A 24-hour hot pool accessible even in mid-winter, paired with Sicilian-inspired Okinawan cuisine. HOSHINOYA Okinawa is a meticulously crafted paradise for adults

TRAVEL | Hoshinoya Okinawa

Series Restart | "To Know is to Savor." Returns: Hoshinoya Okinawa (Part 2)

Okinawa + Sicily = Ryukyu Sicilian

The concept of the dining at Hoshinoya Okinawa is "Ryukyu Sicilian." It's a "super exciting" course that uses Okinawan ingredients prepared with Sicilian culinary techniques.

But why Sicily? When I asked the staff this simple question, they explained, "Sicily and Okinawa are at almost the same latitude, and the ingredients, such as citrus and seafood, are similar. Although the cooking methods differ, there are connections in their food cultures." I see. Perhaps Sicily and Okinawa are also similar in that they have developed unique food cultures distinct from their respective mainlands.

Okinawan ingredients served with citrus. I think this is a wonderful idea for a trip aimed at relaxation, as it doesn't lead to food fatigue.

A 24-hour hot pool accessible even in mid-winter, paired with Okinawan cuisine with a Sicilian flair. Hoshinoya Okinawa is a meticulously crafted paradise for adults | TRAVEL

Completely satisfying in both taste and value for money. If you enjoy wine, it would be a waste not to try the pairing. Highly recommended!!
Vernaccia Di Oristano 2015 (Sardinia, Italy)
Mosnel Franciacorra Brut Naturre NV (Lombardy, Italy)
Macedonia Rose De Xinomavro 2019 (Naoussa, Greece)
COS Frappato 2019 (Sicily, Italy)
Benanti Etna Bianco 2019 (Sicily, Italy)
Chianti Classico Riserva 1998 (Tuscany, Italy)
Donnafugata Ben Rye 2017 (Sicily, Italy)

I enjoyed the "Ryukyu Sicilian" course, which consists of eight dishes. Here's a glimpse. First, a wine pairing featuring Italian wines is available, so I highly recommend ordering it as well if you enjoy alcohol.

Now, for the exciting food! The most astonishing part was the appetizer assortment called "Stuzzichini." Nine appetizers, perfectly embodying the fusion of Sicily and Okinawa, such as goat meat sausage and shikuwasa-infused arancini, are served in a vessel inspired by the "Tundabun" (Ryukyu court banquet tray) used in the Ryukyu Kingdom.

This incredibly impactful vessel is, of course, original. The lid features a depiction of a Sicilian town, the Okinawan sea, and sun. The exterior is adorned with messages to the guests, a blend of Sicilian and Japanese.

The classic Sicilian pasta, "Pasta con le sarde," typically uses sardines, but here, it's made with gurukun, designated as an "Okinawan fish." The pasta includes fennel stalks, adding a pleasant texture. Incidentally, fennel is known as "ichōbā" in Okinawa and is considered a medicinal herb. Indeed, Sicily and Okinawa seem to share many commonalities.

The wine paired with this is Frappato, an indigenous Italian grape variety. Pasta con le sarde and Frappato is a classic Sicilian pairing, and this combination has been served at Hoshinoya Okinawa since its opening. This red wine, with its pronounced acidity and spicy aftertaste, cleanses the palate from the garlicky aroma and oily texture. It's a perfect match.

The fish dish is "Akamachi no Cartoccio." "Cartoccio" refers to a steamed dish. Akamachi, one of Okinawa's three major high-grade fish, is steamed with kelp and wakame, served with clam broth and tomatoes. Furthermore, the sauce, typically made with basil in Sicily, is here flavored with "fuchi-ba" (mugwort), a local Okinawan herb. The accompanying white wine is Benanti's "Etna Bianco," made from 100% Carricante, an indigenous Sicilian grape. This pairing is exquisite; the mineral-rich white wine enhances the flavor and aroma of the akamachi steamed with seaweed.

Perhaps due to extreme excitement, I misjudged the balance between the food and wine, and finished the wine too quickly. I confess this regrettable experience here.

"Cannolo" (from the Ryukyu Sicilian course)

The main dessert is the traditional Sicilian pastry, "Cannolo." The staff member who served it smiled and said, "We've given the traditional cannoli a slightly stylish makeover." Indeed, while the core ingredients like the crispy shell and ricotta cheese are the same, it has been boldly reinterpreted. And the slightly bitter tang of the tankan orange sauce is irresistible.

For breakfast at the dining room, you have a choice between "Ryukyu Breakfast" and "Sicilian Breakfast."

The "Ryukyu Breakfast" features a selection of traditional Okinawan ingredients and dishes. The main dish is Maas-ni, fish caught locally simmered in awamori. The "Sicilian Breakfast" can be considered the breakfast version of "Ryukyu Sicilian." The soup, which changes seasonally, is minestrone this winter. The citrus-infused salad is refreshingly hydrating, likely helping to alleviate any lingering effects from the previous night's awamori.

The hearty Sicilian vegetable soup is finished with Okinawan vegetables such as purple sweet potato and golden carrot. Also, since December 2021, the bread lineup has been completely revamped. "We put a lot of effort into its development!" they said, so I have to mention it. Among the new offerings, the brioche filled with carrot gelato is a standout. Maritozzo has become very popular recently, but in Sicily, they often use gelato. Gelato for breakfast? I admit I was skeptical at first, but the carrot gelato has a subtle sweetness and can be enjoyed as a meal.

The Gathering Service menu offers over 30 items, including Okinawan, Western, and Chinese dishes. Available as a course or à la carte.

And, there's another distinctive dining option at Hoshinoya Okinawa: the "Gathering Service," where chefs prepare ingredients, and guests finish cooking them at their own pace in their rooms. This is where the "Doma Dining" comes back into play (laughs). The "Doma Dining" is equipped with basic cooking facilities, including an oven and sink.

While the dining room is wonderful, it's also a great convenience to be able to enjoy a leisurely meal in your room, feeling the sea breeze, without being bound by time! I highly recommend experiencing both.

For those who say, "I don't want to cook on vacation" or "I'm not good at cooking," don't worry. The dishes come with instructions, and you can also access cooking videos via QR code. Besides, it's just a matter of heating or plating. You'll manage with ease.

I've rushed through a lot of information, but I hope you've been able to keep up (laughs). There are actually related facilities that I haven't covered, but I plan to introduce them in separate articles later!

Hoshinoya Okinawa is a destination designed with features that allow guests to have a wonderful time, whether they choose to stay in their rooms or spend time actively outdoors. It's rare to find an inn or hotel where you can have a guaranteed enjoyable experience regardless of who you're with or how you choose to spend your time. This applies to the seasons and weather as well.

The greatest strength of Hoshinoya Okinawa might be its ability to ensure guests can fully enjoy their Okinawan trip, regardless of the season or even if it rains.

I want to spend my twilight hours at the desk facing the sea...

Hoshinoya Okinawa
Address | 474 Gima, Yomitan Village, Nakagami District, Okinawa Prefecture
Number of Rooms | 100
Check-in / Check-out | 3:00 PM / 12:00 PM
Accommodation Fee | From ¥136,000 per night (per room, excluding tax and service charge, meals not included)
Access | Approx. 1 hour by car from Naha Airport (Airport limousine bus available for a fee)

Inquiries

Hoshino Resorts Central Reservation
Tel. 0570-073-066
https://hoshinoya.com/