Teppanyaki restaurant Ishigaki Yoshida

Raw bluefin tuna chopped and seasoned as a tartare. Fresh, rich, and savory with a melt-in-the-mouth texture. Typically served chilled as an appetizer.

Soft scrambled eggs topped with premium sea urchin (uni) and white truffle. Creamy and custardy with distinct briny sweetness and earthy truffle aroma.

A breaded and deep-fried beef cutlet or croquette. Features a crispy panko crust outside and a savory, tender beef filling inside. Often served with a savory sauce.

A clear, clarified soup made from rich beef stock. Translucent but intensely flavorful and savory. Served hot as a warming course.

Japanese spiny lobster served with a French butter sauce flavored with yuzu kosho (citrus chili paste). The meat is firm and sweet, complemented by the rich, tangy, and slightly spicy sauce.

Japanese noodles made from buckwheat flour, served with aromatic white truffle. Offers a nutty, earthy flavor profile with a firm noodle texture.

Premium beef steak from Ishigaki island, grilled to achieve a crispy exterior. Known for its intense marbling, tenderness, and rich umami flavor.

Rice cooked in savory beef consommé and enhanced with white truffle. Fluffy and aromatic, combining the richness of the soup with earthy truffle notes.

Ramen noodles served with shark fin in a savory broth. The fin provides a unique gelatinous texture that contrasts with the firm noodles.

A dessert plate featuring warabi mochi (soft, jelly-like dumplings made from bracken starch) and truffle-infused ice cream. A blend of traditional Japanese textures with luxurious earthy sweetness.