Day 1

Naha Airport

11:50 OMO5 Okinawa Naha by Hoshino Resorts (use lockers)

Leave your luggage in a locker for easy sightseeing

Until check-in, it is convenient to leave your large luggage in the lockers for the exclusive use of guests at OMO5 Okinawa Naha by Hoshino Resorts. Once you are light, let's go out to the town of Naha, which is full of fun and excitement.

12:00 Mikado

Nutritious "champon" with plenty of vegetables

The popular diner serves Okinawan home-style dishes such as goya chanpuru, yushidofu set meal, which is made with oboro (island tofu) and soup stock, and chanpon (noodles).
In Okinawa, "chanpon" is not noodles, but a dish of stir-fried vegetables and meat with egg on top of rice. The ingredients used vary from restaurant to restaurant, with "Champon (Mikado style)" using cabbage, carrots, onions, and corn beef to create a sweet and spicy flavor.

12:40 Kokusai Dori

Okinawa's representative tourist street

Naha's main street is about 1.6 km long, lined with restaurants serving Okinawan cuisine, cafes, souvenir shops, and department stores. The stores are lined with yachimun (pottery) vessels, shisa, and Okinawan-style local T-shirts, as well as confectionery, the standard souvenir of Okinawa, and just walking down the street is enough to heighten one's anticipation for the trip.
Kokusai-dori Avenue is also known as the "Miracle Mile" due to its dramatic reconstruction after the war and its length of approximately one mile. Every Sunday from 12:00 to 18:00, the "Transit Mile" is held, when the street becomes a pedestrian priority street. The street is bustling with live music, performances, and a variety of other events.

15:00 OMO5 Okinawa Naha by Hoshino Resorts

A new type of hotel with the theme of "Bazaar, I'll make love to you".

Yachimun Room

18:00 Apari Shan

Enjoy Okinawan cuisine, from standard dishes to local food

Sanshin (Okinawan guitar) live performances held nightly are popular at this Okinawa izakaya. The restaurant offers a la carte dishes that go well with drinks, such as fried gurukun and sashimi of tuna, as well as dishes that are typical of Okinawa, such as Okinawan soba and rafte fried rice.
The restaurant also offers a wide variety of chanpuru dishes such as goya chanpuru (bitter melon stir-fry) and somen chanpuru (somen stir-fry). The "Fu Chanpuru" with fluffy fu, vegetables, and spam is especially popular. There is also a rare chanpuru using adan and otaniwatari, which are known as island vegetables.

21:00 Night Event "Ryukyu Moment, Evening Banquet

Enjoy the night in Naha with Ryukyu glass lights and sanshin (Okinawan guitar) live performance

OMO Base (Travelers' Fun Lounge) holds nightly events where you can enjoy a live sanshin (Okinawan guitar) performance in a space decorated with Ryukyuan glass lights. Enjoy a bite-sized "sata andagi bar" to accompany your party, or sip awamori, rum, craft gin, and other beverages selected by Naha's famous restaurants.

Day 2

08:00 Breakfast "OMO Cafe

Recharge your energy before touring the city

Choose from five main breakfast plates, including "Croque Monsieur" and "Pizza Toast. We recommend the "French toast," which is crispy on the outside and moist on the inside. The mango sauce and whipped cream add a touch of flair to this dish.

09:30 OMO Ranger Tour "Market Maasanpo

Enjoy unraveling Okinawa's food culture while visiting markets and stores

The "Local guide) OMO Rangers" will take you to the "Naha City Daiichi Makishi Public Market," which is bustling as the kitchen of the Okinawan people. The tour will introduce the food culture of Okinawa, including the colorful fish and tropical fruits that line the shelves of the market. The experience of tasting and learning at the stores is only possible with the OMO Ranger, who is a familiar face with the shopkeepers.

12:00 Dining Area Tsubame (Daiichi Makishi Public Market)

Enjoy seafood dishes with fresh fish available at the First Makishi Public Market

This is the first store to launch the "lift-up system," in which customers purchase ingredients from the fresh fish and meat stores on the first floor of the Daiichi Makishi Public Market and pay a cooking fee to have the food cooked for them.
The most popular lift-up cooking methods use fish unique to Okinawa, such as mibai and irabucha, and are served as sashimi, baked in butter, or boiled. The masu-ni-ni (boiled eel) is simply seasoned with only dashi (Japanese soup stock) and salt, allowing diners to taste the original flavor of the ingredients. Sashimi, on the other hand, is characterized by its light and refreshing flavor. The umi budou (sea grapes) served with shiso sauce is a perfect accompaniment.

13:30 Tsuboya Yachimun Street

Search for fascinating "Yachimun" in a major pottery production area

Yachimun" is an Okinawan word for pottery. Yachimun is a traditional craft that Okinawa is proud of, and the Tsuboya area in particular has a history of more than 300 years of pottery making. Tsuboya-yaki" is characterized by its thick, chunky form and generous painting. The elegant stone-paved street is lined with stores directly managed by Tsuboya-yaki potteries and select stores, where a variety of yachimun, including tableware, flower vases, and accessories, adorn the shelves.
Shisa, a staple of souvenirs, are also available in a wide variety of styles, from majestic to pop. Visitors can enjoy looking for yachimun by experiencing the individuality of the potters and craftsmen. There are also cafes and stores along the street that offer pottery-making experiences, so take your time and enjoy your visit.

15:30 LIQUID THE STORE

Enjoy sake and communication at the "Drink" communal store.

In the Tsuboya district, a common store focusing on the act of "drinking" is located. It sells carefully selected natural wines, craft beers, spirits, and other alcoholic beverages from Okinawa and other parts of Japan and abroad, coffee beans and tea leaves, as well as utensils for drinking. It also has a space for standing and drinking where customers can taste the beverages it offers. The shop is also home to TESIO, a ham and sausage specialty store that is popular as a food partner to the drinking experience.
ISLANDS BEVERAGE, a label run by LIQUID, produces beverages together with island makers in Okinawa. Their original gin attracts many connoisseurs. Encountering new things is the most attractive part of traveling. Why not enjoy encounters and experiences through "drinking" only at this store?

17:30 "De~ji I want to go there! Shuri Castle Lecture

Preparation is the key to success. Essential lessons before visiting Shurijo Castle

Staff/staff members of OMO, dressed in Okinawa's traditional "Ryukoso" costume, will happily explain the history and highlights of Shurijo Castle, the symbol of Okinawa. Staff/staff members will introduce information from the people who work at Shurijo, photo spots, recommended stores in the area, and more, from their own unique perspectives.
De-ji" is an Okinawan dialect word meaning "very much" or "very much.

18:30 BACAR

Neapolitan pizza baked in a wood-fired oven is a popular restaurant

This Restaurant is well known among the locals for its wood-fired Neapolitan pizza, made to order and baked in a wood-fired oven using dough that has been slowly aged for more than 30 hours. The entire dough is crispy and light, while the thicker, chewy ears are delicious right down to the last bite.
The classic "Pizza Margherita" is a perfect combination of Italian tomatoes, mozzarella cheese, and basil. The cheese is air-freighted in every visit, and its rich, melty flavor is irresistible.

21:00 Sweets at "OMO Cafe & Bar

Relax with a tropical flavored night parfait

After dinner, you may want something sweet, so how about the Tropical Parfait at OMO Cafe & Bar, which is open until 11:00 p.m. (last order at 11:00 p.m.). The small size makes it the perfect ending to your meal. Other tropical sweets and drinks are also available.

22:00 OMO Base (Travelers' Fun Lounge)

Relax in the library decorated with traditional crafts

The "YUNTAKU Library" on the second floor is filled with books on Okinawa and traditional crafts such as "Ryukyu papier-mâché" and "Ryukyu Miyabikokokeshi. You can spend your bedtime reading a book you like or relaxing on the large sofa.

Day 3

11:00 Check out of OMO5 Okinawa Naha by Hoshino Resorts

Leave your large luggage in the hotel locker and go sightseeing.

12:00 Onigiri Restaurant Shuri Nanamusubi

Pork and egg rice balls" with a variety of variations are popular

The Onigiri Café, located near Shurijo Park, serves "pork and egg onigiri," Okinawa's soul food. Eleven varieties are available, including the standard "Onipo," which is a sandwich of pork luncheon meat (Spam) and egg omelet. The rice is served freshly made to order. The choice of white or brown rice is also a nice touch. Original menu items such as "Goya Chanpuru Onipou" and "Taco Onipou" are also popular. It is fun to compare and contrast the different dishes.
The drinks and sweets are also not to be missed. The Okinawa specialty "Iced Zenzai" is served in a unique Yachimun (pottery) bowl. The perfect balance of brown sugar flavored kintoki-mame (kidney beans), shiratama (white rice balls), and ice is a must-try item.

13:00 Shurijo Park - walk around the area

Explore the symbols of Okinawa and the surrounding spots

For the last part of the tour, let's go around "Shurijo Park" and the surrounding area based on the information learned in the "Shurijo Lecture" the day before.
Shuri Castle, the royal castle of the Ryukyu Kingdom, is said to have been built in the 14th century and prospered as the center of politics and culture, but was destroyed by fire during the Battle of Okinawa in 1945 and later rebuilt as Shuri Castle Park. The park is dotted with many cultural assets, including the Shureimon Gate and the Sonohiyan Utaki Ishimon Gate. There are also restaurants and cafes where visitors can enjoy a leisurely stroll.
Although the main hall and other buildings were destroyed by fire in 2019, the restoration of the main hall is currently open to the public in preparation for its opening to the public in the fall of 2026. Visit for a rare opportunity to see the work in progress.