Hidden on the second floor of an unassuming Makishi apartment building, Biidoro turns Okinawan seasonal ingredients into inventive small plates — from jīmāmi tofu to an Okinawa-soba “carbonara” with Sakhalin scallop.
A repeat Tabelog Hyakumeiten honoree, its restrictive monthly reservation window has made it one of Naha’s hardest tables to book.
| Mon | Closed |
| Tue | 17:00-23:00 |
| Wed | 17:00-23:00 |
| Thu | 17:00-23:00 |
| Fri | 17:00-23:00 |
| Sat | 17:00-23:00 |
| Sun | Closed |
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