earthen
Naha, Japan
In a converted house near Oroku station, Takuma Kobayashi’s restaurant brings northern Okinawan produce into contemporary island cooking. Nakijin Agu pork, seasonal vegetables and locally made pottery give the experience a strong regional character. Lunch and dinner courses offer different lengths of meal, with wine pairings available for a more leisurely evening. Reserve by the previous day, and ask about private-room arrangements if you are travelling with preschool children.