{"id":2016,"date":"2025-03-31T11:55:17","date_gmt":"2025-03-31T11:55:17","guid":{"rendered":"https:\/\/choosychou.com\/?p=2016"},"modified":"2026-01-23T03:38:47","modified_gmt":"2026-01-23T03:38:47","slug":"innovative-shiroux-okinawa-japan-fine-dinning","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/innovative-shiroux-okinawa-japan-fine-dinning\/","title":{"rendered":"Okinawa French Restaurant \uff5cInnovative SHIROUX\uff5cPrices, dishes, and reviews are all organized"},"content":{"rendered":"

If you are interested in a high-end restaurant that combines French cuisine with local Okinawa ingredients, then the Halekulani Hotel in Okinawa Innovative SHIROUX<\/strong> Maybe it will attract your attention. By a two-michelin-starred chef in Tokyo Kawade Hiroyasu<\/strong> The producer focuses on "Okinawa local ingredients \u00d7 French techniques", and designs set meals with local vegetables, seaweed, black-haired wagyu beef, etc. As the core, and even tries to restore Ryukyu ancient cuisine and dim sum with French cooking techniques. It sounds dreamy, but the actual experience is a bit different.<\/p>\n\n\n\n

This ARTICLE WILL FULLY share MY ACTUAL DINING EXPERIENCE in SHIROUX, AND sincerely provide A general review for the reference of friends who go to Okinawa.<\/p>\n\n\n\n

Innovative SHIROUX dining Experience<\/strong> Okinawa French cuisine<\/strong> Halekulani Hotel Restaurant Review<\/strong> Okinawa fine dining restaurant recommendation Innovative SHIROUX Menu Introduction Halekulani SHIROUX restaurant price Okinawa fine dining experience Okinawa Michelin restaurant recommendation Okinawa local ingredients High-end cuisine Okinawa French cuisine Evaluation SHIROUX Is it worth going? Innovative SHIROUX evaluation experience<\/h6>\n\n\n\n

(Dining in February 2025)<\/p>\n\n\n\n\n\n\n\n

Innovative SHIROUX menu introduction and dining experience<\/mark><\/h1>\n\n\n\n

Appetizers and appetizers<\/h2>\n\n\n\n
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Okinawa Pumpkin Cold Soup & Mustard Mochi<\/mark><\/h3>\n\n\n\n

The soup base is clear and has a little curry flavor, and it is served with a few pieces of lightly flavored pumpkin jelly; the mustard mochi next to it is presented in the shape of Zongzi. The visual sense is interesting, and the taste is discerning.<\/p>\n\n\n\n

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Smoked fried sweet potatoes<\/mark><\/strong><\/h3>\n\n\n\n

It's small and cute, and the smoky aroma comes out, but... can this really be counted as a dish alone?<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Peanut \u00d7 Seaweed \u00d7 lemon cheese<\/mark><\/strong><\/h3>\n\n\n\n

The main dish is lemon cheese with peanut butter, and next to it is salt-flavored seaweed. Experiencing this combination for the first time, the taste and flavor are very "challenging."<\/p>\n<\/div><\/div>\n\n\n\n

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Tuna Tartare & beetroot (highly recommended! \uff09<\/mark><\/strong><\/h3>\n\n\n\n

This one is my favorite.<\/p>\n\n\n\n

Tartare<\/strong> With beetroot and slightly sour mayonnaise, the three are unexpectedly balanced. The beetroot is stewed with fruit to taste and retain the crispness, which is very good.<\/p>\n<\/div><\/div>\n\n\n\n

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Black and white rice steamed buns<\/mark><\/strong><\/h3>\n\n\n\n

The pairing bread turned out to be steamed buns! The white +black version made of rice is really full after eating (it also plugs the stomach).<\/p>\n<\/div><\/div>\n\n\n\n

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Midfield dessert: Chiffon cake + mousse<\/mark><\/h3>\n\n\n\n

This is unexpected, so it's okay to adjust it.<\/p>\n<\/div><\/div>\n\n\n\n

Seafood main course<\/h2>\n\n\n\n
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Red-spotted fish & abalone mushrooms<\/mark><\/strong><\/h3>\n\n\n\n

The red-spotted fish with crispy skin and fried skin is not bad in itself, but the matching method is a bit out of focus-first serve the fish bones on a decorative plate, then put it in the soup dumplings, the vision and taste are quite abrupt.<\/p>\n\n\n\n

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Ise Lobster (+5,000 yen)<\/mark><\/strong><\/h3>\n\n\n\n

Well-behaved, not particularly stunning, and there is no need to add some points.<\/p>\n<\/div><\/div>\n\n\n\n

Meat main course<\/h2>\n\n\n\n
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Motobu Niu<\/mark><\/strong><\/h3>\n\n\n\n

The specially baked Okinawa Kuroge wagyu beef is coordinated with kombu in the middle, and the eggplant next to it is made into TACO with raw beef, which is also a highlight.<\/p>\n\n\n\n

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Wagyu filet (+5,000 yen)<\/mark><\/strong><\/h3>\n\n\n\n

There are a few slices of truffle decoration, the cheese cake is delicious, and it is paired with two kinds of finger food (tower + TACO). It is not bad but there is no memory point.<\/p>\n\n\n\n

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Desserts and snacks<\/h2>\n\n\n\n
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Strawberry tower<\/mark><\/strong><\/h3>\n\n\n\n

Ordinary, not very distinctive.<\/p>\n<\/div><\/div>\n\n\n\n

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Amazon Cocoa<\/mark><\/strong><\/h3>\n\n\n\n

Berry jelly and mousse-wrapped chocolate ice cream are a more innovative one.<\/p>\n<\/div><\/div>\n\n\n\n

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Petit Four<\/mark><\/strong><\/h3>\n\n\n\n

Kelilu+ Pineapple, although the pineapple echoes Okinawa, it is still dull as a whole.<\/p>\n<\/div><\/div>\n\n\n\n

Wine pairing experience<\/h2>\n\n\n\n

This makes me the most unhappy. Although it is divided into two prices (13,000 yen \/ 18,000 yen), there are duplicate wines at both prices? Then why don't you just set a price?\u2026<\/p>\n\n\n\n

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Personal feelings<\/mark><\/h1>\n\n\n\n

There is creativity and ingenuity, but the overall taste is not proportional to the price. For us who are full of expectations, we are indeed a little disappointed.<\/p>\n\n\n\n

The decoration of the restaurant is really beautiful, and it will be more romantic if you happen to encounter the sunset.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n