Hyakunagaran Kanro

[Local and seasonal hospitality] A dining space that stretches horizontally along the sea. Beyond the large panoramic windows, you can see the fertile sea, which the locals call the “field of the sea.”

We offer a variety of Japanese and Ryukyu kaiseki dishes, which are richly sourced with fresh ingredients from a region surrounded by nature, and are tailored to suit a variety of occasions.

 

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百名伽藍【公式】(@hyakunagaran.resort)がシェアした投稿

Dinner is a Japanese-Ryu Kaiseki course.

You can enjoy seasonal ingredients from Okinawa to your heart’s content. Non-guests can also eat it, and the price is 12,000 yen (excluding tax).
Enjoy a Japanese and Ryukyu style Kaiseki course at the in-house restaurant. There are about 9 items in total, and the contents change depending on the season.

 

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Rika Kasai / バッグデザイン・オンラインショップ運営(@rika_k_gram)がシェアした投稿

The menu

changes each time depending on the guest so that guests who stay for consecutive nights or repeat guests do not get bored. One of the joys of regular customers is that no matter how many times they stay, they are able to discover new flavors. There are various ingredients that are unique to Okinawa. Each ingredient is of high quality and no matter which one you eat, it’s delicious.

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Rika Kasai / バッグデザイン・オンラインショップ運営(@rika_k_gram)がシェアした投稿

The most popular dish among the courses is the wagyu steak.

This steak is made from Okinawan brand beef such as Ishigaki beef and Motobu beef, and is served on a special plate made of lava stone from Kumejima.
For condiments, you can use shikuwasa pepper (not yuzu pepper) or “piperchi” (also known as island pepper). You will be impressed by the way you eat steak, which is different from the usual way.

 

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Rika Kasai / バッグデザイン・オンラインショップ運営(@rika_k_gram)がシェアした投稿

This is an example of a summer-only course.

Product book
Chilled Kuya steamed with silver bean paste
Drop the pot katsurugi and boil tuna
Appetizers: Mountain peach compote, candied sweetfish, boiled silkworm beans in salt,
Asparagus agu roll, red sweet potato raw wheat dengaku, transparent hozuki shot
Today’s seasonal seafood Tsuma set
Salad Salad with yam and sea grapes, ponzu jelly,
with plum dressing

Grilled Tenderloin Diced Steak Garan Style
Served with mashed potatoes and warm vegetables
Vinegared moi pickled in sweet vinegar, vinegared melon
Tome soup, red bean soup, mitsuba
Rice Daito Sushi
Sweet Today’s dessert

 

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Shihoko Ishikawa(@shihoko_ishikawa)がシェアした投稿

The food is perfect in both quantity and quality.

Ryukyu glass vessels are especially pleasing to the eye.
It incorporates Okinawan cuisine and uses seasonal ingredients, so you won’t get bored until the end.

 

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yukiko(@ycafe3)がシェアした投稿

Dishes mixed with Okinawan ingredients are served on a set meal,

and the atmosphere is both calm and elegant, and will lift your mood.
The staff was courteous, the location was great, and we had an elegant time in the spacious space.
Those who like Okinawan culture will find the atmosphere of the buildings very nice.
You can enjoy your meal while looking out at the sea. I think it’s comfortable even in summer because it has good ventilation. There were 11 dishes, from appetizers to desserts, and they were all delicious, and the main dish, the aguloin steak, melted in my mouth.

 

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中野慶太(@nakano.keita.okinawa)がシェアした投稿

Reservation via Tabelog(Link)