The Verdict
Ryukyu Sushi Tsukiji Aozora Sandaime opened in June 2014 at 1-15-14 Matsuyama, a ten-minute walk from Prefectural Office Station and Kokusai-dori in central Naha. It is the Okinawa flagship of the Tsukiji Aozora Sandaime sushi house, a third-generation Edomae lineage with roots in Tokyo's old Tsukiji market, and it is led at the counter by head chef Hiroaki Tamaki.
Tamaki's approach is to bring Edomae method to the southern seas: a shari seasoned with a blend of four vinegars, natural bluefin tuna shipped from Toyosu, and a rotating cast of Okinawan island fish such as mibai grouper, irabucha and gurukun. The room seats eight at the counter with several private rooms behind it, and the kitchen is built around the chef's omakase rather than an a la carte sushi list.
The Kitchen
Head chef Hiroaki Tamaki trained in the Tsukiji Aozora Sandaime line and applies Edomae technique to Okinawan product. The shari is seasoned with a secret blend of four vinegars and served just-warm; the fish runs from natural Toyosu bluefin tuna and its fatty chutoro to local island catch — mibai grouper, kombu-cured gurukun, irabucha and Okinawan prawns — with luxuries such as geoduck-clam sushi and Ishigaki beef appearing in the longer menus. Omakase courses run from about ¥13,200 for the shorter set through ¥15,500 and ¥18,000 to the 22-course “Ultimate” menu at ¥22,000.
The Room
The restaurant occupies the first floor of the Matsuyama Sangyo Dai-3 building, with eight counter seats facing the chef and four private sunken-floor rooms finished in calm gold and silver tones for parties of two to ten. It is built for a focused, conversation-led dinner: the counter for solo diners and couples who want to watch Tamaki work, the private rooms for business tables that need quiet.
Best for a Business Dinner
Ryukyu Sushi Tsukiji Aozora Sandaime suits a Naha business dinner or a special-occasion meal where you want an omakase counter and the option of a private room. The eight-seat counter rewards couples and solo travellers who want to watch the chef, while the sunken-floor private rooms work for client dinners and small groups who need to talk without an audience.
Not For
Not for vegetarians or anyone after a cheap, quick sushi fix: this is a reservation-led omakase where courses begin around ¥13,200 and climb to ¥22,000, and the kitchen is closed on Sundays. Walk-ins are difficult, especially for counter seats, and the format follows the chef's choice rather than a card, so it is a poor fit for diners who want to order specific pieces a la carte or eat on a tight budget.
Reservations
Bookings are taken online through Tabelog and by phone, and counter seats in particular should be reserved ahead. Service runs Monday to Saturday from 5:00pm to 11:00pm, with the restaurant closed on Sundays; a 5% service charge applies per group. Choose your course when you book — the lineup ranges from the roughly ¥13,200 set to chef Tamaki's ¥22,000 “Ultimate” omakase.
Frequently Asked Questions
Who is the chef at Ryukyu Sushi Tsukiji Aozora Sandaime?
The head chef is Hiroaki Tamaki, who trained in the Tsukiji Aozora Sandaime sushi line, a third-generation Edomae house with roots in Tokyo's Tsukiji market. He leads the omakase at the eight-seat counter in Naha's Matsuyama district, applying Edomae technique to Okinawan island fish and natural Toyosu bluefin tuna.
How much is omakase at Ryukyu Sushi Tsukiji Aozora Sandaime?
Omakase courses start at about ¥13,200 for the shorter set and rise through ¥15,500 and ¥18,000 to the 22-course “Ultimate” menu by chef Hiroaki Tamaki at ¥22,000 per person, before drinks. A 5% service charge is added per group, and reviewers commonly report spending in the ¥20,000 range.
What kind of sushi does Ryukyu Sushi Tsukiji Aozora Sandaime serve?
It serves Edomae-style sushi adapted to Okinawa: rice seasoned with a blend of four vinegars, natural bluefin tuna shipped from Toyosu, and local island fish such as mibai grouper, gurukun and irabucha. Longer courses add specialities including geoduck-clam sushi and Ishigaki beef, all chosen by the chef rather than ordered piece by piece.
Where is Ryukyu Sushi Tsukiji Aozora Sandaime and when is it open?
The restaurant is at 1-15-14 Matsuyama, Naha, Okinawa 900-0032, on the first floor of the Matsuyama Sangyo Dai-3 building, about a ten-minute walk from Prefectural Office Station. It opened in June 2014 and serves dinner Monday to Saturday from 5:00pm to 11:00pm, closed on Sundays; reservations are recommended.
Also in Naha
Explore the full Naha dining guide, or compare it with Ryukyu Cuisine Mie and Yotsutake for Okinawan dining in the city.