Okinawan food is heavily influenced by Chinese tastes because of its geographical location. The combination of many styles and techniques make Okinawan cuisine what it is today: unique and all together drastically different from mainland Japanese food. The most important ingredient is pork, and they serve all parts from the trotters to the ears. Ashi-tibichi is literally stewed pig' feet and mimiga is pig's ear in vinegar. These dishes may sound a little, uh, less than appetizing, but are in fact delicious. Because of Chinese influences, Okinawa was one of the first Japanese areas to start making tofu, and its variety differs from other Japanese tofu. Okinawa is also famous for its vegetables due to its yearlong warm climate. If the food descriptions don't immediately appeal, it's worth considering that Okinawans are famous for their longevity - supposedly because of what they eat. Luna Delphian

Miyarabi
The first owner, who escaped from Okinawa during World War Two, decided to come to Tokyo and pass on Okinawan tradition and food culture in this small 20-seat restaurant. The walls are laden with photos of mama-san, who used to be a rikyu dancer. From 8:30 every Monday, Thursday and Friday night for JY800 you can watch mama-san and her group of dancers perform the traditional rikyu dance. For food, everything has a homemade feel, and their rafuti pork stewed in miso, soy and awamori (an Okinawan sake made from rice) topped with karashi mustard is a must try. Dine carefully, though, as they charge for seating, and although the price for one dish is quite cheap, it can really add up.
Open 6-11:30pm, closed Sun. Ark City Ikebukuro Bldg B1, 2-45-1 Ikebukuro, Toshima-ku (03-3971-5061). Nearest stn: Ikebukuro, north exit.

Shima-uta Paradise
There are three reasons to go here. One: the authentic Okinawan music. Three to five times a month, the owner - a native of Ishigaki island - invites artists and musicians from Okinawa to perform here. Two: they have Orion beer on tap, not in cans. Three: they serve Okinawan tacos rice (JY900), a specialty made popular in Okinawa after the war. It's sort of like regular tacos, but substitute the shell for rice. A taste you gotta try for yourself.
Open 5-11:30pm (last order 11pm), closed Sun/holidays. Seishido Bldg 4F, 7-14-10 Roppongi, Minato-ku (03-3470-2310). Nearest stn: Roppongi (Hibiya line, above the bookstore on Roppongi crossing).

Awamori
This restaurant boasts having all 150 types of awamori sake. The Awanami awamori is one of the rarest and a special privilege, even to locals in Okinawa. Another specialty is their homemade tofu made from salt water.
Open 12-4pm Mon-Fri, 5:30-11:30pm Mon-Sat, closed Sun/holidays. Jewel Ginza Bldg 1F, 7-17-18 Ginza, Chuo-ku (03-3543-9256). Nearest stn: Higashi Ginza (Hibiya line).

A-Sign Bar
This whole building is dedicated to Okinawa, with the first floor being an Okinawan noodle shop, the second floor an Okinawan izakaya and the third floor the famous A-Sign Bar. The bar is totally decorated in 60's style and reminiscent of how Okinawan joints used to look like under the American Occupation. The bar counter is lined with over 50 urns of different kinds of awamori, (from JY800). If you can drink more than two you get JY100 off, more than three JY200 off and so on - but watch out! It's strong stuff. Specialties include the famous goya chanpuru, a vegetable stir-fry with goya (bitter gourd), but your best bet for a full stomach is the noodle shop on the first floor.
Open 8pm-4am. Closed Mon. Agawa Bldg. 1-3F, 5-32-7 Daizawa, Setagaya-ku (no phone number). Nearest stn: Shimokitazawa (Odakyu, Inokashira lines).