Last Night in Okinawa
Japanese businessmen with too many drinks and skewed neckties watch me walk up a block of squat business plazas and timeworn bars, most with red lanterns swinging in their wooden doorways. This is Naha City, the capitol of Okinawa, three hours by plane from Japan’s famous capitol, three decades behind what people would call Japan when Tokyo comes into a conversation. Even the powerlines, which have no intention of migrating underground, provide background noise to the drunken businessmen and the beckoning shop owners in this expensive drinking sector of Naha. The men enter and exit their doors, some stumbling with tomato faces and smiles into waiting taxis.
This is my last night in Okinawa, and I walk next to my best friend, a Japanese soccer player who became my first friend in Okinawa five years ago. We were both teachers, me in the loose sense as an Assistant Language Teacher and him as my coordinator who spoke fluent English with a New Zealand flare. Though he left English teaching a few months later, we remained brother and sister in the islander sense, and whenever we saw each other’s family members at the mall, we were meeting another relative, an extended vein from our friendship.
Now, even after five years, I notice Japanese men trying to pry me from my place next to him—seeing a tall Japanese man in a casual shirt and chinos next to a black woman walking in this area is rare, unless this American and hondoujin are lost. This is our area, our yen is better here. Your yen is better over there where you turned off International Street. At those guys, I make eye contact, and they quickly turn their eyes elsewhere. Wherever yen was going to be spent, tonight was my night to let someone else do the spending. I, as a returnee to the States, was not allowed to dirty my own farewell party with my own cash.
My friend leads me to a wooden, four-story business building that looks as tan and old as the other buildings we passed. We go up a flight of wooden stairs and duck under a curtain to enter what my friend calls “my brother’s work”. The shop, a small but clean sushi bar, boasts three tatami areas with traditional floor tables and zabuton, or colorful Japanese cushions. Wooden doors, wooden pillars, and wooden countertops provide the aesthetics rather than hanging paintings or woodblock prints. My friend and I sit at the counter, and from an open doorway with a white curtain, his brother emerges in a white sushi chefs outfit. It is my first time to see him in four years, but through my friend, I always know where he is working. He is shorter than my friend by a head, but his small eyes and humor resemble my friend’s. Before they exchange a handshake, he looks surprised to see me. “Long time no see,” he says with a shy smile. Unlike his brother, he is reserved and gracious in his demeanor.
But it’s my friend who teaches me about the life of being a sushi chef. “Being a sushi chef,” he tells me after we have wiped our hands and cheered over a glass of chuuhai, “takes a lot of training. When we were kids, my brother was always shaping rice with his hands.” Only the best traditional sushi, which consists of a select cut of fish, a dab of wasabi, and a thumb-sized amount of formed rice, could lead sushi chefs into stardom in the industry. “Every day, chefs have to make $500 to $700 a night for the shop owners. Once they make a certain amount of money for the owners, the chefs can move on to owning their businesses.” He is proud of his younger brother, watching him deliberate over the rows of sliced fish in front of us, and in a way, I hold that same pride for this young chef.
The sushi looks different than the usual sushi I used to eat from the market or in a restaurant chain like Hamazushi. The fish are colorful and thick, hearty even, but easy to chew while the hint of wasabi lacks the sharpness of typical sushi, emphasizing the flavors of the fish and the shaped rice as a tasty unit. As I chew the second sushi, I suddenly realize why I feel as if I had skipped something: I did not dip it in soy sauce. It is completely unneeded.
My friend’s brother places sushi after sushi in front of us, lapsing into English for the fishes’ names and joking in Japanese with my friend. We get another drink, and it starts to wash away my senses. I laugh a little too hard, smile a little too much, eat the delicious handcrafted sushi a little too fast. I want to remember the warm feeling that both the chuuhai and Okinawa had given me for five years. People here are warm, and even those with cold interiors have no choice but to obey Japanese etiquette. When Okinawan people speak to me, it feels as if I’ve come home after a long absence, and they’re gently easing me into what I forgotten. Five years ago, I was surprised by this feeling, and every year, I renewed my contract to get closer to it, something akin to my Filipino home in the States. Other colleagues remarked their envy when I admitted I hardly felt homesick in years.
Between the second drinks and red snapper sushi, three Japanese people sit at the bar next to me. Immediately, one of the drunk women says, “You look like a famous singer.” For a while, everyone’s stumped. It’s when our last sushi arrives that the lady announces, “Diana Ross!” For the remaining twenty minutes there, she and her two friends address me as the former Supreme vocalist until my friend bids his brother goodnight and pays the bill.
“Goodbye, Diana Ross!” the three drunk birds say before we disappear down the stairs and into the warm summer streets. Now less business suits haunt the plaza doorways, and the taxis line the curbs. This is their time to strip drunken workers of their last yen. We avoid them and walk to a close-by Family Mart to get some cheap alcohol. At 2 o’clock in the morning, the clerk looks at us with an eyebrow quirked above his glasses. “There might by a typhoon tomorrow,” it says, but his thin lips only utter, “259 yen.”
When we get outside, the wind has picked up, flinging lose plastic bags and what little trash adorn the entire city towards the south. My friend and I cheer and drink our alcohol. As the night grows cooler and windier, our conversation—his kids, my husband, our jobs, five years of being an American sister and a Japanese Okinawan brother—turns into something warmer and sadder. Tonight, I think, let’s drink and eat before it gets too sad. As the lights in some stores dim and metallic doors slide over their shops, my friend and I stand up and smile at each other.
My last night allows me to return to a pair of eyes that can see Okinawa’s beautiful islands, see its people in their chinos and suits, and appreciate looking at all of them together in one place.
