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Koba's, situated atop a hill in Ginowan City, is only five minutes away from ANA Laguna Garden Hotel. Windows span the entire length of the restaurant so that diners can take advantage of the panoramic view of the East China Sea. At night, the city lights create a dazzling backdrop to a romantic French meal. Though the emphasis is on French food, the chicken curry is the most popular lunchtime dish. The restaurant boasts a selection of French wines, as well as an unlimited drink plan for parties. A prix fixe menu is available for parties of 14 or more.
Located in the Kaafu Resort, The Orange serves a beautiful seafood menu-recipes (breakfast, lunch and dinner) from around the world-along with wine and cocktails, that just embellish its coastal setting to perfection. Slick interiors, beautiful ambient lighting and excellent service are a cherry on the cake, when the restaurant serves dishes such as Aquapizza and Homrad Lobster. There are also Italian preparations, such as pasta and risotto, and they also serve meat tenderloin. All said, the seafood servings remain impeccable, and The Orange should be tried for aqua-cuisine and the lovely drinks.
When the food that you're eating makes you happy, you should know that it's from the Greek kitchen. And at the Little Greek Kitchen, you would thoroughly relish the Meze-an assortment of various dishes such as fresh bread or pita with hummus, meat tenderloin salads, and many other dishes-and there are also drinks to go with the food. You could also try the Spanakopita (Greek spinach pie). What's more, Pamela, the owner and the chef, serves feta, dips and sauces that are handmade in her kitchen. The ambience of the restaurant is so much home-like, and the view of the beaches is mesmerising. So don't hesitate to take on the place with your family or friends and indulge in the Meze like the Greeks would!
Travelers can get a taste of the luxury at Kise Bettei Hotel & Spa by visiting their main restaurant, Chura-Nuhji. One of the leading Italian chefs in Japan, Tsutomu Ochiai, owner of La Bettola Da Ochiai in the Ginza district of Tokyo, was specially brought in to design the menu. The chef creates innovative, gourmet Okinawan cuisine by preparing the finest of Okinawa's traditional ingredients (Ishigaki beef, Aguu pork, fresh seafood and local produce) with modern techniques. Lunch is the more affordable option, but dinner here would be divine. Guests are advised to be formally attired; people wearing sleeveless shirts and sandals will not be admitted.