Chef Akiyuki Nasu is definitely one of the best skilled French chefs in Okinawa. And I know that he’s such a good hearted man with such abundant passion and knowledge. He used to run his restaurant successfully in Onna, but unfortunately he had to move several times, and now he finally built his own restaurant.
Grand open on March 30. On the beautiful hill top overlooking Onna and the ocean near OIST.
Very nice view and breeze.
They are planning to extend the balcony. That would be awesome.
Teppan Yaki counter.
I stopped by to give him my celebration.
Amberjack and Pale Snapper I caught the day before, Ike-Jime on board, of course.
And we came back to our reservation for dinner.
Dinner course with Chef Nasu can be reserved a day before. But the restaurant is basically run by his son, a young enthusiastic chef Takeho.
If you have a chance, I strongly recommend to reserve dinner course with Chef Nasu. It’s worth it. He makes a difference.
But we didn’t know we could reserve his course, so today we’ll just order from the menu.
I love their ginger lemon soda.
Chef Nasu cooked some dishes off the menu in return to our gift.
This was a Tataki (slightly grilled) sashimi of remora. I’ve never had remora before. It tasted something between cod and mahi mahi.
Carpaccio with the fish I gave him. Wow. It looks totally different. And the sauces were beautiful.
Tomme de Savoie from Hokkaido. Very tasty.
They fell in love with this semi-hard cheese and went to Hokkaido to get the contract.
Takeho got Teppan-Yaki grill going.
Housemade bacon. Oh yes. Cured with Okinawa sea salt just right, packed with flavor of smoked Okinawa fatty pork.
A big smile broke out of her face.
You can’t buy descent bacons any longer. This is a joy.
Spaghetti a la bolognese. Ground meat of Okinawa pork and beef. They use very special tomatoes which are produced by this particular farmer here in Onna. This farmer is a tomato artist and his tomato is so delicious. Chef Nasu loves his tomatoes.
It’s simple, and it’s very very good. YuYu is crazy for good pastas. She’s also very picky. But this one passed her bar easily.
Sous vide cooked Yambaru Chicken.
Juicy, meaty and full of flavor, taking full advantage of quality yambaru chicken.
But to be honest with my liking, I would like it better if the sous vide is temperatured a little higher and gilled a little less.
Nicely done sirloin. Neatly trimmed off fats, we just enjoyed the juicy tender red meat.
Chef Nasu threw in a Rissotto with Amberjack offal. It’s a beautiful perfection.
We came to celebrate their opening but their return was too big for our gift.
But we are so happy that Sara came back finally.
il gastro sara