Naha: Daiichi Makishi Public Market

Located in the center of Naha, the Daiichi Makishi Public Market is a lively market also called the kitchen of Okinawa. Colorful tropical fish, island vegetables, awamori, and processed pork products are packed side by side, letting you experience Okinawa food culture with all five senses. The lively exchanges with the vendors are part of the joy of exploring the market. In March 2023, a new building completing its reconstruction opened, making it even more comfortable to enjoy.

Highlights of the Market

The new market is a three-story building, with fresh food (meat, fish, produce) on the first floor and an eatery district on the second floor. Its specialty is the mochiage (carry-up cooking) system, where you take fresh seafood bought on the first floor to a second-floor diner to have it cooked. It is a way to enjoy freshly caught fish seasoned to your taste, unique to this place.

Island Vegetables and Pork Culture

Okinawan pork is used from head to toe, so much so that people say everything but the squeal is eaten. Distinctive cuts rarely seen on the mainland, such as chiragaa (face skin), mimigaa (ears), and tebichi (trotters), are on display, telling of the depth of Okinawa cuisine.

Kokusai Street

The main street of Naha, adjacent to the market. A tourism hub gathering souvenir shops, eateries, and hotels, it is called the Miracle Mile as a symbol of postwar recovery.

The Surrounding Backstreets

Around the market spread arcade shopping streets such as Ichiba Hondori and Heiwadori, densely packed with old-time diners and general stores. One street over, Nouren Plaza sells ingredients for locals, letting you experience a deeper side of Naha.

Practical Travel Notes

• Location: Matsuo 2-chome, Naha, Okinawa. About 5 minutes on foot from Makishi Station on the Yui Rail, and within walking distance of Kokusai Street
• Closing days and hours vary by shop and season. As a whole, the market is often closed on the fourth Sunday, so check official information before visiting
• Mochiage is a system where you buy seafood on the first floor and pay a cooking fee to have it prepared at a second-floor diner. There may be a wait during the busy lunch hours
• The aisles inside are narrow and crowded, so avoid large luggage and be considerate when taking photos so as not to obstruct the stalls
• To experience the liveliest atmosphere, the morning, when the selection is broadest, is recommended

Best Time to Visit

An indoor market you can enjoy year-round. To experience the liveliest atmosphere, the morning, when the selection is broadest, is recommended.

Access

About 5 minutes on foot from Makishi Station on the Yui Rail. Within walking distance of Kokusai Street, it is an easy stop as a base for Naha sightseeing.

📚 Sources

This article draws on published information from the Daiichi Makishi Public Market in Naha, tourism guidance from Naha City, information on Kokusai Dori and the surrounding arcade shopping streets, and service information from the Okinawa Urban Monorail (Yui Rail). Descriptions of the mochiage (bring-and-cook) system, Okinawa pork food culture, and the 2023 rebuild follow the market and on-site guidance. Closing days and hours vary by shop and season, so please confirm details on the official market sources before visiting.

Visitor Checklist

• Estimated time: For the first-floor fresh-food area and the second-floor eateries, mornings with the fullest selection are best for feeling the market energy.
• Access: About a 5-minute walk from Makishi Station on the Yui Rail, and within walking distance of Kokusai Dori, making it an easy stop as a Naha base.
• Using mochiage: Buy seafood on the first floor, then pay a cooking fee to have it prepared at a second-floor eatery; there can be a wait at busy lunch hours.
• Etiquette inside: Aisles are narrow and crowded, so avoid large bags and take care that photos do not obstruct the stalls.
• Closing days: The market as a whole often closes on the fourth Sunday, so check the official information before visiting.