Located about a 13-minute walk after crossing the Kouri Ohashi Bridge in northern Okinawa, this restaurant offers a stunning view of the bridge and the emerald green sea from its seats.**Amuse Bouche** **[Mebai Tart]** A tart made with Mebai fish topped with a flower-shaped daikon radish.**[Wagyu Tartare with Caviar]** Wagyu tartare and caviar wrapped in a thick pastry. The filling is incredibly delicious, but the pastry gives a somewhat hard impression.**[Boudin Noir]** An amuse featuring boudin noir sausage on spiced gingerbread. The yellow component is mango, adding a slight sweetness that complements the dish well.**[Vegetables in Brown Sugar and Comté Cheese]** Quite sweet.**[Oka Wakame]** A dish wrapped in oka wakame.**[Irabucha and Shiso Purée]** Garnished with edible flowers. The pastry is a bit hard, but the floral aroma is remarkable.**[Tuna and Avocado Cornet]** A dish where tuna and avocado are rolled in a thin pastry like a cornet. The texture and flavor are outstanding, with the crispy cornet shell providing a wonderful contrast to the filling.**[Pretzel Bread]** Baked with wild herb butter mixed into the German pretzel dough.**[Ham Mousse]** Served on top of a cute presentation. Inside the charming exterior is a delicious ham mousse.**[Fried Bread with Shrimp]** The fried bread has a thick texture but is quite flavorful.**Appetizers** **[Mangrove Crab]** Underneath the mangrove crab is grilled eggplant, topped with a wild herb called katabami. The green sauce is made from sendangusa (stickweed). The crab meat is tender and incredibly delicious.**[Nightlight Shell]** A dish made with nightlight shell, served on top of caviar. It has a slight bitterness, but the texture of the shell is good.**[Akajin Mebai]** A dish featuring Akajin Mebai (a type of high-end Okinawan fish). The sauce is made with ham, and it includes a purée of paprika, oil from black cabbage, and tankan (a type of Okinawan citrus). The creamy, rich sauce and the mild acidity pair beautifully with the tender Akajin Mebai. This was the standout dish of the day.**[Cauliflower]** Roasted for an hour, this cauliflower dish is cut using an axe provided at the table. It has a buttery flavor and is enjoyed with salt. This is the best cauliflower dish I’ve ever had.**[Grilled Pork]** Grilled pork served with a sauce made from tomatoes and clams. The white flowers are ginger lilies, adding a ginger aroma. The pork is flavorful, and the broth is delicious.**[Gettou]** While the large leaves of gettou are not edible, they impart a wonderful aroma to the dish. It’s served over Okinawan rice and salad, allowing you to enjoy the delightful fragrance of gettou while tasting the dish. The watercress is delicious.**[Grilled Wagyu Ribeye]** Grilled ribeye from Wagyu raised in Ogimi Village. The king oyster mushrooms are marinated for two days before grilling. It can be enjoyed with shikuwasa pepper. The sauce is made by simmering a stock from beef bones with dried vegetables and Orion beer. While the grilled flavor is good, the beef is a bit tough, lacking the quality expected from branded beef.**Desserts** **[Brown Sugar Financier]** Originally a delicious financier, this one is exceptionally well-made.**[Pastry with Rum Fruit]** Each one is numbered individually. A delightful dessert.**[Lemon Verbena Blancmange]** Has a slight soy sauce flavor.**[Watermelon Granita]** A refreshing watermelon sorbet.**[Hazelnut Pastry]** Looks like a croquette, but inside is banana juice that melts in your mouth, meant to be enjoyed in one bite.**[Moringa Éclair]** An éclair made with moringa, resembling matcha. A very delicious dessert.**[Pineapple Tart]** Four bite-sized desserts lined up.**[Tea Chocolate Macaron]** Quite tasty.**[Chinsuko with Gettou]** A famous Okinawan treat, chinsuko, infused with a lovely aroma.**[Purple Sweet Potato]** A dessert made with purple sweet potato.**[Sparkling Herbal Tea]** A tea made in Nago City, served one cup at a time.In total, there are 28 dishes from amuse to dessert, including the final herbal tea. In particular, the Akajin Mebai and Mangrove Crab were exceptionally delicious dishes.Enjoying a parade of innovative and artistic dishes made with Okinawan ingredients while taking in the breathtaking view was an overwhelming experience.