The brown-haired Wagyu “Akagyu” cattle are raised on the grasslands of Aso. Their lean, low-fat red meat truly shines when cooked as tenderloin. The tenderest part is seared on a griddle to lock in its flavor, then served on a stone plate. A perfect finale for a special evening.

“Motobu beef,” a breed of Japanese Black cattle raised at a ranch in Motobu Town, Okinawa Main Island. The freshest red meat—delivered from across the sea to Miyako Island—is cut from the finest cuts, starting with the hindquarter. It’s thick enough to release rich flavor with each bite; each piece is cooked one by one on the grill right in front of you. First, this single slice is seasoned with salt and garlic chips sprinkled over it like a crescent moon.

“Motobu beef,” a breed of Japanese Black cattle raised at a ranch in Motobu Town, Okinawa Main Island. The freshest red meat—delivered from across the sea to Miyako Island—is cut from the finest cuts, starting with the hindquarter. It’s thick enough to release rich flavor with each bite; each piece is cooked one by one on the grill right in front of you. First, this single slice is seasoned with salt and garlic chips sprinkled over it like a crescent moon.

The black-haired Wagyu beef “Motobu beef,” which can only be raised on Okinawa Main Island, is now available on Miyako Island. The “ichibo” is the tip portion of the thigh; it’s a rare cut obtained in very limited quantities from each animal. It offers rich red meat flavor along with melt-in-your-mouth, tender fat—all at its thickest form. Grilled on a griddle, it develops a fragrant crust on the outside while remaining juicy inside.

The black-haired Wagyu beef “Motobu beef,” which can only be raised on Okinawa Main Island, is now available on Miyako Island. The “ichibo” is the tip portion of the thigh; it’s a rare cut obtained in very limited quantities from each animal. It offers rich red meat flavor along with melt-in-your-mouth, tender fat—all at its thickest form. Grilled on a griddle, it develops a fragrant crust on the outside while remaining juicy inside.

The brown-haired Wagyu “Akagyu” cattle are raised on the grasslands of Aso. Their lean, low-fat red meat truly shines when cooked as tenderloin. The tenderest part is seared on a griddle to lock in its flavor, then served on a stone plate. A perfect finale for a special evening.

The brown-haired Wagyu “Akagyu” cattle are raised on the grasslands of Aso. Their lean, low-fat red meat truly shines when cooked as tenderloin. The tenderest part is seared on a griddle to lock in its flavor, then served on a stone plate. A perfect finale for a special evening.

The brown-haired Wagyu “Akagyu” cattle are raised on the grasslands of Aso. Their lean, low-fat red meat truly shines when cooked as tenderloin. The tenderest part is seared on a griddle to lock in its flavor, then served on a stone plate. A perfect finale for a special evening.

A complete course from appetizers to dessert: three kinds of horse sashimi (tenderloin, loin, and skirt), shabu-shabu made with premium Kagoshima black pork, Miyako soba for the finale, rice balls wrapped in Ime seaweed, seasonal fruits, and more.

A full course featuring appetizers to desserts: three kinds of horse sashimi (tenderloin, loin, and skirt), grilled offal hot pot made with Aso Akagyu beef, Miyako soba served at the end, rice balls wrapped in Ime seaweed, seasonal fruits, and more.

A full course featuring fresh Akagyu liver (liver, heart, and gizzard), clear soup made from Amakusa Daiō chickens, the chef’s secret dish, grilled Akagyu tenderloin on a griddle, rice balls wrapped in Ami seaweed, seasonal fruits, and dessert.

A full course featuring five kinds of horse sashimi (liver, heart, tenderloin, loin, and skirt), clear soup made with Amakusa Daiō chickens, a chef’s secret dish, grilled horse meat on a griddle, rice balls wrapped in Ime seaweed, seasonal fruits, and dessert.

A full course featuring Amakusa Daiō free-range chicken sashimi (liver and gizzard), Amakusa Daiō free-range chicken clear soup, a chef’s secret dish, Amakusa Daiō free-range chicken teppanyaki, rice balls wrapped in Imi seaweed, seasonal fruits, and dessert.

Two types of sashimi: Amakusa Daiō native chicken and premium horse sashimi; clear broth made from Amakusa Daiō chicken; a chef’s secret dish; grilled Amakusa native chicken and horse meat on a griddle (for comparison); rice balls wrapped in Imi seaweed; seasonal fruits; dessert.

天草大王地鶏とあか牛レバーの二種お造り、天草大王地鶏の白湯スープ、シェフのシークレット一品、天草地鶏とあか牛の鉄板焼き（食べ比べ）、伊米海苔の俵おにぎり、季節の果実、デザート。

あか牛レバーと高級馬刺しの二種お造り、天草大王地鶏の白湯スープ、シェフのシークレット一品、あか牛と馬肉の鉄板焼き（食べ比べ）、伊米海苔の俵おにぎり、季節の果実、デザート。

天草大王地鶏・高級馬刺し・あか牛の三種お造り、天草大王地鶏の白湯スープ、シェフのシークレット一品、三種（地鶏・馬肉・あか牛）食べ比べの鉄板焼き、伊米海苔の俵おにぎり、季節の果実、デザート。

Five courses: horse-meat sashimi platter (5 cuts), Amakusa Daio chicken soup, horse-meat steak of 4 cuts (otoro, kainomi, fillet, loin), rice ball and dessert. Regular price ¥17,600 — half price at ¥8,800 (tax incl.) from Oct 1 to Oct 31, limited to 10 servings per day. Pay at the restaurant.

A complete course from appetizers to dessert: three kinds of horse sashimi (tenderloin, loin, and skirt), shabu-shabu made with premium Kagoshima black pork, Miyako soba for the finale, rice balls wrapped in Ime seaweed, seasonal fruits, and more.

A full course featuring appetizers to desserts: three kinds of horse sashimi (tenderloin, loin, and skirt), grilled offal hot pot made with Aso Akagyu beef, Miyako soba served at the end, rice balls wrapped in Ime seaweed, seasonal fruits, and more.

A full course featuring three kinds of horse sashimi, a clear broth made with Amakusa Daiō chickens, a chef’s secret dish, grilled horse meat on a griddle, rice balls wrapped in Ime seaweed, seasonal fruits, and dessert.

A full course featuring fresh Akagyu liver (liver, heart, and gizzard), clear soup made from Amakusa Daiō chickens, the chef’s secret dish, grilled Akagyu tenderloin on a griddle, rice balls wrapped in Ami seaweed, seasonal fruits, and dessert.

A full course featuring Amakusa Daiō free-range chicken sashimi (liver and gizzard), Amakusa Daiō free-range chicken clear soup, a chef’s secret dish, Amakusa Daiō free-range chicken teppanyaki, rice balls wrapped in Imi seaweed, seasonal fruits, and dessert.

Two types of sashimi: Amakusa Daiō native chicken and premium horse sashimi; clear broth made from Amakusa Daiō chicken; a chef’s secret dish; grilled Amakusa native chicken and horse meat on a griddle (for comparison); rice balls wrapped in Imi seaweed; seasonal fruits; dessert.

Two types of sashimi: Amakusa Daio chicken and Akagyu beef liver; clear broth made from Amakusa Daio chicken; a chef’s secret dish; grilled Amakusa Daio chicken and Akagyu beef on a griddle (for comparison); rice balls wrapped in Imi seaweed; seasonal fruits; dessert.

Two types of sashimi: Akagyu liver and premium horse sashimi; clear soup made from Amakusa Daiō chickens; a chef’s secret dish; grilled Akagyu beef and horse meat (for comparison); rice balls wrapped in Ime seaweed; seasonal fruits; dessert.

天草大王地鶏・高級馬刺し・あか牛の三種お造り、天草大王地鶏の白湯スープ、シェフのシークレット一品、三種（地鶏・馬肉・あか牛）食べ比べの鉄板焼き、伊米海苔の俵おにぎり、季節の果実、デザート。

Please select the menu on the day.