The Chef Personally Visits Island Producers to Gather Seasonal Winter Ingredients

HOSHINOYA Taketomi Island, with its Ryukyu red-tiled roofs, is situated east of Taketomi Island. The approximately 20,000-tsubo property welcomes visitors like a small village, with detached guest rooms built in respect of tradition according to the "Taketomi Island Landscape Formation Manual," white sand paths, a pool, and an observation deck, mirroring the island's homes.

It is at this "HOSHINOYA Taketomi Island" that the new culinary concept, "Island Terroir," has been introduced. "Terroir" is a concept originating in France, referring to the soil, climate, land, topography, history, and people that influence the cultivation of agricultural products such as wine, coffee, and tea. It is believed that a combination of these various elements determines the quality of the produce.

The menu was conceived by Tatsuro Nakasu, the chef at "HOSHINOYA Taketomi Island." Chef Nakasu personally explored the island, creating dishes that highlight seasonal winter ingredients such as *aosa* seaweed harvested from the emerald green sea, sweet kuruma prawns, yams enriched by the blessings of the fields, and the island's unique herb, *Nuchigusa*.

The "Island Terroir" course, comprising 10 dishes, begins with "Shimakaji Apéro," an aperitif enjoyed while feeling the island breeze at dusk. It features creations that allow guests to experience the island's bounty with all five senses, such as "Roasted Akane Yam with Foie Gras Salad" and "Prawn and Pork Chausson."

"Island Terroir" can be savored precisely because it is offered on Taketomi Island, where time flows at a leisurely pace. It is a destination to seek out the exquisite flavors woven from the island's sky, earth, and people.

Island Terroir

Period | December 10, 2018 (Mon) - March 3, 2019 (Sun)
Time | 5:30 PM - 8:30 PM
Location | Gathering Hall Dining Room
Price | 12,000 JPY (excluding tax and service charge)
Reservations | Required

Sample Menu
Aosa Chinsuko, Prawn and Parmesan Cheese Tuile, Jibbi Tofu, Kwan Grass and Sūchika Terrine de Fromage <Hors-d'oeuvres> Nuchigusa and Island Tofu Coupe, Durunten with Truffle Aroma, Prawn Tempura Wrapped in Aosa, Prawn Bisque and Carrot Cream, Grilled Prawn Coral with Nuchigusa Sauce, Roasted Akane Yam with Foie Gras Salad, Prawn and Pork Chausson, Akane Yam Tart, Mango Baba with Awamori Aroma *Menu items are subject to change.