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Bon Appetit
ボナペティ
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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.
我們正在舉辦以世界各地不同國家和地區為主題的自助午餐，主題每兩個月更換一次。我們備受歡迎的廚師角將供應「牛排」。週末和假日，氣泡酒、紅酒和白酒無限暢飲。我們不僅推薦您與家人朋友聚餐，也推薦您在即將到來的季節舉辦迎新或歡送會。請盡情享受輕鬆愉快的午餐時光。 ◆軟飲無限暢飲◆平日不限時，可待至餐廳打烊；週末及假日用餐時間限制為90分鐘◆週年紀念餐盤免費提供（需提前一天預訂）◆餐廳內免費停車◆免費提供私人住宿；請向餐廳諮詢空房狀況。 十月北海道美食節期間，主廚專區將供應Bon Appétit每日新鮮製作的招牌「牛排」♪ 這次，您可以搭配兩種醬汁享用：清爽的山葵柚子醋和濃鬱的法式濃汁。一直以來都備受歡迎的「海鮮蓋飯」可以根據您的喜好添加各種配料，例如鮭魚籽、鮭魚和魷魚。此外，還有北海道特色美食，如「藏式蝦醬」、「鮭魚小蝦燒」和「星獅蝦醬」。甜點方面，有用北海道牛奶和紅糖製作的“焦糖布丁”，以及美味新鮮的“鬆餅”！您可以搭配楓糖漿、奶油和蜂蜜等各種食材享用。 <主廚推薦> ・雙醬牛排（磨碎山芥末柚子醋/半釉汁） ・海鮮蓋飯 <米其林一星主廚後藤推薦> ・雪蟹韃靼配海帶提取物凍花椰菜奶油 ・西京味噌醃三文魚配諾利普拉特醬和石芥菜香 ・栗子豆味噌烤雞 ・梨子蜜餞配香蕉布丁 - 口感層次豐富 <熱菜>・白酒蒸白魚佐白汁蔬菜焗烤 ・藏式烤魚 ・成吉思汗烤魚 ・蒸馬鈴薯配鹹魷魚、函館鹽味拉麵、帶廣特色豬肉蓋飯、石咩火鍋、白咖哩 <冷菜>北海道特色拉麵沙拉、北海道玉米冷湯、棕色醃漬蔬菜甜點：焦糖風味稀有起司蛋糕、北海道牛奶紅糖焦糖布丁、哈斯卡普莓果凍、新鮮出爐的煎餅、巧克力曲奇、藍印冰淇淋、水果。沙拉：各種起司、各種麵包、軟飲：咖啡、茶、日式茶、花草茶、百事可樂、薑汁汽水等。 *菜色僅供參考，可能會有所變動。 [僅限週末及假日] 紅酒、白酒、氣泡酒 ◆軟飲暢飲 ◆平日、週末及假日用餐時間限制為90分鐘 ◆用餐期間免費停車 ◆包廂免費（7人以上）非常適合閨蜜聚會、家庭聚餐，甚至帶孩子一起用餐。 ◆免費週年紀念餐盤 *如果您需要餐盤以及想要在上面寫什麼，請在預訂時告知我們。
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, famous in 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. Please savor the 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 'Omoro' aged 10 years. 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 Naha City, Shuri Torihori. 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. Its refreshing taste captivates with high-quality acidity and a mineral feel 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 features 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
This is 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, pepper, 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 refreshing non-alcoholic cocktail with the zest of shikuwasa, inspired by tropical flavors.
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'.
The Okinawa Prefecture Aged Pork and Goat are marinated for a day in red wine, salt, vegetables such as onions and celery, and flavored with bay leaves and thyme, resulting in a pâté with enjoyable texture. The surface is coated with black sesame paste, styled after Okinawa's court cuisine 'Minudar', and garnished with micro herbs. Enjoy it with spicy 'Green Mustard' as desired.
This is a cold soup made with potatoes from Okinawa. Please enjoy it with the jelly made from dried Irabu broth.
Using fish from Okinawa, island tofu, and vegetables, we wrap them in carta fata with awamori and steam-bake them. Enjoy with a cream sauce made from white wine and fish stock, enhanced with Okinawa's fermented food 'tofu you', providing a subtle aroma of awamori and a rich sauce.
This is a refreshing granita made with pineapples from Okinawa Prefecture.
The domestic beef fillet is poêlé and finished with a red wine sauce enhanced with the aroma and richness of rum from Minami Daito Island. It is served on top of 'Turnip Dengaku', a traditional Okinawan dish made by sweetly kneading the taro into a sticky paste, topped with crispy fried taro for added texture. Sautéed island shallots and three types of island vegetables are served on the side. Enjoy it together with the meat as you like.
The outer layer is crispy, while the inside has a fluffy texture made with dacquoise dough, sandwiched with milk chocolate cream. On top, we have a smooth coconut mousse combined with jelly made from Okinawa-grown shikuwasa juice. Enjoy the exquisite match of coconut sweetness and shikuwasa acidity.
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