Fine Dining

“Not many restaurants grow their ingredients from seed with their own hands,” says chef Majikina, expressing his gratitude for the bounty readily available to him and his team. At the on-site Our Farm, a cadre of farmers carefully cultivate a rich variety of herbs, vegetables, and tropical fruits without the use of chemical pesticides or fertilizers. Chef Majikina personally visits every day to gauge not only the taste, smell, and condition of the vegetables but even the scent of the soil before crafting soul-stirring dishes that fully express the flavors of the season just as they are.

“Vegetables picked straight from our own farm taste fresh, luscious, and rich,” chef says. “Knowing how powerfully delicious they are is why we try not to do too much to them.” One example is choosing to make a simple vegetable purée with only salt and olive oil. Contrary to expectations, such pared-down cooking methods are trickier, and pose a greater challenge for the chef. Yet it is precisely because of this that the intrinsic umami of the vegetables shines through. The unison of fresh ingredients with chef Majikina’s commitment to centering their intrinsic flavors results in food that nurtures both the body and spirit.

“We are committed to using local ingredients, such as Okinawan Wagyu, Benibuta pork from Yomitan, and seafood caught in nearby waters,” says chef Majikina. “We combine French techniques with the essence of the Mediterranean.” In his hands the bounty of Okinawa’s soil and waters, along with agrochemical-free produce from Our Farm, are transformed into rich, flavorful dishes greater than the sum of their parts. Savor this vibrant cuisine in our dining venue wrapped by a subtropical forest.