A Course to Savor the Power of Seasonal Fruits and "Nuchigusa" Herbs

"Hoshinoya" offers an overwhelming sense of the extraordinary with unique themes at each facility. Hoshinoya Okinawa, the pinnacle of Okinawan luxury embraced by the sea, will offer its "Ryukyu Gastronomia ~Bellezza~" summer menu starting July 1, 2026. This menu elevates the wisdom of "food therapy" (kusui-mun) for health and beauty, utilizing the power of seasonal tropical fruits and "nuchigusa" herbs. Inspired by the "food therapy" (kusui-mun) teachings from the Ryukyu Kingdom's trade era, the course combines Okinawan ingredients and culinary culture with Italian techniques, named "Bellezza" (Italian for beauty). It begins with dishes that highlight kusui-mun, followed by a menu with ingredients focusing on nutrients like amino acids and collagen. This course leads to healthy beauty with refreshing flavors, incorporating the nourishing properties of long-valued "nuchigusa" and the nutrients of fruits at their summer peak.

"Ryukyu Gastronomia ~Bellezza~" Reinterprets the Teachings of "Gozen Honso" with a Unique Perspective

Gozen Honso (御膳本草)

"Gozen Honso," Okinawa's sole materia medica compiled by the head physician of the Ryukyu government, embodies the teaching of "food therapy (kusui-mun)" that "balanced meals become medicine," a principle that still thrives in Okinawa today. In an era when medical care was scarce, islanders deeply integrated readily available "nuchigusa" (life herbs) into their lives as medicine and food. Hoshinoya Okinawa views this concept, which contributes to health and longevity, as "beauty" for the body, adopting "Bellezza" (Italian for beauty) as the concept for its dinner course and crafting its unique gastronomy.

Dishes to Savor the Flavors of Summer Fruits

Fiber: Pineapple Gazpacho Amino acid: Passion Fruit and Chambered Nautilus Cappellini

Fruits cultivated in Okinawa's rich soil were abundant in nutrients and essential for maintaining health during the hot season. Pineapple and passion fruit, which are in season during the summer, have been prepared into two refreshing dishes. The cold appetizer, "Pineapple Gazpacho," is rich in dietary fiber that aids digestion and features a refreshing taste created by the balance of fruit sweetness and acidity. "Passion Fruit and Chambered Nautilus Cappellini" pairs the saltiness of chambered nautilus with the unique sweet and sour taste of the fruit, with the amino acids in passion fruit hydrating a body tired from the summer heat.

Fish Dish Incorporating the Bounty of the Island Seas and Stimulating the Senses

Collagen: Akamachi Vaporé

"Akamachi Vaporé (*1)" uses red sea bream, a fish cherished as one of Okinawa's three most prized fish and known for its abundant collagen, making it an ingredient that supports beautiful skin. Luxuriously using fragrant basil and finishing by pouring oil in front of the guest enhances the refreshing aroma. This dish is a harmonious blend of the rich bounty of Okinawan seas and fragrant herbs.

*1 Vaporé is an Italian word meaning "steam" or "steaming method."

Meat Dish Enveloped in the Aroma of Shell Ginger, Imbued with Traditional Wisdom

Nuchigusa: Beef Fillet Wrapped and Baked in Shell Ginger Leaves

A dish where you can savor "nuchigusa" (life herbs), which have long supported the health and longevity of Okinawans, with beef. "Nuchigusa" are medicinal herbs and plants called "life's grass" in the Okinawan dialect, and include mugwort, chomeiso (long-life herb), and fennel, which are used in the sauce. The beef fillet is slowly baked wrapped in shell ginger leaves, allowing it to be infused with a refreshing aroma and served with the sauce for a deeply flavorful experience.

[Ryukyu Gastronomia ~Bellezza~] Summer Course Overview

Period: July 1, 2026 - September 30, 2026

Price: 24,200 yen per person (tax and service charge included, accommodation fee separate) Reservations: Accepted until the day before on the official website (https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/)

Target: Overnight guests Notes: Menu and ingredients may change depending on availability.

Hoshinoya Okinawa Executive Chef Shigeru Masai

Executive Chef Shigeru Masai

Appointed Executive Chef of Hoshinoya Okinawa in 2021. He excels at identifying cooking methods that maximize the potential of ingredients and values "encounters with ingredients unique to this land" in his continuous pursuit of culinary excellence. In Okinawa, he broadens his knowledge not only of ingredient potential but also of its unique food culture, constantly exploring new dishes.

Okinawan Craftsmanship Adorns the Dining Room

The dining room, expressing the rich sea where living creatures dwell, is adorned with tableware and objets d'art by local artists.

The dining room, with its high ceilings and a color scheme based on blue and white, is located right by the sea. While not all windows are fully opened, it allows guests to feel the sea while focusing on their meal at the table, creating a space where they can slowly enjoy their dining experience. The dining room is elegantly decorated with warm and beautiful tableware created by Okinawan crafts, including "Yachimun" pottery selected from visits to workshops, "Bark" woven grass folk crafts, and lacquered wooden plates.

Hoshinoya Okinawa

An infinity pool overlooking the sunset sinking into the sea.

A "Gusuku Residence" that sublimates Ryukyu culture, living in harmony with the sea. This resort along the Okinawan coastline, featuring a "Gusuku Wall" inspired by Okinawan historical sites and surrounded by a natural coastline, offers a luxurious Okinawan experience with colorful fields and gardens, guest rooms overlooking the sea, and dojos for experiencing Okinawan culture.

Location: 474 Gima, Yomitan Village, Nakagami District, Okinawa Prefecture, 904-0327 Phone: 050-3134-8091 (Hoshinoya Central Reservations) Number of Rooms: 100 / Check-in: 3:00 PM / Check-out: 12:00 PM Price: From 170,000 yen per night (per room, tax and service charge included, meals separate) Access: Approximately 1 hour by car from Naha Airport (Airport limousine bus available <paid>) URL: https://hoshinoresorts.com/ja/hotels/hoshinoyaokinawa/

Hoshinoya

"To the best seat in the moment." With this concept, each facility offers an overwhelming sense of the extraordinary with its unique theme. At each facility, both domestically and internationally, Hoshinoya delicately weaves together the climate, history, and culture of the region to provide the ultimate moments that can only be savored during a particular season, liberating guests from the flow of everyday time. Celebrating its 20th anniversary in 2025, the brand will open "Hoshinoya Prison of Nara," utilizing a designated important cultural property, in June 2026. "Hoshinoya Asuka" is scheduled to open in 2027.

URL: https://hoshinoresorts.com/ja/brands/hoshinoya/

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