HOSHINOYA is a luxury brand of ryokan by one of Japan's leading hospitality groups, Hoshino Resorts where each facility delicately weaves the local climate, history, and culture into its hospitality.

Located along the natural coastline in Yomitan Village on Okinawa's main island, HOSHINOYA Okinawa is the second HOSHINOYA property to open in the prefecture following the revered HOSHINOYA Taketomi Island.

Featuring 4.5m 'Gusuku' stonewalls inspired by Okinawan's historic sites, this oceanfront resort is where guests can experience both the panoramic ocean scenery and distinct Ryukyu culture.

The Ryukyu Dynasty's trade brought the concept of Ishoku Dogen meaning 'a well-balanced diet is medicine', a teaching that is still widely practiced in Okinawa to this day.

Embracing this concept which contributes to good health and longevity, HOSHINOYA Okinawa has also adopted the dinner concept of 'Bellezza' meaning beauty in Italian, combing both Italian culinary techniques with the ingredients and culinary culture unique to Okinawa.

The “Ryukyu Gastronomia – Bellezza” Summer course begins with an introduction to Kusuimun, which are foods that enhance wellbeing, followed by various dishes featuring ingredients rich in minerals and vitamins.

At the start of the course, the folk tool 'baaki', which is used for field work, is used as a vessel. These baskets are closely associated with Okinawan food culture, as they are used to gather freshly harvested vegetables.

Executive Chef Shigeru Masai also selects Okinawan pottery 'yachimun' such as brightly coloured pieces that remind you of the Okinawan Sea and pieces with a matte, elegant finish that exude an exotic atmosphere, and elegantly decorate the dining room.

The dining room is an open space with 5m high ceilings and is decorated in a white and blue colour palette, reminiscent of the sea and the white sandy beach. Despite being right by the sea, the windows shield much of the wind, allowing diners to enjoy their meal in a space where they can feel the presence of the sea, but still focus on the table.

The “Ryukyu Gastronomia – Bellezza” Summer Course menu is as follows.

Kusuimun - Starters

The course begins with small starters: goat meat salsiccia, seasonal fish tartare and red potato fritters.

Mineral - Tiger prawns and burrata cheese

Shrimp soup is made into a jelly and served with grilled eggplant mixed with prawns and aosa seaweed, and accompanied by rich, milky burrata cheese. The finishing touch is the 'sea grape', which is a good source of minerals.

Amino acid - Passion fruit and shako mussel capellini

Utilising passion fruit as a vessel, capellini is tossed with a passion fruit sauce and a broth made by boiling down shellfish which is rich in amino acids and umami flavour. Together with the crunchy texture of the shellfish and Italian fish sauce accented with 'colatura', it offers the refreshing sweetness and tartness of passionfruit, a pleasant summer treat.

Collagen - Ruby Snapper al Vapore

Ruby Snapper, one of the three most expensive fish in Okinawa, is served in a collagenous broth made from a combination of fish and chicken. Couscous is placed under the Ruby Snapper so that the soup can be enjoyed to its fullest. The presentation at the table, with a generous amount of basil on top with hot sesame oil poured over, is a mouth-watering experience.

Protein - Beef fillet, island pumpkin

The beef fillet is grilled to perfumed perfection and served with a sauce made from island rakkyo, papaya marinated in brown sugar and peanuts. The accompaniment is the Okinawan pumpkin, the 'island pumpkin'. The pumpkin is covered with a veil of salted pork fat lard, giving the dish a rich, savoury taste. Rich in vitamin B6 which stimulates protein metabolism, pumpkin complements meat dishes not only in terms of appearance and flavour balance, but also in terms of nutrients.

Period: 1st July – 31st October 2024

Rate: 24,200 yen per person (inlc. Tax and service charge, excluding accommodation charge).

Reservations: accepted up to the day before on the official website.

Note: Cuisine and ingredients are subject to change due to availability.

Executive Chef of HOSHINOYA Okinawa, Shigeru Masai

In 2001, Shigeru Masai became the head chef at RISONARE Yatsugatake in Hokuto, Yamanashi Prefecture. He is devoted to perfecting his culinary skills to bring out the best in ingredients and introducing discerning diners to “unique local ingredients.” In 2021, he was appointed the position of head chef at HOSHINOYA Okinawa, where he broadens his knowledge not only of the possibilities of the ingredients, but also of the unique culinary culture.

The restaurant offers a wide range of dishes as well as sommelier-selected pairing courses which feature excellent Italian and other wines. There are also non-alcoholic pairings with herb and citrus fruits to enjoy Okinawa's unique aromas that enrich the complete dining experience.

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About Hoshino Resorts

Hoshino Resorts was first established as a Japanese inn/ryokan in 1914 in Karuizawa in Nagano Prefecture before it began the operation of other resorts in Japan. Today, it has evolved into a highly influential hotel management company and is run by 4th-generation family member Yoshiharu Hoshino. Providing a unique experience focused on the local charms of each destination and a high level of omotenashi, Japanese-style hospitality, the company has expanded rapidly out of Karuizawa since 2001 and now operates more than 60 accommodations both in and outside Japan with one of the following categories: luxury hotel brand “HOSHINOYA,” hot spring ryokan brand “KAI,” countryside resort hotel brand “RISONARE,” city tourism hotel brand “OMO,” free-spirited hotel brand “BEB,” or other unique lodgings.

https://www.hoshinoresorts.com/en/

About HOSHINOYA

HOSHINOYA is a luxury hotel brand with distinct themes, conceptualized from each location's land, history, and culture. Woven into these distinct themes is our attention to detail in every aspect from the design to hospitality, contributing to the creation of a one-of-a-kind world of HOSHINOYA. Enrich the heart with the epiphanies of travel through a unique stay experience.

https://hoshinoya.com/en/