Even if I run out of ammunition and supplies, I must try it — Li Fangyu falls in love with a bowl of noodles at Okinawa’s Kishimoto Shokudo

▲ First-time visitor Li Fangyu finds everything in Okinawa fresh and exciting.

Photos and text byLi Fangyu

Okinawa, a place just a 75-minute flight away from us (even faster than taking the high-speed rail to Kaohsiung), is somewhere I, an on-location host who travels all over both sides of the Taiwan Strait, have never been to before. This time, with a three-day-two-night holiday, without any further ado, I booked a flight-and-hotel package tour, and within moments we were in Okinawa before even getting warmed up in our seats.


▲ A breathtaking view of the Okinawan seascape.
In Okinawa, the most convenient and laid-back way to explore is by renting a car and driving yourself. Renting a car there is actually very cost-effective. From the moment we landed and rented a car until the day we returned it before boarding our flight home, we spent less than NT$6,000 in total — just over NT$1,000 a day, which is even cheaper than in Taiwan. We drove leisurely from south to north, playing and eating at our own pace, free from the pressure of a tight itinerary. We visited all the must-see spots including American Village, Ryukyu Village, Manzamo, and Onna Village, enjoying a slow-paced lifestyle that’s rare to find in Taiwan.

▲ Taking photos at the iconic American Village and in front of Ryukyu Village (right). Okinawa, where shisa statues are found everywhere (right).

The biggest highlight of this trip wasfalling in love with the essential “Okinawa soba.”I’ve always been a huge fan of noodle joints, and this time I tried them all — from the casual HIWAY right across from my hotel, the famous century-old Ryukyu-cha, the food program favorite Kishimoto Shokudo, to the highly recommended Tsutomu Ramen. The so-called Okinawa soba, written as “Okinawa SOBA” in Japanese, isn’t actually made from buckwheat flour. Instead, it’s made from wheat flour used for bread, giving it a completely different texture.


▲ Enjoying “Okinawa soba” and sea salt ice cream in Okinawa — an experience not to be missed.

Additionally, Okinawan tastes are actually quite similar to those of Taiwanese people. Unlike the overly salty flavors of Tokyo-style ramen or the rich, heavy taste of northern Japan’s pork bone broth, Okinawa soba features a light and clear broth topped with just two slices of pork and some chopped green onions. At first glance, you might think, “Is this really going to taste good?”

But then, as you take the first sip of the soup, its subtle yet multi-layered flavors hit you. With the second bite, you lift a strand of noodle coated in the savory broth — the texture isn’t chewy or bouncy, but it has a satisfying firmness. Then, when you take a big bite of the white pork cutlet on top — wow, it practically melts in your mouth without even chewing. The rich flavor of pork bursts into your mouth instantly. It’s absolutely delicious.

▲ Each Okinawa soba shop has its own unique twist (left image); Ryukyu-cha’s version (right image).

However, while all Okinawa soba is delicious, each place offers its own distinctive style. For instance, the century-old Ryukyu-cha serves a richer, more traditional version that pairs perfectly with the malt-forward Ryukyu beer. Savoring it with the beauty of a traditional Japanese garden outside the window feels like stepping back in time to the Ryukyu Kingdom — and somehow, you might end up getting tipsy more easily than expected.


▲ Ryukyu-cha preserves the Japanese garden of the ancient Ryukyu Kingdom.

Then there’s this spot,Kishimoto Shokudo,which many media outlets have featured.Online reviews say it’s “a bowl of noodles you must eat no matter what.”Our visit certainly lived up to the hype. The shop has no fancy decor (it looks like one of those struggling eateries from a food rescue show), and the menu on the wall only lists one item — Okinawa soba. But you’ve heard of perfumes having top, middle, and base notes — have you ever heard of a bowl of noodles having layers of flavor?


▲ The storefront of Kishimoto Shokudo (left image); the walls inside are covered with celebrity autographs (right image).

Sweet → savory → sweet aftertaste — such layers of flavor. When you’re down to the last third, add a few drops of Okinawa’s famous beni-imo awamori chili-infused liquor (image below), and it takes the flavor profile to its peak, ending on a perfect note. This truly is “the bowl of noodles you must eat no matter what!” I’ve dedicated a lot of space to writing about Okinawa soba here — can you feel the excitement of falling in love with a single bowl of noodles? This is my little moment of happiness. Sometimes, simplicity is where true depth lies.(The image below), pulling the layers to their peak also draws a perfect ENDDING—truly, this is a bowl of noodles worth eating even when you're completely out of resources. This time I've devoted a lot of space to writing about Okinawa soba. Can you feel that exuberant joy of falling in love with a single bowl of noodles? This is my little happiness; actually, simplicity is truly profound.

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