Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Okinawan rakkyou
Menu Info | A vegetable which is found in Okinawa. It resembles an onion, has a strong, sharp taste and used in dishes such as salted pickles vegetables and 'tempura' (fried battered vegetables). |
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Ingredients | Okinawan shallot |
Cooking | Pickle |
Mozuku seaweed dressed with vinegar
Menu Info | A dish of mozuku (a type of seaweed that branches out into numerous thready filaments) dressed with vinegar. |
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Cooking | Mix/Blend |
Simmered beef tendon
Menu Info | A dish of beef tendon stewed in soy sauce and miso. |
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Ingredients | Beef tendon |
Cooking | Simmer |
Seared Wagyu beef nigiri sushi
Menu Info | Sushi rice topped with thinly sliced and seared Wagyu beef, hand-pressed into nigiri sushi. |
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Ingredients | Wagyu beef, Rice, Sea urchin |
Flavor | Vinegar |
Cooking | Seared |
Shabu-shabu
Menu Info | Thinly sliced meat or seafood and others quickly dipped in boiling water or broth. Eaten with dipping sauce. |
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Ingredients | Beef, Pork, Chicken, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek |
Cooking | Boil |
Sea grapes
Menu Info | A type of sea vegetable grown in Okinawa. Eaten raw, as a type of salad. |
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Ingredients | Sea grape |
Cooking | Raw |
〆沖縄そば or 〆雑炊
Dessert of the day
Menu Info | Dessert that changes every day. |
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* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)