Enjoy a slightly luxurious lunch at Senaga Island Hotel
A special lunch on Senaga Island, the closest paradise to Naha Airport.
We offer a truly exhilarating experience in a restaurant overlooking the magnificent scenery of the west coast.
Enjoy the lively teppanyaki performance, the rich aroma wafting from the grill, and a rich buffet menu featuring plenty of seasonal Okinawan ingredients.
Indulge in a gourmet experience unique to Senaga Island to your heart's content.

■Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are seared at a high temperature of 250 degrees Celsius on a 5cm thick, 1m long authentic teppanyaki grill, locking in the flavor. The rich aroma from the brandy flambé at the end will whet your appetite. Please enjoy this colorful dish garnished with Okinawan loofah and dragon fruit.

■Eel Hitsumabushi
Our Executive Chef, a dashi sommelier, has carefully selected both warm and cold dashi broths. Pour plenty of your preferred dashi broth over the eel for an even more enhanced flavor.

■Other Buffet Menu Items
・Seven types of dishes are offered daily, including stir-fries, chicken, fish, pork, stews, fried foods, and steamed dishes.
・"Japanese-style curry" made with Miyako Island miso as a secret ingredient.
・"Shabu-shabu" featuring carefully selected Okinawan vegetables in a jasmine tea broth.
・"Ryukyu cuisine" served in Ryukyu lacquerware.
And more.

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, sparkling wine, red and white wine, beer, and highballs are also included in the all-you-can-drink option.

Enjoy a slightly luxurious lunchtime with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Some photos are for illustrative purposes only.
*Due to traffic restrictions related to an event held on the island on April 18th and 19th, entry to the island will be prohibited for private vehicles, mopeds, bicycles, and shuttle vehicles.

We kindly ask for your understanding and cooperation in using public transportation (buses and taxis).
*For details regarding traffic restrictions, please check here.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

■ Domestic Wagyu Beef and Abalone Steak
Domestic Wagyu beef and tender abalone are grilled at a high temperature of 250°C on a 5cm thick, 1m long authentic hot plate, locking in all the flavor. The mellow aroma of the finished dish, flambéed with brandy, will whet your appetite. Garnished with Okinawan loofah and dragon fruit, this colorful dish is sure to delight.

■ Eel Hitsumabushi
We offer both hot and cold dashi, carefully selected by our executive chef, a dashi sommelier. Adding a generous amount of your favorite dashi will further enhance the flavor.

■ Other Buffet Menu Items
- We offer seven different dishes every day: stir-fried, chicken, fish, pork, stewed, fried, and steamed.
・"Japanese Curry" carefully crafted with the secret ingredient of Miyakojima miso
・"Shabu-shabu" featuring carefully selected locally grown vegetables served in Sanpin tea broth
・"Ryukyu Cuisine" served on Ryukyu lacquerware
And more

■Drinks
In addition to soft drinks, sparkling wine is available on weekdays, and on weekends and holidays, all-you-can-drink sparkling wine, red and white wine, beer, and highballs are also available.

Enjoy a luxurious lunchtime experience with the unique views of Senaga Island Hotel.

*Menu items may change without notice depending on availability.
*Photos are for illustrative purposes only.
*Holiday menus and holiday rates apply from December 13th to 25th and January 1st to 4th.

A new course created to commemorate the 10th anniversary of Senaga Island Hotel.

■First Treasure: Steamed King Crab, Herring Roe, Smoked Scallops, Stuffed Squid

Century Egg and Jellyfish, Okinawan Mozuku Seaweed with Grated Radish, White Fish Cured in Kelp, Salmon Marinade

Bok Choy Salad & Duck Tantanmen
■Two Treasures: Abalone and Yuba (Tofu Skin) Soup
■Third Treasure: Locally Caught Giant Clam and Tuna Sashimi with Tosa Soy Sauce
■Fourth Treasure: Steamed Spiny Lobster and Island Vegetables with Japanese Dashi Shellfish Sauce
■Fifth Treasure: Crystal Tomatoes
■Sixth Treasure: Domestic Wagyu Beef Fillet, Aromatic Roast, with Kinome Miso Sauce, Wasabi Soy Sauce, and Two Types of Okinawan Salt
■Seventh Treasure: Seasonal Mushroom Rice
■Eighth Treasure: Miyako Island Miso Soup
■Ninth Treasure: Three Types of Baumkuchen from "Fukugiya"
■Tenth Treasure: Today's Fruit

*Menu contents may change.

*Due to traffic restrictions related to an island event on April 18th and 19th, general vehicles, mopeds, bicycles, and shuttle vehicles will not be allowed on the island.

We kindly ask for your understanding and cooperation in using public transportation (buses and taxis).
*For information regarding traffic restrictions, please check here.

Enjoy luxurious Kuroge Wagyu beef fillet, Kumejima-sourced kuruma prawns, and abalone.

Savor our creative Japanese cuisine, featuring abundant use of ingredients from the beautiful island of Okinawa.

■ Hospitality Dish
■ Small Dish: Okinawan Handama Salad
■ Ryukyu Appetizer: Jimami Tofu, Taro Dengaku, Kombu Irichi
　 Okinawan Mozuku Seaweed Salad, Simmered Octopus, Pig's Ear Mimiga
■ Soup: Seasonal Vegetable and Manju Soup with Seasonal Aromas
■ Sashimi: Abalone and Kumejima Prawns, Local Tuna, Island Squid
■ Hot Dish: Okinawan Pork Rafute (Okinawan Braised Pork) Simmered in Awamori
■ Grilled Dish: Lobster with Japanese Dashi and Shellfish Sauce
■ Meat Dish: Domestic Wagyu Beef Fillet Grilled on a Stone Plate
■ Rice: Domestic White Rice
■ Soup: Miyakojima Miso and Aasa Soup
■ Pickles: Three Kinds
■ Dessert: Tropical Dragon Fruit Ice Cream

*Menu contents may change.

*Due to traffic restrictions related to an event held on the island on April 18th and 19th, entry to the island will be prohibited for private vehicles, mopeds, bicycles, and shuttle vehicles.

We kindly ask for your understanding and cooperation in using public transportation (buses and taxis).
*For details regarding traffic restrictions, please check here.

The Kuwacchi Gozen is a luxurious meal featuring domestically produced Wagyu beef fillet, spiny lobster, and Okinawan sashimi.
Enjoy a platter of Ryukyu appetizers using abundant Okinawan ingredients, and creative Japanese cuisine from Kazeniwa, using ingredients carefully selected by the head chef.

■First Course: Okinawan Handama Salad, Jimami Tofu, Taro Dengaku, Kombu Irichi, Okinawan Mozuku Vinegar, Simmered Octopus, Pig's Ear Mimiga

　　　　Sashimi, Soup

■Second Course: Stone-grilled Domestic Wagyu Beef Fillet, Mini Salad, Spiny Lobster Sashimi, White Rice, Shibazuke Pickles, Miyako Island Miso Soup

■Third Course: Today's Dessert

*Menu contents may change.

*Due to traffic restrictions related to an island event on April 18th and 19th, general vehicles, mopeds, bicycles, and shuttle vehicles will not be allowed on the island.

We kindly ask for your understanding and cooperation in using public transportation (buses and taxis).
*For information regarding traffic restrictions, please check here.

Enjoy a luxurious sukiyaki set meal featuring domestically produced Japanese Black Wagyu beef, a platter of Ryukyu appetizers using abundant Okinawan ingredients, and creative Japanese cuisine from Kazeniwa, using ingredients carefully selected by the head chef.

■First Course: Okinawan Handama Salad, Jimami Tofu, Taro Dengaku, Kombu Irichi
　 Okinawan Mozuku Seaweed Salad, Simmered Octopus, Pig's Ear Mimiga

■Second Course: Domestic Japanese Black Wagyu Sukiyaki - Domestic Japanese Black Wagyu Shoulder Loin, Assortment of Domestic Vegetables, Raw Egg, White Rice, Shibazuke Pickles, Miyako Island Miso Soup

■Third Course: Today's Dessert

*Menu contents may change.

*Due to traffic restrictions related to an island event on April 18th and 19th, entry to the island will be prohibited for general vehicles, mopeds, bicycles, and shuttle vehicles.
We appreciate your understanding and cooperation in using public transportation (buses and taxis).
*For information on traffic restrictions, please check here.

■Ichi no Takara: Steamed king crab, herring roe, smoked scallops, squid farci

Century egg and jellyfish, locally produced mozuku seaweed tossed with grated daikon, white fish marinated in kelp, marinated salmon
Bok Choy and Duck Tantan
■Second Treasure: Abalone and Yuba Clear Soup
■Third Treasure: Local Sea Mantis Shell and Tuna Sashimi, Tosa Soy Sauce
■Fourth Treasure: Steamed Lobster and Island Vegetables Wrapped in Japanese Dashi Shellfish Sauce
■Fifth Treasure: Crystal Tomato
■Sixth Treasure: Domestic Japanese Black Beef Fillet, Roasted with Fragrant Kinome Miso Sauce, Wasabi Soy Sauce, Two Types of Okinawa Prefecture Salt
■Seventh Treasure: Rice with Seasonal Kinoko
■Eighth Treasure: Miso Soup from Miyakojima
■Ninth Treasure: Three Types of "Fukugiya" Baumkuchen
■Tenth Treasure: Today's Fruit

*The menu may be subject to change.

Enjoy the luxurious cuisine of Japanese Black Beef fillet, Kumejima Tiger Prawns, and Abalone.
Enjoy our original Japanese cuisine made with plenty of ingredients from the beautiful island.

■Hospitality dish
■Small bowl: Okinawan handama salad
■Ryukyu appetizer: Jimami tofu, taimo dengaku, kelp irichi
　　　　　 Prefecture-produced vinegared mozuku seaweed, boiled octopus, pig ears
■Clear soup: Seasonal vegetables and buns with seasonal aromas
■Sashimi: Abalone and Kumejima kuruma prawns, local tuna, island squid
■Hot dish: Prefecture-produced pork rafute boiled in awamori
■Grilled dish: Lobster with Japanese dashi shell sauce
■Meat dish: Japanese black wagyu beef tenderloin on a hot stone
■Main dish: Japanese white rice
■Rice bowl: Arasa soup with Miyakojima miso
■Pickles: Assortment of three kinds
■Dessert: Tropical dragon fruit ice cream

*The menu may be subject to change.

■First course: Okinawan handama salad, Jimami tofu, taimo dengaku, kelp irichi, Okinawan mozuku seaweed in vinegar, boiled octopus, pig ear sashimi, soup ■Second course: Japanese black beef fillet on a hot stone, mini salad, spiny lobster sashimi, white rice, pickled vegetables, Miyakojima miso soup ■Third course: Today's dessert

■First course: Okinawan handama salad, Jimami tofu, taimo dengaku, kelp irichi, Okinawan mozuku seaweed in vinegar, octopus simmered in soy sauce, pig ears ■Second course: Japanese black beef sukiyaki, Japanese black beef shoulder loin, assorted Japanese vegetables, raw egg, white rice, pickled vegetables, Miyakojima miso soup ■Third course: Today's dessert