This time, we visited the Nuu Ena branch in Ryukyu, which is a subsidiary store outside the main building. This restaurant is considered one of the top barbecue places in Okinawa, and I heard it’s very difficult to make a reservation. We also didn’t have a reservation, so we decided to take a chance and went to ask at both the main building and the branch. Luckily, we only had to wait a little bit at the branch before being seated, and our excitement for this meal shot up instantly.

Perhaps our expectations were too high, as the dining experience later turned out to be a bit disappointing.

We ordered two sets of meals: one was a premium sirloin barbecue set and the other included a dinner set with 13 kinds of barbecue. After ordering, the waiter began to serve the dishes. Normally, the staff would briefly introduce the cuts of meat in Japanese as part of the process, but perhaps not realizing we were foreigners, they spoke very quickly and left right after, and we couldn’t understand anything. It wasn't until we showed confusion that the staff noticed and offered a Chinese menu for explanation. At that moment, I felt that the level of service did not align well with the restaurant's positioning.

Because the introductions during the serving were unclear, it was difficult for us to confirm whether we had received all the different types of meat we ordered, making it even more unclear whether the two sets we ordered were fully presented.

The appetizers did perform quite well, though. The beef curry served with toast that came out first was incredibly delicious. The beef was so tender it melted in the mouth, with a rich and fragrant sauce that wasn’t overwhelming, paired with slightly crispy toast, it was a perfect start. Later, the mashed potatoes also came out excellently, with a creamy and smooth texture, rich yet gentle in flavor—food that could really brighten one’s mood.

Next was the star of the meal: the barbecue. The first items served were the ribeye, tenderloin, and beef tongue, and they performed excellently. The meat was tender with aromatic fat, especially the beef tongue, which was chewy and had that fresh, sweet beef flavor that exploded in your mouth—truly impressive. This part of the dining experience was enjoyable and made us think, “This is indeed a famous restaurant, worth it.”

But good things don’t last long. As more meat dishes were served, we started to notice a problem: we had ordered two sets, and each type of meat should have a corresponding amount, but it felt like some of the meats were only for one person. This became especially apparent with the shrimp, squid, and Okinawan mushroom platter. At this point, we confirmed that something was indeed missing from our order. These noticeable omissions made us brave enough to raise our concerns, and the restaurant confirmed and provided the missing items, but that anxiety of “not knowing what exactly was missing” had already significantly affected the pace of our dining.

Moreover, since the initial introductions were unclear, we had no idea which cuts of meat were being served when they arrived; we could only guess by comparing them with the menu. The entire dinner felt very tense, fearing we might miss something or end up having paid yet received nothing.

To make matters worse, halfway through the meal, the restaurant’s air conditioning or exhaust system suddenly malfunctioned, causing smoke to fill the air. The smell of smoke mixed with the grease made the entire atmosphere feel sticky. We immediately reported this issue, and the staff hurried to improve the ventilation, but the smell of smoke had already deeply penetrated our clothes and hair, leading to a big deduction in our experience.

Later on, the quality of the meat served began to drop noticeably. The initial ribeye and beef tongue were of high standards, but the meat that came later felt average, lacking the aroma and sweetness that beef should have. Eating it felt like “Hmm, it seems okay, but nothing memorable.” This growing sense of disappointment was harder to bear, especially considering that one set costs 12,000 yen, making the total nearly 24,000 yen for two people—this is not a small amount—yet we only enjoyed an impressive start, while the rest couldn’t hold up.

The only thing that slightly redeemed the experience was the dessert—the cheese. The cheese had a delicate and creamy texture, rich in dairy flavor, and melted in your mouth; it was indeed delicious.

Afterward, we checked Google reviews and found out that the problems we encountered were not isolated cases. Many people mentioned issues like “missing dishes,” “wrong meat served,” and “chaotic service,” suggesting that these might be structural flaws within their system, not just bad luck.

Based on this dining experience, if I had to rate the Nuu Ena branch, I would give it two stars. It’s not because the ingredients were bad; they do have first-rate meat. Nor is it because the environment was poor; normally it should be comfortable. The issues lie in the confusion of the dining process, the negligence of service, and systematic problems. Combined, these turned what should have been a delightful high-end barbecue experience into a dinner filled with anxiety and disappointment.

In summary:
This restaurant is not unworthy of a visit, but be prepared—spending a lot of money doesn’t guarantee you get the service and experience you deserve. If you mind details and care about the dining atmosphere, you may want to think twice. At least for me, next time I’m in Okinawa, I’ll choose another place.