HOSHINOYA Okinawa's "Ryukyu Gastronomy ― Bellezza" summer menu will be available from July 1 to October 31, 2024. Inspired by the ancient teachings of "Kusuimun," which means "food is medicine." Each dish, crafted with ingredients unique to Okinawa's subtropical climate, promises a culinary journey that nourishes the body and reveals your inner radiance. 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. The course unfolds like a culinary narrative, beginning with a prologue-like dish that encapsulates the essence of Kusuimun. Each subsequent course highlights a specific nutrient, such as minerals or vitamins, found in the featured ingredients. This nine-course symphony of flavors, enjoyed in the elegant ambiance of the dining room, is a gastronomic experience unique to HOSHINOYA Okinawa, designed to nourish your body and awaken your inner radiance.
"Ryukyu Gastronomy ー Bellezza: Summer Course Menu
Kusuimun - Amuse-bouche (Goat Salciccia, Seasonal Fish Tartare, Purple Sweet Potato Fritters)
Mineral - Kuruma Prawn and Burrata Cheese
Linoleic Acid - Corn Sformato, Pork Liver
Amino Acid - Passion Fruit and Mantis Shrimp Cappellini
Vitamin - Salciccia Tonarelli Trapanese
Collagen - Ruby Snapper al Vapore
Protein - Beef Fillet, Roasted Pumpkin
Polyphenol - Roselle Granite
β-Carotene - Mango Terrine"
Examples of the Summer Menu
Mineral - Kuruma Prawn and Burrata Cheese
This delicate appetizer is rich in minerals and allows guests to enjoy the blessings of the sea. Prawn soup is made into jelly and combined with grilled eggplant, Kuruma prawn, aosa seaweed, and creamy burrata cheese, which adds a luxurious touch. Garnished with sea grapes, this dish allows guests to take in high-quality minerals from the blessings of the sea: prawn, aosa seaweed, and sea grapes.
Amino Acid - Passion Fruit and Mantis Shrimp Cappellini
Refreshing passion fruit Cappellini is a light yet satisfying dish perfect for summer as the amino acids help combat the summer heat. The Cappellini, served in a passion fruit shell, is tossed in a soup made from simmered shellfish rich in amino acids, a source of umami, and tangy passion fruit sauce. The crispy mantis shrimp and a drizzle of Italian colatura further enhance the complexity of this dish, creating a harmonious balance of textures and tastes.
Collagen - Ruby Snapper al Vapore
A fish dish enjoyed in a collagen-rich soup. Ruby snappers, considered one of the three most luxurious fish in Okinawa (*2), are poached in a luxurious collagen-infused fish and chicken broth. Hidden beneath the succulent fish lies a bed of couscous, ensuring every drop of the flavorful broth is savored. To complete this culinary masterpiece, hot sesame oil is poured over a fragrant mound of basil tableside, releasing an enticing aroma that awakens the senses.
(*2) Reference: Okinawa General Bureau
Protein - Beef Fillet, Roasted Pumpkin
The main course is a celebration of protein – the body's building block. Savor the succulent, grilled beef fillet, enhanced by a luscious sauce of island shallots, brown sugar-pickled papaya, and peanuts. Alongside, discover the unique Okinawan pumpkin, swathed in a delicate veil of lardo (cured pork fat) that melts into the tender flesh, creating a symphony of rich flavors. Abundant in vitamin B6, which aids protein metabolism, this pumpkin complements the beef visually, texturally, and nutritionally.
Ryukyu Gastronomy ~Bellezza~ Summer Course Overview
Period: July 1 - October 31, 2024
Price: 24,200 JPY per person (tax and service charge included, accommodation not included)
Reservations: Accepted until the day before
Available to: Hotel guests only
Note: Dishes and ingredients are subject to change depending on availability.
Shigeru Masai, Executive Chef of HOSHINOYA Okinawa
Appointed as Executive Chef of HOSHINOYA Okinawa in 2021. He is passionate about showcasing the unique flavors and potential of local Okinawan ingredients. He constantly explores innovative culinary techniques while delving deep into the island's rich food culture, creating new dishes that celebrate the essence of Okinawa's terroir.
Unique Beverage Pairing
Whether you prefer wine or non-alcoholic beverages, the sommelier's creative pairing course offers a unique experience. Choose from a selection of exquisite Italian wines, or opt for a local twist with Okinawan awamori. For those who prefer non-alcoholic options, the pairing includes a delightful blend of herbs and citrus, capturing the essence of Okinawa's unique aromas.
Tableware that Elevates Cuisine
The dining experience is further elevated by the tableware, which complements the dishes and tells a story. The course begins with a "barki," a traditional Okinawan basket used for harvesting vegetables, as a unique serving vessel. The delicate form of this basket, often used to carry freshly picked vegetables, is deeply rooted in Okinawan food culture. Additionally, the chef personally selects "yachimun," Okinawan pottery, to showcase the island's rich artistic heritage. From vibrant pieces reminiscent of the Okinawan sea to elegant matte finishes, the tableware adds a touch of sophistication to the dining experience while reflecting the unique character of Okinawa.
About HOSHINOYA Brand
Luxury hotel embodying the true characteristics of land, history, and culture
HOSHINOYA is an accommodation with distinct themes, conceptualized from each location's land, history, and culture. Woven into these distinct themes is our attention to detail in every aspect from the design to hospitality; contributing to the creation of a one-of-a-kind world of HOSHINOYA. Enrich the heart with the epiphanies of travel through a unique stay experience.
About Hoshino Resorts
Hoshino Resorts was first established as a Japanese inn/ryokan in 1914 in Karuizawa in Nagano Prefecture before it began the operation of other resorts in Japan. Today, it has evolved into a highly influential hotel management company and is run by 4th-generation family member Yoshiharu Hoshino. Providing a unique experience focused on the local charms of each destination and a high level of omotenashi, Japanese-style hospitality, the company has expanded rapidly out of Karuizawa since 2001 and now operates more than 60 accommodations both in and outside Japan with one of the following categories: luxury hotel brand “HOSHINOYA,” hot spring ryokan brand “KAI,” countryside resort hotel brand “RISONARE,” city tourism hotel brand “OMO,” free-spirited hotel brand “BEB,” or other unique lodgings.
Best Rate Guaranteed
