Amuse-bouche / Carrot mousse with sea urchin and consommé jelly Miyakojima Soir
Seared skinned red tuna and yellowfin tuna carpaccio, vegetable garden style
Miyakojima tomato and shrimp frits, sea consommé soup
Fresh pasta tagliolini, tsurumurasaki and octopus bolognese
Roasted Akajin Mibai with caponata barocca
Or chef's speciality
Roasted lobster with tandoori spice and coconut emulsion (+¥2,000)
Specially selected Okinawan black wagyu beef rump tagliata with red wine sauce, gorgonzola gnocchi
Specially selected Okinawan black wagyu beef fillet can be changed (+¥3,000)
Terrine de chocolat with island tofu ice cream, Miyakojima brown sugar flavor
café Coffee
¥16,500ពន្ធ ត្រូវបានបង់
Inspiration Course【Special Upgrade】Change to carefully selected Okinawan Japanese Black Wagyu beef fillet (+¥3,000)
Tagliata is a specialty dish of the Tuscany region of Italy.
In 1973, chef Sergio Lorenzi from Pisa, Tuscany, created this dish by reinterpreting the ancient beef dish "Bistecca alla Fiorentina." "Tagliata" means "sliced" or "thinly sliced," and the dish is served by slicing grilled beef.
In 1978, Sergio received a Michelin star, and by the early 1980s the recipe for beef tagliata had spread, with almost every restaurant in the region offering it, and soon "beef tagliata" became one of the most famous Tuscan dishes in the world.
Please enjoy this traditional dish, which has been arranged by the chef at Turtle Bay in Miyakojima style, as Okinawan Kuroge Wagyu Beef Fillet Tagliata.
¥3,000ពន្ធ ត្រូវបានបង់
Inspiration Course【Special Upgrade】Roasted lobster with tandoori spices and coconut emulsion (+¥2,000)