Teppanyaki Matsuo

For Teppanyaki Matsuo — as for many teppanyaki venues — the polished teppan iron plate has become its ubiquitous vessel in its cooking, but when the restaurant opened on the first floor of the swanky Southwest Grand Hotel in Naha, it foraged into uncharted territory by adding charcoal and straws as fuels to the fire within a space devoted to flame-kissed meats. From the outset, Teppanyaki Matsuo's luxurious disposition is made clear by the menu. With an open-concept kitchen, the restaurant specializes in a variety of proteins, including seafood, sourced locally. This includes Agu pork raised on the island, high-grade wagyu beef and same-day fresh fish delivered from the Tomari Fishing Port. Deeper into the menu, the award-winning Motobu beef, a local breed from the tropical prefecture, graces the iron grill and pristine Okinawan island vegetables like bitter gourd are steamed or roasted over Japanese straws. The teppanyaki restaurant dials up the thrill as chefs toss and flip meats to bring out the best flavors right in front of diners. But it doesn’t stop there. As it turns out, the grandeur and theatrics bring a fresh breeze to the city, and once the door swings open, it all makes sense. The interior embraces the feudal fiery spirit, with the black furniture, stone-tiled floor and natural finishes that give off old-world classicism combined with live-cooking suspension. Taken as a whole, this is Okinawa in microcosm: a fusion of innovative techniques and local ingredients that creates something greater than the sum of its parts. It’s a chic spot in the coastal city, meant for anniversaries and occasions enjoyed over great teppanyaki and service.