Menu Example:
Today's sashimi / Cubed steak / Fried chicken / Japanese omelette / Hamburger steak / French fries / Shrimp tempura / Rice balls / Vanilla ice cream / Molasses pudding

【Appetizers】
Eight seasonal ingredients from Ryukyu and Miyako Island, served with seasonal aromas.

【Soup】
Tuna dumplings with seasonal vegetables and herbs in a clear broth.

【Fresh Wild Tuna】
Sashimi with traditional garnishes.

【Intermediate Dish】
Deep-fried local tiger prawn wrapped in kadaif and whole fried mangrove crab with special island shallot salsa sauce, shishito peppers, and lemon.

【Interlude】
Two pieces of tuna nigiri sushi.

【Palate Cleanser】
Miyako Island's mozuku seaweed in vinegar, with chopped yam, steamed sea urchin, and forest caviar.

【Meat Dish】
Local black Wagyu beef steak with Japanese sauce, wasabi, Ryukyu salt, and citrus.
For an additional ¥3,000, you can upgrade to Miyako beef.

【Main Course】
Seafood bowl with fresh wild tuna and Ryukyu fish.
For an additional ¥2,500, you can change to five pieces of nigiri sushi.

【Final Soup】
Miso soup made with fish scraps.

【Dessert】
Seasonal sweets with a special Japanese-Ryukyu dessert plate.7

【Appetizers】
Eight varieties of Miyako and Ryukyu ingredients:
Sea grapes, premium tofu with fermented bean curd, taro dengaku, namari-bushi (dried bonito), island shallots, and three other seasonal Ryukyu ingredients.

【Sashimi Variation】
Ryukyu shrimp, sea urchin, caviar, and salmon roe in a salad style with island carrot sauce.

【Special Dish】
Garlic butter sautéed luminous shellfish served in its shell with locally sourced vegetables from Miyako Island.

【Steamed Dish】
Ryukyu-steamed slipper lobster:
Enjoy our original Ryukyu steaming method, where hot stones are placed in a pot and the lobster is steamed with seawater from Miyako Island.

【Fried Dish】
Whole fried mangrove crab, Miyako Island mozuku seaweed tempura, shishito peppers, and lemon.

【Grilled Dish】
Special Miyako beef sirloin steak cooked shabu-shabu style:
Served with aromatic vegetables and shikuwasa ponzu sauce.

【Main Course】
Choose between "Ryukyu flavor" Miyako Island ju-shi rice or hot stone-cooked champuru rice.

【Dessert】
Assortment of recommended Japanese-Ryukyu sweets.

【Celebration Appetizers】
Five varieties of Ryukyu, Miyako ingredients, and seasonal ingredients served with seasonal aromas.

【Gift from Miyako Island】
Tiger prawn, sea urchin, caviar, and salmon roe in a salad style with special island carrot dressing.

【Celebration Delicacies】
Lobster with bottarga, simmered turban shell, rafute (Okinawan braised pork), and castella cake.

【A Spark of Love in the Night】
Miyako Island mozuku seaweed with steamed sea urchin, chopped yam, and forest caviar.

【Grilled Dish】
Domestic black Wagyu beef filet steak with wasabi, Japanese sauce, citrus, and aromatic vegetables.

【Miyako Island Memories - Adjust to your appetite and preference】
Choose between ju-shi rice or seafood risotto.

【Dessert】
Assorted dessert platter chosen by the chef.

【Celebration Appetizers】
Five varieties of Ryukyu, Miyako ingredients, and seasonal ingredients served with seasonal aromas.

【Gift from Miyako Island】
Tiger prawn, sea urchin, caviar, and salmon roe in a salad style with special island carrot dressing.

【Celebration Delicacies】
Lobster with bottarga, simmered turban shell, rafute (Okinawan braised pork), and castella cake.

【A Spark of Love in the Night】
Miyako Island mozuku seaweed with steamed sea urchin, chopped yam, and forest caviar.

【Grilled Dish】
Domestic black Wagyu beef filet steak with wasabi, Japanese sauce, citrus, and aromatic vegetables.

【Miyako Island Memories - Adjust to your appetite and preference】
Choose between ju-shi rice or seafood risotto.

【Dessert】
Assorted dessert platter chosen by the chef.