Okinawa Kaiseki Akasaka Tantei

This is a traditional meal served at the court of the Ryukyu Kingdom. Featuring the best of Ryukyuan cuisine, it represents the splendor of the dynastic period. Made to match modern tastes, it conveys the good old Ryukyuan flavors to the modern world.

Yaeyama Kyouri Beef is handled from breeding to shipping by calf farmers in the blessed natural environment of the Yaeyama Islands, including Ishigaki Island and Yonaguni Island. It is characterized by its clear aroma and mild flavor. The restaurant offers it in the "Steak Course" and "Seasonal Okinawa Kaiseki Course."

It has a concentrated flavor and brings a melt-in-your-mouth texture. The taste is condensed, and putting it in your mouth gets a melting texture. Island vegetables such as Otani Watari, Adan, and Urizun, which change every month, add vibrant color, providing not only flavor but also visual surprise and delight.

We have prepared a selection of our specialty dishes, including our famous rafute and Yaeyama Gōri beef. The menu, created by our head chef using carefully selected Okinawan beef and pork and a variety of vibrant island vegetables, is a modern twist on the cuisine that is easy on the senses and will please all five senses.

Yaeyama Gori beef, raised on high-quality grass in the beautiful sea and nature-rich Yaeyama Islands, is characterized by its pure aroma and lack of impurities. This course allows you to enjoy both Okinawan kaiseki cuisine and steak, which are made with an abundance of Okinawan ingredients.

This course includes the famous rafute and Yaeyama Gori beef, as well as the elegant Todobon. This is a creative kaiseki course based on Okinawa and Ryukyu cuisine, carefully crafted and carefully prepared.

A colorful variety of dishes such as bite-sized rafute, Yaeyama Gōri beef, and island vegetable dishes are served on a vermilion-lacquered tray. This lunch plan is recommended for those who love Okinawa, including the famous Okinawa soba and sweets such as "chinsuko" and "taimo cheesecake."

This semi-kaiseki lunch includes popular dinner dishes such as appetizers made with Okinawan ingredients, sashimi including raw tuna, Yaeyama Gori beef, and grilled pork ribs. Enjoy your lunch in a private room with a sunken kotatsu table in the style of a teahouse.

Garnished with Otaniwatari and Pandanus orbiculatus

Homemade Jimami tofu carefully prepared using Yoshino Kudzu

A traditional delicacy served at the royal court of the Ryukyu Kingdom. A hospitality meal that brings together the best of Ryukyu cuisine, telling of the splendor of the dynasty era. It has been devised to match modern tastes, and plays a role in conveying the good old Ryukyu flavor to the present day.

Okinawan ingredients and seasonal aromas

Island vegetables grown in the light, water, and soil of Okinawa

"Yaeyama Gori Beef" is raised and shipped by calf farmers in the blessed natural environment of the Yaeyama Islands, including Ishigaki Island and Yonaguni Island. It has a refreshing aroma and mellow flavor, and can be enjoyed in the "Steak Course" and "Seasonal Okinawa Kaiseki Course."

Seafood shipped directly from Okinawa

The flavor is concentrated, giving it a texture that melts in your mouth. Island vegetables such as Ootaniwatari, Pandanus orbiculatus, which change monthly, add a vibrant color to the dish, providing not only flavor but also visual surprise and delight.

Passion fruit

Monde Selection Gold Award