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The “Japanese Ryukyu Kaiseki” is a fusion of traditional Ryukyuan cuisine passed down
by Ryukyuan culinary traditions and the delicate techniques of Japanese cuisine.Enjoy with Awamori, which becomes deeper and deeper with time. Enjoy the richness of Okinawan food and culture with all your senses.
We will start offering Japanese Ryukyu Kaiseki from February 1, 2025 (Saturday).
*Limited to 5 servings per day / Reservations required (5 days in advance)
Irabue cuisine, which is a product of the Ryukyu Kingdom’s court cuisine, is prepared with a lot of time and effort. The dishes we prepare are served with local ingredients using current cooking methods.
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※The above prices are inclusive of 10% service charge and consumption tax.
※Please note that some of the contents may be subject to change.
※The photo is an image only.
*Limited to 5 servings per day / Reservations required (3 days in advance)
Ryukyuan cuisine is so well developed in the pork culture that it is said to “begin and end with pork. Raftae, an essential part of Ryukyuan cuisine, is a dish made with Agu pork and carefully prepared over a long period of time. This kaiseki course allows you to enjoy the best of Japanese-Ryukyu eclectic cuisine through the meal.
Click here to make a reservation
※The above prices are inclusive of 10% service charge and consumption tax.
※Please note that some of the contents may be subject to change.
※The photo is an image only.
*Limited to 5 servings per day / Reservations required (3 days in advance)
Okinawa, an island of longevity, is a treasure trove of natural ingredients that are considered nutritionally beneficial, and the idea of “medicine and food as one and the same source” has taken root. Nutritious ingredients called “kusuimun” play a leading role in this healthy kaiseki cuisine. The main dish, taro with tortoiseshell sauce, is a gem of refined taste created using Japanese techniques, and is used on festive occasions to wish for the prosperity of one’s descendants.
Click here to make a reservation
※The above prices are inclusive of 10% service charge and consumption tax.
※Please note that some of the contents may be subject to change.
※The photo is an image only.
Awamori is aged to become kusu (old sake), which has a mellow mouthfeel, mellow aroma, and deep flavor.
The traditional method of “Shitsugi”, in which young Awamori is poured over old Awamori, expands the flavor to an infinite number of flavors.
Awamori Meister carefully selected 12 Awamori breweries in the prefecture, and prepared a set to compare the youthful aroma of new Awamori and the mellow flavor of old Awamori.
Awamori Meister’s Carefully Selected Drinking Comparison Set
※The above prices are inclusive of 10% service charge and consumption tax.
※Please note that some of the contents may be subject to change.
※The photo is an image only.
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