THE 7th TERRACE RYUKYU The Royal Park Hotel Iconic Naha

The half buffet of appetizers blends the bounty of Okinawa with the essence of the Mediterranean, and includes carpaccio, marinades, grilled prefectural vegetables, colorful salads, and much more. For the main dish, guests can choose from a prix fixe selection of four different Okinawan ingredients, including Agu pork, Yanbaru herb chicken, and red mullet. For dessert, choose from brown sugar pudding, island banana crème brûlée, or seasonal ice cream, and enjoy the sweet afterglow of the tropics.

A full buffet will be served on Saturdays, Sundays and holidays. A colorful buffet featuring island vegetables bathed in the Okinawan sun and gorgeous dishes with a Mediterranean flair will be served. Guests can enjoy cold dishes such as olive oil-scented marinades and caprese, grilled prefectural vegetables and amatriciana, and other dishes that bring together the tropics and the Mediterranean. The open kitchen will serve freshly prepared hot dishes that evoke the lively atmosphere of the Mediterranean Sea, and the carving corner will cut and serve juicy roast beef right in front of your eyes. The carving corner offers juicy roast beef cut right in front of your eyes. This plan is for 90 minutes.

This course combines the fresh acidity of the Mediterranean with the deep aroma and flavor of Okinawan ingredients. Starting with an appetizer scented with Shikwasa, followed by Handama, Aasa, and Agu pork, you will enjoy a gentle tour of the sea and the island's character.

This dinner is a loose cross between Okinawan island ingredients and Mediterranean flavors. Bitter melon, Agu pork, and fresh fish are subtly prepared with olive oil, herbs, and citrus fruits to create a dish that is not heavy, yet full of flavor. Enjoy a special, unpretentious time spent feeling the comfort of the sea and the sun, without any elbow grease. You can choose one dessert of your choice by our resident pastry chef.