Uruma
Okinawa, Japan

ANTHONY BOURDAIN OKINAWA NOTES

In Parts Unknown Okinawa, Anthony Bourdain witnessed Tōgyū (bull sumo) at the Ishikawa Dome. The dome also offers snacks, such as yakitori and yakisoba.

DISH – Tofuyo, Rafute, Mimigaa and Okinawa-style Pork Ribs

WHAT IS IT?

Tofuyo is a traditional Okinawan tofu, fermented and cheese-like. Rafute refers to the Okinawan pork belly dish that is slowly-cooked in stock heavily infused with Bonito flakes and Awamori. Mimigaa – pig’s ears simmered until tender, thinly sliced and dressed in rice wine vinegrette. Okinawa-style Pork Ribs involves brining the pork ribs in sake and seasonings before slowly-roasted.

WHERE IS IT?

Urizun
388-5 Asato, Naha
Okinawa, Japan

ANTHONY BOURDAIN OKINAWA NOTES

Urizun specializes in Okinawan cuisine, particularly anything pork, with no part of the pig going to waste.

DISH – Deep-fried Gurukun and Porcupine Fish, Snapper and Parrot Fish Sashimi, Lobster on the Shell, and Umibudou

WHAT IS IT?

Gurukun and Porcupine Fish battered and deep-fried. Snapper and Parrot Fish Sashimi – sliced snapper and parrot fish meat, served raw. Lobster on the Shell is raw lobster served on the shell. Umibudou or “sea grapes” are a type of seaweed that resembles grapes. They are dressed in vinegar and served as a side dish.  

READ MORE: HOW TO EAT SUSHI: INTENSIVE COURSE WITH CHEF SHINJI NAGAI

WHERE IS IT?

Makishi Public Market
2 Chome-7-10 Matsuo, Naha
Okinawa, Japan

ANTHONY BOURDAIN OKINAWA NOTES

At Makishi Public Market, you can buy your pick of seafood downstairs and have them cooked for a fee upstairs.

DISH – Taco Rice

WHAT IS IT?

Rice, topped with taco ingredients and served with taco sauce.

WHERE IS IT?

King Tacos
4257, Kin, Kunigami District
Okinawa, Japan

ANTHONY BOURDAIN OKINAWA NOTES

King Tacos is part of, as Anthony Bourdain puts it, “the small slice of Americana in Okinawa”.

DISH – Habushu and Meat Sashimi

WHAT IS IT?

Habushu is Awamori-based liquor with a Habu snake fermented in it. In Okinawa, much like the rest of Japan, has sashimi other than fish or seafood. Horse meat, goat meat and pork belly are examples of such delicacy.

WHERE IS IT?

Dojo Bar
101 Asato, Naha
Okinawa, Japan

ANTHONY BOURDAIN OKINAWA NOTES

Anthony Bourdain had a shot of Habushu at Dojo Bar. He also had Basashi (horse meat sashimi), Yagi-sashi (goat meat sashimi) and Pork Belly Sashimi. There was also Mimigaa (pickled pig’s ears) and Yaki-imo (baked yam) on the table.