夢月

“Motobu Beef” is a breed of Japanese Black cattle raised on a ranch in Motobu Town on the main island of Okinawa. The lean cuts—including the thigh—are selected from the freshest parts of the beef that arrives on Miyako Island the same day it’s shipped across the sea. Sliced to a thickness that releases more umami the more you chew, each slice is cooked one by one on the hot plate right in front of you. Start with this first slice, seasoned with salt and garlic chips arranged in a crescent shape on the plate.

Enjoy “Motobu Beef”—a breed of Japanese Black cattle raised exclusively on the main island of Okinawa—right here on Miyako Island. The “ichibo,” the tip of the thigh, is a rare cut that yields only a small amount from each animal. Enjoy the aroma of the lean meat and the melt-in-your-mouth tenderness of the fat at its thickest. We sear the surface on a hot griddle to achieve a fragrant crust while keeping the inside juicy and tender.

"Aka-ushi" is a brown-haired Japanese breed raised on the pastures of Aso. Its lean, pure red meat—free of excess fat—truly shines when prepared as filet mignon. We grill this most tender cut on a hot plate to lock in its rich flavor and serve it on a stone platter. The perfect final course for a special evening.

“Miyako Beef”—a rare, legendary Japanese Black beef raised on Miyako Island that is rarely found outside the island. The sweetness of its fine-grained, delicate fat truly shines in the classic sirloin cut. Enjoy 200g of island beef grilled on an island-style teppan grill. Enjoy this dish—a complete culinary experience unique to Miyako Island—as part of a set that includes an appetizer, local free-range chicken soup, and a rice ball made with premium rice.

"Aka-ushi" is a brown-haired Japanese breed raised on the pastures of Aso. Its lean, pure red meat, free of excess fat, truly shines when served as filet. We grill this most tender cut on a hot plate to lock in its rich flavor and serve it on a stone platter. The perfect final course for a special evening.

Enjoy carefully selected horse meat from Kumamoto and Aso, served as sashimi and steak. Following a starter of a five-variety horse sashimi platter, four cuts—Otorō, Kainomi, Fillet, and Loin—are grilled on a hot plate. Limited to 10 servings per day—this course, normally priced at 17,600 yen, is available for half price (8,800 yen) exclusively in October.