shokujidokoro Uminobou

Breakfast Meal

Menu

First Plate

Grilled Salted Salmon　

Rolled Japanese-style Omelette

Chawanmushi(Japanese Steamed Savory Egg Custard with Japanese Parsley)

Salmon Roe marinated in soy sauce

Second Plate

3 selected seasonal appetizers

Cold Dish

Okinawan Tofu

Japanese Ginger

Spring Onion

Pickled and Salted Suku(Japanese Rabbitfish)

Vegetable dishes

Seaweed Salad

Tomato

Okinawan Spinach

Carrots

Small side dish

Grilled Seaweed

Natto(fermented beans)

Rice from Hokkaido

Miso soup

Pickles

Spicy Pickled Goya(Okinawa bitter melon)　

Konnyaku(Yam gelatin) with Black Chinese mushrooms

Pickled plum

Dessert

Yogurt with seasonal fruits

Umi no Ryotei Okinawa Nakama Inn
Head Chef Kenji Yokoyama

Beef Shabu-Shabu Course Meal

￥10,000

Menu

Appetizer Course

Seasonal Appetizer

Second Course

Chef’s recommendation (2 seafood dishes)

Special Garnish

Grilled Course

today’s grilled fish

Steamed Course

hawanmushi(Japanese Steamed Savory Egg Custard)

Main Course

Okinawan beef Shabu-Shabu

Napa cabbage

okinawan Tofu

Enoki mushroom

Mizuna(Japanese Mustard Greens)

Shitake mushroom

Kudzu Starch Noodles

Awabu (Steamed wheat mixed with chestnuts)

Citrus sauce

sesami sauce

Side Dishes

White rice

Pickles

Miso soup

Dessert Course

seasonal fruits and ice desserts

Umi no Ryotei Okinawa Nakama Inn
Head Chef Kenji Yokoyama

Sushi,Tempura and Steak Course Meal

￥10,000

Menu

Appetizer

smoked salmon

sunny lettuce

sliced onion

tomato

French parsley

Soup Course

consommé with Yuba(tofu skin)and sea lettuce

Grilled Course

Japanese style Steak

citrus sauce with grated radish

grilled vegetables

broccoli

cauliflower

potato from Hokkaido

shitake mushroom

bell pepper

baby corn

Steamed Course

Chawanmushi(Japanese Steamed Savory Egg Custard)with special starch sauce

Fried Course

Tempura plate

snow crab from Hokkaido

prawn from Okinawa

3 kinds of Vegetable

Tempura sauce

Side Dishes

Chef’s recommended 5 piece sushi

Gunkan

Roll

Rolled Japanese-style Omelette

ginger

Sweets Course

Orange

Kiwi

Vanilla Ice Cream

Umi no Ryotei Okinawa Nakama Inn
Head Chef Kenji Yokoyama

Indigo Banquet Course Meal

Menu

Appetizers

corn tofu

caviar

white hair leek

French parsley

Second Course

Sumashi Jitate (Special Soup-like dish)

Sauced Sea Eel

Shimeji Mushroom

Turnip

Yuzu

Pickled Plum Puree

Seafood Course

3 types of Seafood

Red Grouper

Yaito Bonito

Spot Prawn from Hokkaido

Special Garnish

Steamed Course

Steamed Snow Crab

Cheese Dip

Lemon

Broccoli

Cauliflower

Carrot

Cabbage

Grilled Course

Grilled Sea Bass with Sea Urchin

Goya Omelet

Turban Shell

Sake Cup

Japanese Mustard Spinach

Abalone

Micro Tomato

Egg Yolk Vinegar Sauce

Sweetened Bayberry

Skewered pieces of Awabu (Steamed wheat mixed with baked chestnuts)

Edamame

Fusion Course

Jade Winter Melon

Sliced Roasted Duck

Squash

Small Taro(Baby Potato)

Royal Fern from Miyako Island

Fried Course

Wrapped Sesame Tofu

Dragon fruits

Cherry tomato

Lemon

Side Dishes

Beans in Rice

Miso Soup

Pickled Season Vegetables

Sweets Course

Soy Milk Pudding

Cherry

Brown Sugar Syrup

Mint

Umi no Ryotei Okinawa Nakama Inn
Head Chef Kenji Yokoyama

※Advanced reservation is required for service. Please call ahead to make a reservation.

available ages 3-5 / Breakfast and Dinner available

Please be advised: Ingredients may change slightly depending on season and product availability.
We apologize for the inconvenience.

shokujidokoro Uminobou

※Advanced reservation is required for service. Please call ahead to make a reservation.

available ages 3-5 / Breakfast and Dinner available

Please be advised: Ingredients may change slightly depending on season and product availability. We apologize for the inconvenience.

Please be advised: Ingredients may change slightly depending on season and product availability.
We apologize for the inconvenience.