2024年4月27日～2024年5月6日限定の特選ディナーをご用意。

全国各地よりより良い食材を集め、腕によりをかけてご用意したメニューです。
こだわりの一品一品を、ライブ感のある鉄板焼きコースでご堪能いただけます。

東シナ海を一望するロケーションで愉しむ本格鉄板焼き。
基本コースに食材追加でお好みのランチコースをお作りいただけるプリフィックススタイル。
シェフが熟練の手捌きで上質に仕上げてご提供いたします。
厳選された沖縄の食材をご堪能ください。

東シナ海を一望するロケーションで愉しむ本格鉄板焼き。
基本コースに食材追加でお好みのランチコースをお作りいただけるプリフィックススタイル。
シェフが熟練の手捌きで上質に仕上げてご提供いたします。
厳選された沖縄の食材をご堪能ください。

[Course content will change from November 20th] A luxurious course where you can enjoy "Akamachi", one of Okinawa's three most luxurious fish, and "Live Ise Lobster". The warm appetizer of "Akamachi" from local waters is served on shell ginger leaves and with a sauce made from the ancient Ryukyu Dynasty Miso. The fish dish "Live Ise Lobster" is combined with the popular local fish "Meebai" to create a warm bouillabaisse. The bouillabaisse will be served with a basil baguette. ~Course~ Low-temperature cooked Agu pork fillet grilled with straw Okinawan seaweed sauce Three kinds of appetizers Grilled local red ginger shell ginger with dynasty miso sauce Seasonal island vegetables Sea grape salad Ishigaki salt French dressing Live spiny lobster Mibai buillabaisse with basil baguette Today's granite Okinawan black haired beef fillet 80g or Okinawan black haired beef sirloin 100g Aomori garlic Shizuoka wasabi Yagaji salt * Fillet steak can be changed to Chateaubriand for an additional 3,000 yen. Yamahara herb chicken teppanyaki kamanmeshi or Okinawan wagyu beef garlic rice Siphon soup soup Konomonozen special ice cream -------------------------------- * Contents change depending on the season. * Contents will be updated as soon as they are decided.

[Course content will change from November 20th] A course where you can enjoy "Foie Gras" and "Live Abalone". The warm appetizer "Foie Gras" is paired with sautéed pineapple. It is served with a balsamic sauce that adds the sweetness and richness of Okinawan brown sugar. The fish dish "Live Abalone" is served with seasonal island pumpkin. It is served with a cream sauce accented with the aroma of wasabi. The "Abalone" dances gracefully on the hot plate, and is grilled to the perfect temperature using expert cooking techniques. ~Course~ Low-temperature cooked Agu pork fillet grilled on strawOkinawa-produced delicious seaweed sauceThree kinds of appetizersFoie gras pineapple brown sugar balsamic sauceSeasonal island vegetables sea grape saladIshigaki saltFrench dressingLive abalone island pumpkinWasabi-flavored cream sauceToday's granite80g Okinawa-produced black haired beef fillet or100g Okinawa-produced black haired beef sirloinAomori-produced garlic Shizuoka-produced real wasabiYagaji salt*The fillet steak can be changed to Chateaubriand for an additional ￥3,000.Yamahara herb chicken teppanyaki kamanmeshi or Okinawa-produced wagyu beef garlic riceSiphon soup soupKonomonozen special ice cream--------------------------------*The contents will change depending on the season.*We will update the contents as soon as they are decided.

[Course content will change from November 20th] A course where you can enjoy "live kuruma prawns" from Ginoza Village. The fish dish "kuruma prawns" are finished with a white wine butter sauce with the scent of yellow yuzu. Enjoy large "live kuruma prawns" grown in the beautiful waters of Okinawa and seasonal island vegetables with a refreshing sauce. The kuruma prawns, the star of teppanyaki cuisine, are carefully and beautifully grilled with delicate knife skills. ~Course~ Low-temperature cooked Agu pork fillet grilled with straw Okinawan seaweed sauce Three kinds of appetizers Seasonal island vegetables Sea grape salad Ishigaki salt French dressing Live prawns from Ginoza Village Yellow yuzu scented white wine butter sauce Today's granite 80g Okinawan black haired wagyu beef fillet or 100g Okinawan black haired wagyu beef sirloin Aomori garlic Shizuoka wasabi Yagaji salt * Fillet steak can be changed to Chateaubriand for an additional 3,000 yen. Yamahara herb chicken teppanyaki kamanmeshi or Okinawan wagyu beef garlic rice Siphon soup soup Konomonozen special ice cream -------------------------------- * Contents change depending on the season. * Contents will be updated as soon as they are decided.

[Course contents will change from 11/20] A course where you can enjoy "Akamachi", one of the three most expensive fish in Okinawa. The fish dish "Akamachi" from the local seas is served on shell ginger leaves and with a sauce made from ancient Ryukyu Dynasty Miso. "Akamachi", which goes well with Dynasty Miso, is slowly cooked on a hot plate to bring out the aroma of shell ginger. The skin is made into crispy rice crackers and served with the dish. ~Course~ Assortment of three types of appetizers Seasonal island vegetables Sea grape salad Ishigaki salt French dressing Grilled shell ginger from the local seas Dynasty Miso sauce Granite of the day 80g Okinawan Kuroge Wagyu beef fillet or 100g Okinawan Kuroge Wagyu beef sirloin Garlic from Aomori Shizuoka Hon-wasabi Yagaji salt * Fillet steak can be changed to Chateaubriand for an additional ￥3,000. Pot-cooked white rice, siphon soup, pickles ※For an additional ￥1,000, you can change to Yamahara Herb Chicken Teppanyaki Kamameshi or Okinawa Prefecture Wagyu Beef Garlic Rice. Zen Special Ice Cream -------------------------------- ※The contents will change depending on the season. ※The contents will be updated as soon as they are decided.

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