Okinawa Harborview Hotel Revamps Food Presentation at Naha's Largest Club Lounge

Okinawa Harborview Hotel (Naha City, Okinawa Prefecture) will revamp the food presentation at its club lounge, which boasts one of the largest floor areas in Naha City, starting Friday, May 22, 2026.

Under the supervision of the newly appointed Executive Chef Aoki, the lounge will evolve into a stay experience where guests can enjoy a different 'Okinawa Time' from morning to night, utilizing local ingredients and food culture nurtured by Okinawa's climate. Guests can enjoy a relaxing time in the city of Naha while experiencing the culture and climate of Okinawa through food.

In addition, the phased renovation project of the building that has been underway since 2025 will be completed with the pool renovation in June 2026. The entire hotel, including the club lounge, will continue to provide a higher quality Okinawan stay.

■ A Club Lounge to 'Taste Okinawa Time' Envisioned by Executive Chef Aoki

The new club lounge proposes different charms of Okinawa for each time of day, from both the 'food' and 'how to spend your time' perspectives. Gently condition your body in the morning, enjoy the excitement of traveling at noon, converse over island liquor in the evening, and immerse yourself in the afterglow while gazing at the night view of Naha at night.

The club lounge has been reconstructed not just as a service space, but as a 'place to enjoy the time spent in Okinawa itself.' Based on local ingredients hand-picked by the executive chef himself and unique Okinawan food culture, we offer arranged menus that add an Okinawan essence to classic dishes. By incorporating discoveries and surprises that can only be found while traveling, we have created a lineup where you can fully enjoy 'the time spent in Okinawa itself.' In addition, we have a full range of customizable, experience-based menus, such as afternoon tea that you arrange yourself and salads tailored to your liking.

■ A New Lounge Experience that Adds Color to Each Time of Day

Breakfast (7:00-10:00)
A morning time to condition your body and touch Okinawan food culture. A main menu where you can choose from 5 types

Responding to the need to 'choose a favorite main dish every day,' we offer a lineup including roast beef, salmon mi-cuit, and omelets, as well as French toast and a vegetarian-friendly hot salad. You can choose a dish that suits your mood that day without getting bored even on consecutive nights. In addition, we have prepared a 'colorful bowl salad' that can be customized to your liking, and a small bowl area where you can enjoy Okinawan ingredients such as island tofu. We are also particular about the ingredients, such as freshly baked bread that you slice yourself and natural honey.

Of particular note is the traditional Okinawan dish 'Sefan', which has its roots in the court cuisine of the Ryukyu Kingdom era. It is a unique Okinawan dish similar to 'dashi chazuke,' where colorful, finely chopped ingredients such as shiitake mushrooms and eggs are placed on rice and served with a bonito-based broth. It is easy to eat even in the hot season, and the gentle flavor permeates the body. Being able to experience the local food culture while traveling is one of the unique charms of the club lounge.

Tea Time (14:00-16:00)
'Tailor to your liking'
Okinawa time enjoyed with afternoon tea

We offer an afternoon tea where you can freely arrange open sandwiches and sweets on a tea stand and enjoy them to your liking. In addition to local snacks that have been popular in Okinawa, such as 'chinsuko' and 'shio senbei,' we have also incorporated items that evoke a sense of nostalgia, such as the reprinted 'Orion Cider' released in 1971. Furthermore, Orion Beer is served from the time of check-in, creating a stay experience that switches to 'Okinawa mode' from the moment you arrive.

Dinner Time (17:00-20:00)
An adult bistro time colored by Okinawan ingredients and island liquor

During dinner time, under the theme of 'a bistro time to enjoy Okinawan ingredients with free ideas,' we offer dishes that combine the essence of Western cuisine with local ingredients such as island vegetables and Okinawan spices.

Arranged menus that fuse Okinawan ingredients and Western cooking techniques will appear, such as island pork sausage ajillo, pork shabu-shabu soup curry fragrant with pipachi, and brown sugar carbonnade made by stewing beef with beer and brown sugar.

Furthermore, we offer a wide variety of dishes, such as today's fish simmered Basque style (with the scent of island chili pepper), and a stick salad enjoyed with jimami tofu, meat miso, and Okinawan miso bagna sauce. Please fully enjoy a relaxing Okinawan night along with pairings with carefully selected wine and awamori.

Nightcap (20:00-24:00)
Until the 'finishing Okinawa soba'. An adult night time that can be enjoyed until midnight

For the nightcap from 8:00 PM, you can spend the Okinawan night in any style you like, from using it as a cafe to enjoy light meals and sweets, to a moment of tasting alcohol like a bar.

For alcohol, we have a lineup of famous liquors unique to Okinawa, including whiskey from Shinzato Shuzo, a long-established brewery founded in 1846, as well as local craft rum and craft gin. In addition to the popular roast beef sandwich, the food menu includes