Half-buffet with 6 appetizers & quiche plate, 7 salads & 2 soups, 6 main dishes to choose from (with free flow drinks) 6 appetizers & quiche of the day Salad & soup bar 1 main dish (6 types) You can choose your favorite main from among them.)

February ~ May 2024 Menu
Standard item" Galette Compllette - Standard galette with homemade ham.
A standard galette filled with the chef's specialties.

Newly introduced: Grilled beef ribeye with burdock root galette - aroma of garland chrysanthemum.
Grilled beef ribeye with burdock root puree and fritters, garlic cream and garland chrysanthemum.
garlic cream and garland chrysanthemum in a green sauce to accentuate the flavor.
The shoyu-based sauce and galette dough are a perfect match.

◆"New": Sea bream confit and seasonal cabbage galette with anchovies and almond butter tuile.
Sea bream confit cooked at low temperature and seasonal cabbage baked at high temperature in a caper and garlic oil sauce.
Caper and garlic oil sauce and white wine sauce.
The tsuile of anchovies and almonds in butter is served as a garnish.

◆"New": Dutch Baby with Prefectural Pork Shoulder Braised in Orange and Two Kinds of Radish Echube
Prefectural pork shoulder slowly braised with orange, tomato, bouillon, etc.
The dish is also served with two different colored radishes and crispy onion fries, both with the aroma of kobu mandarin leaves, which are also used in ethnic cuisine.

Keema Curry with Fresh Spices - with Colorful Vegetables
A serious curry made with our original mixture of spices and simmered for more than 6 hours.

Chef's recommended main dish of the month
February: Wakasagi Fritters and Flower Vegetable Salad Galette -Tangerine Gastrique Sauce
Deep-fried seasonal wakasagi fish, anchovy-flavored broccoli potato salad, and chopped cauliflower.
The dish is studded with chopped cauliflower and has a delightful crunchy texture.
The dish is finished with a refreshing tangerine sauce, which is in season in February in Okinawa.

March: Salad Galette with Herb Chicken and Celery Roots - Gorgonzola Crumble
Herb chicken cooked at low temperature to moisten the chicken, served with celery and apple salad.
（The celery is different from regular celery in that it is made by eating the enlarged root of the celery.)
) The salad with apples is a perfect match with the chicken meat.
Gorgonzola crumbles are added to accentuate the texture.

April: Spanish Mackerel Flakes and Fresh Onion Salad Galette with Grapefruit Jus Sauce
Prefectural Spanish mackerel cooked at low temperature and tender, sweet fresh onions on a luxurious salad.
Seasonal vegetables add color and texture to the salad, which is finished with a refreshing grapefruit jus.

May Healthy salad galette with prefectural chicken breast and seasonal vegetables - Hollandaise sauce with truffles

Original blended coffee is not served at the buffet.
The menu is subject to change without notice depending on the availability of ingredients.

6 types of appetizers & quiche plate, half buffet with salad & soup, 6 main dishes to choose from, 3 types of chef's recommended desserts (with free-flowing drinks)
Salad and soup with our prided galette, various types of tea We have an original tea cordial drink bar that combines flavor syrup and herbs.

[Plan contents]
● Salad, soup, drink buffet
● 6 kinds of appetizers & today's quiche
● 1 main dish (you can choose your favorite main from 6 kinds.)

February ~ May 2024 Menu
Standard item" Galette Compllette - Standard galette with homemade ham.
A standard galette filled with the chef's specialties.

Newly introduced: Grilled beef ribeye with burdock root galette - aroma of garland chrysanthemum.
Grilled beef ribeye with burdock root puree and fritters, garlic cream and garland chrysanthemum.
garlic cream and garland chrysanthemum in a green sauce to accentuate the flavor.
The shoyu-based sauce and galette dough are a perfect match.

◆"New": Sea bream confit and seasonal cabbage galette with anchovies and almond butter tuile.
Sea bream confit cooked at low temperature and seasonal cabbage baked at high temperature in a caper and garlic oil sauce.
Caper and garlic oil sauce and white wine sauce.
The tsuile of anchovies and almonds in butter is served as a garnish.

◆"New": Dutch Baby with Prefectural Pork Shoulder Braised in Orange and Two Kinds of Radish Echube
Prefectural pork shoulder slowly braised with orange, tomato, bouillon, etc.
The dish is also served with two different colored radishes and crispy onion fries, both with the aroma of kobu mandarin leaves, which are also used in ethnic cuisine.

Keema Curry with Fresh Spices - with Colorful Vegetables
A serious curry made with our original mixture of spices and simmered for more than 6 hours.

Chef's recommended main dish of the month
February: Wakasagi Fritters and Flower Vegetable Salad Galette -Tangerine Gastrique Sauce
Deep-fried seasonal wakasagi fish, anchovy-flavored broccoli potato salad, and chopped cauliflower.
The dish is studded with chopped cauliflower and has a delightful crunchy texture.
The dish is finished with a refreshing tangerine sauce, which is in season in February in Okinawa.

March: Salad Galette with Herb Chicken and Celery Roots - Gorgonzola Crumble
Herb chicken cooked at low temperature to moisten the chicken, served with celery and apple salad.
（The celery is different from regular celery in that it is made by eating the enlarged root of the celery.)
) The salad with apples is a perfect match with the chicken meat.
Gorgonzola crumbles are added to accentuate the texture.

April: Spanish Mackerel Flakes and Fresh Onion Salad Galette with Grapefruit Jus Sauce
Prefectural Spanish mackerel cooked at low temperature and tender, sweet fresh onions on a luxurious salad.
Seasonal vegetables add color and texture to the salad, which is finished with a refreshing grapefruit jus.

May Healthy salad galette with prefectural chicken breast and seasonal vegetables - Hollandaise sauce with truffles

Original blended coffee is not served at the buffet.
The menu is subject to change without notice depending on the availability of ingredients.

Assortment of 3 kinds of desserts

* The bonus original blend coffee is not offered at the buffet
*Contents may change without notice depending on the availability of ingredients.

Why don't you spend a special night in a private room of a rooftop bar, which is rare even in Naha City, on the top floor of the hotel?
Please spend a relaxing time in a private room that can be used in a wide range of scenes.

Business days Every Thursday, Friday, Saturday Time 17:00-23:00 (2-hour system) Number of people 4 to 8 people Price From 6,000 yen per person Free flow (90 minutes)
・Sparkling wine
・Wine (red)・White)
・Beer, whiskey, awamori, soft drinks (3 types)
・Assorted seasonal appetizers (8 types)
・Main dish of the day
・Chef's recommended dessert
・Bread
* Seats are available for 120 minutes Masu.
*Free flow is limited to 90 minutes from the reservation time.
* All dishes will be prepared individually.
*Please make a reservation at least 2 days before the date of use.

A cold menu of five kinds of appetizers and a salad bar that makes the most of the chef's special Okinawan ingredients,
In addition to 6 kinds of soft drinks including Okinawa UDS original blend coffee and original tea cordial,
Five kinds of sweets are also available on the buffet.
The special plan includes a choice of six main dishes, including galette, Dutch baby, and keema curry!

February ~ May 2024 Menu
Standard item" Galette Compllette - Standard galette with homemade ham.
A standard galette filled with the chef's specialties.

Newly introduced: Grilled beef ribeye with burdock root galette - aroma of garland chrysanthemum.
Grilled beef ribeye with burdock root puree and fritters, garlic cream and garland chrysanthemum.
garlic cream and garland chrysanthemum in a green sauce to accentuate the flavor.
The shoyu-based sauce and galette dough are a perfect match.

◆"New": Sea bream confit and seasonal cabbage galette with anchovies and almond butter tuile.
Sea bream confit cooked at low temperature and seasonal cabbage baked at high temperature in a caper and garlic oil sauce.
Caper and garlic oil sauce and white wine sauce.
The tsuile of anchovies and almonds in butter is served as a garnish.

◆"New": Dutch Baby with Prefectural Pork Shoulder Braised in Orange and Two Kinds of Radish Echube
Prefectural pork shoulder slowly braised with orange, tomato, bouillon, etc.
The dish is also served with two different colored radishes and crispy onion fries, both with the aroma of kobu mandarin leaves, which are also used in ethnic cuisine.

Keema Curry with Fresh Spices - with Colorful Vegetables
A serious curry made with our original mixture of spices and simmered for more than 6 hours.

◆Chef's recommended main dish of the month
Healthy salad galette with prefectural breast and seasonal vegetables
〜Hollandaise sauce with truffles

Children under 6 years old
0-6 years old: Free buffet only
7 - 12 years old: Kids' menu 1,100 yen with buffet
13 years old and up: same as adult menu

The menu is subject to change without notice depending on the availability of ingredients.