The interior of Kazami Restaurant, Kazami, Naha, Okinawa, Japan, known for its incredibly fresh fish, shellfish, sashimi and rice bowls
There are basically two types of Okinawan dishes: the elegant cuisine prepared for the Ryukyuan Kings and his court during the Ryukyu Dynasty and the more economical and reasonable dishes developed out of the sensible wisdom of commoners’ everyday life. Both are influenced by Chinese and Japanese culinary cultures
One of the chefs at the woks at Kazami, Naha, Okinawa, Japan, preparing individual orders with fresh ingredients
We enjoyed a delicious lunch at Kazami Restaurant in Naha, known for its incredibly fresh fish, shellfish, sashimi and rice bowls. The menu changes daily based on what fresh ingredients the chefs can buy at the local markets.
A delicious, crispy fried fresh Guruku fish purchased a few hours earlier at the local market, Kazami, Naha, Okinawa, Japan; we ate almost the whole crispy fish, including the tail and most of the head (skipping the mouth and eyes), except for the skeletal bones
Showing some Chinese influence, the stir-fried beef and tofu with vegetables was quite tasty, Kazami, Naha, Okinawa, Japan
Excellent shrimp-flavored noodles with vegetables and slices of pork, Kazami, Naha, Okinawa, Japan