08 2016 Jul
Japan, OkinawaTagged food, kokusaidori, naha, seafood, travel

Similar to Tokyo’s Tsukiji Fish Market, heading to the Makishi Public Market means you’re looking for fresh local seafood. They do sell other things, but if it’s sashimi you want, good sashimi you’ll get. What you want to do here is to order food on the first floor and have the restaurants on the second floor prepare it. It does cost extra to have them prepare anything. Quite frankly if you’re only getting sashimi, you’re basically paying for a seat.

For us, we wanted a few cooked dishes. The place we picked  charged us ¥500 and had a recommendation on which fish vendor to visit. This is common and I don’t think one place does this better than another. Or at least, that’s what I like to think given the food preparation is simple. We choose a place given the atmosphere, fun and lively, but not too crowded. We talked over how it all worked then went downstairs. There were about ten different shops to visit and surprisingly they had Mandarin speaking workers. They must get a fair share of Chinese tourists. Once we went through everything we wanted to try, we let them know which restaurant we would be at. After paying we went upstairs and waited. The food came out within ten minutes. First was the sashimi which was no surprise. The workers behind the counter were focused on preparing sashimi. And no, this isn’t the type of place you want handcrafted nigiri. This was local eating.

The restaurant staff was attentive for the lunch crowd. There was only one but she was effective catering about seven large parties. All we needed extra to the meal were the beers, Orion beer that is. I was a happy camper after this meal.

Makishi Public Market (第一牧志公設市場)

2 Chome-10-1 Matsuo
Naha, Okinawa Prefecture 900-0014, Japan

Verdict: If you check it out, be a little patient and check out prices at all the shops.

A Typical Display @Makishi Public Market

Already cleaned and prepared for you to take home. I really wanted to take home some of those prawns. So delicious!


Local Fish @Makishi Public Market

We had a lot of fish to choose from. I was only able to recognize half of them. The other half, looked so colorful. We did get one of these local fish to try.


Sazae @Makishi Public Market

Wow, for a snail lover, the sea conch looked amazing. So huge! However, I didn't know how these were best prepared. So we got one and had the store decide. Thinking back, this would have been better as sashimi.


Other Types of Shell Fish @Makishi Public Market

Of course, we had to pick up some clams. Typically I'd expect to see the smaller variety. But man, these shops lure you in with these monsters. We only ordered four.


Greens @Makishi Public Market

Now onto the meal. We ordered some veggies to balance the proteins. I forgot what we ordered exactly, but it was simple and good. Stir fried greens with garlic wasn't over done. Each stem held its firmness.

Ox Impressions: 



Sashimi Boat @Makishi Public Market

I didn't realize we were going to get a boat. Usually when I see these things in the states, I'm usually expecting the common selection of fish. Actually, we got some of that here with the salmon, tuna, and yellowtail. What's different were the local cuts of fish, along with uni, amaebi (sweet shrimp), and of course umibudo. And at this price, how could you go wrong!

¥1200

Ox Impressions: 



Stir Fried Sazae @Makishi Public Market

This was too tough and chewy to enjoy. There were some tender cuts, but for the most part it was difficult to eat. I'd recommend having this as sashimi or cooked in a way that would soften the texture.

Ox Impressions: 



Local Sashimi @Makishi Public Market

Now if only I can identify this fish. It's one of the colorful fish you saw in the earlier picture. It's a bit chewy with the taste of any other white fish. Still good in my book.


Steamed Clams in Sake @Makishi Public Market

Things can't get any fresher than this. Each one tasted so good especially when you scoop up the soup with each clam.

Ox Impressions: 



The OxPosted July 8, 2016 By the hungry ox


Scroll Up
 Previous  All works Next