Culture
Shuri-jo Castle
Peter SidellA blend of Japanese and Chinese cultures, Shuri-jo castle was the seat of Ryukyuan royalty before the Okinawan islands became part of Japan, and is both striking and distinct.
Shuri Castle was built in the 14th century and was the palace of the Ryukyu Kingdom. It was neglected for almost 400 years and suffered great damage during the Battle of Okinawa in 1945. After the war, the castle was used as a university campus, but from 1992 it was rebuilt through extensive reconstructions based on historical records and photographs.
Shuri Castle was devastated by fire in Oct 2019, but plans to reconstruct the Seiden (main hall) by autumn 2026 are well underway. Although not fully accessible as of late 2025, all exterior work on the main hall has now been completed with its vibrant red roof visible again from many areas of the castle grounds, and tourists are encourage to visit the castle during the remaining reconstruction phase.
The castle served as the administrative center for several centuries until Okinawa became a Japanese prefecture in 1879. The castle is listed as one of the Ryukyu Kingdom's castles declared a World Heritage Site by UNESCO.
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The Seiden, or “West Hall,” is also called the State Palace. It was located east of the Una and faced west toward China. The Great Dragon pillars were crafted from sandstone and were symbolic of the king. These dragon motifs are replicated throughout the castle.
Together with 13 other gates, Shureimon Gate was the second ceremonial gate to the Shuri-jo Castle complex. Following the design concepts of the rest of the majority of the castle complexes, the gate also has a distinct Chinese feel to its structure.
Shuri-jo Castle was also home to several shrines (~utaki) and temples (~ji). Three of which played a role of significant importance to the functions of the castle. Kyo-no-uchi, where prayers by high priestesses were made; Sonohyan-utaki where the king prayed for order and safety; and the Suimi-utaki, which was supposedly created by the gods and is the theme of many songs and prayers in Ryukyu’s oldest music collection.
Royal stone gate used by the former King as a placer of prayer and exit of the castle grounds – a UNESCO World Heritage Site.
Shuri-jo Castle is a 5-minute walk from Shuri Station.
A blend of Japanese and Chinese cultures, Shuri-jo castle was the seat of Ryukyuan royalty before the Okinawan islands became part of Japan, and is both striking and distinct.
Shuri Jo Castle Park is an UNESCO World Heritage site and the capital of the proud Ryukyu empire.
Sonohyan Utaki was the stone gate used by the Ryukyuan King as a prayer point and exit when departing Shuri Castle. It is one of Okinawa's UNESCO World Heritage Sites.
The grandeur and romance of the Ryukyu Kingdom is best celebrated in the once a year Shurijo Castle Festival. The royals for the year, along with their Chinese envoys, were dressed in the traditional garb of this elegant period and make a public appearance at the castle.
The Shuri Castle Reconstruction Festival will once again light up Naha this autumn, running from November 1st to 3rd at Shuri Castle Park and Kokusai Street.
Hotel Route-Inn Naha Tomariko has a fantastic location in Naha city. One of my favorite places in the hotel is, with no doubt, the 14th floor, where you can just relax in the large public bath or check out the relaxation room equipped with a couple of full-body massage sofas. Both spots have amazing views over Naha city.
APA Hotel, Naha. A mid range hotel in the centre of Naha, Okinawa, Japan.
I spent my last night in Naha at this great hotel placed just by the canal in the central area of Kumoji, not far from Kokusai Dori. I chose this hotel mainly for its convenient location, as it is just 15 minutes away from the airport by Yui Rail or by car. Moreover its central location makes this hotel a great base for both sightseeing and other activities.
Learning about Awamori Distillation in Naha's Shuri district
Speaking of life and death, this is an eatery from another world. The annual festival of Obon, or All Souls day, is when the Japanese welcome back the dead, reviving them with a feast so good that they would travel from another universe for.
Being in Sakaemachi is like being in your teenager’s bedroom. At midday it looks lifeless, abandoned, and unkempt. At dusk the lights are finally turned on, and it is time to party. Four hours in Naha. - An evening at the Sakaemachi drinking holes
Kokusai-dori is Naha’s most famous street, stretching 1.6 kilometers through the city center and offering an around-the-clock experience of Okinawan culture. Once a quiet track before World War II, the street developed rapidly after the Ernie Pyle International Theater opened to serve U.S. servicemen. Today it is a bustling thoroughfare lined with shops, eateries, arcades, and entertainment venues. The street balances international convenience with strong local character. Global brands and chain stores stand beside family-run shops, food stalls, and covered markets. Heiwa-dori Arcade, located midway along, features narrow lanes filled with pottery, seafood, textiles, and shisa statues. These lion-dog guardians, placed in pairs, are symbols of protection and good fortune throughout Okinawa. Nearby Ichiba-hondori leads to a farmers’ market showcasing fresh produce, while Mutsumi-dori provides another glimpse into the city’s traditional shopping culture. Dining and nightlife are central to the Kokusai-dori experience. Visitors can sample Okinawan specialties at izakaya and restaurants, with awamori, a rice-based distilled spirit, frequently on the menu. Stronger varieties reach up to 60% alcohol content, while habushu—awamori infused with a preserved habu viper—offers a distinctive local specialty. Evenings are the most vibrant time to visit. Street performers gather on Saturdays, providing traditional music, folk dance, and contemporary acts. On Sundays the street is closed to vehicles, transforming into a pedestrian-friendly space filled with activity. Shops typically remain open until 11 p.m., and the nightlife in surrounding bars and venues continues into the early morning hours. Easily accessible from Naha Airport by monorail, Kokusai-dori serves as both a cultural introduction and a lively gathering place. With shopping, entertainment, and food available at nearly every hour, it remains the centerpiece of Naha’s urban life.
Naminoue Shrine is a Shinto shrine in Naha City, Okinawa Prefecture. It is located on a high cliff overlooking Naminoue Beach and the ocean. Any boat that enters and exits the trading base of Naha Port looks to the shrine on top of the high cliff and prays for a safe journey, the shrine has always been revered and people pray for a rich fish catch and a rich harvest as well. Each new year the king himself visited the shrine on behalf of his people to pray for the peace and prosperity of the nation. The Naminoue Shrine is admired as the "" main shrine of the kingdom "". It was classified as a Kanpei-shousha (Shrine of National Significance) and Okinawa Sochinju (Shrine that protects all of Okinawa) in the Meiji era, but it was destroyed during the war. After the war, the shrine office (Shamusho) and the main shrine (Honden) were rebuilt in 1953. The church (Haiden) followed a little later and was rebuilt in 1961. In 2006 the Naminoque Shrine was declared a Historic Heritage Site of the City of Naha.
In Naha, Okinawa’s capital, well-being is deeply embedded in everyday practices shaped by craft and food culture. Longstanding traditions such as awamori distilling, artisanal craftsmanship, and locally rooted cuisine reflect values of balance, moderation, and continuity that align closely with blue zone principles. Through these practices, well-being is expressed not only in what people consume, but in how skills, time, and care are passed down. This article explores how Naha’s craft and food traditions continue to shape a lived sense of well-being today. Discover awamori production near Shuri Castle [photo id='246320'] Established in 1887, Zuisen Distillery produces the local spirit of awamori from its base in Naha’s Shuri area, one of three areas sanctioned to do so since the Ryukyu Kingdom days. What is awamori? Unlike brewed sake, awamori is a distilled spirit that is even different from its shochu cousin, thanks to its single distillation process, use of Thai rice and reliance on unique Okinawan black koji mould during fermentation. Like many aspects of Okinawa’s Ryukyuan roots, awamori’s own lineage can be traced back to historical trade routes with China and Thailand. [photo id='246323'] Zuisen Distillery runs tours every 30 minutes, which start with a video presentation before being shown around the distillery premises to see the different stages of production. After distillation, this finishes with the bottling stage—which is not limited to just bottles. Earthenware clay pots are also used to store and age awamori to help produce prized Kūsu (lit. aged spirit), which takes on a more aromatic and full-bodied taste over time. Kūsu is defined as awamori that has been aged for three years or more using the shitsugi method. Here, any awamori removed for tastings—or lost through evaporation—is gradually replenished with slightly younger kūsu, with this process repeated across a sequence of chronologically aging vessels. This creates a continuous blending system that preserves small amounts of very old awamori while maintaining depth and consistency over time. The best place to see this is beside the distillery’s shop, where you can also taste samples of different awamori varieties as well as buy directly. [photo id='246321'] [photo id='246322'] [photo id='246324'] Getting to know how awamori production works provides a fascinating insight into past Ryukyuan culture, both in terms of the acceptance of overseas influences in its origin, but also the patience needed to produce its most prized varieties. On the health side, awamori is zero sugar, zero carb and low calorie, making it a healthy alternative to other types of alcohol. Get to know Ryukyuan lacquerware [photo id='246309'] The artform of Ryukyuan lacquerware is another craft where skilled, manual hard work and time are vital in the preparation of its most revered pieces, which have 500 years of history dating back to the start of the Ryukyu Kingdom’s Sho dynasty. The Kakuman Lacquerware (Kakuman Shikki) store, nearby Shuri Castle, has over 120 years of history itself and is run by 6th-generation owner Go Kadena. Using lightweight species of wood indigenous to Okinawa, he aims to carry forward Ryukyuan lacquerware’s legacy while also producing new Ryukyu styles for modern daily life — a vital part of preserving the traditional artform itself through promoting it to newer generations. Ryukyu lacquer is known for its distinctive use of vermillion and vivid colors, which is enhanced by decorative techniques like tsuikin. This sees lacquer and pigment combined, thinned and cut into specific designs that are continually applied to the surface of an object, creating an appealing three-dimensional appearance. Further techniques to admire include raden (iridescent shells polished and thinned before finally being applied to an object) and chinkin (carvings in the lacquer are filled with gold powder to reveal intricate patterns). Some of the classic design techniques go towards producing magnificent objects, including jikirou—large boxes used during ceremonious meals—and hors d'oeuvres-style accompaniments known as Tundābun. [photo id='246311'] [photo id='246312'] [photo id='246313'] It is possible to arrange an advance tour of the upstairs atelier, but the groundfloor store is also home to a cosy cafe with panoramic views. Here you can take the time to enjoy a drink or snack served on genuine Ryukyu lacquerware, while pausing to reflect on this craft’s long history and heritage. Ryukyuan cuisine in Naha [photo id='246314'] With Okinawa’s subtropical climate, it is easy to imagine how a year-round growing season can lead to abundant harvests of tropical fruits and vegetables throughout the year. From mango and papaya to bitter melon (gōyā) and purple sweet potatoes (beni-imo), Okinawa has a wide variety of staples that it is well-known for and that even other regions in Japan cannot readily produce. Some of Okinawa’s modern soul foods, like the stir-fried gōyā champurū, make good use of local ingredients, but it is the island’s traditional Ryukyuan cuisine which holds the most charm, offering insights into Okinawa’s history and new well-being lessons. [photo id='246315'] [photo id='246316'] At Naha’s Ryukyu Cuisine Mie, established in 1957, you can experience court-style cuisine, used for royal events, ceremonies and entertaining visiting envoys from overseas—often from close trading partners like China. Admire the use of lacquerware dishes in a course menu that arrives one dish at a time. Take Rafute, with its thick cuts of pork belly that are slowly simmered in soy sauce, awamori and sugar, Kombumaki (white fish wrapped in kelp and simmered), or Imokuzu andagī (deep-fried, flattened sweet potato balls). Each one tells its own story and offers a glimpse into past techniques and tastes. [photo id='246317'] [photo id='246318'] With a warm interior inspired by Ryukyu’s history, from hanging scrolls to other artworks, is echoed by a familiar Okinawan style exterior adorned with classic red roof tiles—a symbol of Okinawa that is evocative of hilltop Shuri Castle a few kilometers to the east. [photo id='246503'] [photo id='246504'] On your next trip to Japan, consider a trip down to Okinawa to explore at a slower pace, taking time to savor local flavors, reflect and engage with local traditions, and find more meaningful and mindful ways to appreciate your destination. 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