HOSHINOYA Okinawa, a luxury coastal resort in Yomitan Village, Okinawa, is launching a summer menu for its "Ryukyu Gastronomia — Bellezza" dinner course starting July 1, 2026. The new menu draws on the resort's in-season tropical fruits and nuchigusa — medicinal herbs long valued on the island — with each dish designed to guide diners toward healthful beauty through refreshing, cooling flavors.
The Teachings of Gozen Honzo, Reimagined as "Ryukyu Gastronomia — Bellezza"
The Gozen Honzo (御膳本草), an herbal compendium compiled by the chief physician of the Ryukyu Kingdom, gave rise to the teaching of "kusuimun" — the idea that a balanced diet can function as medicine. In an era before modern medicine reached the islands, Okinawans wove nuchigusa (命草), medicinal plants and herbs found close to home, deeply into daily life as both remedies and food. At HOSHINOYA Okinawa, this philosophy — linked to health and longevity — is interpreted as "beauty for the body," forming the concept behind the "Bellezza" (Italian for "beauty") dinner course, through which the resort crafts its own distinct gastronomy.
Dishes Showcasing the Flavors of Summer's Peak-Season Fruits
Fruits nurtured in Okinawa's rich soil are packed with nutrients essential for staying healthy through the hot season. Pineapple and passion fruit, both at their peak in summer, are shaped into two refreshing dishes. The cold appetizer "Fiber: Pineapple Gazpacho" is rich in dietary fiber that aids digestion, offering a cooling balance of the fruit's sweetness and acidity. "Amino Acid: Passion Fruit and Giant Clam Capellini" pairs the briny flavor of shako-gai (giant clam) with the fruit's distinctive sweet-tartness, while the amino acids in passion fruit help replenish a body tired from the summer heat.
A Fish Dish That Awakens the Senses with the Island's Ocean Bounty
Akamachi (deep-sea red snapper), regarded as one of Okinawa's three great luxury fish, is prized for its rich collagen content and valued as an ingredient that supports healthy skin. "Collagen: Akamachi Vapore*" makes generous use of fragrant basil, and the oil is poured over the dish tableside just before serving, further bringing out its refreshing aroma. The dish brings together the bounty of Okinawa's seas with the fragrance of fresh herbs.
* Vapore is Italian for "steam," or a method of steaming.
A Meat Dish Wrapped in the Fragrance of Gettou, Carrying Traditional Wisdom
"Nuchigusa: Beef Fillet Baked in Gettou Leaves" pairs beef with nuchigusa (命草), medicinal herbs and plants that have long supported the health and longevity of island residents — the name means "herbs of life" in the Okinawan dialect. Nishiyomogi (Okinawan wormwood), choumeisou (Peucedanum japonicum), fennel, and other nuchigusa are worked into the sauce. The beef fillet is wrapped in gettou (shell ginger) leaves and slowly baked, taking on a refreshing fragrance that, combined with the sauce, delivers a deeply flavorful dish.
Course Details
Ryukyu Gastronomia — Bellezza Summer Course
- Period: July 1 to September 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.
About HOSHINOYA Okinawa
HOSHINOYA Okinawa is a coastal resort built around the concept of "living with the sea," elevating Ryukyu culture into what is described as a "Gusuku residence." Inspired by Okinawa's historic Gusuku stone fortresses, the grounds feature a "Gusuku Wall" surrounded by natural coastline, colorful fields and gardens, ocean-view guest rooms, and a dojo for experiencing Okinawan culture — a resort that gathers the best of Okinawa along its shoreline.
- Address: 474 Gima, Yomitanson, Nakagami-gun, Okinawa 904-0327
- Phone: 050-3134-8091 (HOSHINOYA central reservations)
- Rooms: 100 rooms | Check-in: 3:00 PM / Check-out: 12:00 PM
- Rates: From ¥170,000 per night (per room, tax and service charge included, meals not included)
- Access: Approx. 1 hour by car from Naha Airport (limousine bus available, paid)
