Nirai Kanai

The predominantly Japanese clientele is proof enough that this Okinawan joint is the real deal. The menu is flush with options, from grilled meats to gently braised stews. Don’t miss out on the paper spring rolls, packed with the contrasting flavours of tuna and salmon sashimi and the green tang of bitter gourd shards. Other must-have standards: the pork belly, large slices of sweet tender meat braised in soy sauce till the layer of fat melts on the tongue; and grilled beef cubes blanketed with a cloud of grated white radish and a hint of ponzu.