Okinawa represents a fascinating contradiction within Japan, and Parts Unknown delved deeply into this unique identity during its 2015 broadcast in Season 6. Far removed from the neon intensity of Tokyo, this southern archipelago boasts a culture profoundly shaped by its history as the independent Ryukyu Kingdom and the enduring, heavy presence of American military bases. The culinary scene reflects this complex past: it is a land where delicate raw seafood and fermented tofu sit alongside hearty, pork-heavy stews and the ubiquitous, heavily American-influenced taco rice. Bourdain’s angle was to explore how the Okinawan people maintain their distinct, laid-back heritage and incredible longevity despite the geopolitical pressures surrounding them. He sought out the soulful, resilient food of the islands, from bustling public markets to small, historic eateries serving traditional pork dishes. If you want to taste the real, historical heart of these islands, here are the vital stops from his journey.
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 – Anthony Bourdain Okinawa
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 – Anthony Bourdain Okinawa
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 – Anthony Bourdain Okinawa
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 – Parts Unknown Okinawa
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
Unfortunately, this restaurant has since closed its doors.
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.
READ MORE: ANTHONY BOURDAIN PHILIPPINES : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
Bourdain’s trip to Okinawa highlighted his incredible ability to navigate complex historical and political landscapes through the medium of local food. The episode is significant for shedding light on a region of Japan that is often misunderstood or overlooked by mainstream tourism, respectfully addressing the ongoing tensions regarding American military presence. It underscored how culinary traditions—from raw goat meat to habu snake liquor—serve as an act of cultural preservation and quiet rebellion. It remains a poignant look at a fiercely independent culture. Step off the mainland, embrace the island time, and discover Okinawa’s unique flavors for yourself.
