Ocean dining 風庭

Enjoy the Ryugu course in Okinawa, featuring creative Ryukyu cuisine using island vegetables and locally sourced Kumejima prawns. The main dishes include steamed local white fish with moon peach, and sukiyaki with locally sourced Agu pork. ■ Small Dish: Okinawa-grown Handama simmered in broth ■ Ryukyu Appetizers: Jimami tofu, Taro dumplings, Kombu seaweed salad, Mozuku seaweed vinegar, Octopus simmered in soy sauce, and Pig ear Mimigaa ■ Clear Soup with Seasonal Steamed Bun ■ Sashimi Platter: Kumejima prawn sashimi, local tuna, and island cuttlefish ■ Steamed Dish: Steamed red fish from Akamachi with island vegetables ■ Grilled Dish: Grilled Agu pork with island tofu ■ Rice: Japanese white rice ■ Miso Soup: Miyako Island miso soup ■ Dessert: Tropical pineapple ice cream

Enjoy creative cuisine at Shimakaze, featuring black wagyu beef stone-grilled dishes as the main course, using abundant Okinawan ingredients. ■ Small Dish: Okinawa-produced Handama simmered in broth ■ Ryukyu Appetizers: Jimami tofu, Taro Tatsuta, Kombu Irichi, Suichakaa, locally produced Mozuku vinegar, octopus simmered in soy sauce, pig ear Mimigaa ■ Osumashi: Seasonal vegetables and seasonal true yam clear soup ■ Sashimi: Kumejima-produced shrimp sashimi, local tuna, island cuttlefish ■ Hot Dish: Domestic black wagyu beef and local vegetable rolls ■ Grilled Dish: Stone-grilled domestic black wagyu beef ■ Rice Dish: Seasonal mixed rice ■ Clear Soup: Miyako Island miso soup ■ Fragrance Dish: Assorted three fragrances ■ Dessert: Tropical pineapple ice cream

Indulge in luxurious dishes featuring black-haired Wagyu beef, Kumejima shrimp, abalone, and Kin-ki. Please enjoy the creative Ryotei-style cuisine using abundant ingredients from Churaumi Island. ■ Appetizer: Fruit vinegar ■ Hospitality dish: Tofu Yoh, Lactic Pate, and Fuchiba Melba Toast ■ Small dish: Okinawa Prefecture's Handama simmered in broth ■ Ryukyu appetizers: Jimami tofu, Taro Taro, Kombu Irichee, Suticar, locally sourced Mozuku vinegar, octopus simmered in soy sauce, and pig ear Mimigar ■ Clear soup: Seasonal vegetable and steamed bun with a refreshing scent ■ Sashimi: Abalone and Kumejima shrimp, local tuna, and island squid ■ Hot dish: Okinawan pork Rafute simmered in awamori ■ Grilled dish: Grilled Kin-ki from Churaumi Island ■ Meat dish: Domestic black-haired Wagyu beef stone-grilled sirloin or beef fillet ■ Rice dish: Niigata Koshihikari white rice ■ Soup: Miyako Island miso soup ■ Dessert: Assorted three types ■ Sorbet: Tropical dragon fruit ice cream

Enjoy Okinawan ingredients such as prefectural black beef, prefectural fish, and prefectural vegetables as the main dishes, from Ryukyu appetizers to prefectural sashimi, meals, desserts. ■ Appetizer: Today's appetizer ■ Sashimi: Prefectural local tuna sashimi with various accompaniments and Tosa soy sauce ■ Vegetables: Okinawan grilled vegetables and island tofu with local seasonal vegetables - tropical colors ■ Seafood: Prefectural white fish and scallop cartafata steamed in a fragrant manner ■ Salad: Colorful green salad with dragon dressing ■ Meat: Prefectural black beef sirloin (120g) or tenderloin (80g) ■ Meal: Kama-cooked white rice - can be changed to garlic rice for an additional 800 yen ■ Soup: Local miso soup ■ Fragrance: Three varieties ■ Dessert: Higashimura salt pineapple ice cream, Okinawan zenzai, today's fruit ■ Coffee or tea

Featuring local Okinawan ingredients such as prefectural black Wagyu beef, local fish, Agu pork, and local vegetables, from Ryukyu appetizers and prefectural sashimi to meals and desserts. ■ Appetizer: Today's appetizer ■ Sashimi: Prefectural local tuna sashimi with various accompaniments and Tosa soy sauce ■ Vegetables: Okinawan grilled vegetables and island tofu with local seasonal vegetables for a tropical touch ■ Seafood: Teppanyaki of two kinds of seafood today, grilled to perfection ■ Steamed dish: Steamed Agu pork wrapped in cartafata for a fragrant delight ■ Salad: Colorful green salad with dragon dressing ■ Meat: Prefectural black Wagyu sirloin (120g) or tenderloin (80g) ■ Rice dish: Kama-cooked white rice with your choice of tea rice porridge (can be changed to garlic rice for an additional 800 yen) ■ Soup: Local miso soup ■ Pickles: Assorted pickles ■ Dessert: Higashimura salted pineapple ice cream, Okinawan zenzai, today's fruits ■ Coffee or tea

Enjoy Okinawan black beef, local fish, local vegetables, local sashimi, Okinawan juicy rice, local miso soup, local ice cream, Okinawan zenzai, and other Okinawan ingredients. ■ Appetizer: Appetizer ■ Appetizer: Ryukyu Appetizer ■ Sashimi: Local tuna sashimi with various accompaniments and Tosa soy sauce ■ Vegetables: Okinawan grilled vegetables and island tofu with local seasonal vegetables - tropical colors ■ Seafood: Grilled abalone - crispy and fragrant ■ Salad: Colorful green salad with dragon dressing ■ Meat: Local black beef sirloin (120g) or tenderloin (80g) with foie gras teppanyaki ■ Rice: Steamed white rice or garlic rice or Okinawan juicy mixed rice - your choice of ochazuke style ■ Soup: Local miso soup ■ Pickles: Assorted pickles ■ Dessert: Chef's special sweets and today's fruits ■ Coffee or tea or local herbal tea