A LONG VACATION.

First and foremost: A LONG VACATION might take on a dual identity, but it’s not all over the place. In fact, it’s well-grounded within the stylish space of the Southwest Grand Hotel in Naha, featuring a sun-drenched terrace — a rare find in Naha — and al fresco meals that prove that hotel dining still has plenty of room to impress. In the afternoon, it operates as an eatery with a genuine cheery vibe and an open kitchen that whips out cracking selections of brunch-centric grubs. Buttered rolls overflow with chunks of fresh lobster, fluffy pancakes get drenched in bourbon maple syrup and good old American-style hamburgers hit the spot. In the evening, the space expands into an Italian-leaning menu and a neon-lit bar with drinks that don’t leave anyone high and dry. There are impressive Okinawan gins, Canadian whiskey and the restaurant’s original renditions of classic cocktails like the “KOKUTO” espresso martini and mango pina colada to start before diners dive into the hot or cold tapas. Guests fall in love with the chef-selected oyster platters, although the Corona beer-steamed mussels and clams are worth a try. The main focus is on Italian dishes with a nouveau Okinawan edge, with the chefs making personal selections of ingredients born and raised on the island. The key is in uncomplicated cooking methods that draw out the natural flavors: spaghetti gets tossed with Okinawa pork arrabbiata sauce, spun with luscious queen crab and Japanese leek, or coated with cod roe and perilla. Elsewhere, the Motobu beef, raised in the tropical region, arrives straight from the grill, and coastal fish is doused in lobster sauce. From the stunning indoor area, tables spill outside for diners who want to embrace the salt-tinged Okinawan breeze. The design brief might be mid-century meets coastal, accented by a dash of urban kitsch and elegance. It’s a versatile spot suited for an all-day escape — a long vacation indeed.