ALL DAY DINING

Vision & Emotion

Breakfast/Lunch

A wide variety of Western, Japanese, and Okinawan cuisine is served buffet-style in an open, live, and bustling open kitchen, with a wide selection of main dishes. Please enjoy to your heart’s content.

Breakfast (buffet style) 6:30-10:00 (LO 9:30)
Lunch (buffet style) 11:30-15:00 (LO 14:30)
Tea time (light meal) 15:00-17:30 (LO 17:00)

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Japanese Ryukyu Kaiseki

The “Japanese Ryukyu Kaiseki” is a fusion of traditional Ryukyuan cuisine passed down from our ancestors by Ryukyuan culinary legends, and the delicate techniques of Japanese cuisine cultivated over many years. Enjoy it with a glass of Awamori, which becomes deeper and deeper as time goes by. Enjoy the richness of Okinawan food and culture with all your senses.

Dinner (Japanese Ryukyu Kaiseki cuisine)
17:30-21:30 (LO 20:45)

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Meet the Chef

Susumu Uehara

In 1988, he joined a hotel in Naha City, Okinawa Prefecture, where he began his career in the Western Cuisine Department. He acquired a wide range of skills through various training and experience at hotels in Tokyo and Paris.
In 2002, he represented Okinawa Prefecture in the Canadian Foods Contest and won the “Minister of Health, Labour and Welfare Award” at the national competition. He then worked as a banquet chef and restaurant chef at a hotel in Niigata Prefecture for two years.
As an external instructor of high school culinary arts in Okinawa, he taught younger students, and in 2016, he was the hotel banquet chef for an international hotel brand.
In June 2019, he joined Hotel Collective in search of a new challenge and became Sous Chef de Cuisine of Western Cuisine.

We welcome you with delicious food and the loudest voices and smiles of any of our staff. Please feel free to ask us any questions you may have about our cuisine, or to discuss any allergies you may have.