Jusandi (ユサンディ), a small boutique luxury hotel located on the island of Ishigaki (石垣島) in Okinawa Prefecture of Japan, serves fusion Italian-Japanese fare using (mainly) local ingredients. This was the first of 4 dinners there. Below is a description of each course, in both Japanese and English:
COURSE 1:
Se Ika no marine to Somutamu Salad o Soete (セーイカのマリネとソムタムサラダを添えて – Marinated Squid, Green Papaya Salad with island lemon and Caviar)
COURSE 2:
Kihada Maguro no Carpaccio to Guacamole, Tori Tougarashi Dressing (キハダマグロのカルパッチョとワカモレ, 鳥とうがらしドレッシングで – Yellowfin Tuna Carpaccio, with Guacamole & Island Togarashi Japanese Chili Pepper Dressing)
COURSE 3:
Beni Imo Gnocchi (紅芋ニョッキ – Red Potato Gnocchi)
Goya (ゴーヤ – Bitter Melon)
Semolina Frit (セモリナフリット)
Jamón Serrano (ハモンセラノ – Spanish Dry-cured Ham)
COURSE 4:
4 Shu Kinoko no Spaghetti – Shiitake, Maitake, Eringi & Hiratake (4種キノコのスパゲッティ, ひいたけ, マイタケ, エリンギ, ひらたけ – Spaghetti with 4 Kinds of mushrooms – Shiitake, Maitake, Eringi & Hiratake)
COURSE 5:
Akamachi no Saute to Peperonata to Zucchini Sauce (アカマチのソテーとペペロナータ, ズッキーニのソースで – Ruby Snapper Saute and Peperonata with Zucchini sauce)
COURSE 6:
* For him: Ishigaki Gyu to Kogashi Lemon Sauce (石垣牛と焦がしレモンソースで – Roasted Ishigaki beef with scorched lemon sauce)
* For her: Taraba-gani no Roast to Mashed Potato, Kogashi Butter Sauce (タラバガニのローストとマッシュポテト, 焦がしバターソースで – Grilled Red King Crab with Mashed Potato and scorched butter sauce)
COURSE 7:
* Fondant au Chocolat to Vanilla Ice (フォンダンショコラとバニラアイス – Chocolate Fondant with Vanilla Ice Cream)
* Shima Banana to Ichigo to Ichigo Sauce (島バナナと苺と苺ソース – Ishigaki Bananas, Strawberries and Strawbery sauce)