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Bon Appetit
ボナペティ
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A restaurant where you can savor the charms of Okinawa
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The Ryukyu French Course is a dinner course featuring ingredients from Okinawa that bring out the charm of the ingredients using French techniques. The course incorporates ingredients unique to Okinawa, such as fish caught in the seas around Okinawa, Okinawan pork, and island vegetables, allowing diners to enjoy the bounty of Okinawa with all five senses, not only through the flavors, but also through the aroma and presentation of the dishes. The menu changes with the seasons, and each dish is designed to bring out the uniqueness of Okinawa, with the flavors and lingering impressions of the ingredients themselves as the core of the menu. Whether you are enjoying a deeper taste of Okinawa during your trip or encountering a new aspect of familiar ingredients, each taster will find their own pleasure and discovery.
We offer themed buffet lunches from around the world and from different regions of the world. The theme changes every two months. The popular Chef's Corner will offer "Beef Steak". On Saturdays, Sundays, and holidays, sparkling wine, red wine, and white wine are all-you-can-drink. This is a great place to enjoy a meal with family and friends, as well as a welcome and send-off party in the coming season. Please enjoy a relaxing lunch time. All-you-can-drink soft drinks Weekdays, stay until closing time without time limit. 90 minutes on weekends and holidays. Free anniversary plate (reservation required by the day before) Free parking while using the restaurant Free private room Please contact the restaurant for availability.
A drink combining Warm Flow and Ume Fragrance from Kamimura Sake Brewery, founded in 1882 in Naha City, Okinawa Prefecture. It features the aroma unique to oak barrel aging and utilizes the sweetness of moromi vinegar blended with the juice of Nanko plums from Kishu, arranged in a sparkling wine style.
Warm Current, an amber-colored awamori that pioneered oak barrel-aged awamori developed by Kamimura Sake Brewery in 1968. It features a sweet aroma and richness similar to whiskey, with a gentle aftertaste. Enjoy this drink that pairs well with honey mustard sauce and cheddar cheese. Experience a different flavor from the first Welcome Drink.
Founded in 1918 (Taisho 7) at the foot of Shuri Castle in Shuri Akata Town, Naha City, Okinawa Prefecture, Shikina Sake Brewery's 'Shigure' features a floral aroma using brown sugar yeast and a rich flavor inherent to awamori, perfectly matching with ancient rice risotto.
Founded in 1887 (Meiji 20), Zuisen Brewery is the closest sake brewery to Shuri Castle, offering the 'Omoro' 10-year aged old sake. Awarded the Gold Medal at TWSC 2024. The rich flavor and aroma of the awamori, which has been aged in a clay pot for 10 years, pairs perfectly with the rich sweetness of Tamana-ha Miso and Inamuduchi.
Mizuho Sake Brewery was established in 1848 in Shuri Torihori, Naha City. The 'Mild Mizuho Aged Five-Year Old Sake,' made from carefully selected high-quality aged sake (Kusu) that has matured for over five years, offers a crisp mouthfeel and the characteristic sweetness of aged sake, perfectly matching the acidity of strawberries and yogurt, as well as the sweetness of white chocolate. Enjoy the different flavors that vary by brand, even when consumed in the same way as the fourth glass.
A completely new Bordeaux wine born from the desire to deliver 'wines that respect people and the environment' to everyone. Enjoy the fresh aromas and strong flavors. [Producer] Baron Philippe de Rothschild [Region] France, Bordeaux [Grape Variety] Merlot
A white wine that is known as the 'wine of the sea,' perfectly paired with fish dishes. It captivates with its refreshing taste, characterized by high-quality acidity and a mineral sensation derived from the land. [Producer] Torres [Region] Spain / Rias Baixas [Grape Variety] Albarino (100%)
A red wine produced by Baron Philippe de Rothschild, known for its first growth in the Médoc classification of Bordeaux, France. It offers a sweet and smooth drinking experience that is never tiresome, with a refined taste derived from oak barrel aging. [Producer] Baron Philippe de Rothschild [Region] France / Bordeaux [Grape Varieties] Merlot, Cabernet Sauvignon
A drink that spreads the tartness of hibiscus and the freshness of cola.
This is a non-alcoholic version of the cocktail called Sea Breeze, made with grapefruit juice.
A warm milk tea accented with organic ginger from Ogimi Village in Okinawa, piparch, and turmeric, allowing you to enjoy the spices of Okinawa in a cup.
This is a drink based on organic ginger from Ogimi Village in Okinawa Prefecture, with the refreshing fizz of carbonated water and the aroma of herbs.
A tropical panache-style mocktail bursting with the freshness of shikuwasa.
This is a healthy mocktail with the unique mellow acidity of moromi vinegar. It is a non-alcoholic version of Long Island Tea, which carries the cocktail phrase 'hope'.
Roasted Okinawa Prefecture Wagyu beef and pickled island shallots diced into small cubes, mixed with honey, mustard, and olive oil, seasoned with salt and pepper. Surrounded by micro herbs and drizzled with honey mustard sauce. Finally topped with Ryukyu cheddar cheese, which is handmade from fresh milk at a dairy farm in Okinawa.
Yanbaru Herb Chicken is a locally raised chicken from the northern part of Okinawa Island, specifically from the area known as Yanbaru, which is rich in nature. It is raised in Onna Village and Motobu Town, fed with herbs, resulting in a juicy meat quality with minimal chicken odor. The bouillon soup is made by simmering the whole Yanbaru Herb Chicken, onions, carrots, and several other vegetables, along with herbs (thyme, rosemary) for three hours. Then, turmeric (powder), consommé, and Iichoba (fennel) are added and simmered lightly for an additional 30 minutes. Enjoy the combination of Yanbaru Herb Chicken, vegetables, and herbs along with seven types of vegetables (island carrots, mini tomatoes, broccoli, cauliflower, etc.).
Today's white fish is gently steamed in awamori. Enjoy the fragrant fish with black rice risotto from Okinawa, dried tomatoes from Okinawa, and a sauce made with white wine and butter flavored with aosa seaweed and shikuwasa from Okinawa.
The Okinawa Prefecture pork sanmai meat was simmered for three hours in a bonito broth with awamori added to make it tender. During the process, the flavor was adjusted with miso from the Yamana Miso Soy Sauce Shop and white miso. It is topped with meringue scented with Yaeyama pepper pipa and truffle, and baked to a crispy and flavorful finish. Enjoy it with a sauce made by adding red wine to the miso sauce from the simmered sanmai meat for richness. Surrounding it are Okinawa Prefecture vegetables such as taro and bitter melon.
This is a light mousse cake made with strawberry and yogurt, offering a delicate sweetness and texture. It is elegantly finished with a strawberry glaze (jelly-like coating). Enjoy it with a cream made from strawberry-flavored mascarpone cheese and raspberry sauce.
This sorbet is made with Nakijin-grown watermelon, offering a refreshing taste. Enjoy the subtle sweetness.
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