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HOSHINOYA Okinawa

A Full-course Meal Focused on Nourishing Power of Food for Health and Beauty

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HOSHINOYA Okinawa will offer a new full-course dinner, “Ryukyu Gastronomia*1 ー Bellezza,” available from March 1, 2024. It is an innovative course meal that seamlessly combines beauty and food. Drawing inspiration from the “Kusuimun” ethos in the “Ishoku Dougen” philosophy assimilated through maritime trade during the Ryukyu Dynasty era, this course meal focuses on “Bellezza” (Italian for beauty). Kusuimun refers to the belief that a balanced diet is akin to medicine, a notion still prevalent in Okinawa. This new themed course meal was developed through tireless experimentation of combining Okinawan ingredients nurtured by the subtropical climate with the unique culinary culture cultivated during the Ryukyu Dynasty era and a rich tapestry of cooking techniques from various regions of Italy. It allows you to experience the distinct food culture and terroir while putting you on the path to unparalleled beauty and well-being.
*1: “Gastronomia” is an Italian term that means to ponder the relationship between culture and cuisine. It is better known as “gastronomy” in English and French.

Spring Course Meal
Kusuimun: Petite Appetizer 
Fiber: Carrot and Japanese Tiger Prawn
Mineral: Taro Gnocchi with Caviar 
Lycopene: Chilled Capellini with Bonito and Tomato
Vitamin: Pork Ragout Tonarelli
Collagen: Coral Grouper Cartoccio  
Protein: Grilled Beef Fillet Wrapped in Shell Ginger Leaves 
Polyphenol: Cocoa Tiramisu
β-Carotene: Tankan Orange Cassata

Features

1“Taro Gnocchi with Caviar,” a harmonious blend of rare ingredients that promote beauty

Known as “Tanmu” in Okinawa, taro has been strongly related to Okinawan ceremonial cuisine since the Ryukyu Dynasty era and is considered an auspicious ingredient. Abundant in micronutrients like potassium, iron, and vitamins, taro was once an expensive and precious culinary item. In this warm appetizer, “Taro Gnocchi with Caviar,” the historically significant Okinawan ingredient is transformed into the traditional Italian dish known as “Gnocchi.” A dish that uses rich Parmesan sauce with milk foam infused with the savory flavors of prosciutto, a generous serving of caviar, and crispy baked taro skin tuile. This luxurious dish allows you to enjoy the textures of gnocchi and caviar along with the essence of Okinawa.

2A Symphony of Sea and Farm Produce: “Chilled Capellini with Bonito and Tomato”

Springtime marks the return of bonito, riding on the Kuroshio Current, to the coasts of Okinawa. Bonito is known as a nutritious fish packed with various nutrients like vitamins and proteins. This Capellini combines bonito, a herald of spring in Okinawa, with sauce encapsulating the umami of bonito entrails and jelly sauce made from tomato, known for its antioxidant-rich “Lycopene.” Relish the natural bounties of spring added with a hint of smokiness from ginger chips.

3Exquisite Protein Wrapped in Fragrant Leaves: “Grilled Beef Fillet Wrapped in Shell Ginger Leaves”

This dish features grilled beef fillet marinated with miso made in Kume Island, where crops are aplenty. Boiled Okinawan shallots, sautéed mustard greens, and other ingredients are cooked in a way that bring out the best flavors in them, and used to garnish the beef, which is wrapped with Shell Ginger leaves and cooked on a grill.  The char on the leaves mellows out the grassy aromas and adds a hint of spicy fragrance. The beef is served with the chef’s original “Kekka Sauce,” which incorporates the Okinawan-favorite Abura Miso (fried mixture of minced pork, miso, and Japanese sauces). The sweet notes of Abura Miso and the tanginess of tomatoes and red wine vinegar enhances the beef’s umami flavors.

Shigeru Masai, Head Chef of HOSHINOYA Okinawa - Profile
In 2001, he became the head chef at RISONARE Yatsugatake in Hokuto, Yamanashi Prefecture. He is devoted to perfecting his culinary skills to bring out the best in ingredients and introducing discerning diners to “unique local ingredients.” In 2021, he was appointed the position of head chef at HOSHINOYA Okinawa, where he works hard daily to unleash the potential of Okinawan ingredients.
Architectural Design That Elevates Your Dining Experience
The hallway leading to the dining area meanders through a garden flourishing with Okinawan plants. Upon entering, you're greeted by a spacious dining hall with a 5-meter-high ceiling and adorned in shades of blue and white, reminiscent of the sea and sandy beaches of Okinawa. The subtly mixed silver in the blue walls paints a picture of the underwater world with swimming fish and glistening water. The white walls, peppered with wood particles resembling sand grains, provide a natural texture, creating a space that exudes both elegance and tranquility.
Tableware that Enhances Dishes and Tells a Culinary Tale
Appetizers are served in Okinawan “Baaki” baskets used at farms. The uniquely Okinawan basket has a beautiful form and is deeply intertwined with Okinawa’s food culture, used in various farmwork like holding freshly harvested veggies. Additionally, the Okinawan “Yachimun” pottery used in the restaurant are handpicked by the head chef himself. The elegance of the dining area is elevated by tableware that reveal Okinawa’s charms, like stoneware with charred and rugged appearances and exotic chinaware with matte surfaces.
Period
Available from March 1st to May 31st, 2024.
Price
24,200 JPY per person (incl. tax and service charge)
*Accommodation fee not included
Reservation
Reservations accepted until the day before on the hotel’s website.
Applicants
Guests staying at HOSHINOYA Okinawa
Note
The dish and ingredients used are subject to change based on availability.