HOSHINOYA Okinawa, a luxury coastal resort in Yomitan Village, Okinawa, is launching a spring menu update for its "Ryukyu Gastronomia — Bellezza" dinner course starting March 1, 2026. The new menu centers on the bounty of shellfish and seaweed from Okinawa's rich waters, with each dish designed to guide diners toward well-being through seasonal ingredients unique to this subtropical island.
A Concept Rooted in Ryukyuan Wisdom
The Gosen Honsou (御膳本草), an herbal compendium compiled by the chief physician of the Ryukyu Kingdom, gave rise to the teaching of "Kusui-mun" — the idea that a balanced diet can function as medicine. At HOSHINOYA Okinawa, this philosophy is interpreted as "beauty for the body," forming the concept behind the "Bellezza" (Italian for "beauty") dinner course. The kitchen team uses seasonal ingredients native to the subtropics and elevates them through Italian culinary techniques, crafting a gastronomy that is distinctly rooted in Okinawa.
2026 Spring Course Menu
A Delicate Cold Appetizer from the Sea
The opening course, titled "Potassium," pairs kuruma shrimp and asa (aosa seaweed) with creamy burrata cheese, in a shrimp broth set as a jelly. Finished with sea grapes, the chilled dish offers a gentle oceanic aroma and the concentrated umami of kuruma shrimp. The combination of sea ingredients delivers potassium, which is expected to help reduce bloating and fatigue.
Pasta and Fish Courses Showcasing In-Season Okinawan Shellfish
Shellfish from Okinawa's abundant waters have long been a vital source of nutrition. Two dishes — one featuring sazae (turban shell), the other yakokai (luhuanus) clam — take the spotlight during this part of the course.
"Amino Acid: Sazae linguine" showcases the meaty, sweet sazae prepared in the style of a Genovese sauce. A sauce made from the flavorful innards, rich in potassium and magnesium, provides the dish with a distinctly briny depth. "Mineral: Miibai fish and yakokai cartoccio" pairs one of Okinawa's prized fish with yakokai, slow-cooked in kombu dashi until tender. The dish delivers high-quality protein alongside the mineral richness of the yakokai, bringing the best of the spring sea directly to the table.
A Main Course Accented with the Aromas of Spring
Asa seaweed reaches its harvest peak in spring, offering an abundance of calcium and dietary fiber alongside a distinctive fragrance. In the main course, "Protein: Beef, shako-gai, and arasa bread crumb bake," beef fillet is coated in asa and slowly baked to draw out its aroma. A clear sauce made with Kume-jima miso ties together the sweetness and firm texture of shako-gai (giant clam) with the umami-rich beef fillet, adding depth and cohesion to the dish.
Course Details
Ryukyu Gastronomia — Bellezza Spring Course
- Period: March 1 to June 30, 2026
- Price: ¥24,200 per person (tax and service charge included; accommodation fee separate)
- Reservations: Accepted up to the day before via the official website
- Eligibility: Hotel guests only
- Note: Dishes and ingredients may be partially changed depending on availability.
Executive Chef
Shigeru Masai has served as Executive Chef of HOSHINOYA Okinawa since 2021. He seeks out cooking methods that bring out the full potential of each ingredient and places great importance on encounters with ingredients unique to this location. In Okinawa, he has broadened his expertise to include the region's distinctive food culture, pursuing new culinary expressions each day.
Okinawan Craftsmanship in the Dining Room
The dining room features high ceilings with a palette of blue and white. Situated close to the sea but partially enclosed rather than fully open, the space encourages guests to turn their attention to the table while still feeling the presence of the ocean. Beautiful tableware selected from workshops around the island — including yachimun (Okinawan pottery), baaki (grass-woven folk baskets), and lacquered wooden plates — creates a warm atmosphere through the craft traditions of Okinawa.
