RESTAURANTS & BAR
FRENCH CUISINE
22,000yen per person, including tax
The season has arrived when the private pools in our guest rooms are at their most inviting.
As a boutique resort with only 14 guest rooms, we carefully craft our menus to complement the relaxed pace and luxurious atmosphere of a tropical getaway, allowing you to savor both exceptional cuisine and an unforgettable stay.
Rather than following fleeting culinary trends, we are committed to serving dishes that are genuinely delicious, prepared with the finest seasonal ingredients and timeless techniques.
Bon appétit.
Oriental Hills Okinawa Head Chef of French Cuisine
Takayuki Kato
2026. Menu d’été
Amuse-bouches
Onion Mousse with Angel Prawn
Stuffed with a Seafood Farce
Shallot and Green Olive Sauce
Entrèe
Orion Beer–Braised Agu Pork Cheek from Okinawa
Served with Island Vegetables and Mr. Tamotsu’s Tomato Fondue
Velouté
Chilled Velouté of Shimanchu Mushrooms from Itoman, Okinawa
Served with a Mushroom Émincé Salad
Poisson
Pan-Seared Fresh Isaki
Fine Herb Olive Oil Sauce Infused with Fish Fumet
Surrounded by Seasonal Island Vegetables
Granité
Fresh Gold Barrel Pineapple Granita
Plat de Résistance
Kuroge Wagyu Beef Tenderloin
Slow-cooked sous-vide to achieve an exceptionally tender and juicy texture
Red Wine Sauce
Grand dessert
Peach Terrine and Vanilla Ice Cream
Pain et beurre / Cafe ou Thé ou Mignardies
Dinner requires a complete reservation by 6 PM two days in advance.
Although our restaurant does not have a dress code, please refrain from overly casual attire to fully enjoy your dining experience.