Shirachika Nihonryori

This restaurant takes its name from the Ryukyuan word “Shirakachi,” which means “Seragaki.” The interior of the restaurant has few clear partitions or borders, and offers an opportunity to encounter food as if walking through the alleys and making new discoveries during a journey.
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Shirakachi Chief Chef “Kakazujun”, who is certified as a Ryukyu Cuisine Inheritor, creates a variety of dishes that respect Okinawan tradition, use Okinawan ingredients carefully, and are particular about the tableware, making the dishes visually appealing. . We offer a wide variety of dishes, from authentic kaiseki cuisine to a la carte dishes, so please enjoy an elegant moment with Okinawa’s local sake “Awamori”.

A specialty restaurant consisting of Robata,

Sushi, Teppanyaki, and Japanese cuisine.
At Robata, we have produced a menu called “Ryukyu Robata by Kanda,” produced by Hiroyuki Kanda, the owner and chef of Japanese restaurant “Kanda” in Motoazabu, Tokyo, which has been awarded three Michelin stars for 12 consecutive years. For sushi, Futoshi Daito, the owner of the famous restaurant “Sushiya Daito” in Higashihiroshima, which received one Michelin star in 2018, has been appointed as the head chef, and serves omakase courses that incorporate seasonal ingredients. For Japanese cuisine, we offer authentic Japanese cuisine such as Kaiseki cuisine that makes use of Okinawan ingredients, and at Teppanyaki, you can enjoy an elegant dinner while enjoying the view of Seragaki Beach.

 

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■Menu

Ryukyu cuisine refers to court cuisine that was used to welcome Chinese envoys during the Ryukyu Dynasty, common people’s cuisine that skillfully incorporated climate, natural features, and the idea that medicine and food are the same origin, and cuisine that was based on ancestor worship and prayers for a good harvest. It consists of ceremonial dishes. Ryukyu Japanese Kaiseki ~TEEDA~ combines the characteristics of Japanese cuisine and Ryukyu cuisine, and uses the three elements of “ingredients”, “tableware”, and “techniques” throughout with a spirit of hospitality (“utuimuchi” in Ryukyuan). It’s interspersed.
The ingredients are traditional Okinawan ingredients, and the vessels are “Yachimun” baked in a local kiln that evokes the simple life of Okinawa, and Manji Inoue, a Living National Treasure, makes Arita ware, known as Japan’s three major ceramics. (White porcelain) pieces are used to add even more flair to your dishes. Please enjoy the true spirit of “Shirakachi Japanese Cuisine”, which pays close attention to every detail of each dish, and the careful craftsmanship passed down from our predecessors through our dishes.

 

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Appetizer

The gorgeous traditional dishes that were actually served at court events, ceremonies, and receptions are served on Ryukyu lacquerware, which has a distinctive contrast between the bright vermilion lacquer and the glossy black. “Kachozoku” is a thick piece of squid with fine incisions, and the chef’s unique knife skills make it visually enjoyable. Okinawa is known for its fragrant chomeiso, which has been used as a cold medicine in Okinawa since ancient times as a medicinal herb with antioxidant properties, island tofu that is synonymous with Okinawan ingredients, and the fresh tiger prawns that produce the most in Japan. We will serve you a plate full of ingredients to express your hospitality.

 

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Otsukuri

After dishes with a strong Ryukyu flavor, we offer sashimi from comforting Japanese cuisine. The main ingredient is tuna, which is abundantly caught in the waters near Okinawa, as well as low-calorie sea grapes, which are rich in vitamins and minerals, and homemade karasumi wrapped in local fish, salt from Agunijima, one of Okinawa’s remote islands, A dish accented with shikwasa, which has been attracting attention as a health food in recent years due to its antioxidant effect. The soy sauce is also carefully whipped to make it easier to remove so as not to stain your food, so you can feel the careful handiwork of the craftsman who takes into consideration even the act of eating.

 

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bowl food

Irabu (sea snake) is carefully prepared and then cooked for 7 to 8 hours, and then cooked for an additional 3 days to make the meat plump. A rich, chawanmushi-style dish with the flavor of sea urchin and “Tebichi”, which is well-stewed pork feet, and a special bean paste made from Irabu Shinji (Irabu decoction), which is the best stock, to lock in all the flavor of the ingredients. . Irabushinji is a high-quality food that was eaten by the upper classes of the time as the best nourishing food.
“Tebichi”, which is rich in collagen, has been eaten in Okinawa since ancient times as a medicine that “energizes” and is said to heal painful areas (joints) when taken from the food. Enjoy a dish worthy of a “hotel that will energize you”, with a strong sense of the origin of medicine and food at the time.

 

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Meal

The soft-shelled turtle, a high-quality ingredient rich in nutrients and tonic collagen and calcium, is made from high-quality soft-shelled turtles that are farmed in a quiet environment in Okinawa Prefecture. By combining pork stock and bonito stock from dried bonito flakes, the soup has many layers of elegant and gentle flavor. By adding the sourness of vinegar to your liking, you can create an even more different taste, and enjoy the refreshing aroma as you sip the Okinawa soba to the very end, providing a very satisfying ending.

 

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