Kokusai Street, the “Miracle Mile,” and steak are two things I associate with Okinawa.
In 2019, before overseas travel restrictions, Kokusai Street was one of Okinawa’s busiest destinations.
We visited a place offering a T-bone at what the original account considered a notably low price for the street.
The restaurant was Jumbo Steak HAN’S.
Its logo, resembling a bull’s horns, was memorable.
The original account describes a well-known Okinawan chain with nine restaurants from south to north.
We visited the newly opened Miracle Mile branch on Kokusai Street.
Near the entrance to the street, it was conveniently located.
Parking around Kokusai Street was paid, something to consider when driving.
The recorded typical rate was around JPY 200–300 an hour.
Names and photographs of Kokusai Street appeared throughout the restaurant.
They were said to express the street’s revival after the destruction of World War II.
We could see photographs spanning the postwar period to modern times, alongside former street names.
Seating ranged from tables with striking red sofas overlooking Kokusai Street
to more private, room-like areas, creating an overall spacious impression.
The lighting also had a vintage character.
The menu ranged from premium Okinawan wagyu to American beef.
Tenderloin and rump steaks were especially popular in the source.
Even in steak-affordable Okinawa, the T-bone seemed unusually inexpensive.
A T-bone includes strip loin and tenderloin, with meat near the bone particularly prized for flavor.
The 500 g steak cost JPY 4,720 including tax.
I imagined paying at least KRW 60,000 in Korea then; even allowing for exchange rates, it felt inexpensive.
There were also sides and combination dishes, including lobster.
Wine was available to accompany steak.
Adding JPY 500 to a food order gave access to the salad bar.
There were fresh-looking vegetables,
a wide choice of dressings,
and gyusuji (牛すじ) beef-tendon curry, something I like to try at Okinawan steak restaurants.
Soup and coffee to finish made it a generous selection.
It seemed worth JPY 500.
The T-bone and tenderloin were ready to become our meal.
The sound of meat on a hot plate is always appealing.
After about five minutes of grilling, they arrived on hot iron plates.
Here they were with our salad-bar choices.
We ordered wine and beer too.
Garlic bread felt essential. We also ordered tropical juice after hearing it came with a little special presentation.
The tropical juice arrived with a lit sparkler.
What a surprise—the drink itself was guava juice.
The T-bone may look small in the photo, but it was enormous.
It was about the size of my face.
A full 500 g.
The tenderloin was a perfectly adequate 200 g.
Beside the T-bone, it looked small.
But it really was a substantial 200 g tenderloin.
It looked delicious.
The T-bone had a tasty balance of fat, tenderness, and resilience.
It did not melt like wagyu, but I enjoyed the satisfying sense of eating a substantial steak.
HAN’S steak sauces helped make the meal.
I tried them a little at a time, then mixed the two at the end, which was delicious.
The slightly spicy, fruity sauce tasted unlike others I had tried in Okinawa.
It was excellent.
The tenderloin was lean and mild.
It sliced tenderly while retaining a satisfying bite.
Mixing the sauces worked wonderfully with it too.
Garlic bread, another essential steak companion.
At JPY 150, it was an inexpensive addition, crisp with olive oil and well suited to the meat.
The beef-tendon curry was delicious too.
It lived up to the idea that Okinawan steak restaurants often make good curry.
At Jumbo Steak HAN’S Miracle Mile branch on Kokusai Street,
we enjoyed a delicious T-bone at a price we found affordable.
The original account looked forward to a visit once travel to Japan resumed.
Jumbo Steak HAN’S, Miracle Mile branch
JUMBO STEAK HAN'S 奇跡の1 マイル店
Address as recorded: 2F, MI Building, 3-1-10 Kumoji, Naha, Okinawa
Phone: 098-943-3729