“Ryukyu Nouvelle” is a culinary concept born from the encounter between rich Okinawan ingredients and French techniques.
From the idea of “using new ideas and French techniques to bring out the charm of high-quality materials unique to Okinawa,” we combined Okinawan ingredients with French, which means “new.”

“Aragaki Goat Ranch” on Ishigaki Island, the entrance to the Yaeyama Islands.
It is a goat farm dedicated to meat, which is rare in Japan.
The producer, Mr. Arakaki, is particular about the meat quality of goats that are soft and of good quality.

Focusing on breeding, our uniquely produced ternary hybrids grow to a size that can be shipped at a relatively high speed, and we ship young goats approximately 12 to 18 months old.
The feed is the herbs of the island such as mugwort, guava, morus alba, Basho, and shell ginger.
Goats are also nutritious by feeding them a balanced diet of highly nutritious herbs.

The goats raised by Mr. Arakaki have no peculiarity and are characterized by their softness, which makes them easy to eat.
Mr. Arakaki strongly says, “I want to increase the value of goats not only as a food culture of Okinawa but also as a product, and also to increase the value of Okinawa.”

Hoshinoya Taketomijima met Mr. Arakaki in the winter of 2020.
While searching for ingredients unique to Okinawa, I learned about Aragaki Goat Ranch and visited to hear the story.
Hoshinoya Taketomijima, who heard from Mr. Arakaki that he wanted to increase the value of his hometown of Okinawa with the goats he raised, decided to make a new goat dish in sympathy with that desire.

“Goats are often thought of as having an odor, but goats that have been carefully raised for meat can be eaten very deliciously. Through cooking at Hoshinoya Taketomi Island, as many people as possible I want people to know the deliciousness of goats. “

“Goat’s couscous salad-style passion scent” is made by sublimating a young goat grown in good quality meat using French techniques.
It is a dish of couscous mixed with hooch bar on top of low-temperature cooked young goat tartare.
Slowly cooked young goats are soft but elastic and have a texture not found in other meats.

Young goats prefer to eat soft sprouts, so they often eat young grasses that sprout in the spring to store nutrients.
A young goat with a low odor and easy to eat is combined with rich goat cheese cream and tropical sweet and sour passion fruit sauce.
Everyone is amazed at the complex taste of young goats mixed with spices and sauce accents.

Wagyu beef awamori sake lees clute wrapping

A main dish of Japanese beef wrapped in awamori lees clute.
Indirectly bake to soften the meat.
By wrapping it in a wrap, the sweet scent of awamori lees is wrapped in the meat to create a gentle taste.
The sauce is a traditional French bearnaise sauce with butter and egg yolk that matches the taste of elegant red meat.
You can enjoy the compatibility of moist baked Wagyu beef with ingredients familiar in Okinawa such as awamori, pineapple, and scallions.

Clute … bread or pie crust. French food wrapped in a pie case.

Vacherin-style pineapple with coconut and spice accents

The final dessert of the course is a traditional French confectionery vacherin with ice cream and whipped cream sandwiched between meringues.
Fromage blanc ice cream and pineapple are combined with coconut meringue that looks like coral.

Generally, pineapples have an image of summer, but in the warm climate of Yaeyama, the season starts around April.
Enjoy the rich taste of sweet and sour pineapple in the powerful sun of Yaeyama, accented by the faint saltiness of Parmesan cheese and the aroma of dill and spices.

“Ryukyu Nouvelle” Spring Dinner Course Overview

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