“FLAVORS IN TRANSIT: A Culinary Journey 2026” is a Japan-exclusive culinary initiative by The Ritz-Carlton that shines a spotlight on distinctive destinations across the country and the unique food cultures that define them. Taking place at six Ritz-Carlton hotels throughout Japan, the program brings each property into close collaboration with local farmers, fishermen, and artisans, transforming regional ingredients into special dishes that tell the story of their place of origin.

At Teppanyaki Kise at The Ritz-Carlton Okinawa, guests embark on a culinary journey inspired by the island’s heritage. The experience begins with a selection of appetizers that evoke the flavors and memories of Okinawa, including goya gazpacho, warm jimami tofu prepared tableside, and rafute served in a steamed bun. The seafood course features spiny lobster accompanied by a rich soup crafted from the layered umami of eight varieties of locally sourced Okinawan fish. For the main course, Okinawan Kuroge Wagyu beef is delicately finished with freshly ground spices from a custom-made mill, enhancing both its aroma and flavor. To conclude the meal, guests may choose between teppan-cooked garlic fried rice, prepared from rice cooked in an iron pot and finished before their eyes, or jūshī, a traditional Okinawan seasoned rice dish cooked in the same manner. Through these thoughtfully crafted courses, the menu celebrates the ingredients, traditions, and stories that make Okinawa unique.