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
¥7,000Tax included
廻 — MEGURU — 2025
Ryukyu Tamatebako Nine Ryukyu flavors served in a jubako (multi-tiered box)
Akajin (Red Grouper) Mi-bai — wrapped in rice paper Served with a fragrant, fresh nanami (seven-spice) sweet‑and‑spicy miso sauce
Akamachi (Longtail Red Snapper) étuvé With Ryukyu black vinegar sauce and aromatic herb vegetables Enjoy the aroma of our premium cold‑pressed sesame oil
Kuroge Wagyu sirloin — yaki‑shabu steak Served with aromatic vegetables Upgrade to Special Miyako Beef for an additional +2,500円
Delicious Ishigaki rice, cooked at your table in a small kamado (mini rice cooker) Mini Miyako soba and pickles
Today’s special dessert Two dessert plates
¥11,000Tax included
斬 — ZAN — 2025
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