MARALUNGA TEPPANYAKI/Shigira Bayside Suite ALLAMANDA

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★ During the Obon period from August 11th to August 15th, restaurant usage will be limited to guests staying at the resort. We appreciate your understanding in advance.
▶ Please note that we may not be able to accommodate seat requests, so please understand in advance.
▶ If we cannot contact you after your reservation time has passed, we may have to consider it a cancellation, so please be sure to contact us if you are running late.

For inquiries by phone: 0980-74-7100

[Please be sure to confirm]
In the restaurants and bars within the Shigira Seven Miles Resort Hotel operated by our company, as well as in the restaurants and bars within the resort, we have established "Terms of Use" to ensure that customers can use our facilities with peace of mind.

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・Greeting from the chef in charge.
・Today's Ryukyu amuse-bouche.
・Miyako Island herb-infused egg and Agu pork teppanyaki Caesar salad.
・Today's premium Ryukyu fish and mussel steamed in awamori.
・Miyako Island locally sourced grilled vegetables with Ryukyu Agu pork, served with your choice of oil miso and homemade sauce.
・Carefully selected domestic black wagyu sirloin steak (100g).
・You can upgrade to a carefully selected premium brand beef for an additional ¥3,000.
・Chef's special garlic rice, served in the Amamanda style with perilla leaves and island shallots.
・Homemade dessert of the day from the Amamanda pastry kitchen

・Greeting from the chef in charge.
・Today's Ryukyu amuse-bouche.
・Lobster and Italian Caciocavallo cheese rich bisque cream soup.
・Teppanyaki of live abalone from the Genkainada Sea with butter soy sauce infused with its liver.
・Miyako Island locally sourced grilled vegetables with Ryukyu Agu pork, served with your choice of oil miso and homemade sauce.
・Your choice of carefully selected domestic black wagyu fillet (80g) or sirloin (100g).
・You can upgrade to a carefully selected premium brand beef for an additional ¥3,000.
・Chef's special garlic rice, served in the Amamanda style with perilla leaves and island shallots.
・Homemade dessert of the day from the Amamanda pastry kitchen.

・Greeting from the chef in charge.
・Today's Ryukyu amuse-bouche.
・Pan-seared French foie gras with two types of sauce: Italian balsamic and island fruit.
・Aqua pazza of local Red Sea bream and carabineros shrimp from Okinawa, wrapped in carta fata and finished on the teppan.
・Steamed-baked local Ryukyu shrimp served simply with caviar and shrimp miso sauce.
・Miyako Island locally sourced grilled vegetables with Ryukyu Agu pork, served with your choice of oil miso and homemade sauce.
・Premium selected brand beef: Chateaubriand (100g).
・Chef's special garlic rice, served in the Amamanda style with perilla leaves and island shallots.
・Homemade dessert of the day from the Amamanda pastry kitchen

・Greeting from the chef in charge.
・Today's Ryukyu amuse-bouche.
・Teppanyaki-style sukiyaki of Ryukyu Agu pork wrapped in island vegetables.
・Half lobster from Okinawa, grilled to golden perfection with Italian bottarga and shrimp miso on the teppan.
・Miyako Island locally sourced grilled vegetables with Ryukyu Agu pork, served with your choice of oil miso and homemade sauce.
・Your choice of premium selected brand beef: fillet (80g) or sirloin (100g).
・Chef's special garlic rice, served in the Amamanda style with perilla leaves and island shallots.
・Homemade dessert of the day from the Amamanda pastry kitchen.

・Greeting from the chef in charge.
・Today's Ryukyu amuse-bouche.
・Warm vegetable parfait adorned with seasonal island vegetables.
・Steamed-baked scallops with caviar, accompanied by blinis.
Half lobster from Okinawa, grilled to golden perfection with Italian bottarga and shrimp miso on the teppan.
・Miyako Island locally sourced grilled vegetables with Ryukyu Agu pork, served with your choice of oil miso and homemade sauce.
・Your choice of premium selected brand beef: fillet (80g) or sirloin (100g).
・Chef's special garlic rice, served in the Amamanda style with perilla leaves and island shallots.
・Homemade dessert of the day from the Amamanda pastry kitchen

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