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
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 |
|---|
うりずん豆のお浸し
Simmered Urizun Beans
| Menu Info | A refreshing Okinawan dish featuring beans known locally as urizun,characterized by their distinctive pods with four ridges. The beans are briefly boiled and then steeped in soy sauce or dashi broth, resulting in a crisp texture and pleasant flavor. |
|---|
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 |
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 |
フグ皮
Grilled pufferfish skin
| Menu Info | A dish of grilled pufferfish skin. |
|---|---|
| Ingredients | Pufferfish |
| Cooking | Bake/Roast |
岩塩版で食べる 島魚の二種
Two types of local island fish served on a rock salt plate
| Menu Info | Manybar goatfish (Ojisun) Blackspot tuskfish (Makubu) |
|---|
焼き アグー豚
Grilled Agu Pork
| Ingredients | Agu pork |
|---|---|
| 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 |
ツルムラサキのナムル
Malabar spinach namul (seasoned with sesame oil)
| Menu Info | Boiled vegetables or wild greens seasoned with sesame oil and salt, etc. |
|---|---|
| Ingredients | New Zealand Spinach |
| Flavor | Sesame oil |
| Cooking | Dress |
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 |
デザート
Dessert
* 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)