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

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.

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.