Waryu Ryori Sarii: Okinawan Omakase with French Technique

Waryu Ryori Sarii is a one-man operation. The chef, originally from Hokkaido, cooks, plates, pours and explains every course himself. His omakase menu reworks Okinawan produce with French and Japanese technique. The signature is the foam sashimi: local premium fish such as akamachi or akajin-mībai, served over soy-sauce foam and shīkwāsā citrus foam with cauliflower mousse and plum-wine jelly. The finale is a crisp-fried jūshī (Okinawan seasoned rice) risotto broken into clam or fish broth, and several reviewers call it the best thing they ate.

Almost every reviewer praises the agu pork shabu-shabu, often finished with grated karasumi. Many also single out the Okinawan wagyu roast in a sauce of red wine, hatchō miso and brown sugar. The sake and wine pairings draw comment too, with unusual Romanian wines and Okinawan spirits, as does the yachimun pottery the food arrives on. The chef's warmth and conversation come up constantly. Japanese regulars, some on their tenth visit, treat it as essential in Naha.

Criticism is minor and scattered. Dinner runs about 2.5 hours because one person does everything. The basement room still looks like the snack bar it once was. One diner in the private room felt neglected. A few found the sashimi combinations overworked, the jūshī course plain or the portions slightly small.

It serves dinner only, with no lunch. Reviewers in 2025–2026 recently paid around ¥11,000 for the eight-course omakase and ¥12,000 for seven courses with matched drinks. One seven-course menu in 2025 came to about ¥7,800. A five-glass wine pairing was about ¥4,000, a five-glass sake pairing about ¥3,000 and a Heartland draft beer ¥700. With drinks, most spent ¥12,000–15,000 per person, and there is no table charge.

Value is a strong point. Japanese and foreign reviewers alike estimate that a comparable menu in Tokyo would cost one and a half to two times as much.

• Getting there: 5 minutes' walk from Miebashi Station (Yui Rail), 7 minutes from Kenchomae Station. The basement entrance is near Kokusai-dori. Reviewers also walk about 10 minutes from Makishi Station.
• Booking: required, so do not plan to walk in. There are only 10 seats a night. Call 050-5593-9040. One visitor booked in person after online booking failed. The menu is the chef's choice and changes with the season.
• Children: preschool and school-age children are welcome in the private rooms only, not at the counter.
• Hours: Mon–Sat 18:00–23:00, closed Sunday. Allow about 2.5 hours.
• Payment: cash and credit cards (VISA, Master, JCB, AMEX, Diners, UnionPay). Electronic money and QR code payments are not accepted.
• Seating: 10 seats including counter seating, with private rooms for 2, 4 or 6. Private hire is possible.
• Smoking and parking: fully non-smoking. There is no parking.
• Language: the chef speaks little English but explains each dish using a translation app on his phone.