RESTAURANTS & BAR
FRENCH CUISINE
There are various elements that contribute to “deliciousness” .The way heat is applied and its degree, the combination of ingredients, temperature, presentation, and appearance, among others. Special attention is given to the broth, which forms the backbone of the flavor. Sometimes, the moisture is removed from the ingredients to concentrate their flavors and achieve a robust taste.Once the potential is enhanced, the next step is to consider what to combine it with to create a dish. This menu is also crafted through such a process.
Bon appetite!!
Oriental Hills Okinawa Head Chef of French Cuisine
Takayuki Kato
2025.Menu d’Février
Amuse-bouches
gougère
Premiere Entrée
Grilled Agu pork shoulder with a sherry vinegar-flavored sauce made from peak-season Shiota tomatoes, paired with lotus root and leek cream sauce.
soupes
Velouté de Champignons
poisson
Sautéed fresh sea bream and clams, served with a sauce made from their cooking juices and a shungiku (chrysanthemum greens) purée, accompanied by a medley of colorful local vegetables.
Granite
ginger granita for a palate cleanser
plat Resistance
Amazingly juicy and tender Black Wagyu beef fillet, prepared using sous-vide cooking, accented with fresh black pepper
dessert
Crispy strawberry tart with vanilla ice cream.
Bread and butter / Coffee or tea with mignardises
Dinner requires a complete reservation by 6 PM two days in advance.
Although our restaurant does not have a dress code, please refrain from overly casual attire to fully enjoy your dining experience.