Hoshinoya Okinawa in Yomitan, Okinawa, will offer a ¥15,730 four-course Ryukyu Gastronomia menu from October 16, 2026. The seasonal course reinterprets goya champuru, a familiar Okinawan dish, through Italian culinary techniques.
The menu is available to staying guests during the autumn and winter period, with reservations accepted through the official website until the day before dining. The course follows Okinawan ideas about using food to support the body while presenting local ingredients in a refined gastronomic format.
Reservations are handled online through Hoshinoya Okinawa. The four-course menu includes Kusimun, a selection of seven appetizers; squid-ink chitarra with spear squid and trumpet shell in tomato sauce; the signature goya champuru; and banana millefeuille. The menu costs ¥15,730 per person, while accommodation starts at ¥170,000 per room per night.
About the Ryukyu Gastronomia Menu
Signature Goya Champuru
The signature goya champuru from the ¥15,730 Ryukyu Gastronomia course presents a familiar Okinawan dish with pork stock, sabayon sauce, and goya powder.
A Nutrient-Focused Dish
This ¥15,730 course highlights the traditional pairing of goya, island tofu, and pork while applying Italian techniques to the ingredients.
Kusimun Appetizers
The four-course, ¥15,730 menu begins with Kusimun, a seven-appetizer assortment served in a traditional woven Okinawan basket.
Squid-Ink Chitarra
Squid-ink chitarra with spear squid and trumpet shell in tomato sauce is included in the ¥15,730 Ryukyu Gastronomia course.
Dining by the Okinawan Sea
The dining room at Hoshinoya Okinawa frames the ¥15,730 course with an open, ocean-inspired setting designed to keep attention on the meal.
Local Craftsmanship
Okinawan pottery, woven baskets, and lacquered wooden plates add a sense of place to the ¥15,730 Ryukyu Gastronomia experience.
The course explores the balance of bitter, savory, and rich flavors associated with goya champuru. Pork stock and a concentrated sabayon sauce express the harmony of the original dish, while goya powder adds a delicate bitter note. The presentation also draws on Okinawan craftsmanship, with local pottery, woven baskets, and lacquered wooden plates used throughout the dining space.
Highlights
- A four-course menu priced at ¥15,730 per person, including tax and service charges.
- The signature goya champuru uses Italian techniques to deconstruct and rebuild a classic Okinawan flavor profile.
- The course begins with seven small Kusimun appetizers and continues with squid-ink chitarra, spear squid, and trumpet shell.
- The menu ends with banana millefeuille, bringing a tropical sweetness to the meal.
- The experience is available to Hoshinoya Okinawa guests, with accommodation from ¥170,000 per room per night.
Menu & Stay Details
| Item | Details |
|---|---|
| Name | Ryukyu Gastronomia Bellezza |
| Menu / items | Kusimun seven-appetizer assortment; squid-ink chitarra with spear squid and trumpet shell in tomato sauce; goya champuru; banana millefeuille |
| Release date | October 16, 2026 |
| Period | October 16, 2026 – February 28 (the release does not specify the year for the end date) |
| Location | Hoshinoya Okinawa, Yomitan Village, Okinawa |
| Address | 474 Gima, Yomitan Village, Okinawa |
| Price | Ryukyu Gastronomia: ¥15,730 per person (tax and service included; accommodation separate); Hoshinoya Okinawa stay: from ¥170,000 per room per night (tax and service included; meals separate) |
| Official website | Hoshinoya Okinawa official website |
Before you buy
- When can I book the Ryukyu Gastronomia menu?
- Reservations are accepted through the official website until the day before dining. The menu is available from October 16, 2026, through February 28.
- How much is the Ryukyu Gastronomia menu?
- The course costs ¥15,730 per person, including tax and service charges. It is available to staying guests, and accommodation is priced separately.
- How much does a stay at Hoshinoya Okinawa cost?
- Room rates start at ¥170,000 per room per night, including tax and service charges, with meals charged separately.
