[Hoshiya Taketomi Island] Okinawan material x French technique method Spring dinner course is available -start date: March 21, 2022Start of providing spring dinner courses -start date: March 21, 2022

"Hoshinoya" provides overwhelmingly extraordinary life on each facility with an original theme.The stay -type resort "Hoshinoya Taketomi Island", located in Taketomi Island, Okinawa Prefecture, will launch a "Ryukyu Nouver" spring dinner course on March 21, 2022.Ryukyu Nouvelle is a cooking concept born from the encounter with rich Okinawan materials and French techniques.For the spring dinner courses we offer this time, we use kabi sheep, which is indispensable for traditional Okinawan food culture.Among them, on a ranch surrounded by the nature of Yaeyama, we focus on the kinche sheep raised by producers, and offers a total of eight dinner courses that are unique to Yaeyama.

Image: https: // Newscast.JP/ATTACHMENTS/UICQNJAZWQZMFWB1R8S8.jpg

What is "Ryukyu Nouvelle"?

Ryukyu Nouver is a cooking concept born from the encounter between the rich Okinawan material and the French technique.From the idea of "Okinawa -specific high -quality materials, use new ideas and French techniques to enhance the charm of inGRedients", we combined French inGRedients and French, which means "new".This spring, we will provide new dishes that combine Kanti and French, which are indispensable for Okinawan traditional food culture.A goat that has been eaten as a nutritious and tonic food for a long time when celebrated or sick.* 1 It is a inGRedient that has been called "Hijigusui (goat pharmaceutical)" since ancient times and has been cherished by the islands.The inGRedients nurtured in a different climate from Honshu and their unique food culture are fused with French, and "Is there such a food culture in Okinawa?"We offer dishes that can only be enjoyed by Taketomi Island.

* 1 Reference: Goat Product Production Use Survey Report II [http: // JLTA.lin.GR.JP/Report/Detail_project/H12_02Y_04.html] {http: // jlta.lin.GR.JP/Report/Detail_project/H12_02Y_04.html}

Aragaki goat ranch is located on Ishigaki Island, the entrance to the Yaeyama Islands.It is a goat -only goat ranch, which is rare and rare in Japan.Producer Aragaki is particular about the meat quality of soft and high quality goats.Focusing on breeding, its independent three -year crossing grows into a size that can be shipped at a relatively fast speed, and ships about 12 months to less than 18 months after birth.The feed is a herb on islands such as Fuchibar (mugwort), Guaba, mulberry, Basho, and moon peach.Eating nutritious medicinal herbs in a well -balanced manner also makes goats more nutritious.The goat raised by Mr. Aragaki has no habit, is characterized by its softness, and is easy to eat.Mr. Aragaki says, "I want to increase the value of the goat as a product as a food culture of Okinawa, but also increase the value of Okinawa."

Image: https: // Newscast.JP/ATTACHMENTS/PWZHSXE1RJNENMHADFUR.jpg

Image: https: // Newscast.JP/ATTACHMENTS/BQAFCJOV9HNXRDSNBA4T.jpg

Hoshinoya Taketomi Island met Aragaki in the winter of 2020.While searching for ingredients unique to Okinawa, I learned about the Aragaki goat ranch and visited the story.When Mr. Aragaki raised his own goat that he wanted to increase the value of Okinawa, his hometown, he decided to make a new dish of the goat."I'm glad if many customers can be interested in dishes using goat from Aragaki goat ranch, and I want to spread the deliciousness and support special producers."Mr. Aragaki also said, "The goat is generally imagined as a smell, but the goat grown with it for meat can be eaten very deliciously. Through cooking in the stars and Taketomi Island.I want as many people as possible to know the deliciousness of the goat. "

Image: https: // Newscast.JP/ATTACHMENTS/JLNHVR78OBL9Y7XAWW3I.jpg

Hoshinoya Taketomi Island Chef Tatsuro Nakasu

Image: https: // Newscast.JP/ATTACHMENTS/0PRN4EZWRATU0OAE4PAG.jpg

Aragaki goat ranch owner Aragaki

"Shable couscous salad -tailored scent", which sublimates a good -quality kinchi that grew up in high -quality meat using French techniques.It is a dish that combines couscous, a mixture of Fuchibar, on a tartar of low -temperature cooked yam where.Slowly burned yoams are soft, elastic, and have a texture not found in other meats.Beaces prefer to eat soft sprouts, so they often eat young grass in spring and accumulate nutrition.A kintomi that has a low smell and easy to eat with a rich shaved cheese cream and a southern country sweet and sour passion fruit sauce.It is a gem that everyone is surprised at with the taste of kids and the complex taste of spices and sauce accents.

Image: https: // Newscast.JP/ATTACHMENTS/SQDZFXNLRT04L8DMFH5N.jpg

A main dish that wraps Wagyu beef in the Cruet * 2 of Awamori Sake lees.Indirectly bake and finish the meat softly.By grilling it, the sweet scent of Awamori Sake lees is created into the meat, and it is a dish that tailors a gentle taste.The sauce is a traditional French bareNise sauce made of butter and egg yolk, which matches the taste of elegant red meat.You can enjoy the compatibility with the ingredients that are familiar in Okinawa, such as moist and baked Wagyu, Awamori, Pine, and Rakkyo in Okinawa.

* 2 Bread or pie skin.A French dish wrapped in a pie case.

Image: https: // Newscast.JP/ATTACHMENTS/A9XW1JVC0JXAMSKFEWIG.jpg

The last dessert of the course offers a French traditional confectionery Bashlan with ice cream and whipped cream.The coconut meringue, which looks like a coral, is combined with a fromage blanc ice and pineapple.In general, pineapples have a summer image, but in Yaeyama, the warm climate, it has been in season around April.Enjoy the rich taste of sweet and sour pineapple in the powerful sun of Yaeyama, accented with the faint salty taste of parmesan cheese and the scent of dill and spices.

Image: https: // Newscast.JP/ATTACHMENTS/CL9YATFDYCFRWVQYUEU.jpg

"Ryukyu Nouvelle" Spring Dinner Course

Amuse: Yite Katsuo's Tartine and Kachuille

Premier: Shable couscous salad tailored passion scent

DEUXI? Me: Heart and Arthur Frit and Mango Sauce

Soupe: Sprinkle Shimana soup Sazae flan

POISSON: Ukimuru's bread powder grilled blue beans with light stew

ViANDE: Wagyu Awabori Sake Sake Sae Cruet wrapped

: Add puree puree puree pure loin grilled banana

* Select one item from the above

Avant Dessert: Wrapped in the sweet scent of Jimmy's Blanc mange

DESSERT: Pineapple's bashlan -style coconut and spices accents

Hoshinoya Taketomi Island Chef Tatsuro Nakasu（なかす たつお）プロフィール

Born in 1976 and from Tokyo.After training at a famous domestic restaurant, he worked as a deputy chef and chef at a restaurant in Karuizawa.Later, he moved to Sado Island and handled the sea material.Taking advantage of the experience of playing an active part in the rich mountains and the sea, you can identify local ingredients and search for the ingredients used.I am most good at dishes that make the most of the ingredients.In 2011, he has participated in the World Tournament in the Japan National Team and Asian National Team in the International Cooking Competition, the most prestigious tournament in the French cuisine.

Image: https: // Newscast.JP/ATTACHMENTS/DTKPLJQ1MMCZL4KH5M0S.jpg

"Ryukyu Nouvelle" Spring Dinner Course Overview

■ Start date: March 21, 2022

■ Price: 14,520 yen per person (tax / service fee included, accommodation fee)

■ Reservation: Reservation required.Official site ([https: // hoshinoya).Ko M / Takeshi Mijima / "{H TPS: // Hoshinoya.COM/TAKETOMIJIMA/}) accepted until the day before

■ Target person: guests

■ Remarks: Depending on the situation, the contents and ingredients of the menu may be partially changed.

Hoshinoya Taketomi Island

Ryukyu red tiles are located in the east of Taketomi Island, "Hoshinoya Taketomi Island".The site of about 20,000 tsubo has a small village, with a detached room, white sand alley, pools, and views, etc., in accordance with the "Taketomi Island Landscape Formation Manual", as well as the houses on the island.Is configured.

Taketomi-cho, Yaeyama-gun, Okinawa, 907-1101 Taketomi/48 rooms

[https: // YouTu.be/woo8ahnt9rk] {https: // YouTu.be/woo8ahnt9rk}

[1] Sanitation management

Hoshino Resort is taking the following measures in consideration of your health and public health as part of Corona measures.

・ Implementation of temperature measurement at check -in

・ In addition to normal room cleaning, cleaning and wiping with alkaline electrolytic water in the hotel building

・ Installed alcohol for disinfecting in various places in the hall

・ Install alcohol for finger disinfection in all rooms

・ Conduct alcohol disinfection of fingers to all customers when entering the restaurant

・ Washing and cleaning of dishes (dishes, glass) and cutlery (80 degrees or more), and removal of meal trays

・ Install partitions such as panels and vinyl seats at the front

・ Wear a mask during customer service in the hall.

・ Thorough management of staff health and hygiene (temperature inspection and record confirmation before working)

・ Humidifier to keep humidity over 40 % or more is installed in all customers (excluding facilities in stars, Tokyo and Okinawa)

・ QR code conversion of menus in restaurants (all brand facilities)

[2] 3 secret evasion

In order to make a stay to avoid three "density", the following measures are being made.

・ Three visualization and congestion prediction services that can be seen on the smartphone with smartphones (partially)

・ Entrance / entry restrictions in places where congestion was confirmed during stay

・ Manage the congestion status of restaurants and dispatch the entry hours

・ At the time of check -out front settlement, entry restrictions are implemented as appropriate

・ Check -in compatible in guest rooms (stars and world)

・ Distribution of CO2 (carbon dioxide) concentration measuring instrument to public space

・ Thorough ventilation according to the design of the building, such as natural ventilation and mechanical ventilation

Related Materials: [[Hoshino Resort] Colona Countermeasures Summary] {https: // Drive.Google.Com/Drive/U/1/Folders/1VE_ZHECZOPEBVZ3HTCNQGYADITPAQH9E}