RESTAURANTS & BAR
TEPPANYAKI
22,000 yen Per person
As summer-like days become more frequent, Okinawa has entered its characteristic climate.
This is the ideal season for sightseeing and marine activities.
Although the sunlight is already as strong as summer on the mainland, vegetables such as tomatoes, zucchini, and corn are now at their peak season here in Okinawa.
For this season, we have prepared a course featuring a variety of locally sourced seasonal vegetables, beef, and fruits.
We look forward to welcoming you.
Head Chef of Teppanyaki
Shinya Nakasone
Appetizers
Assorted Ryukyu appetisers
Sea grapes, bitter melon, handama (Okinawan spinach)
Fish dishes
Local fish and clams baked in foil with tomatoes from Onna Village
Grilled yakōgai (turban shell) with herb butter sauce
Palate cleanser
Okinawan pineapple granité
Grilled vegetables
Island shallots, corn, zucchini
Salad
Tsuken Island carrot salad with ginger vinaigrette
Meat dishes
Okinawan Kuroge Wagyu tenderloin
Rice Dish
Steamed rice or garlic rice
Miso soup, pickles
Dessert
Passion fruit sorbet and baked sweets
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.