Savor the Season in Okinawa's Kurima Island: La BOMBANCE Kurima Island Launches Summer-Only Course Featuring Kyushu Eel and Premium Okinawan Seafood

One Suite LLC (Headquarters: Nago, Kunigami Village, Okinawa Prefecture; Representative Partner: Shiro Kaibuka) has launched a summer-limited course at La BOMBANCE Kurima Island, the restaurant inside its hotel 'One Suite THE GRAND (Kunigami Village, Kurima)' located on Kurima Island in northern Okinawa. The course combines locally sourced Okinawan ingredients with premium seasonal ingredients carefully selected from across Japan.

This course offers a unique dining experience exclusive to Kurima Island, incorporating rich ingredients nurtured by Okinawa’s sea and land, along with seasonal delicacies from around Japan such as Kyushu eel and Ishigaki beef.

de la mer Mer Course: ¥20,570 (does not include the specialty dish 'Truffle Sommen Chow Fun with Jumbo Prawns')

A Dish That Ushers in Summer: Where Okinawa Meets Seasonal Bounty

The course begins with La BOMBANCE’s signature appetizer: 'chawanmushi' (savory egg custard).

This summer, we are offering a special 'Eel Chawanmushi' made with Kyushu eel in season.

The unagi (eel) is grilled over charcoal until fragrant and paired with the delicate flavor of Nābera (edible loofah) from Okinawa. The dish is based on a clear amber sauce, finished with crispy fried rice for texture and a hint of sansho pepper aroma.

The following assortment of appetizers features a variety of Okinawan specialties in small portions, including tempura of island octopus caught in Onna Village, Gruukun (fry fish) in nanban-zuke (vinegared marinade), and jellied abalone with grated daikon.

Highlighting Premium Fish from Okinawa’s Seas with Culinary Expertise

For the sashimi course, we offer fresh local hon-maguro (Pacific bluefin tuna) and Kyushu-grown shima-aji (striped horse mackerel). The naturally caught hon-maguro, landed fresh from waters near Okinawa between late April and late June, is served completely unfrozen—a major highlight of freshness.

Additionally, Akajin-miibai (also known as suji-ara), one of Okinawa’s three premium fish, is lightly seared and steamed to enhance its rich flavor. It is served with a special sauce combining yuzu-jam made from shiikwasa grown in Ginowan Village and house-made chili oil, which enhances the fish’s natural umami.

Furthermore, the soup course features Ryukyu sugi (a fatty local fish) caught in Ōgimi Village, paired with arsā (Okinawan sea grape), expressing a harmonious blend of Okinawan ingredients and dashi culture.

Elevating Okinawan Home Cooking into a Gourmet Masterpiece

Newly introduced as a signature dish at La BOMBANCE Kurima Island is the 'Truffle Sommen Chow Fun with Jumbo Prawns'. Based on Okinawa’s beloved home-style dish 'sommen chow fun', it is elevated with jumbo prawns from Yagajishima Island south of Kurima, combined with truffle and crab meat, creating a richly layered, original Japanese fusion dish unique to La BOMBANCE.

A rich amérigene sauce, extracted from the heads and shells of the jumbo prawns, can be added to taste, allowing guests to enjoy a variety of flavor profiles.

The 'Truffle Sommen Chow Fun with Jumbo Prawns' is available as part of the de la lune Lune Course, priced at ¥25,410.

Concluding with Okinawa’s Rich Culinary Culture: Ishigaki Beef and Agu Pork

For the main course, we offer charcoal-grilled Ishigaki beef sirloin. It is served with a sauce of red wine and balsamic vinegar, accompanied by seasonal figs steamed in awamori (Okinawan distilled spirit) and purple sweet potato croquettes.

To conclude the meal, a clay-pot rice dish features salt-steamed Agu pork and squid (sēika).

By combining this traditional Okinawan 'jūshī' (steamed rice with meat and vegetables) with Ryukyu black-purple rice, we have created a dish that is both visually striking and nutritionally balanced.

Reimagining La BOMBANCE Nishiazabu’s Signature Dessert with an Okinawan Twist

For dessert, we offer a Basque-style cheesecake made with 'White Coffee'—a long-time favorite at La BOMBANCE’s flagship in Nishiazabu, Tokyo—and honey produced locally in Kunigami Village.

'White Coffee' is La BOMBANCE’s signature dessert: a French-style blancmange made with fresh cream, infused overnight with the aroma of coffee beans. At the Kurima Island location, this signature dessert is uniquely served with brown sugar from Kunigami Village.

The mildly sweet blancmange allows guests to add the local brown sugar themselves, enjoying the harmonious blend of rich coffee aroma and the gentle sweetness of Okinawan kokutō (brown sugar).

This is an original dish that combines the beloved flavors from our Tokyo flagship with the unique food culture of Kurima Island.

A New Culinary Experience from Kurima Island

At La BOMBANCE Kurima Island, we aim to create a unique culinary experience by combining Okinawa’s rich ingredients with seasonal treasures from across Japan.

Within the special setting surrounded by Kurima Island’s beautiful sea and nature, we have prepared each dish to convey the thoughts of producers and the subtle shifts of the seasons.

While honoring the culinary techniques and sensibilities inherited from La BOMBANCE Nishiazabu in Tokyo, we incorporate Okinawa’s unique food culture and regional charm to deliver a gourmet experience that can only be enjoyed here.

We welcome not only hotel guests but also restaurant-only visitors to enjoy this special dining experience alongside the unique scenery of Kurima Island.