Agu pork from Okinawa Main Island with poro leek マンジャエベーヴィ
Steamed seared Mibai (groupers) from Ishigaki Island with Yaeyama soba in a seiro basket Served with prawn broth and a tomato dipping sauce, tsukemen style
Locally harvested grilled vegetables from Miyako Island Served with our signature abura-miso and house-made sauce
Okinawa-produced Wagyu: fillet and sirloin comparison (+¥3,000 to upgrade to a selected premium fillet and sirloin)
Chef’s special garlic fried rice Prepared in the Aramanda style with shiso and island shallots
House-made dessert of the day
¥15,000Tax included
Allamanda's first 20th anniversary celebration: Kachofugetsu
2025.04.01~2025.09.30 【2025 -KACHOFUGETSU-】 Greetings from the chef
Today's Ryukyu amuse-bouche
Half-cooked Tuna from the waters off Miyako Island Special sauce of passion fruit and white miso