Hotel Nikko Alivila to Offer "Yachimun Marché ~EL SOL The Passage of the Sun~" from July 1

The Brasserie "Verdemar" at Hotel Nikko Alivila (Yomitan Village, Okinawa Prefecture / General Manager: Koichi Nakajima) will offer a summer-limited dinner course, "Yachimun Marché ~EL SOL The Passage of the Sun~", from Wednesday, July 1, 2026 to Saturday, October 31, 2026. The course features dishes served on traditional Yachimun pottery from "Toshin Gama" and "Yonabaru Kobo" in Yomitan Village.

In this course, guests can casually enjoy French-based dishes beautifully arranged on Yachimun pottery using chopsticks. All tableware used is made by "Toshin Gama" and "Yonabaru Kobo" in Yomitan Village, known as the home of Yachimun. The warm texture of the earth, the colors, and the unique character of the craftsmen's handiwork enhance the dishes.

Themed around the summer event "el sol" (Spanish for "sun") held simultaneously at the hotel, the dishes express the changing scenes of the sun throughout the day. Appetizers evoke the midday sun, while main courses are inspired by the sea dyed in sunset colors. The course makes abundant use of Okinawan ingredients such as sea grapes grown under strong sunlight, Miyakojima pumpkin, and Agu pork, highlighting the robust umami and vibrant colors of the ingredients.

"Yachimun Marché ~EL SOL The Passage of the Sun~" Menu

Cold Appetizer

Chilled Foie Gras Parfait with Miyakojima Pumpkin Mont-Blanc Style / With Churashima Agu Pork Rillettes and Eggplant Confit

In addition to the "Chilled Foie Gras Parfait with Miyakojima Pumpkin Mont-Blanc Style," where the richness of foie gras harmonizes with the sweet richness of Miyakojima pumpkin, we offer "Churashima Agu Pork Rillettes and Eggplant Confit" with miso and chocolate added as a hidden flavor.

Warm Appetizer

Red Pepper Bavarois with Acerola Crème Fraîche, Consommé Jelly, with Sea Grapes

Consommé jelly is placed inside a bavarois with the fruity aroma of red peppers, and garnished with tuile, micro herbs, and sea grapes to express the brilliance of the sun and the reflection of light. On the side, choux pastry filled with smoked salmon and tartar sauce is accompanied by long kataifi, evoking rays of light.

Fish Dish

Ryukyu Sugi wrapped in Agu Pork Prosciutto, Cabbage Roll, and Capellini with Tomato Flavor, Sauce Cressus Tasse

The fish dish, shaped into a round form reminiscent of the midday sun, is a dish where the umami of seafood is layered with a tangy tomato sauce. By combining a soy sauce-based sauce, you can also enjoy a Japanese flavor.

Meat Dish

Miyagi Beef Chuck Rib with Olive, Aged with Royal Miso Aroma, Marriage with Two Types of Okinawan Salt

A dish inspired by the sunset over Yomitan Village on the west coast. Miyagi beef chuck rib is marinated in olive purée and royal miso, then aged to enhance its aroma. Please enjoy it with a vegetable sauce and two types of salt: getto and purple sweet potato.

Dessert

Shikuwasa Mousse and Acerola Sorbet / Coconut Blancmange and Acerola Verrine

We offer a "Shikuwasa Mousse and Acerola Sorbet" finished in a tropical style with a sweet and sour passion fruit sauce, and a verrine with a coconut-scented blancmange layered with refreshing acerola jelly.

"Yachimun Marché ~EL SOL The Passage of the Sun~" Overview

Period: Wednesday, July 1, 2026 – Saturday, October 31, 2026

Time: 17:30 – 21:30 (Last order 21:00)

Location: Hotel Nikko Alivila, Brasserie "Verdemar"

Price: 13,500 yen (tax and service charge included)

Notes: Business days, hours, and ingredients are subject to change depending on circumstances.

For details, please inquire or check the official website.

Reservations/Inquiries: 098-989-9021 (Restaurant Reservations)

Summer Event "el sol" Details: https://www.alivila.co.jp/topics/27530/