La BOMBANCE Kouri Island
La BOMBANCE 古宇利島 / La BOMBANCE Kourijima
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Ultime informazioni
A stunning collaboration of heartfelt hospitality and creative Japanese cuisine
valutazione
Recensioni
menù
A premium course—one step up from the Ocean Course—featuring ingredients unique to Okinawa and carefully selected seasonal produce. Enjoy your meal from a dining table with a view of the ocean. 〈Sample Course Menu〉1. Eel Chawanmushi 2. Assorted Okinawan Appetizers 3. Yanbaru Cedar Soup Bowl 4. Today’s Sashimi 5. Seared and Steamed Akajin 6. Sōmen Champuru 7. Okinawan Beef with Balsamic Glaze 8. Agū Pork and Island Octopus Jūshi Rice 9. Today’s Dessert *Please note that the monthly menu listed above is subject to significant changes depending on the day’s freshest ingredients. *The menu for the day is presented in a unique riddle format. We hope you’ll enjoy a fun time with your party while waiting for your meal.
This is a creative Japanese cuisine course featuring an abundance of Okinawan ingredients. It is the standard course served in the dining area. Examples: Eel chawanmushi, assorted Okinawan appetizers, Yanbaru cedar soup bowl, today’s sashimi, seared and steamed akajin, Okinawan beef with balsamic sauce, Aguu pork and island octopus juushi rice, dessert. *The menu is subject to change depending on ingredient availability.
A collaboration sake from 'Toyo Bijin' in Yamaguchi Prefecture and 'La BOMBANCE Kouri Island'. This is a limited edition sake that can only be enjoyed here. It is sweetly crafted and pairs well with a wide variety of dishes.
Starting from 2420 yen, we offer a variety of brands.
Starting from 3630 yen, we offer a variety of brands.
We offer wines carefully selected by our sommelier and Japanese sake selected by Sake Diploma.
We offer wines carefully selected by our sommelier to pair with your meal.
A recommended tasting set carefully selected by our staff. We can also provide a lineup tailored to your preferences.
A collaboration sake from Yamaguchi Prefecture's 'Toyo Bijin' and 'La BOMBANCE Kouri Island'. This is a limited edition sake that can only be enjoyed here. It is sweetly crafted and pairs well with a wide variety of dishes.
A special awamori limited to One Sweet. It is usually made from Thai rice, but it uses rice from Ogimi Village in Okinawa Prefecture.
Stored seven-year-old sake 43 degrees Nakijin Brewery
21 Year Old Aged Liquor 35 Degrees Ruisen Brewery
A cocktail that refreshingly combines gin and frozen citrus, perfect for dining occasions.
The queen of tropical cocktails, the Mai Tai. A cocktail made with rum produced in Okinawa, combined with mango and pineapple.
A rum cocktail with a subtle aroma of coconut and a good combination of tropical fruits.
A cocktail made with a black tea liqueur based on Japanese sake. It features a refreshing taste with Sri Lankan tea leaves and the aroma of citrus bergamot and elderflower.
HENRI GIRAUD Esprit Nature Brut
Louis Roederer Rose 2011
Dom Perignon 2017 Moet & Chandon
Louis Roederer Cristal 2012
U.S.A California Au Bon Climat Nuits-Blanches au Bouge 2022
U.S.A California Kenzo Estate Asatsuyu 2024
Italy Sauvignon Blanc 2024 Tramin Kellerei
Italy Dario Pincic NV Chardonnay Sauvignon Blanc
Alsace Mambourg Grand Cru 2021 Marcel Deiss
Loire Coulee de Serrant 2021 Nicolas Joly
Burgundy White Chablis Jean-Marc Brocard 2024
Burgundy White Corton Charlemagne 2000 Bonneau du Martray
California Rindo Kenzo Estate 2021
California Opus One 2018
Italy MASSEITO 2020 Tenuta dell' Ornellaia
Burgundy Red Gevery Chambertin Claude Dugat 2022
Burgundy Red Nuits Saint Georges Clos de la Marechale 2017 Jacques Frederic Mugnier
Burgundy Red Morey Saint Denis 1er CRU Clos de la Bussiere 2005 Domaine G. Roumier
Bordeaux Ch. Grand Corbin Despagne 2014
Bordeaux Ch. Mouton Rothschild 1983
A non-alcoholic cocktail featuring mango and pineapple as the main ingredients, with a hint of bitter orange. Visually vibrant.
A non-alcoholic cocktail with a gradient inspired by the reef sea of Kouri Island. It is finished refreshingly with passion fruit and grapefruit juice.
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