A cuisine created by HOSHINOYA Okinawa on Taketomi Island in Japan, Ryukyu Nouvelle is an innovative style of Okinawan food based on French cuisine. The recipes are based on local ingredients prepared using French cooking techniques, putting a never-before-seen twist on the Okinawan diet that is said to be one of the major causes of this population’s impressively long life span. To give you an idea of this healthy, trendsetting cuisine, here is a photo essay of some dishes you may encounter at HOSHINOYA Okinawa’s casual fine dining restaurant:
Oven-roasted Ishigaki beef, lightly dressed in fumet broth with bearnaise sauceLocal Ishigaki Miya Pork and foie-gras croquetteIshigaki Mango Tarte Tatin served with Jimami peanuts and ice creamRoasted Ise lobster from Taketomi, flavored with tropical spiceOven-roasted Yanbaru chicken topped with Tancan tangerine marmalade and Yaima miso paste, Island potato ad banana puree on sideHearty & fresh seaweed breadChocolate Chibin finger-cake and island banana ice creamDeclinaison, Ishigaki Miya pork served with local saladTempura made with local Taketomi produceButter-roasted Mibai Okinawan grouper, dressed with coulis of Island spinachIshigaki beef hash topped with local potato and spiceCompote of tropical fruits, fragranced with hibiscusIsland potato croquette
Jessie Festa
Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.
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