Book at MARALUNGA WARYU-SOSAKU/Shigira Bayside Suite ALLAMANDA

*Please note that from April 29th, 2026 to May 6th, 2026, due to a special period, à la carte (individual dishes) will not be available.
Some courses will also be unavailable.
Only three special courses prepared by the head chef and a children's meal will be offered.
We apologize for any inconvenience this may cause.

▶Dress Code: Resort Casual
*Please refrain from wearing tank tops, shorts, swimwear, sportswear, flip-flops, or sandals.
We also ask that you refrain from entering the restaurant with exposed tattoos.

▶Our Japanese cuisine is a course designed to allow you to enjoy delicate flavors. Please be mindful of wearing excessive perfume.

▶We do not accept requests for specific seats. We apologize for any inconvenience this may cause.
Please consider using our private room plan.

▶If we are unable to contact you after your reservation time, we may unfortunately have to cancel your reservation. Please be sure to contact us if you will be late.
▶For cancellations made after 5 PM, please contact the Allamanda Hotel.

【Please read carefully】
At the restaurants and bars within the Shigira Seven Miles Resort Hotel, which is operated by our company, and at the restaurants and bars within the resort, we have established "Terms of Use" to ensure that our customers can use them with peace of mind.
12 years and under
5 years and under
Reservation for seating only (A la carte option)
Please select this option if you would like to order à la carte.
*We may not be able to accommodate allergies with à la carte dishes.
Due to a special period, à la carte dishes will not be available from December 26, 2025 to January 5, 2026.
Valid Dates
Jan 05 ~ Apr 28, May 07 ~ Sep 30
Meals
Dinner
Read more
Seat reservation only
If you would like to select your course at the restaurant, please choose this option.

Guests with allergies should inform us of their allergies in advance and choose their course ahead of time. We may not be able to accommodate allergy requests made on the day of your visit.
Valid Dates
Feb 01 ~ Apr 28, May 07 ~ Sep 30
Meals
Dinner
Read more
Feast -KYOU-
Innovative fusion cuisine using Ryukyu ingredients
Creative dishes recommended by the head chef
Feast -KYOU-
¥ 16,500 (Tax incl.)
Aloe somen noodles in a creative Japanese-Ryukyuan style

Akajinnibai and tuna carpaccio

Etouffee of Akamachi, one of the Ryukyu's three most precious fish, and roti with coconut milk and miso

Seiika and shrimp cutlet

Japanese black beef fillet with crispy soy sauce and oil
For an additional 3,000 yen, upgrade to specially selected Miyako beef

Miyako soba noodles served with dipping noodles and Japanese-style bouillabaisse with tropical spices, accompanied by condiments

Today's dessert
Three dessert plates
Fine Print
This may change depending on the availability of ingredients.
Dress code does not allow guests to enter the restaurant wearing sandals, shorts, etc.
In addition, we ask that you refrain from exposing any tattoos.
Valid Dates
Apr 01 ~ Sep 30
Meals
Dinner
Read more
Waryu Premium Course SHOU
Our special menu, the Waryu Premium Course, is limited in quantity and requires reservations (orders accepted until 3:00 PM on the day).
Please take this opportunity to enjoy this premium course, which makes generous use of high-quality ingredients unique to Miyakojima, such as zouri shrimp, mangrove crab, and specially selected Miyako beef sirloin.
*Due to the rarity of zouri shrimp, it may not be available due to storms or fishing bans.
Please inquire for more details.

Manager
Waryu Premium Course SHOU
¥ 26,000 (Tax incl.)
Ryukyu shrimp, sea urchin, caviar, and salmon roe salad
with black truffle sauce

8 kinds of Miyako and Ryukyu ingredients: sea grapes, premium tofu roe, taimo dengaku, dried bonito flakes, and island scallions
3 other Ryukyu and seasonal ingredients

Okinawa tuna, red sea bream, and red sea bream
Sashimi

Frying luminous clams in garlic butter
with locally harvested Miyako Island vegetables

Ryukyu steamed zouri shrimp
◎Steamed in Miyako Island seawater on a hot stone in a clay pot
Prepared using the original Ryukyu steaming method.
Once steamed, the food will be delivered to your seat
and then served in the kitchen.

Special Miyako Beef Sirloin Grilled Shabu-Shabu Steak
Potherb Vegetables, Shikwasa, and Ponzu Sauce

"Ryukyu Taste" Miyakojima Juicy Rice

Choose from piping hot stone-grilled champuru rice

Wa-Ryu Recommended Sweets Platter
Fine Print
◎ Minimum 2 people / ◎ Reservations required by 3:00 PM on the day of purchase
※※ Please contact us by phone as shrimp availability is subject to availability.
Fishing is closed from April 1 to July 31, 2026, and shrimp availability is irregular.
Please understand that hours may change depending on the availability of ingredients.

Dress code: Sandals, shorts, etc. are not permitted.
Tattoos are also not permitted.
Valid Dates
Apr 01 ~ Apr 29, May 07 ~ Sep 30
Meals
Dinner
Order Limit
2 ~
Read more
KIDS COURSE MEAL
There are plenty of menus that children will enjoy.
The dessert includes "Molasses Pudding", too. A special meal for children.
KIDS COURSE MEAL
¥ 4,200 (Tax incl.)
Menu Example:
Today's sashimi / Cubed steak / Fried chicken / Japanese omelette / Hamburger steak / French fries / Shrimp tempura / Rice balls / Vanilla ice cream / Molasses pudding
Valid Dates
Apr 01 ~ Sep 30
Meals
Dinner
Read more
Allamanda Chef's Special Course - Kizuna - ￥45,000 (reservations required 5 days in advance)
Chef's Dinner 2026　 [Private room — one booking per day] ¥45,000 (Reservation required at least 5 days in advance)

A special course limited to one private-room booking per day. Enjoy an exceptional experience created with ingredients carefully selected by the chef. Ideal for business hospitality or celebrating a special occasion with a loved one.
Allamanda Chef's Special Course - Kizuna - ￥45,000 (reservations required 5 days in advance)
¥ 45,000 (Tax incl.)
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.
Fine Print
◎ Available for parties of 2 or more / ◎ Reservation required by 3:00 PM, 5 days in advance
※※ Reservation only — this is an omakase (chef’s choice) course.
Valid Dates
Apr 01 ~ Apr 28, May 07 ~ Sep 30
Meals
Dinner
Order Limit
2 ~
Read more
Waryu Golden Week Special Course ENISHI 2026
This is a special course available only during Golden Week.
For a limited time, you can enjoy creative Japanese-Ryukyu cuisine that makes generous use of Ryukyu ingredients and incorporates Asian and European influences.
Waryu Golden Week Special Course ENISHI 2026
¥ 22,000 (Tax incl.)
Amuse-bouche: A Bite of Happiness!
8 Assorted Miyako and Ryukyu Ingredients

Fresh Okinawan Fish
Crispy with Soy Sauce and the Aroma of Herb Oil

Grilled Scaled Sweet Snapper
Shrimp and Scorched Australasian Rice
Served with Waryu's Original Tom Yum Kung-Style Sauce

Miyakojima Mozuku Seaweed, Taro Spring Rolls, and Deep-Fried Tiger Prawns

Etchebe of Red Jin Meebai
The Fragrant Aroma of Okinawan Black Vinegar and First-Pressed Premium Sesame Oil

Okinawa Beef Fillet with Red Wine Sauce

Finish with the Ingredients of the Day

Waryu's Recommended Sweets Platter
Fine Print
This is a special, limited-time course.

Please make your reservation in advance.

Due to the dress code, sandals, shorts, etc. are not permitted inside the establishment.

We also ask that you refrain from revealing tattoos.
Valid Dates
Apr 29 ~ May 06
Meals
Dinner
Order Limit
2 ~
Read more
Gathering — TUDOI — 2026
Enjoy 200 g of Okinawa’s signature pork, "Agu pork," with Mararunga’s two special broths — a menu designed to help prevent summer fatigue. Agu pork — said to contain 1.5 times the savory (umami) amino acids of other pork and about one-third the cholesterol.
Gathering — TUDOI — 2026
¥ 8,800 (Tax incl.)
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
Valid Dates
Apr 01 ~ Apr 28, May 07 ~ Aug 13, Aug 17 ~ Sep 30
Meals
Dinner
Order Limit
2 ~ 6
Read more
Splendido Opening Commemorative Gathering -TUDOI- 2026
Enjoy 200 g of Okinawa’s signature pork, "Agu pork," with Mararunga’s two special broths — a menu designed to help prevent summer fatigue. Agu pork — said to contain 1.5 times the savory (umami) amino acids of other pork and about one-third the cholesterol.
Splendido Opening Commemorative Gathering -TUDOI- 2026
¥ 8,800
⇒
¥ 7,700 (Tax incl.)
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
Valid Dates
Apr 06 ~ Apr 28, May 07 ~ Jul 17
Meals
Dinner
Order Limit
2 ~ 6
Read more
Yu 2026
Creative dishes made with seasonal ingredients from the Ryukyu Islands, recommended by the head chef
Yu 2026
¥ 13,000
⇒
¥ 12,000 (Tax incl.)
Ryukyu Treasure Box: Nine Ryukyu flavors in a tiered box

Etouffee of Akamachi, one of the three Ryukyu's most luxurious fish, served with black vinegar sauce and aromatic herbs. Enjoy the aroma of premium freshly squeezed sesame oil.

Yanbaru Chicken with Sesame Ravigote Sauce

Whole-fried Mangrove Crab

Japanese Black Beef Sirloin and Grilled Shabu-Shabu Steak with aromatic herbs. Upgrade to Specially Selected Miyako Beef for an additional ¥2,500.

Delicious rice cooked in a small kamado (traditional Japanese hearth) at your table. Mini Miyako Soba

Today's Special Dessert: Two Dessert Plates
Fine Print
This may change depending on the availability of ingredients.
Dress code does not allow guests to enter the restaurant wearing sandals, shorts, etc.
In addition, we ask that you refrain from exposing any tattoos.
Valid Dates
Apr 06 ~ Apr 28, May 07 ~ Jul 17
Meals
Dinner
Read more
Feast -KYOU-
Innovative fusion cuisine using Ryukyu ingredients
Creative dishes recommended by the head chef
Feast -KYOU-
¥ 16,500
⇒
¥ 15,000 (Tax incl.)
Aloe somen noodles in a creative Japanese-Ryukyuan style

Akajinnibai and tuna carpaccio

Etouffee of Akamachi, one of the Ryukyu's three most precious fish, and roti with coconut milk and miso

Seiika and shrimp cutlet

Japanese black beef fillet with crispy soy sauce and oil
For an additional 3,000 yen, upgrade to specially selected Miyako beef

Miyako soba noodles served with dipping noodles and Japanese-style bouillabaisse with tropical spices, accompanied by condiments

Today's dessert
Three dessert plates
Fine Print
This may change depending on the availability of ingredients.
Dress code does not allow guests to enter the restaurant wearing sandals, shorts, etc.
In addition, we ask that you refrain from exposing any tattoos.
Valid Dates
Apr 06 ~ Apr 28, May 07 ~ Jul 17
Meals
Dinner
Read more
Waryu Premium Course SHOU
Our special menu, the Waryu Premium Course, is limited in quantity and requires reservations (orders accepted until 3:00 PM on the day).
Please take this opportunity to enjoy this premium course, which makes generous use of high-quality ingredients unique to Miyakojima, such as zouri shrimp, mangrove crab, and specially selected Miyako beef sirloin.
*Due to the rarity of zouri shrimp, it may not be available due to storms or fishing bans.
Please inquire for more details.

Manager
Waryu Premium Course SHOU
¥ 26,000
⇒
¥ 25,000 (Tax incl.)
Ryukyu shrimp, sea urchin, caviar, and salmon roe salad
with black truffle sauce

8 kinds of Miyako and Ryukyu ingredients: sea grapes, premium tofu roe, taimo dengaku, dried bonito flakes, and island scallions
3 other Ryukyu and seasonal ingredients

Okinawa tuna, red sea bream, and red sea bream
Sashimi

Frying luminous clams in garlic butter
with locally harvested Miyako Island vegetables

Ryukyu steamed zouri shrimp
◎Steamed in Miyako Island seawater on a hot stone in a clay pot
Prepared using the original Ryukyu steaming method.
Once steamed, the food will be delivered to your seat
and then served in the kitchen.

Special Miyako Beef Sirloin Grilled Shabu-Shabu Steak
Potherb Vegetables, Shikwasa, and Ponzu Sauce

"Ryukyu Taste" Miyakojima Juicy Rice

Choose from piping hot stone-grilled champuru rice

Wa-Ryu Recommended Sweets Platter
Fine Print
◎ Minimum 2 people / ◎ Reservations required by 3:00 PM on the day of purchase
※※ Please contact us by phone as shrimp availability is subject to availability.
Fishing is closed from April 1 to July 31, 2026, and shrimp availability is irregular.
Please understand that hours may change depending on the availability of ingredients.

Dress code: Sandals, shorts, etc. are not permitted.
Tattoos are also not permitted.
Valid Dates
Apr 06 ~ Apr 28, May 07 ~ Jul 17
Meals
Dinner
Order Limit
2 ~
Read more

Requests

Please select your accommodation. If you are not staying at Shigira Resort, please choose "Other" and provide details.
For example: Other hotels, local accommodations.
Please provide details regarding any allergies or dislikes. We may not be able to accommodate last-minute requests.
For example: One person has a shrimp allergy, also allergic to extracts.
Dislikes onions but can eat them if cooked, etc.

If there are none, please write "None".
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