[Oriental Hotel Okinawa Resort & Spa] Revamping On-site Dining to Experience 'Yanbaru' Food Culture; Updating Okinawa Gastronomy Across the Entire Hotel from Breakfast to Dinner
Oriental Hotel Okinawa Resort & Spa will revamp its on-site dining on June 1, 2026. In addition to opening the new restaurant 'Ryukuka,' the hotel is updating menus at 'Ryusen' and 'Quatchi' to enhance the 'Yanbaru' culinary experience. The initiative aims to increase the value of stays through dashi-based dishes utilizing fresh local tuna and regional ingredients.
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- 📰 Published: May 23, 2026 at 00:00
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## Overview of Dining Revamp
Oriental Hotel Okinawa Resort & Spa (Nago City, Okinawa), located at the gateway to 'Yanbaru,' a registered World Natural Heritage site, will revamp its on-site dining facilities on June 1, 2026. Under the concept of 'Play with the island, Connect with the forest,' the update includes the opening of the new restaurant 'Ryukuka,' as well as menu upgrades for the Okinawan Yakiniku restaurant 'Ryusen' and 'Buffet & Grill Quatchi.' This evolution aims to provide a diverse gastronomic experience across the entire hotel, showcasing 'Yanbaru' ingredients and local Okinawan food culture from breakfast to dinner.
## Launch of New Restaurant 'Ryukuka'
'Ryukuka' features natural raw tuna and a specialized 'awase dashi' (blended broth). 'Naha Maguro' is natural raw tuna caught in nearby waters and landed at Tomari Port in Naha without ever being frozen, offering rich flavor and a chewy texture. At breakfast, guests can create their own seafood bowls with sea grapes and local squid. The broth, a blend of Motobu-produced bonito flakes and Hokkaido kelp, highlights the inherent flavors of the ingredients. The restaurant also serves shabu-shabu and creative dishes.
## Dining Updates Across the Resort
At the Okinawan Yakiniku restaurant 'Ryusen,' new courses featuring 'Yamashiro beef' and premium 'Motobu beef' have been added, alongside Agu pork. 'Buffet & Grill Quatchi' has introduced 'Jirouhan' (chicken rice) and a limited Blue Seal ice cream flavor, 'Yanbaru Double Shower.'
## A Message from the Executive Chef
As a certified Medicinal Nutritionist, I focus on the efficacy of ingredient combinations. The rich broth made from Motobu bonito flakes accentuates the umami of our carefully selected ingredients. We invite you to enjoy delicious meals that are gentle on the body and resonant with the soul. (Executive Chef: Gou Shimabukuro)
## Revamp Commemorative Offer
From June 1 to July 17, 2026, guests can enjoy 10% off all items including drinks, or a complimentary drink at 'Ryukuka' and 'Ryusen' (breakfast excluded).
Oriental Hotel Okinawa Resort & Spa (Nago City, Okinawa), located at the gateway to 'Yanbaru,' a registered World Natural Heritage site, will revamp its on-site dining facilities on June 1, 2026. Under the concept of 'Play with the island, Connect with the forest,' the update includes the opening of the new restaurant 'Ryukuka,' as well as menu upgrades for the Okinawan Yakiniku restaurant 'Ryusen' and 'Buffet & Grill Quatchi.' This evolution aims to provide a diverse gastronomic experience across the entire hotel, showcasing 'Yanbaru' ingredients and local Okinawan food culture from breakfast to dinner.
## Launch of New Restaurant 'Ryukuka'
'Ryukuka' features natural raw tuna and a specialized 'awase dashi' (blended broth). 'Naha Maguro' is natural raw tuna caught in nearby waters and landed at Tomari Port in Naha without ever being frozen, offering rich flavor and a chewy texture. At breakfast, guests can create their own seafood bowls with sea grapes and local squid. The broth, a blend of Motobu-produced bonito flakes and Hokkaido kelp, highlights the inherent flavors of the ingredients. The restaurant also serves shabu-shabu and creative dishes.
## Dining Updates Across the Resort
At the Okinawan Yakiniku restaurant 'Ryusen,' new courses featuring 'Yamashiro beef' and premium 'Motobu beef' have been added, alongside Agu pork. 'Buffet & Grill Quatchi' has introduced 'Jirouhan' (chicken rice) and a limited Blue Seal ice cream flavor, 'Yanbaru Double Shower.'
## A Message from the Executive Chef
As a certified Medicinal Nutritionist, I focus on the efficacy of ingredient combinations. The rich broth made from Motobu bonito flakes accentuates the umami of our carefully selected ingredients. We invite you to enjoy delicious meals that are gentle on the body and resonant with the soul. (Executive Chef: Gou Shimabukuro)
## Revamp Commemorative Offer
From June 1 to July 17, 2026, guests can enjoy 10% off all items including drinks, or a complimentary drink at 'Ryukuka' and 'Ryusen' (breakfast excluded).
FAQ
How much is the breakfast at Ryukuka?
Adults: 4,000 JPY (tax included), Children (7-12): 1,800 JPY, Infants (3-6): 900 JPY. Infants aged 2 and under are free.
Is the tuna at Ryukuka frozen?
No, it is natural raw tuna that has never been frozen after being caught in the waters near Okinawa and landed at Tomari Port in Naha City.
What is included in the new yakiniku courses at Ryusen?
In addition to Yanbaru young chicken and local Agu pork, new courses featuring the elusive 'Yamashiro beef' and high-end brand 'Motobu beef' have been introduced.