OKINAWA

Day 1

• Roasted Peppers – Salsa verde, fried capers, and aged cheese
• Roast Carrot – White bean cream, tahini, pomegranate, and mustard vinaigrette
• Red Mullet – Sautéed cherry tomatoes, olives, capers, and lemon glaze

Day 2

• Grilled Leeks – Crispy buckwheat, black garlic cream, and cold olive soup
• Caesar Salad
• Linguine Pasta – Lobster and caviar

Day 3

• Sea Bass Ceviche – Ribes leche de tigre, zucchini brushed in lemon oil, and caviar
• Cabbage Salad – Apple and roasted walnuts
• Ibérico Pork – Chimichurri, leeks, and celeriac brown butter cream

Day 4

• Carne Salad – Pickled kumquat, frisée salad, and limoncello dressing
• Smashed Cucumber Asian Salad – Chili and ginger emulsion
• Truffle Risotto

Day 5

• Celeriac Carpaccio – Crispy buckwheat, dry-baked tomato, and buttermilk dressing
• Frisée Salad – Capers, dried tomato, plums, and vinaigrette
• Grilled Veal and Bacon Skewers – Brushed with spiced miso paste

Day 6

• Squid Salad – White strawberries, celery emulsion, and pickled coriander seeds
• Pea Salad – Sugar snap peas, green beans, fresh mint, and red wine vinaigrette
• Medium-Rare Tuna – Smoked aubergine cream, broad beans, and red pepper cold salad

Day 7

• Carne Salad – Pickled kumquat, frisée salad, and limoncello dressing
• Beetroot Salad – Goat cheese and roasted seeds
• Pan-Fried Octopus – Chickpea cream and confit cherry tomatoes

Day 1

• Tuna – Wasabi emulsion, melon in lemon oil, and tomato water
• Quinoa Salad – Edamame beans, soybeans, and miso dressing
• Wagyu Beef – Coconut black rice, soy mirin glaze, and gomasio nori

Day 2

• Grilled Octopus – Ajo blanco sauce and pickled red onion
• Lentil Salad – Rocket, sun-dried tomato, and vinaigrette
• Grilled Cauliflower Steak – Gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate

Day 3

• Beef Tataki – Garlic chips, fresh spring onion, and ponzu
• Thai Mango Salad – Coriander and cashew nuts
• Lamb Rack – Pistachio crust, mushroom foam, and sautéed celeriac

Day 4

• Smoked Duck Breast Ham – Figs, pickled mustard seeds, and horseradish oil
• Potato Salad – Radish, pickled trout eggs, and crème fraîche
• Beef Filet – Seasonal baby vegetables, hazelnut cream, and port glaze

Day 5

• Lamb and Beef Tartare – Miso dressing and crispy rice galette
• Tomato and Red Onion – Balsamic vinegar, stracciatella cheese, and fresh basil
• Paccheri Pasta – Sweetbread ragù

Day 6

• Cured Mackerel – Figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
• Watermelon Salad – Olives, feta, and basil
• Duck Breast – Blackberry sauce, braised onion, cauliflower cream, and parsnip foam

Day 7

• Fresh Pea Salad – Pea granita and fresh cheese
• Endive and Fennel Salad – Orange, olives, and orange dressing
• Monkfish – Smashed pea salad, sautéed baby carrots, and pil pil sauce

Day 1

• Coffee Veils – Almond cremoso, vanilla ice cream, and pralines
• Japanese Namelaka – Matcha, coconut, chocolate crumble, and rhubarb

Day 2

• Quasi Panna Cotta – Coffee, salted caramel, and granola
• Mint and White Chocolate Tart – Crumble and cinnamon ice cream

Day 3

• Goat Cheese Mousse – Strawberries in aged vinegar
• Poached Pears – Pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream

Day 4

• Deconstructed Banoffee Pie – Banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
• Chocolate Fondant – Chocolate sauce, cashew tuile, and vanilla ice cream

Day 5

• Cheesecake – Seasonal fruit
• Malt Crumble – Licorice mousse and tuile biscuit

Day 6

• Chocolate Fondant – Chocolate sauce, cashew tuile, and vanilla ice cream
• Cheese Mousse – Sweet beetroot purée, candied beetroot, and olive bread ice cream

Day 7

• Granola – Poached blackberries, elderflower crème fraîche, and lemon oil
• Tiramisu – Caramelized chocolate and mascarpone ice cream

No snack items are provided in the sample menu.

Chef’s Style & Influences

Mediterranean and Asian influences meet modern techniques, seasonal ingredients, seafood, fermented flavors, and refined desserts.