mahoroba Teppan Okinawa

Among the rows of supremely urban bars and clubs in Okinawa’s breezy seaside capital, Naha, head to this sophisticated teppanyaki diner for a degustation helmed by a team that rejoices in wagyu and Japan-grown produce charged by seasonality. Mahoroba Teppan Okinawa bills itself as an “adult hideaway,” and with its sharp-lined furnishing, dark wood rendering and glossy finishes, the prompt doesn’t feel far-flung either. The cocooning space lends to the calm vibe, and the service is polished yet personable. At the heart of the space is a large beaming iron teppan plate, where the chefs dive straight into teppanyaki action in front of diners and do justice to the exquisite meats that claim its stake. Sirloin, known as the “king of red meat,” and aged wagyu are top choices, but the chef's recommendation is the highest-graded A5 Ishigaki beef fillet steak. This lean cut, low in fat and making up only 3% of the cow, is cooked to perfection with the fats perfectly rendered. While the menu is centered around red meat, it also tells the story of soil-grown and sea-caught ingredients native to Japan. Grilled seasonal vegetables, live black abalone weighing a hefty 250 grams, live spiny lobster and sterling fish carpaccio showcase the restaurant's breadth of excellence. The kitchen’s respect for coastal Okinawa shines through in offerings of Okinawan wagyu tongue and skirt steak, Agu Paitan pork, and the ubiquitous goya champuru — stir-fried bitter melon. Drink selections impress with regional wines. For a more intimate experience, completely private VIP rooms are available.