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>

・Appetizer: Island fish carpaccio salad
・Appetizer: Oven-baked taro
・Appetizer: Salad of island vegetables and couscous with confit chicken
・Fish dish: Pan-fried island fish
・Meat dish: Roasted island pork with millet vinegar sauce
・Tomato sauce pasta for the finale
・Natural yeast bread
・Brown sugar chocolate cake

*The menu may change depending on the availability of ingredients.
 
 

<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.

 

<Prices>

For 4 people: 12,500 yen per person (excluding tax)
For 3 people: 18,000 yen per person (excluding tax)
For 2 people: 20,000 yen per person (excluding tax)
*Consumption tax will be charged separately.
 
[Payment]
Cash, credit card (JCB not accepted), PayPay payment
 
 

<Reservations>

 
*Reservations accepted up to one week in advance
*Reservations may fill up quickly. We recommend making your reservation as soon as possible.