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 final dinner (of 4) there – all excellent. Below is a description of each course, in both Japanese and English:
COURSE 1:
Taraba-gani to Aosa no Royale, Caviar Zoe (タラバ蟹とアーサーのロワイヤル キャビア添え – King Crab with Aosa Seaweed Royale and Caviar)
COURSE 2:
Kuruma Ebi to Kyabetsu no Tajin Nabe Mushi (車海老とキャベツのタジン鍋蒸し – Steamed Japanese Tiger Prawns and Cabbage in a Tangine pot)
COURSE 3:
Unagi no Kabayaki to Yaki Risotto; Unagi Tare to Balsamico Sauce (うなぎのかば焼きと焼きリゾット, うなぎのタレとバルサミコソース – Grilled Eel and Grilled Risotto with Sweet Unagi and Balsamic Sauce)
COURSE 4:
Oyster to Nanohana no Spaghetti with Salt & Dashi sauce (オイスターと菜の花のスパゲッティー, 塩と出汁のソース – Spaghetti with Oysters and Rape Blossoms; Salt and Dashi sauce)
COURSE 5:
Akajin Mibai to Broccoli no Mushiyaki (赤仁羽鯛とブロッコリーの蒸し焼き – Red-spotted Rock Cod (aka Blue Spotted Grouper) and Broccoli)
COURSE 6:
* For him: Ishigaki Gyu no Grill to Nasu no Margherita(石垣牛のグリルと茄子のマルゲリータ – Grilled Ishigaki Beef and Eggplant Margherita)
* For her: Kinmedai no Grill to Nasu no Margherita (金目鯛のグリルと茄子のマルゲリータ – Grilled Splendid Alfonso and Japanese Eggplant Margherita)
COURSE 7:
Ishigaki Honeydew Melon (石垣ハネデューメロン)