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 third of 4 dinners there. Below is a description of each course, in both Japanese and English:
COURSE 1:
Cold Pasta – Capellini with Tomato sauce, served with Caviar (冷パスタ – カッペリーニ トマトソース, キャビア添え)
COURSE 2:
Shiruyu (Shirodai) no Carpaccio, Shima Lemon to Basil Oil, Uikyu (シロダイのカルパッチョ, 島レモンとバージルオイルで, ウイキュウ – Japanese large-eye Bream Carpaccio with local Island Lemon and Basil Oil, Fennel)
COURSE 3:
Ise Ebi no Roast (伊勢海老のロースト – Roasted Ise/Spiny Lobster)
COURSE 4:
Taraba-gani to Zucchini no Tomato Cream Pasta (タラバ蟹とズッキーニのトマトクリームパスタ – King Crab and Zucchini Tomato Cream Pasta)
COURSE 5:
Akamachi no Saute to Tsurumurasaki no Risotto (アカマチのソテーとつるむらさきのリソット – Sauteed Ruby Snapper and Risotto with Malabar Spinach)
COURSE 6:
* For her: Tuna Steak with Balsamico Sauce (マグロのステーキ, バルサミコソース)
* For him: Agu Steak, Balsamico Sauce (アグーポークステーキ, バルサミコソース – Agu Pork Steak with Balsamic Sauce)
COURSE 7:
Creme Brulee (クリームブリュレ)