Akiko Okada, Principal of Seishoku Cooking School, Chizuko Aku, who is a lecturer of a network class in Fukuoka, and Yuichi Mitsui, the head chef of Japanese cuisine at The Ritz-Carlton Okinawa, went to eat a meal. 
Mr. Mitsui served as the sous chef at The Ritz-Carlton Tokyo in Roppongi, and this year3I was transferred to Okinawa in May.about10Since last year, I have been teaching cooking at the normal course of the regular cooking school.
While listening to lively conversations in the train, we arrived at Shurijo Castle, which was painted in vermilion.The architectural styles of Japan, Ryukyu, and China are fused together. 2000It is registered as a World Cultural Heritage site in XNUMX.
The cloudy weather forecast is off and we can see the blue sky, and the temperature is20Beyond ℃, it's hot rather than warm.
To see the local ingredients, I went to the Makishi Public Market, which is located in the center of Kokusai-dori, a street lined with souvenir shops.
Meat, fish, and vegetables are lined up narrowly.At the fresh fish market, colorful fish unique to tropical countries were lined up.
“I thought fish in the hot sea didn't taste good, but I was surprised to find it delicious,” says Mitsui.fish bought at the market2It is a system where you can have your food cooked in the cafeteria on the floor. 
I chose a large five-colored shrimp and had it as fresh sashimi and miso soup. 
After that, Sefa Utaki, which is said to be a power spot,(Safe Utaki)"went to.Utaki is a general term for the "sacred places" that are widely distributed in the Nansei Islands, and Sefa Utaki is the most sacred place in the Ryukyu Kingdom.In front of me, I saw Kudaka Island, which is called the island of the gods.The weather turned cloudy. 
In the evening, we arrived at The Ritz-Carlton Okinawa, where Mr. Mitsui works.The location is Kise in Nago City, which is located in the northern part of Okinawa.by car from Naha2About an hour?
It was a resort-type hotel built on a quiet hill overlooking the East China Sea. 
"Welcome," I was welcomed with a kind smile and words. 
The courtyard is filled with water like a pool, and you will be fascinated by the surface of the water that sways and shines.I sat down in my chair and took a deep breath.
A fun dinner.The menu was written as a special kaiseki, but I think it would be an Okinawa macro kaiseki if expressed directly. 
The dishes were made with a lot of local ingredients such as goya (bitter gourd), asa seaweed, sea grapes, island tofu, and fuuchiba tofu. 
Sophisticated, simple and beautiful.There was a voice of admiration for the exquisite taste.
The principal and Mr. Reiku, who are always cooking and teaching, continue to ask Mr. Mitsuii questions about cooking and ingredients. 
After dinner, we listened to a live performance of the guqin and erhu while feeling the evening breeze in the hotel garden.
After enjoying the feeling of being in a foreign land and enjoying the ultimate in relaxation, return to the quiet and comfortable room, reflect on the long day, and finally fall into a deep sleep.
*The public cooking class of Mr. Yuichi Mitsui, the head chef of Japanese cuisine at The Ritz-Carlton Okinawa, 2013Years3Month24Day(Day)will be held atPlease join us.
(Recruitment starts at2013Years1Month15(scheduled for later)
(Terry）
