Okinawa Okinawa Pristine beaches, colorful coral reefs and sub-tropical jungle
Discover a distinct island culture born of subtropical sun, white sand, mangrove jungles and the age of the Ryukyu Kings
How to Get There
From mainland Japan, most flights to Okinawa's Naha Airport depart from Tokyo or Osaka. If you're coming from China, South Korea, Singapore, Taiwan or Hong Kong, there are direct international flights to Okinawa.
There are frequent flights from Tokyo to Naha on Okinawa's main island every day as well as direct flights to the outlying island of Ishigaki. There are also seasonal direct flights to Miyako Island. You can also catch connecting flights to the outlying islands of Miyako, Ishigaki, Yonaguni and Kume from Naha Airport. The best way to get around Okinawa is by rental car, or by bicycle or scooter in some areas. If you prefer public transportation, there is a monorail running from Naha Airport through Naha to the old capital of Shuri. There is also a comprehensive bus service on the main island, and ferry services run between nearby islands.
- UNESCO World Heritage sites on the main island, including Shuri Castle and the ruins of Tamagusuku
- Whale sharks and the fascinating, diverse sea life at Okinawa Churaumi Aquarium
- Relaxing on white sand beaches and swimming in clear blue ocean waters
- Kayaking through a mangrove jungle on remote Iriomote Island
Trending Attractions in Okinawa
Okinawan Raw Sugar
A mineral-rich brown sugar made from Okinawa sugar cane, with a mellow sweetness and a rich molasses flavor. The raw clumps of sugar are often eaten as a sweet treat during teatime.
The shiquasa is Okinawa's answer to the lime. Rich in vitamin C and refreshingly tart, this citrus fruit is squeezed over grilled fish, blended into smoothies and even mixed into local awamori cocktails.
Bitter melon, as goya is known in English, packs a powerful punch. Eaten raw, goya can be overwhelming, but when mixed with egg, tofu, and Spam in the dish called goya chanpuru, it elevates a simple stir-fry to a culinary delight.
A liquor unique to Okinawa made from Indica long-grain rice and aged in clay pots to mellow its fire. Awamori is most commonly served with water and ice, but it can also be enjoyed straight.
Soki are pork spare ribs simmered in awamori (a strong type of shochu), soy sauce and sugar. They are placed in noodle soup topped with scallions and pickled ginger. Call it ramen for the tropics.
Kijoka Plant Fiber Textiles
Bashofu is a woven textile unique to the town of Kijoka on Okinawa island. Made from the fibers of a local banana plant, it’s revered for its lightness and pliability, as well as its rich natural colors. Now designated as an Important Intangible Cultural Asset, Kijoka no bashofu is prized for summer kimonos.
Miyako Hemp Textiles
Light and breathable, Miyako jofu is a ramie fabric featuring precise ikat patterns. This textile tradition from Miyako-Jima Island is one of the four main hemp-weaving techniques in Japan. Garments made from this fabric can last through three generations of wear.
Vibrantly colored Ryukyu glass has been around since the 19th century. Okinawan glassmakers first used broken glass pieces from foreign ships, sake and soy sauce bottles to produce unique designs. Ryukyu glass reflects natural colors—ocean blues and greens, sunrise oranges and yellows—and Okinawan values: don't waste, be adaptable, and value imperfection.
A long-necked instrument that resembles a banjo, the sanshin has three strings and was once covered in snakeskin (newer instruments use nylon cloth). The sanshin has a distinctive sound that creates a perfect island mood.
Spring comes early in Okinawa. Cherry blossoms bloom in late January and February and azaleas, irises, lilies and hydrangeas follow in April and May. Early spring is also the best time for whale watching off the coast of Zamami Island.
Okinawa’s subtropical summer stretches from June to October, an open invitation to go waterfall trekking and explore the beaches, coral reefs and mangrove glades of these islands. Go snorkeingling, diving, kayaking and more.
The humidity drops after the early fall typhoons, making this a great time to explore the islands while it's still warm enough to enjoy sand and sea. The Naha Giant Tug-of-War Festival and Shuri Castle Festival are autumn events that you won't want to miss.
Winter in Okinawa is a comfortable 15°C. Divers can still explore the ocean in December, while January brings the whale-watching season. Take a scenic hike on Cape Manza or enjoy the illumination festivals during the holiday season.