RESTAURANTS & BAR
FRENCH CUISINE
22,000 yen per person, including tax
What matters most to me in creating food that is truly delicious: honoring our hotel’s concept of “the quality of a top restaurant in the heart of the city, here in Okinawa,” while bringing in Okinawa’s local character and the feeling of the season. I aim to balance these opposing elements. This menu, too, has turned out to my satisfaction. There are nuances words cannot convey, so I hope you will come and taste them for yourself.
Bon appétit!!
Oriental Hills Okinawa Head Chef of French Cuisine
Takayuki Kato
Menu de Saison
Novembre & Décembre 2026
Amuse-bouches
Caviar
Sour Cream
Butternut Squash
Première Entrée
Herb-Roasted Lamb Rump
Fond d’Agneau with Café de Paris Butter
Served with Cumin-Scented Eggplant Purée
Soupes
Beet Velouté
Poisson
Pan-Seared Fresh Kamasu (Barracuda)
Light Nage with Clam and Seafood Jus
Granité
Fresh Yanbaru Meyer Lemon Espuma
Plat de Résistance
Kuroge Wagyu Beef Tenderloin
Slow-cooked sous-vide to achieve an exceptionally juicy and tender texture
Fresh Truffle-Scented Sauce
Dessert
Apple Feuilletage
Vanilla Ice Cream
Pain et beurre / Café ou Thé et 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.