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Due to popular demand, we are excited to announce the return of our Japanese cuisine dinner course for a limited time in the summer of 2024.

Period

Mondays and Tuesdays from July 1, 2024 (Monday) to October 1, 2024 (Tuesday)
Limited to 10 guests per day (advance reservation required by 18:00 two days before your stay)

Chef Profile

Daisuke Hoshido, born in 1975, from Chiba Prefecture
Trained under Yukio Takahashi, a contemporary master craftsman, at a long-established restaurant in Kagurazaka, Tokyo
Selected as one of the Best Chefs & Restaurants by the gourmet site “Hitosara” from over 10,000 chefs during his tenure as executive chef at a hotel
Participated in the food festival “Kousai” this spring as one of the representative chefs of Yanbaru
Opened “Hinakagohan Hitomasu” in Nago City in 2023, offering delicate, creative, and beautifully presented dishes using Okinawan ingredients

Course Details

Appetizer, assorted dishes, sashimi, grilled dish, simmered dish, palate cleanser, meat dish, rice dish, dessert
The 9-course meal features a variety of Okinawan ingredients, including approximately 25 types of vegetables, local fish, and Wagyu beef, showcasing the region’s flavors and richness
Enjoy a special time savoring the craftsmanship and love infused in each dish.