BATIDA

A luxurious dish featuring Ishigaki shrimp sandwiched and fried with butter.

A signature dish representing BATIDA, made right in front of you.

Carpaccio made from the representative beef of Ishigaki Island

Okinawa's treasure, TESIO's plain mortadella / shikuwasa

A simple dish of Shishito peppers from Ishigaki with homemade Shikuwasa salt

A classic Neapolitan appetizer arranged in a BATIDA style

A hearty Caesar salad representing BATIDA

A refreshing and exotic salad made with fruits and vegetables

Made with leftover prosciutto and served with a tropical style dip sauce

Luxuriously fried enoki mushrooms, more than a whole bunch, with two types of homemade sauces by the chef

Transforming giant mushrooms into a classic Spanish tapa, served with a delightful homemade island lemon butter sauce.

Simply sautéed shrimp with garlic and calamondin leaves

Fried squid with an excellent texture, proudly from Ishigaki, in a new style.

A menu that elevates the traditional Okinawan Rafute to a classic Spanish tapas, infused with a Latin essence.

Luxuriously prepared Ajillo with Ishigaki's representative scallop

A collaboration of sweet Ishigaki pineapple and juicy burrata cheese

Akamachi, representative of Okinawa, and mango in traditional Peruvian style

Homemade hummus made with locally produced purple sweet potato from Ishigaki

BATIDA's original veggie dish, a generously prepared plate with zero guilt

Juicy Yanbaru chicken and tropical mango tacos

A new way to enjoy goat meat from Ishigaki Island

Original Pizza representing BATIDA

A hearty Neapolitan pasta dish with thick-cut bacon mixed with homemade tomato sauce, embodying the spirit of tradition and innovation.

Irresistible Bolognese made with slowly simmered Shinrigo beef

A classic paella that respects the Spanish Valencia style

Paella with concentrated umami from cuttlefish ink

Okinawan free-range chicken grilled boldly over charcoal x Jamaican style

A powerful main dish with a unique tomahawk cut exclusive to BATIDA.

Duck from New Zealand and Australia cooked to perfection and paired with classic orange

Unique breeding Wagyu delivered by the representative producer of Ishigaki, 'Shinzato Family'

The best fish caught that day in Ishigaki, prepared in the style preferred by the guest

A rich new texture Basque cheesecake with the baking time minimized to the limit

A sophisticated tiramisu incorporating 'Seifuku', a representative awamori distillery of Ishigaki.

An innovative eclair filled with pineapple soaked in brown sugar and a crunchy texture.

A crème brûlée harmonizing the bitterness of jasmine and the freshness of cardamom

Kagoshima specialty Shirokuma in BATIDA style cassata

The prices include a 10% tax and are subject to an additional 10% service charge.