RESTAURANTS & BAR
TEPPANYAKI
22,000 yen per person, including tax
As the days grow warmer, Okinawa is entering one of its most pleasant seasons. Temperatures rarely exceed 35°C, making it comparatively cooler than many other parts of Japan. However, the subtropical sunshine is exceptionally strong. We encourage you to take proper precautions against the sun before visiting.
For this season, our chefs have prepared a refreshing course menu designed to complement Okinawa’s summer, featuring light and vibrant flavors that highlight the finest local ingredients.
As the hottest days of summer continue, maintaining your energy is essential. Beef is an excellent source of protein and healthy fats, making it a wonderful choice for combating summer fatigue. We hope you enjoy our carefully selected Okinawan beef during your visit.
Head Chef of Teppanyaki
Shinya Nakasone
2026 Summer
Appetizers
A selection of bite-sized seasonal delicacies including Agu pork, island shallots, bitter melon (goya), and other Okinawan specialties.
Fish
Teppanyaki Akamachi (Okinawan Ruby Snapper) with shiso and basil sauce
Teppanyaki Live Abalone with Ravigote Sauce
Palate cleanser
Passion Fruit and Cointreau Granita
Grilled vegetables
Summer Island Vegetable Champuru
Salad
Sea Grapes from Onna Village with Mozuku Seaweed Dressing
Meat
Okinawan Kuroge Wagyu Beef Tenderloin
Meal
Steamed Rice or Garlic Fried Rice
Miso Soup and Japanese Pickles
Dessert
Mango Sorbet with Coconut Soup
Teppanyaki akokuro
“Ako-Kuro” is an Okinawan dialect term referring to the twilight time when a faint light remains. We actively incorporate Okinawa’s nationally renowned wagyu beef, Agu pork, and fresh vegetables that our chefs personally select from the market.
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.