Ryukyu Shintenchi

We expressed the historical background of Ryukyu cuisine through the appetizer dishes.

Using the high-quality fat and umami characteristic of the Okinawa brand pork 'Agu Pork'. The three types are plain, flavored with piparts (island pepper), and filled with chomeisou (island herb). These soup dumplings, which burst with delicious soup, are a recommended menu item at our restaurant.

Nuchigusui means 'medicine of life', and Ishigaki Island is a treasure trove of various medicinal herbs. The shark fin soup simmered in a broth made from boiled medicinal herbs is recommended for beauty and health.

Half 3,500 yen * Saw crab may not be available depending on the supply situation.

Half 3,500 yen * Saw crab may not be available depending on the supply situation.

A dish made by wrapping Yanbaru jidori chicken in paper and deep-frying it. A dish originating from a restaurant in Singapore.

Using the lean cuts of Ishigaki beef, the surface is grilled to a crisp finish while the inside remains juicy. It is served with two types of sauces: a tangy, refreshing soy sauce-based aromatic sauce and a mayonnaise-type sauce made with doubanjiang and oyster sauce. ・Loin 120g 6800 yen

Authentic Sichuan-style Dandan noodles made with small, spicy island chili and island chili oil, ground Sichuan pepper, and soy sauce, topped with southern pork soboro and lightly sautéed greens, using Ishigaki ingredients.

Enjoy moist steamed Yanbaru Jidori chicken served with jasmine rice cooked in its broth, accompanied by three types of sauces: rich Singapore soy sauce, chili sauce, and ginger sauce.

This is a rich egg tart made with Jersey milk from Ishigaki Island, fresh eggs, rich cream, and brown sugar made by simmering 100% sugarcane from Ishigaki Island, showcasing the island's ingredients.

You can choose ice cream from mango, brown sugar, and dragon fruit.