Bimi Shokusai Hana

Reception time → 8:30 AM to 11:00 AM ◆ Delivery time → 11:30 AM to 2:00 PM ◆ Delivery area → Within a 15-minute radius from the store - Delivery requires a minimum of 5 plates ◆ Delivery fee → 50 yen per plate ◆ Free delivery for orders of 10 plates or more! - Ishigaki beef flower curry 400 yen, boiled egg flower curry 450 yen, onsen egg flower curry 480 yen, grilled fish tempura flower curry 500 yen, vegetable fritter flower curry 520 yen, bone-in chicken BBQ 620 yen, herb jumbo cutlet 680 yen. Topping menu can be combined in multiple ways: boiled egg 50 yen / onsen egg 80 yen / grilled fish tempura 100 yen / vegetable fritter platter (5 pieces) 120 yen / bone-in chicken BBQ 220 yen / herb jumbo cutlet 280 yen.

Young chicken involtini, confit young chicken, chicken breast tagliata, island vegetables gratin, island vegetable pickles, purple sweet potato and pumpkin pressé, locally sourced pork slow-cooked and roasted, gulkun escabeche, chicken breast ham salad style, Iriomote Island Ryukyu wild boar tagliata

Today's fried island fish salad, island fish carpaccio, homemade salmon marinade, Ishigaki beef carpaccio, lightly smoked Ryukyu wild boar, pâté de campagne with Ryukyu wild boar, young chicken, and Ishigaki pork, assorted sashimi including island fish, young chicken tagliata, young chicken with leeks and garlic, and fresh vegetables with bagna cauda.

Homemade suichuka carbonara, coastal seafood ragu, anchovy and leafy vegetable pasta, special Yaeyama soba, cold pasta with natural mozuku from Iriomote, Ishigaki beef bolognese, farmer-style vegetable pasta

Farmer-style minestrone with Okinawan seaweed and egg, burdock potage

Special selection of sushi platter (3 types, 6 pieces), mixed rice balls (2 pieces), and sushi wrapped in gingers (2 types, 4 pieces)

Lightly grilled Ishigaki beef, low-temperature cooked local pork, sake-steamed Mebaru, island fish shabu-shabu hot pot, homemade ice cream & homemade Western sweets, grilled Ilabucha, roasted young chicken, lightly stewed young chicken with tomatoes, island tofu hot tofu.

Chef's recommended exquisite dish