Detailed Course Contents
13,200 JPY Course
おまかせ最強コース 13,200円（税込）
-
Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 23:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 23:00 1 days ahead.
Order
Orders can be placed for a group of more than 1 guests.
Menu Information
フグ皮ぽん酢
Grilled pufferfish skin
| Menu Info | A dish of grilled pufferfish skin. |
|---|---|
| Ingredients | Pufferfish |
| Flavor | Ponzu |
| Cooking | Bake/Roast |
てっさポン酢
Tessa (Pufferfish sashimi)
| Ingredients | Pufferfish |
|---|---|
| Flavor | Ponzu |
| Cooking | Raw |
島野菜の前菜
Appetizer of locally grown island vegetables
| Menu Info | Boiled winged beans in dashi broth Okinawan spinach with grated yam and vinegar Okinawan yellow carrot rappes |
|---|
ジャンボインゲンの胡麻和え
Beans with seasame dressing
| Menu Info | Parched seasame and sugar added to boiling beans and seasoned with soy sauce. |
|---|---|
| Ingredients | Green beans, Sesame |
| Cooking | Dress |
ハンダマとろろ酢
Handa-ma Taro Vinegar
| Menu Info | A dish made by boiling Okinawan traditional vegetable handa-ma (Shimizu-na), then combining it with grated yam and vinegared vegetables. |
|---|
島人参のラぺ
Shima Carrot Rapee
| Menu Info | A refreshing French-style salad made by shredding Okinawa's specialty yellow island carrots(or using the shirishiri technique) and tossing them with oil vinegar salt and other seasonings. |
|---|
焼き 牛タン
Grilled beef tongue
| Menu Info | Grilled beef dish made using the tongue called "Tan." |
|---|---|
| Ingredients | Beef tongue |
| Cooking | Bake/Roast |
厚切りタン
Thickly sliced salted tongue
| Menu Info | Thickly-sliced tongue flavored with salt. |
|---|---|
| Ingredients | Beef tongue |
| Flavor | Salt |
| Cooking | Bake/Roast |
フィレ
Beef fillet
| Menu Info | Beef dish made using a cut from the lower back called "Hire." |
|---|---|
| Ingredients | Beef fillet |
| Cooking | Bake/Roast |
【岩塩プレートで味わう 島魚のお刺身二種】 ・オジサン ・マクブ 沖縄三大高級魚
Okinawan Sashimi on Rock Salt Ojisan and Premium Makubu
| Menu Info | Manybar goatfish (Ojisun) Blackspot tuskfish (Makubu) |
|---|
焼きふぐ四種
Grilled pufferfish, 4 varieties
| Menu Info | Pufferfish cut into bite-sized pieces and grilled over an open flame. |
|---|---|
| Ingredients | Pufferfish |
| Cooking | Bake/Roast |
アグー豚の焼肉
Agu Pork Samgyeopsal (Grilled Pork Belly)
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame, Agu pork |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
オイキムチ
Cucumber kimchi
| Menu Info | Cucumber cut and marinated in kimchi seasonings. |
|---|---|
| Ingredients | Cucumber, Garlic chives, Garlic |
| Flavor | Fish sauce, Red pepper |
| Cooking | Pickle |
雲南百薬のナムル
Namul of Yunnan Hundred Herbs
| Menu Info | A Korean-style dish made by boiling the nutritious vegetable Yunnan Baiyao,rich in magnesium, calcium, zinc, copper, vitamin A, folic acid, and other nutrients, then tossing it with sesame oil, salt, garlic, and other seasonings. |
|---|
ジャンボハラミ
Jumbo Beef Skirt Steak
| Menu Info | Meat dish made using a cut from the diaphragm called "Harami". |
|---|---|
| Ingredients | Beef skirt |
| Cooking | Bake/Roast |
フグ雑炊
Pufferfish rice soup
| Menu Info | A dish of salted cooked rice boiled until soft in the remaining broth of pufferfish hotpot. |
|---|---|
| Ingredients | Pufferfish, Rice, Hen's egg |
| Cooking | Simmer |
フグ出汁白味噌仕立て冷麺
Cold noodles in pufferfish broth and white miso base
| Menu Info | Noodles made from buckwheat and others flour in cold broth topped with meat and vegetables. |
|---|---|
| Ingredients | Cold noodles (Korean style), Pufferfish |
| Flavor | Dashi, White miso |
| Cooking | Boil, Chill |
島魚の漬け丼
Marinated local island fish bowl (Zuke-don)
| Menu Info | Sea bream in a soy-sauce and ginger based marinade, served over rice. |
|---|---|
| Ingredients | Rice, Seafood |
| Cooking | Pickle |
自家製アイスモナカ
Monaka ice cream
| Menu Info | Confection prepared from two layers of batter made with sticky rice flour, rolled and cooked, then sandwiched with ice cream and red bean paste. |
|---|---|
| Ingredients | Sticky rice, Ice cream, Red bean paste |
* 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)