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Jul 13, 2008 09:23 AM

Shin Okinawa Izakaya

Finally... an Okinawa restaurant. About 3 weeks ago, we heard that there was going to be an Okinawan izakaya opening down the street from us. I was so excited as I am of Okinawan descent, most of my relatives still live there. For those of you who don't know where Okinawa is, it is the southern part of Japan, basically the most southern point of Japan. Its a tropical island, I guess you could say its the Hawaii of Japan. Beautiful waters, warn like you are taking a bath, excellent fruit and great food.

The food in Okinawa is quite different than the rest of Japan, so for people who have never eaten it, it might take some getting used to.

So, enough with the history lesson. Once we found out that the name of the restaurant was Shin Okinawa Izakaya and that it was within walking distance, we got excited. I have never eaten Okinawan food in a restaurant here in the U.S. (I've only eaten Okinawan food at home, Tokyo or Okinawa)

It opened this past week, but was open to the public on Wednesday. We strolled in at around 6 pm, there were about 7 people inside. I'd say it could fit about 35 - 40 people in there. The restaurant is located in the same place where Housenka used to be.

They tried to recreate the feeling of Okinawa with the restaurant. If you look up at the entrance from outside, you'll see two lions facing each other, all Okinawa businesses and homes will have it. (We have it at home too) An explanation can be found here: http://www.kantetsuryu...

Anyway, on to the food. We tried, in order:

Shikwasa Beer - Shikwasa is an Okinawan/Taiwanese citrus fruit, one of my favorite things in the world. I was surprised to see it on the menu, never tried it with beer. Definitely more of a beer for the ladies, but I recommend that people try it once. Shikwasa in pure form tastes better, but I'd buy the beer again. The fruit has a sort of tart taste, its like a more flavorful lime/lemon.

Rafute - boiled pork belly. (called buta no kakuni as well) I've always loved this stuff and the version here is pretty good. Normally you'll cook boil this for hours (at least my grandma did), flavored with some sort of combination with awamori (Okinawa sake) sugar, mirin, shoyu, by the time the dish is ready to serve, it will melt in your mouth. This dish wasn't as soft as I would have liked, but I'd order it again.

Papaya champuru - champuru means mix or something like that. You can make champuru dishes with a lot of different vegetables. We went first with papaya champuru. The papaya was green papaya, like the kind you would find in the Thai Papaya Salad (Som Tum) I would say this dish was ok, unfortunately we were comparing it to the one we had in Okinawa. This dish wasn't as flavorful as we would have liked.

Mozoku - Okinawa seaweed dish. This one was disappointing, it should be more sour, it just didn't have the taste we were looking for.

Awamori with shikwasa - Awamori is an alcoholic drink like sake or shochu that is unique to Okianwa. This is the stuff all Okinawan people drink. I would recommend trying this on the rocks first to get an idea of what it tastes like. (You can also buy it at Mitsuwa


Goya champuru - Goya is bitter melon, vegetable used by many asians. We usually make this at home when its in season, but we wanted to try it here. I thought it was a pretty good dish, basically its goya, pork, egg, bean sprouts stir fried with bonito flakes on top. This is a staple home made dish in Okinawa, basically home cooking. Goya is very bitter, so some don't like it.

Soki Soba - our favorite dish of the night. When you ask Japanese people what they think of when they hear Okinawa, most might say "Okinawa Soba" Every time I go to Okinawa, I'll have it at least 2-3 times. The version here is pretty good, its basically soba noodles made from wheat in a soup consisting of konbu (seaweed kelp) pork and katsuobushi flakes (bonito fish flakes) Soki is the Okinawan word for ribs. The texture of the noodles depends on which part of Okinawa you go to, the main island uses flat noodles, which is what they used at Shin Okinawa Izakaya. When eating Okinawa soba, you can't expect the salty taste of ramen or the round texture of udon noodles, the soup has a bit more of a pork/fish flavor (although you won't taste the fish really, but its a big ingredient) I guess its a subtle tasting dish. I liked the soba and it was my favorite dish. The soup was flavorful enough that we drank the whole bowl. The noodles were a little hard, but I'm hoping with practice they'll get better. (don't forget to use the awamori chili as extra flavoring, it will be right in front of you in a bottle) The noodles are hand made, but not from Okinawa. I heard they purchased the hand made noodles from some other place, but not sure about that.

Overall, I liked this place. I was hoping for a little more flavor in some dishes and the portions need to be bigger, but I'll definitely keep coming back. yes I'm biased because I am Okinawan... but go once just to see what Okinawa food tastes like. I'd maybe wait a couple of weeks for them to work out the kinks and hopefully they'll get things perfected. I want to try them out again a few more times to see if they make improvements.

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  1. Thank you for the info. It seems that folks in Japan can't get enough of the pork dishes in Okinawa - they talk about these a lot, along with the amazing produce. And even the long-lived Japanese are very keen on the various aspects of the longer-lived Okinawans' lifestyle.

    Can you post the general restaurant info? Location, phone numbers, hours... Thanks!

    1 Reply
    1. re: bulavinaka

      Shin Okinawa Izakaya
      1880 W. Carson St., Suite #A
      Torrance, CA 90501
      (310) 618-8357

    2. Thanks gachimai for the early review! Sounds like a place with potential and it's great to hear the perspective of an Okinawan on this Okinawan restaurant. :)

      I was looking forward to Shin last week, so I can't wait to try it based on your review.

      2 Replies
      1. re: exilekiss

        Well, I would suggest waiting a week or so. I think they are still trying to get the kinks worked out first. I was attending an event last night for a friend who is Okinawan (she was selling some art) and she's going to Okinawa to a noodle maker to study how they do it so that she can come back and open a place herself, so hopefully we'll have another location to try.

        Attached are some pics from last week.

        1. re: gachimai

          Thanks gachimai.

          Definitely keep us posted when your friend's Okinawan restaurant opens up. Would love to try it! (^_^)

      2. cool, thanks for posting. I saw the ad in Lighthouse and my coworkers and I were all excited. I mean, how rare is it to have an okinawan restaurant!?

        2 Replies
        1. re: pirikara

          pretty sure this place is connected to shin yakitori, which isn't bad. another restaurant to check out in the south bay!

          1. re: rameniac

            yes, it is under the same management, but the chef is Okinawan.

        2. My wife and I were also there opening night. In fact, based on your food selections my wife believes you might have been sitting right next to us on the bar! She is always watching what everybody else is eating)

          We got there at about 5:30 - (we were actually the first official customers according to the waitress!) and stayed till about 8pm. For your reference we were the two sitting at the end of the bar. We tried a number of dishes, and nothing was disappointing in the least. We especially loved the shima dofu dishes, but we tried several pork dishes including rafute and pork, shima tofu tsukune, and a bacon like dish I don't remember the name of. all were really good. the Goya champuru was also good, and we tried the Okinawan purple sweet potato croquette, and the Okinawan "Okonomiyaki" which was great. I plan to do a more complete review soon...

          My wife, who is Japanese but not Okinawan, (but loves Okinawan food) said that this is one of the few japanese restaurants in LA that she hasn't felt the "It's good for LA" feeling. she said for her it was like eating in a good Okinawan Izakaya back in Japan. That's strong praise from her!

          By the way, if you liked it, the music that was playing in the restaurant when you were there was by Ikeda Suguru. I asked the owner about it. He said he and Ikeda were friends back in Okinawa. He said he's planning to come do a concert in LA in the fall.

          Anyway, we plan to become regulars - and we'll probably go try Shin Kushiyaki soon too. (it wasn't on the list until now). by the way let us know when your friend's Okinawan noodle shop opens!

          1. Nice report. Never thought I'd see a proper Okinawan spot in LA for some reason. Is umi budou on the menu?