Vegan Menus for Dinner
The Vegan Menu, featuring Okinawan vegetables, has been crafted by the head chef at The Terrace Club at Busena, Chef Higa Toru. He offers a tantalizing array of flavors and vibrant colors that can only be derived from fresh vegetables.
* The ingredients used and menu items may vary depending on the season.
"Carpaccio with local vegetables"
We've crafted a Carpaccio featuring traditional Okinawan vegetables such as Mo-ui (red cucumber) and sponge cucumber, along with locally known Tonburi "caviar of the field," and a tomato jelly resembling ikura. Served with soy sour cream on the side for a delightful twist.
"Goya Panna Cotta"
Using oven-roasted bitter melon (goya), this panna cotta captures the distinctive bitterness of goya. The tomato sauce, with a hint of sweetness amidst its acidity, is accentuated by black pepper.
"Pasta with local vegetables"
Pasta with abundant zucchini and bell peppers, tossed in a tomato-based vegetable purée sauce.
"Quinoa Risotto"
Okinawa Prefecture designates Handama (water dropwort) as a "traditional agricultural product." To bring out the flavor of the vegetables, we combined the Handama into a puree with quinoa risotto.
Toru Higa
The head chef of our "Fine Dining" restaurant
After years of honing skills in various restaurants within The Busena Terrace, Mr. Toru Higa was selected as one of the founding members of The Terrace Club at Busena in 2011. He contributed to the development of wellness menus for the restaurant. In 2012, he assumed the role of head chef for the fine dining establishment. His culinary philosophy revolves around delivering personalized dishes to each customer. Drawing from his extensive experience as a wellness resort chef, he continues to propose inventive and satisfying dishes that are gentle on the body.
◆Contact for Reservations & Inquiries
The Terrace Club at Busena
0980-51-1113
