[Appetizer] Seven kinds of seasonal ingredients from Ryukyu Miyako on one plate, with seasonal aroma and color
[Sashimi] Longtooth grouper, tuna, garnish
[Small pot] Longtooth grouper, Chinese cabbage, mizuna, mushrooms, island tofu in a small pot
[A little bit of rice] Nigiri sushi, Longtooth grouper, tuna
[Medium plate] Deep-fried mangrove crab, Okinawan tiger prawns, deep-fried gadaif, lemon, Ryukyu coarse salt, island scallion salsa sauce
[Palate cleanser] Vinegared Miyakojima mozuku seaweed, Pounded Chinese yam, Steamed Sea Urchin, red shiso buds
[Miyako beef] Special Miyako beef sirloin steak, aromatic vegetables, Ryukyu salt, wasabi, Japonaise sauce
　 (additional 3,000 yen for a special Miyako beef filet steak)
[Meal] Mini seafood bowl with wild grouper, tuna and fresh fish
　 (additional 2,500 yen for a special nigiri sushi five-piece set) 　
[Tome-wan] Miso soup
[Dessert] Seasonal sweets Waryu special dessert plate

【Tohdobon】
Freshly-fried dried fish, rafute, salad with parudama, jimami tofu
Island kamaboko, 1/2 deep-fried crab, fresh Okinawan fish sashimi

[Specialty]
Miso fondue
Scallops, bigfin reef squid, Agu pork, shrimp, white fish, seasonal island vegetables

[Medium plate]
Ryukyu, Miyakojima, seasonal ingredients
Umukuji tempura, island tofu dengaku, seared Agu pork sausage, sukugarasu tofu, 5 other dishes

[Meat dish]
Japanese black beef sirloin sukiyaki hot pot
[Upgrade] +¥1,500 can be changed to special Miyako beef sirloin

[Meal]
Seasonal freshly-cooked rice pot, miso soup
[Upgrade] +¥2,500 can be changed to 5 nigiri sushi

[Dessert]
Special brown sugar pudding
[Special Dish]
Miso Fondue
Scallops, Bigfin Reef Squid, Agu Pork, Shrimp, White Fish, Seasonal Island Vegetables

[Side Dish]
Selected from ingredients of Ryukyu, Miyako Island, and the season
Umukuji Tempura (Sweet Potato Starch Tempura), Island Tofu Dengaku, Grilled Agu Pork Sausage, Sukugarasu Tofu, and 5 other varieties

[Meat Dish]
Wagyu Sirloin Sukiyaki Hotpot
Upgrade Option: +¥1,500 to change to Premium Miyako Beef Sirloin

[Rice Dish]
Seasonal Freshly Cooked Kamameshi (Rice Pot Dish) with Miso Soup
Upgrade Option: +¥2,500 to change to 5 pieces of Nigiri Sushi

[Dessert]
Special Brown Sugar Pudding

【Celebration Appetizers】
Five varieties of Ryukyu, Miyako ingredients, and seasonal ingredients served with seasonal aromas.

【Gift from Miyako Island】
Tiger prawn, sea urchin, caviar, and salmon roe in a salad style with special island carrot dressing.

【Celebration Delicacies】
Lobster with bottarga, simmered turban shell, rafute (Okinawan braised pork), and castella cake.

【A Spark of Love in the Night】
Miyako Island mozuku seaweed with steamed sea urchin, chopped yam, and forest caviar.

【Grilled Dish】
Domestic black Wagyu beef filet steak with wasabi, Japanese sauce, citrus, and aromatic vegetables.

【Miyako Island Memories - Adjust to your appetite and preference】
Choose between ju-shi rice or seafood risotto.

【Dessert】
Assorted dessert platter chosen by the chef.

【Appetizers】
Eight seasonal ingredients from Ryukyu and Miyako Island, served with seasonal aromas.

【Soup】
Tuna dumplings with seasonal vegetables and herbs in a clear broth.

【Fresh Wild Tuna】
Sashimi with traditional garnishes.

【Intermediate Dish】
Deep-fried local tiger prawn wrapped in kadaif and whole fried mangrove crab with special island shallot salsa sauce, shishito peppers, and lemon.

【Interlude】
Two pieces of tuna nigiri sushi.

【Palate Cleanser】
Miyako Island's mozuku seaweed in vinegar, with chopped yam, steamed sea urchin, and forest caviar.

【Meat Dish】
Local black Wagyu beef steak with Japanese sauce, wasabi, Ryukyu salt, and citrus.
For an additional ¥3,000, you can upgrade to Miyako beef.

【Main Course】
Seafood bowl with fresh wild tuna and Ryukyu fish.
For an additional ¥2,500, you can change to five pieces of nigiri sushi.

【Final Soup】
Miso soup made with fish scraps.

【Dessert】
Seasonal sweets with a special Japanese-Ryukyu dessert plate.7

【Appetizers】
Eight varieties of Miyako and Ryukyu ingredients:
Sea grapes, premium tofu with fermented bean curd, taro dengaku, namari-bushi (dried bonito), island shallots, and three other seasonal Ryukyu ingredients.

【Sashimi Variation】
Ryukyu shrimp, sea urchin, caviar, and salmon roe in a salad style with island carrot sauce.

【Special Dish】
Garlic butter sautéed luminous shellfish served in its shell with locally sourced vegetables from Miyako Island.

【Steamed Dish】
Ryukyu-steamed slipper lobster:
Enjoy our original Ryukyu steaming method, where hot stones are placed in a pot and the lobster is steamed with seawater from Miyako Island.

【Fried Dish】
Whole fried mangrove crab, Miyako Island mozuku seaweed tempura, shishito peppers, and lemon.

【Grilled Dish】
Special Miyako beef sirloin steak cooked shabu-shabu style:
Served with aromatic vegetables and shikuwasa ponzu sauce.

【Main Course】
Choose between "Ryukyu flavor" Miyako Island ju-shi rice or hot stone-cooked champuru rice.

【Dessert】
Assortment of recommended Japanese-Ryukyu sweets.

【Celebration Appetizers】
Five varieties of Ryukyu, Miyako ingredients, and seasonal ingredients served with seasonal aromas.

【Gift from Miyako Island】
Tiger prawn, sea urchin, caviar, and salmon roe in a salad style with special island carrot dressing.

【Celebration Delicacies】
Lobster with bottarga, simmered turban shell, rafute (Okinawan braised pork), and castella cake.

【A Spark of Love in the Night】
Miyako Island mozuku seaweed with steamed sea urchin, chopped yam, and forest caviar.

【Grilled Dish】
Domestic black Wagyu beef filet steak with wasabi, Japanese sauce, citrus, and aromatic vegetables.

【Miyako Island Memories - Adjust to your appetite and preference】
Choose between ju-shi rice or seafood risotto.

【Dessert】
Assorted dessert platter chosen by the chef.

Menu Example:
Today's sashimi / Cubed steak / Fried chicken / Japanese omelette / Hamburger steak / French fries / Shrimp tempura / Rice balls / Vanilla ice cream / Molasses pudding