Day 1

Naha Airport

11:50 OMO5 Okinawa Naha (locker usage)

Store your luggage in a locker and enjoy sightseeing with ease

Before check-in, it is convenient to store large luggage in the lockers exclusively for guests of OMO5 Okinawa Naha. Once you are light on your feet, head out into the city of Naha, which is full of fun.

12:00 Mikado

Nutritious "Champon" packed with plenty of vegetables

A popular diner where you can taste home-style Okinawan dishes such as Goya Champuru, Yushi-dofu set meals featuring fluffy island tofu in broth, and Chanpon.
In Okinawa, "Chanpon" does not refer to noodles, but rather a dish of stir-fried vegetables and meat bound with egg, served over rice. The ingredients used vary by restaurant; in the case of "Chanpon (Mikado style)," cabbage, carrots, onions, and corned beef are used to create a sweet and savory flavor.

12:40 Kokusai Dori

A representative tourist street of Okinawa

Naha's main street, a 1.6km stretch lined with restaurants serving Okinawan cuisine, cafes, souvenir shops, and department stores. The storefronts are filled with classic Okinawan sweets, Yachimun (pottery), Shisa statues, and local T-shirts, making just walking down the street exciting for your trip.
Kokusai-dori is also known as the "Miracle Mile" due to its dramatic post-war recovery and its length of approximately one mile. Every Sunday from 12:00 to 18:00, it becomes a pedestrian-priority road called "Transit Mile," bustling with live music, performances, and various other events.

15:00 OMO5 Okinawa Naha by Hoshino Resorts

A new-concept hotel with the theme of "Bazaar, Chimudondon♬"

Yachimun Room

18:00 Apparishan

Enjoy Okinawan cuisine, from classics to local food

An Okinawan izakaya popular for its nightly sanshin live performances. They serve a variety of Okinawan dishes, ranging from a la carte items that pair perfectly with drinks, such as "deep-fried gurukun" and "tuna sashimi," to hearty meals like "Okinawa soba" and "rafute fried rice."
There is also a wide selection of chanpuru dishes, including "goya chanpuru" and "somen chanpuru." The "fu chanpuru," featuring fluffy wheat gluten, vegetables, and spam, is particularly well-regarded for its satisfying texture. They even offer unique chanpuru made with island vegetables like adan and ootaniwatari.

21:00 Night Event "Ryukyu Moment, Evening Banquet"

Enjoy a night in Naha with the glow of Ryukyu glass and live sanshin music

At "OMO Base," we hold nightly events where you can enjoy live sanshin performances in a space illuminated by Ryukyu glass lights. Spend your evening slowly sipping and comparing awamori, rum, and craft gin selected by famous Naha shops, accompanied by bite-sized "Sata Andagi" from our bar, perfect for your feast.

Day 2

08:00 Breakfast at OMO Cafe & Bar

Energy charge before exploring the city

For breakfast, choose from four main dishes, including "French Toast with Mango" and "Yushi Tofu & Juicy." We recommend the "Yushi Tofu & Juicy," which allows you to savor familiar Okinawan flavors. Start your morning in Okinawa with the delicate texture of yushi tofu and "juicy," a traditional Okinawan seasoned rice.

10:00 OMO Ranger Tour "Market Ma-sanpo"

Enjoy unraveling Okinawan food culture while visiting markets and shops

Our "Neighborhood Guide OMO Ranger" will take you on a tour of the "Naha City First Makishi Public Market," a bustling hub known as the kitchen for Okinawan locals. You will learn about Okinawan food culture, including introductions to the colorful fish and tropical fruits lined up at the stalls. This experience of learning while tasting at the shops is only possible when touring with an OMO Ranger who is on a first-name basis with the shop owners.

12:00 Shokujidokoro Tsubame (Dai-ichi Makishi Public Market)

Enjoy seafood dishes with fresh fish bought at the Makishi Public Market

This is the first restaurant to introduce the "bring-your-own" system, where you purchase ingredients from fresh fish or meat shops on the first floor of the Makishi Public Market and pay a cooking fee to have them prepared for you.
For this service, it is popular to use Okinawan fish like grouper (meebai) or blue parrotfish (irabucha) and have them served as sashimi, butter-fried, or simmered. Simmered blue parrotfish in salt water (maas-ni) features a simple seasoning of just dashi and salt, allowing you to enjoy the natural flavor of the ingredients. In contrast, the sashimi is characterized by its light and refreshing taste. Sea grapes served with a shiso sauce are the perfect side dish.

13:30 Tsuboya Yachimun Street

Searching for captivating "Yachimun" pottery in a major production area

"Yachimun" is the Okinawan word for pottery. It is a traditional craft that Okinawa takes pride in, and the Tsuboya district, in particular, has a history of over 300 years as a pottery center. "Tsuboya-yaki" is characterized by its thick, rounded form and bold, generous painting. The charming stone-paved streets are lined with direct-sales shops from kilns and select shops, where various yachimun items such as tableware, vases, and accessories decorate the storefronts.
Even the classic souvenir, the shisa, comes in a rich variety, from those filled with dignity to more pop-style designs. Discovering the unique personality of each kiln and artisan is part of the fun of searching for yachimun. There are also cafes and shops offering pottery experiences along the street, so please take your time to explore.

15:30 LIQUID THE STORE

Enjoy fine sake and conversation at a "drinking" community store

Located in the Tsuboya district, this cooperative store focuses on the act of "drinking." It sells a carefully curated selection of natural wines, craft beers, and spirits from Okinawa and beyond, as well as coffee beans, tea leaves, and drinking vessels. The shop features a standing bar area where you can enjoy the beverages on offer. It also houses "TESIO," a popular ham and sausage specialty shop that serves as a culinary partner to the drinks.
Through its label "ISLANDS BEVERAGE," LIQUID collaborates with producers across the Okinawan islands to create unique drinks, including an original gin that has captivated many enthusiasts. Discovering something new is the greatest joy of travel. Why not enjoy the unique encounters and experiences that can only be found through the "drinking" culture at this shop?

18:00 Awamori Concierge

A 5-minute introduction to Awamori culture, essential to Okinawa

OMO staff will introduce the history, ingredients, and ways to enjoy "Awamori." You will also receive an "Awamori Diagnosis Chart," a map featuring local spots where you can fully enjoy Awamori, which will be useful for your strolls.

Time: 18:00/18:15/18:30/18:45 Fee: Free

18:30 BACAR

A restaurant renowned for its Neapolitan pizza baked in a wood-fired oven

This restaurant is well-regarded by locals for its wood-fired Neapolitan pizza. The pizza, made with dough aged for over 30 hours and baked in a custom-made wood-fired oven, is exquisite. The crust has a light, crispy texture throughout, while the edges are thick and chewy, making every bite delicious until the very last one.
The classic "Pizza Margherita" features a perfect harmony of Italian tomatoes, mozzarella cheese, and basil. The cheese is flown in every time, offering an irresistible, rich, and melty flavor.

21:00 Relax at the OMO Cafe & Bar before bed

Enjoy Okinawa's nights to the fullest with Orion beer and Awamori

If you would like another drink after your meal, how about an Orion beer or Awamori at the "OMO Cafe & Bar," which is open until 23:00 (last order at 23:00)? For those craving something sweet, we recommend our Sata Andagi bar, where you can choose from five different varieties.

22:00 OMO Base "Yuntaku Library"

Relax in a library adorned with traditional crafts

The "Yuntaku Library" on the second floor is lined with traditional crafts like "Ryukyu Hariko" (papier-mache) and "Ryukyu Miyarabi Kokeshi" dolls, as well as books about Okinawa. You can spend your time before bed however you like, whether by reading a book that catches your eye or relaxing on the large sofa.

Day 3

11:00 Check out of OMO5 Okinawa Naha

Leave your large luggage in the hotel lockers and head out for sightseeing.

12:00 Onigiri-dokoro Shuri Nanamusubi

The wide variety of "Pork Tamago Onigiri" is popular

At an onigiri cafe located right near Shurijo Castle Park, you can taste Okinawa's soul food, the "pork tamago onigiri" (pork and egg rice ball). There are 11 varieties available, starting with the standard "Oni-Po," which sandwiches pork luncheon meat (Spam) and a fried egg. They are not pre-made; each one is served freshly prepared after you order. Another great point is that you can choose between white rice and brown rice. Original menu items like the "Goya Chanpuru Oni-Po" and "Tacos Oni-Po" are also popular. It's fun to try and compare the different flavors.
Don't miss the drinks and sweets, either. The Okinawan specialty "ice zenzai" is served in unique yachimun (pottery) bowls. It is an exquisite dish with a perfect balance of brown sugar-scented adzuki beans, shiratama (rice flour dumplings), and ice.

13:00 Shurijo Castle Park and surrounding area

Stroll around Okinawa's symbols and nearby spots

To end your trip, use the information you learned at the "Shurijo Castle Lecture" the day before to tour Shurijo Castle Park and its surroundings.
Shurijo Castle, the royal castle of the Ryukyu Kingdom, is said to have been founded around the 14th century and flourished as a center of politics and culture. Although it was destroyed in the Battle of Okinawa in 1945, it was later developed into Shurijo Castle Park. In 2000, the ruins of Shurijo Castle and other sites were registered as a World Heritage site. Numerous cultural properties, such as the Shureimon Gate and the Sonohyan-utaki Stone Gate, are scattered throughout the park. There are also restaurants and cafes, allowing you to enjoy a leisurely stroll.
Although the main hall and other structures were destroyed by fire in 2019, the restoration process is currently open to the public in anticipation of the main hall's reopening in the fall of 2026. Be sure to visit for this rare opportunity to observe the construction work.