CONCEPT

The innovative expression of Ryukyu culture
Transcend nostalgia on Ishigaki Island—the first step toward something new

Island vegetables, aromatic herbs and subtropical fruits that stimulate the senses
Fresh seafood brought in by the Black Current
And rare Ishigaki beef and Ishigaki black chicken
Sustainable produce from the sea and land of Yaeyama

A special night to be spent with that special someone
A luxurious space that goes by the name HANARÉ

Chef

反町世俊（Sorimachi. Seigon）

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Born in Shanghai, Seigon started his career with Japanese cuisine, then went on to Italian, French and Western cuisines, and worked overseas for six years.
He creates extraordinary dishes fusing Yaeyama and Okinawa local ingredients with Japanese, Chinese and Southeast Asian cooking techniques and seasonings.
He has been HANARÉ’s chef since its opening; allow him to offers you an unforgettable and innovative dinner of Ryukyu cuisine.
Oishohri! (It means, 'Enjoy your meal' in Yaeyama’s dialect)