RESTAURANTS & BAR
TEPPANYAKI
This summer, Okinawa experienced more hot days than usual. Recently, the sun has finally become milder, making it more comfortable. In response to our guests’ requests for “Okinawan meat,” we have prepared Okinawan black wagyu tenderloin as the main dish. Additionally, the menu includes fresh fish and local vegetables, allowing you to fully enjoy the flavors of Okinawa. Please enjoy your meal.
Head Chef of Teppanyaki
Shinya Nakasone
November and December 2024
Appetizers
Shimarakkyo, Mimiga, Suizenji sai, Jimamie tofu
Fish dishes
Steamed Fresh Fish and Island Vegetables
Teppanyaki live abalone with tomato and herb butter sauce
Palate cleanser
Shikuwasa and awamori granite
Grilled vegetables
Abalone mushroom, Butternut, Loofah
Salad
Sea grape salad with a choice of dressing
Meat dishes
Okinawa black wagyu tenderloin
Meal
Rice or garlic rice
Miso soup, Pickles
Dessert
Red sweet potato and shio-chinsuko ice cream from yomitan village
Teppanyaki akokuro
“Ako-Kuro” is an Okinawan dialect term referring to the twilight time when a faint light remains. We actively incorporate Okinawa’s nationally renowned wagyu beef, Agu pork, and fresh vegetables that our chefs personally select from the market.
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.