RESTAURANTS & BAR
FRENCH CUISINE
22,000 yen Per person
As soon as we feel that the short spring has passed, Okinawa is already in the height of summer.
French cuisine is still often associated with richness and heaviness, so here, in this tropical setting, we place great importance on creating dishes that are light, refreshing, and healthy.
“In Okinawa, being out of season is part of its charm.”
The markets are already filled with summer vegetables at their peak. Please enjoy French cuisine that allows you to savour an abundance of the freshest local produce.
Bon appetite!!
Oriental Hills Okinawa Head Chef of French Cuisine
Takayuki Kato
Menu de début de l’été
Amuse-bouches
Marinated “Beni Fuji” salmon from Shizuoka with dill
Raspberry vinaigrette sauce
Entrée
Okinawan Agu pork cheek braised in Orion beer
Served with island vegetables and Mr. Tamotsu’s tomato fondue
Velouté
Velouté of Itoman island mushrooms (Okinawa)
Vanilla espuma
poisson
Steamed fresh sea bream
Cream sauce based on its cooking juices, Printanière style
Granité
GranitéFresh blood orange granité as a palate cleanser
plat Resistance
Japanese Black Wagyu fillet, vacuum low-temperature cooked for exceptional tenderness and juiciness
Red wine sauce
Grand dessert
Crème d’Anjou with strawberries from Ginoza
Pain et beurre / Café ou Thé / 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.