Alo Edesse
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Savor French cuisine utilizing Okinawan ingredients
Highlights
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Menu
Course Example) 2025.8, Aperitif, passcard - Crepes soufflé, a specialty of my master when he was trained in France~, Soup - Cold cucumber soup, passion fruit, Itoman City's Seika Tartar, Hot vegetable salad - Seasonal hot vegetables " 24 Seasonal ",. Okinawa's three finest fish, akamachi, homemade agu bacon, vin blanc sauce flower chives, sprouts from Yomitan Tamaki Farm, Ishigaki Island Misaki beef rump steak, golden sweet potato, naveler - Assorted desserts today Beetroot sorbet, chinsuko, brown sugar financier, cheese cake, macarons Exclusive Chocolatier's chocolates, hot after-dinner beverages (coffee, tea), homemade bread
Arroe d'Essais Course Chef Yamanaka, who has worked as a chef at a three-star restaurant in France, has created "memorable dishes with an awareness of bringing out the best of the ingredients. Chef Yamanaka, who has also worked at a three-star French restaurant, has created memorable dishes Chef Yamanaka, who has also worked at a three-star French restaurant, will prepare "memorable dishes with an emphasis on bringing out the best of the ingredients. The course combines a variety of freshly picked Okinawan vegetables, herbs and spices with local Okinawan ingredients. We will highlight Okinawan ingredients and make the most of them. After the meal, you can also enjoy chocolates made with Okinawan ingredients by our resident chocolatier, Chie Mizumoto.
This course features our special beef such as Ishigaki Island Misaki Beef, Okinawa Main Island Motobu Beef, and Okinawa Iejima Island Iejima Beef.
This course makes the best use of Okinawan ingredients. You can choose from two main dishes. Homemade non-alcoholic drinks and natural wine are also available, and natural wines are also available.
Course example) August 2024. Three types of aperitifs. Pass card. A specialty from my mentor during my training in France, soufflé crepes. Gaspacho made from watermelon from Nakijin Village with basil sauce, sea grapes from Ginowan, cucumber, and herbs. Warm vegetable salad with seasonal warm vegetables - 'Dai-sho' of the 24 solar terms. 'Akamachi', one of the three high-end fish from Okinawa, squid ink paella, mustard greens, Yambaru lemon, smoked foam sauce, garlic cream, bell pepper, and lemon marigold. 'Makubu (Shirokurabera)' from Okinawa, with beurre noisette sauce and locally sourced finger lime. Roasted chicken breast from Yambaru with a spiced sauce, kaffir lime oil, and pumpkin. 'Kinjagū pork fillet' with eggplant and shell ginger oil sauce, yogurt flavored with island pepper, and homemade shikuwasa sugar. Also, steak from 'Iejima's black-haired wagyu' raised by Daisuke Uchida, with eggplant and shell ginger oil sauce, yogurt flavored with island pepper, and homemade shikuwasa sugar. Six types of desserts and a little bit of mignardises: sorbet made from Gold Barrel from Higashi Village, purple sweet potato chinsuko, financier with brown sugar and pumpkin seeds, jaboticaba tart, macarons with vanilla from Yomitan Village, and bonbon chocolates from our exclusive chocolatier Chie Mizumoto. Warm drink after the meal. 'Chef's special bread' made with flour from Iejima.
Chef's Selection Omakase Wine 6 Glasses (100ml each) Set Course Prepared at Your Pace. From 6000 yen.
We always have several types of wine available, including white and red. Please let us know your preferred flavor. From 1200 yen.
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