
Personal Chef "innovative ITALIAN"
We offer innovative Italian cuisine using abundant ingredients from Amami Oshima in a catering style.The herbs used are freshly picked herbs grown on the grounds of Ryukyu Villa.
<March Course Menu Concept>
March is a season rich in the variety of fish and vegetables from Amami Oshima. We have crafted a course meal using Italian techniques so that you can enjoy the "flavors of Amami that can only be tasted now."
<Course Menu>
<Chef>
Kei Ichinose
After working as a sous chef and floor manager at an Italian restaurant in Kamakura, I gained experience as a chef and sommelier at a natural wine bar and in launching a café, before moving to Amami Oshima. In Amami, I am working as the chef at the resort hotel "Denpaku The Beachfront MIJORA," creating innovative dishes using local ingredients from Amami.