Un nuovo menu creato per commemorare il decimo anniversario del Senagajima Hotel. Lussuoso menu a base di piatti accuratamente selezionati dallo chef [aragosta di Ise, granchio reale, filetto di manzo nero giapponese] Pranzo: 12:00-15:00 (LO 14:30) ・Stick salad ~Salsa di acciughe~ ・Aragosta fredda al vapore e granchio reale rosso ~Sartoria~ ・ Filetto di manzo nero giapponese alla griglia ~ Yaga sale locale, wasabi, salsa di soia ~ ・ Pasti Riso bianco domestico, scodella Shima tofu e zuppa di miso Asa, sottaceti Granchio reale condimento di miso di granchio allentato e bardana di prugne, dolcezza Oggi il dessert

Long-awaited new lunch menu "Steak set"
◆ Lunch: 12: 00-15: 00 (LO.14: 30)

[Steak set]
・ Today's salad
・ Miso soup with sea tuna sea grapes
・ Meat dish Japanese beef loin vegetables Miso steak, meal,
・ Scented domestic white rice, rice bowl, miso soup
・ Today's fruit

Long-awaited new lunch menu "Seafood set"
◆ Lunch: 12: 00-15: 00 (LO.14: 30)

[Seafood set]
・ Seafood bowl salmon salmon Today's sashimi Tuna seared octopus seaweed / salmon roe Spilled sashimi, steamed fish-steamed salmon roe, sashimi-an flavor and large shrimp with hot vegetables, bowl miso soup, water confectionery Today's fruit * Contents are subject to change depending on market and arrival status

■Ichi no Treasure Granchio reale al vapore, tapnade di abalone, capesante affumicate, seiika falsi petan e medusa, mozuku della prefettura grattugiato con alghe grattugiate, pesce bianco marinato in alga kombu, salmone marinato in bok choy, tantan d'anatra ■2 no Treasure abalone e yuba San no Treasure Sashimi di vongole giganti costiere e tonno Tosa salsa di soia Shi no Treasure Astice al vapore e verdure dell'isola avvolte in salsa di crosta giapponese Go no Treasure Pomodoro Crystal Roku no Treasure Filetto di manzo nero giapponese Arrosto aromatizzato Kinome salsa di miso Salsa di soia Wasabi Due tipi di sale di Okinawa Shichinotakara Zuppa di miso Hachinotakara cucinata con riso Kinoko stagionale di Miyakojima

■Ichi no Treasure Granchio reale al vapore, tapnade di abalone, capesante affumicate, seiika falsi petan e medusa, mozuku della prefettura grattugiato con alghe grattugiate, pesce bianco marinato in alga kombu, salmone marinato in bok choy, tantan d'anatra ■2 no Treasure abalone e yuba San no Treasure Sashimi di vongole giganti costiere e tonno Tosa salsa di soia Shi no Treasure Astice al vapore e verdure dell'isola avvolte in salsa di crosta giapponese Go no Treasure Pomodoro Crystal Roku no Treasure Filetto di manzo nero giapponese Arrosto aromatizzato Kinome salsa di miso Salsa di soia Wasabi Due tipi di sale di Okinawa Shichinotakara Zuppa di miso Hachinotakara cucinata con riso Kinoko stagionale di Miyakojima

You can enjoy Japanese black beef, prawns from Kume Island, abalone, and kinki luxuriously. Please enjoy the creative cuisine of Kazeba Japanese cuisine that uses plenty of ingredients from Churashima.

■ Before meals: Fruit vinegar
■ Hospitality dish: Tofu pork, dairy scented pate, rafute with melba toast
■ Small bowl: Handama soaked from Okinawa Prefecture Mozuku vinegar, boiled tofu, pork ear mimigaa
■ Sucker: Seasonal vegetables and buns Seasonal scented freshly tailored
■ Mizosato: Abalone and Kumejima car shrimp Isomori, inshore tuna, island squid Rafute Awamori boiled
■ Grilled dish: Kinki Churashima Mars grilled
■ Meat dish: Domestic Kuroge Japanese beef stone grilled sirloin or beef fin
■ Meal: Niigata Koshihikari white rice
■ Tofu bowl: Miyakojima miso asa soup
■ Scented : Three kinds of assortment
■ Water confectionery: Tropical dragon fruit ice cream

■ Small bowl: Soaked handama from Okinawa
■ Ryukyu appetizer: Zimmermi tofu, Taimodara, Konbu Irichi, Suchikah Prefectural mozuku vinegar, simmered 蛸, Mimigar with pork ears Miso-ri: Kumejima car shrimp shore, inshore tuna, island squid
■ Warm food: Domestic Kuroge Wagyu beef Local vegetable roll
■ Grilled food: Domestic Kuroge Wagyu stone grilled
■ Meal: Seasonal cooked rice
■ Soup bowl: Miyakojima Miso's Asa Juice
■ Fragrance: Three kinds of assortment
■ Water confectionery: Tropical pineapple ice cream

・ Appetizer
・ Appetizer Ryukyu appetizer
・ Sashimi of inshore garlic rice from Mizosato prefecture ～ Various side dishes Tosa soy sauce ～
・ Vegetable Okinawa grilled vegetables and Shima tofu Local seasonal vegetables ~ Colorful tropical ~
・ Salad Colored Green Salad ～ Dragon Dressing ～
・ Meat Prefecture Kuroge Wagyu Sirloin (120g) or Tenderloin (80g) Foregra Teppan-yaki Tome bowl Local miso bowl
・ Three kinds of scents
・ Dessert Chef's specialty sweets Higashimura salt pine ice Okinawa Zenzai Today's fruit coffee or tea or local herb tea

・ Today's appetizer
・ Sashimi of inshore garlic rice from Mizosato prefecture-Various side dishes Tosa soy sauce-
・ Vegetables Okinawa-yaki vegetables and Shima tofu Local seasonal vegetables-Colorful tropical- ～
・ Steamed Agu pork wrapping steamed with scented vegetables ～
・ Salad color green salad ～ Dragon dressing ～
・ Meat prefecture black hair Japanese beef sirloin (120g) or tenderloin (80g)
・ Meal cooked white rice ～ Taste Ochazuke Tailoring ~ (+ You can change to garlic rice for an additional 800 yen)
・ Rice bowl Local miso bowl
・ Three kinds of scents
・ Dessert Higashimura salt pine ice Okinawa Zenzai Today's fruit coffee or tea