Starting April 1, 2026, NÜCHI by WPÜ — a music bar in Makishi, Naha, Okinawa — has introduced a refreshed food menu and cocktail lineup, alongside earlier opening hours now beginning at 5:00 PM. Rooted in a respect for local ingredients, the new food menu draws inspiration from Asian culinary traditions, while the updated signature cocktails pair Okinawan indigenous ingredients with spirits from around the world. The venue now welcomes guests from dinner time onward for an evening of music, food, and drink.
Where Local Producers and Okinawan Ingredients Meet
The food at NÜCHI draws from the intersection of Okinawan ingredients and the craftsmanship of local producers. Items sourced from TESIO at Koza Gate 2, the Cheese Shop in Naha, and HINETTERY (a grocery store within TESIO) are reinterpreted within the context of the bar setting. Dishes like wagyu beef jerky from local cattle, tiger prawn ajillo, and medicinal hummus featuring foochiba (Okinawan mugwort) are built around Okinawan ingredients, layered with Asian cooking techniques and influences of fermentation and aging.
The same philosophy extends to the cocktails: awamori, habu sake, hihatsumodoki (long pepper), inamuduchi miso, and other distinctly Okinawan ingredients form the base of a refreshed 12-cocktail signature lineup, each paired with world spirits such as mezcal, gin, and pisco. Every glass holds a different memory of the island.
New Food Menu
– SNACK –
Housemade LOCO Beeeef Jerkeeë!
Okinawan wagyu beef slowly dried into jerky, with a concentrated umami that deepens with every bite. Served with a cacao nib mustard that adds a light, playful accent.
HINETTERY White Truffle Butter Nuts
Nuts carefully coated in white truffle butter from HINETTERY, the grocery store within TESIO. An addictively moreish snack.
– COLD STARTER –
Foochiba and Wolfberry Medicinal Hummus
Foochiba (Okinawan mugwort), one of the island's signature herbs, blended into hummus — itself a well-known superfood. Baguette refills are available.
John's "Miracle" Cheese Trio
Three cheeses handpicked by John from Cheese Shop in Naha. Pairs especially well with awamori and sake.
– MAIN –
NÜCHI Thick-Cut Katsu Sando
A generously thick-cut Okinawan pork cutlet sandwich — the classic bar closer, and a satisfying way to end the night.
– HOT STARTER –
Pineapple-Fed Pork and Shrimp Chunky Shumai
Shumai generously filled with coarsely chopped pineapple-fed pork and shrimp. Chinese soy sauce adds a deep, savory richness that highlights the natural sweetness of the ingredients.
TESIO Sausage Platter
A curated selection of carefully crafted sausages from TESIO at Koza Gate 2. Ask staff for the day's lineup.
Okinawan Tiger Prawn Ajillo
Tiger prawns from Okinawa prepared in classic ajillo style. The oil takes on rich prawn flavor — best enjoyed soaked up with baguette.
– DESSERT –
Adult Cheesecake — Roquefort and Honeycomb
A blue cheese cheesecake with a sophisticated flavor profile, served in an approachable portion size. A natural pairing with wine.
12 Signature Cocktails: Okinawan Ingredients Meet World Spirits
Awamori, habu sake, hihatsumodoki, inamuduchi miso — NÜCHI's updated signature cocktail lineup features 12 drinks pairing Okinawa's indigenous ingredients with spirits from around the world. From spicy to tropical to dessert-style, each glass carries a different memory of the island.
Pipachi / Piperís
A refreshing, characterful drink with quietly unfolding spice. Gin botanicals are complemented by the subtle heat of hihatsumodoki (long pepper), layered with cardamom and fennel, and finished lightly with soda. A nigana garnish adds a pleasantly bitter aftertaste.
Ramune / Ramune Soda
A sparkling Japanese-style cocktail with a nostalgic feel. The mellow richness of awamori meets the zing of sansho pepper and the brightness of green ume, finished with soda. The ice confection visual adds a whimsical, cooling touch.
Mango / Mango
Sweet and complex, tropical yet layered. Rum and ripe mango combine with the nuttiness of orgeat, the freshness of mint, and a subtle anise note from absinthe. Pickle brine brings balance, finished with a dusting of nutmeg for a spicy lingering finish.
Basil / Basil
An herbal and refined green cocktail. Gin and pisco provide a light backbone, layered with the complex fruitiness of orange wine and the grassy notes of basil and olive. Lime acidity ties it together, with mini basil and tomato adding fresh aroma and color.
Ucchin / Turmeric
A warm, gently unfolding drink full of earthy spice. Whisky and hana-zake (flower spirit) build strength beneath layers of turmeric and ginger, balanced by lime acidity. Fresh ginger on a banana peel garnish leaves a lasting, aromatic impression.
Tom Yum Kun / Tom Yum Kung
An exotic sip where spice and the sea's umami collide. Mezcal's smokiness meets the depth of awamori, the brightness of lemongrass and tomato, and the smoothness of coconut milk. A garnish of shrimp and coriander evokes the aroma of the dish itself.
Purple Potato / Beniimo
A dessert cocktail rooted in the earth. The natural sweetness of purple potato and beetroot is grounded by a clean vodka-shochu base, wrapped in adzuki tea and cream. Crispy purple potato chips add a satisfying textural contrast.
Inamuduci / Inamuduchi
A unique, umami-forward cocktail that reimagines Okinawan home cooking in a glass. Bonito flavor and inamuduchi miso richness combine with the sweet barrel notes of bourbon, the roundness of honey, and the lift of lemon. Jerky on a banana peel adds depth and playfulness.
Banana / Banana
A tropical cocktail full of island memory. Rum, habu sake, and black sugar liqueur form a rich, sweet base layered with the fermented complexity of banana and Okinawan miki, finished with the warmth of karaki (Okinawan cinnamon). A banana peel shaped into a circle adds visual charm.
Kuro / Black
A bold, adult sip defined by roastiness and bitterness. Vodka and coffee liqueur meet the depth of roasted sweet potato shochu and black sugar, anchored by the bitterness of espresso.
Citrus / Citrus
An elegant cocktail bursting with fresh fruit. Brandy's richness pairs with the bittersweet citrus of Cointreau and limoncello, with fresh tankan (Okinawan citrus) aroma at the forefront. Powdered sugar on the rim adds a hint of sweetness and finesse.
Lychee / Lychee
A delicate, floral martini-style drink. The light layers of gin, sake, and sake vermouth intertwine with the sweetness of lychee and the herbal notes of yomogi (mugwort). A fresh lychee garnish adds a clean, lingering finish.
NÜCHI has long been bringing new energy to the nights of Makishi, Naha — a space where music, drink, and people come together. The refreshed food and cocktail menus, alongside the earlier 5:00 PM opening, make it easier for more guests to experience more of the NÜCHI evening. An evening beginning with dinner and stretching into the early hours awaits in Makishi, Naha.
NÜCHI by WPÜ
- Address: 3-3-4 Makishi, Naha, Okinawa (SYMBA BASE 2F) — 8-minute walk from Makishi Station
- Seating: 67 seats (counter: 15, tables: 22, sofas: 30)
- Reservations: Via TableCheck
- Budget: ¥4,000 to ¥5,000
- Hours: 5:00 PM to 2:00 AM (last order: food 1:00 AM / drinks 1:30 AM)
- Closed: Every Monday
- Okinawa Resident Discount: Available for Okinawa residents
- Payment: Credit card, e-money, QR code payment
- Private Hire: Via the CONTACT form on the website
- Smoking: Non-smoking throughout (smoking area available inside)
- Parking: None
Instagram: https://www.instagram.com/nuchibywpu
Website: https://bar.wpu.co/ja/nuchi/
Tabelog: https://tabelog.com/okinawa/A4701/A470101/47033810/
Reservations (TableCheck): https://www.tablecheck.com/shops/nuchibywpu/reserve
Google Maps: https://maps.app.goo.gl/A6KsYussRyJCgwDKA
