Starter
Sea grapes, Island radish salad, Mozuku seaweed vinegar
Hot pot (Kombu broth, soy sauce broth)
Agu pork
Shoulder loin 120g
Belly 80g
Vegetable platter (island vegetables, etc.)
Island tofu
Kuzukiri
Chopped green onion
Momiji grated radish
Lemon
Shikwasa with ponzu sauce
Sesame sauce
Final course
Miyako soba
Dessert
Seasonal sorbet

Ryukyu Treasure Box: Nine Ryukyu flavors in a tiered box

Akajin Meebai wrapped in rice paper and served with a fragrant, sweet and spicy miso sauce with fresh shichimi chili peppers

Akamachi Etouffee with Ryukyu black vinegar sauce and aromatic herbs, savoring the aroma of premium freshly squeezed sesame oil

Wagyu Sirloin and Grilled Shabu-Shabu Steak with aromatic herbs (optional: upgrade to specially selected Miyako beef for an additional ¥2,500)

Ishiyaki rice with Goya Chanpuru
Mini Miyako soba noodles with pickles

Today's special dessert
Two dessert plates

Scallop Adductor Muscle with Steamed Uni
Genovese-style

Miyako Island Vegetable Soup, Consommé
Homemade Small Shrimp and Asa (seaweed) Crisps
Served with Seasonal Vegetables

Ryukyu Akajin Meebai and Tuna
Italian Black Truffle Sauce, Garden Presentation

Akamachi Étuvée with Tofu Purée Miso Rôtie
Shikuwasa Emulsion

Kuroge Wagyu Filet served with Grilled Eggplant
Horseradish “Sea Snow” finish
Upgrade to Special Miyako Beef for an additional ¥3,000

Fresh Noodles Miyako Soba — Dipping Style with Japanese Bouillabaisse and Tropical Spices
Served with Garnish Vegetables

Today’s Dessert
Three-choice Dessert Plate

The chef selects the finest ingredients available that day and prepares each dish with care. This is an original, one-of-a-kind menu created just for you.

[An example menu from one day]

Amuse
Grilled kawahagi (filefish) with an ankimo-style liver mousse, served with coarsely grated red-heart daikon and a yuzu-scented ponzu jelly.

Ryukyu Fusion
Island shallot (shima-rakkyo) dressed with Miyako miso koji, tofu purée flan caramelized on top, mozuku seaweed salad, karasumi (dried mullet roe) with daikon, bamboo shoot seasoned with sake lees, aloe and shark fin marinade served with lotus root chips and raisin butter.

Syphon
Goshima wild küe (longtooth grouper) and shirako (milt) flan in a special bonito-scented broth, prepared à la siphon.

Renovation — Recomposition
Miyako Island Ryukyu semi-lobster and akajimii-bai (red grouper) carpaccio, served with ark shell (akagai) in a jellied sauce foam and a spring-scented Okinawan citrus vinaigrette.

Collations
Gratin of tsukihi scallops with sesame and soy-milk sauce and béchamel.

Un peu
Seafood surprise: a delicate “tamago-don” (egg bowl).

Rôtir
Roast Miyako beef fillet (special selection), served with Ichida persimmon paste and a slow-cooked red-wine egg.

Menu Example:
Today's sashimi / Cubed steak / Fried chicken / Japanese omelette / Hamburger steak / French fries / Shrimp tempura / Rice balls / Vanilla ice cream / Molasses pudding

Ryukyu prawns, uni, caviar and ikura — served as a salad
with island carrot sauce

Assortment of 8 Miyako/Ryukyu specialties
sea grapes, premium tofu mousse, taro dengaku, namari-bushi (lightly cured skipjack), island shallots
plus 3 additional Ryukyu seasonal items

Stir-fried Yako-gai (turban shell) with garlic butter
served with locally harvested Miyako vegetables

Steamed Zouri prawn Ryukyu-style
• Steamed in a donabe (earthen pot) over hot stones using Miyako sea water
Enjoyed with our original Wa-Ryū cooking method, “Ryukyu Mushi.”
When steaming is complete we will bring the pot to your table and then portion it in the kitchen.

Deep-fried whole mangrove crab
Miyako mozuku tempura
shishito peppers, served with lemon

Special Miyako beef sirloin — grilled shabu-style steak
aromatic vegetables, shikuwasa ponzu

Choice of:
“Ryukyu Taste” Miyako-style juushi (savory rice)
or
Hot stone-cooked champuru rice

Waryu’s recommended dessert assortment