{"id":4327,"date":"2026-08-27T19:42:11","date_gmt":"2026-08-27T19:42:11","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/4327\/"},"modified":"2026-08-27T19:42:11","modified_gmt":"2026-08-27T19:42:11","slug":"okinawa-chef-traveled-throughout-mexico-learning-its-cuisine-one-meal-at-a-time","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/4327\/","title":{"rendered":"Okinawa chef traveled throughout Mexico, learning its cuisine one meal at a time"},"content":{"rendered":"

\"A<\/p>\n

\n Long before opening Dos Manos near Kadena Air Base, Okinawa, Kohei Suzuki spent years traveling throughout Mexico, learning its culture one meal at a time. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

Long before opening Dos Manos near Kadena Air Base, Okinawa, Kohei Suzuki spent years traveling throughout Mexico, learning its culture one meal at a time.<\/p>\n

The 49-year-old chef grew up around Mexican food while helping at his parents\u2019 restaurant in Japan. His curiosity eventually led him to explore Mexico from time to time while sampling dishes from various regions. His longest stay was a year in Oaxaca, where he worked at a local restaurant in 2004 developing his craft. <\/p>\n

\u201cI lived among the locals, learning about their culture and language,\u201d Suzuki said in a recent email to Stars and Stripes. \u201cI observed firsthand how they live, what they enjoy and how they dine.\u201d<\/p>\n

Kohei and his wife, Chikako, opened Dos Manos near Gate 2 in 2011 before relocating to a larger location in April. Today, it has become a popular stop for both Okinawans and U.S. military personnel looking for authentic Mexican cuisine.<\/p>\n

\"A<\/p>\n

\n Long before opening Dos Manos near Kadena Air Base, Okinawa, Kohei Suzuki spent years traveling throughout Mexico, learning its culture one meal at a time. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

Colorful walls and music create the feeling of dining in an actual restaurant in Mexico. Small decorations in the windows and on the walls add to the atmosphere.<\/p>\n

\u201cOkinawa is pretty far away from Mexico and it\u2019s not easy to go there, so I want customers to feel that they are in Mexico,\u201d Suzuki said.<\/p>\n

Unlike the walls and decorations, re-creating authentic Mexican flavors is not always easy.<\/p>\n

\u201cThe biggest challenge is obtaining the ingredients,\u201d Suzuki said. \u201cThere are many items that aren\u2019t consistently available. I make do by getting creative with what I can actually obtain.\u201d <\/p>\n

\"Luchador<\/p>\n

\n Dos Manos, a Mexican eatery on Okinawa, also sells handmade luchador masks. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

He said Mexican customers have also helped shape the restaurant over the years by offering suggestions. <\/p>\n

Dos Manos is also welcoming to Americans by offering English menus. For Suzuki, serving military families stationed far from home has become one of the most rewarding parts of operating the restaurant.<\/p>\n

\u201cWe know that living far away from home can be challenging, so we hope this place serves as a comforting retreat where they can feel a connection to home during their stay,\u201d he said. <\/p>\n

Asked what first-time visitors should order, Suzuki didn\u2019t hesitate. <\/p>\n

\u201cMy recommendation is the carnitas tacos,\u201d he said. \u201cThey are simple, but I think you\u2019ll get the true taste of Mexico if you have them topped with plenty of salsa.\u201d <\/p>\n

\"Soft<\/p>\n

\n Beef corn quesadillas from Dos Manos in Okinawa city, Okinawa. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

\"A<\/p>\n

\n A wet burrito from Dos Manos in Okinawa city, Okinawa. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

As Suzuki said, the tacos were exquisite, with just the right amount of spice to make them taste authentic. Two regular tacos start at 900 yen, or about $5.70, for chicken to 1,080 yen for lamb. Other options include beef, pork, tripe and beef tongue. <\/p>\n

Although Okinawa sits thousands of miles from Mexico, Suzuki hopes every meal offers customers a small glimpse into the country that inspired his life\u2019s work. <\/p>\n

\"A<\/p>\n

\n Dos Manos has become a popular stop for both Okinawans and U.S. military personnel looking for authentic Mexican cuisine. (Ryan M. Breeden\/Stars and Stripes)
\n <\/p>\n

Dos Manos<\/p>\n

Location: 2 Chome-2-2 Goya, Okinawa 904-0021 55GE GOYA201<\/p>\n

Directions: Less than a mile from Kadena Air Base\u2019s Gate 2.<\/p>\n

Hours: Open 11 a.m. to 2 p.m., Monday to Friday; and 5:30 p.m. to 8 p.m., Tuesday, Wednesday, Friday and Saturday <\/p>\n

Prices: Expect to pay between 900 yen and 2,000 yen per person. <\/p>\n

Dress: Casual <\/p>\n

Information: Online: facebook.com\/p\/Dosmanos-100061003821710\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Long before opening Dos Manos near Kadena Air Base, Okinawa, Kohei Suzuki spent years traveling throughout Mexico, learning its culture one meal at a time. (Ryan M. Breeden\/Stars and Stripes) Long before opening Dos Manos near Kadena Air Base, Okinawa, Kohei Suzuki spent years traveling throughout Mexico, learning its culture one meal at a time.<\/p>\n","protected":false},"author":2,"featured_media":4328,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,4776,21,4778,3648,4777],"class_list":["post-4327","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-dos-manos","tag-food","tag-kadena-air-base","tag-mexican","tag-okinawa"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117169182663799555","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/4327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=4327"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/4327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/4328"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=4327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=4327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=4327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}