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FOOD: Nature’s Bounty, Okinawa
Tucked away in a secluded inlet on Okinawa Island’s peaceful east coast, Hiramatsu Hotels & Resort Ginoza is surrounded by bountiful nature. Facing the sea and within easy reach of Okinawa’s wild Yambaru National Park, the hotel is perfectly positioned to celebrate the island’s abundant produce. Fish plucked straight from the ocean, fruit bursting with sunshine and a wealth of locally-grown herbs and spices not only create mouth-watering menus, but form a daily diet that fuels one of the world’s longest-living communities.
Having started their journey 38 years ago as celebrated Restaurant Hiramatsu, perfectly prepared food remains the focus at Hiramatsu Hotels & Resorts Ginoza. Sourcing ingredients directly from local fishermen and farmers, Executive Chef Yoshinobu Kinoshita creates an ever-evolving menu that fuses Okinawan-style cooking with Hiramatsu’s signature French-inspired cuisine.
Unlike mainland Japan, Okinawa does not have four seasons. As a result, Chef Kinoshita’s menu is not lead by the changing climate, but by the produce available on personally visiting local farms and markets. With regular trips to source fresh ingredients, the hotel’s menu changes almost daily – directly linked to the ebb and flow of the island.
Tapping into the miracle diet that famously stretches the lives of the islanders, Chef Kinoshita believes it’s Okinawa’s home-grown medicinal herbs that hold the key to longevity. Whilst focusing on simple dishes that let the locally sourced ingredients shine, each is enhanced with herbs and spices from Okinawa’s well-stocked pantry.
Continually seeking new ingredients and experimenting with inventive dishes, Chef Kinoshita strives to introduce an authentic taste of Okinawa to the guests of the hotel. Having tried almost every dish the island has to offer, he suggests visitors don’t leave without tasting Okinawan goat meat or Ryukyu turtle.
Click here to read more about Hiramatsu Hotels & Resorts Ginoza.
Images: Alex Rebbeck for ANA
Last November, We Are Japan took a seven-day trip – exploring the country’s most remote corners to discover sand and soba, skiing and snow crab all in one week. Follow our trip over the coming weeks as we track our journey from the tropical south to the frozen north.
