Fine Dining

Where Island Bounty Stars in Epicurean Delights

It goes without saying that healthy eating is central to our well-being.
Nutritionally balanced cuisine is a hallmark of The Terrace Club Wellness Thalasso, and central to our approach is ensuring that a wide variety of foods feature in the meals we serve at our Fine Dining restaurant.
Meat, fish, leafy greens and other vegetables rich in beta-carotene, seaweeds, beans....
all these and more fill out our colorful menus, and the dishes prepared from them are as delightful to the eye as they are on the palate.
Moreover, guests participating in one of our residential Wellness Programs will enjoy meals that have been specially curated to meet their needs and goals.
Our chefs carefully adjust not only the ingredients, but also the cooking methods and portion sizes in consultation with the trainer assigned to your care.
The life-giving energies of a thoughtfully prepared, delicious meal extend far beyond the immediate sensory ones, and we invite you to truly savor this aspect of your stay with us.

Location	Ocean Side 1F
Opening hours	Breakfast: 6:30 to 10:30 a.m. Lunch: Noon to 3 p.m. (last order 2:30 p.m.) Dinner: 5:30 to 10 p.m. (last order 9:30 p.m.)
Number of seats	96 seats (including terrace) No smoking allowed

Place a Reservation

Close communication between our head chef and fitness team is key to the full support we offer guests of our residential Wellness Programs.

A multicourse feast of thoughtfully prepared Wellness Cuisine can measure less than 800 calories.

Meet the Chef

Having spent many years honing his craft in the kitchens of our sister property, The Busena Terrace, Chef Higa was appointed to the opening team of THE TERRACE CLUB WELLNESS THALASSO AT BUSENA in 2011, where he set to the challenge of developing the resort’s wellness-focused cuisine.
Since 2012 he has been at the helm of the hotel’s Fine Dining restaurant as head chef.
Driven by a mission to provide food that meets the individual needs of each guest, he employs a host of techniques and methods cultivated over long years specializing in healthful, but no less spectacular, cuisine.
While his creative dishes are gentle on the body, we are sure that you will find them deeply satisfying.

Toru Higa, Head Chef Fine Dining

Chef's Vision

In Dialogue with the Sun, Sea, and Soil

Local Okinawan ingredients, including organic vegetables and herbs grown in the gardens of our sister hotels, are at the core of the signature Wellness Cuisine served at Fine Dining.
Chef Higa frequents those fields and greenhouses himself to gather fresh-plucked bounty that winds up on the table that day.
Filled with the energies of the Okinawan sun, his fragrant, flavor-packed dishes are truly of the terroir—a luxury that can only be enjoyed here.

Salts of the Earth

Okinawan sea salt, Himalayan rock salt, umami-rich seaweed salt.
Along with premium flaxseed and grapeseed oils and high-quality ghee, these are just a few of the all-natural condiments used in our kitchens.
These select ingredients, chosen for the unique qualities they bring to a specific food or method of preparation, add to the depth of flavors on your plate.

A Natural Approach with Ryukyuan Roots

Traditional Ryukyu cuisine takes full advantage of a great bounty of healthy heirloom vegetables as well as vitamin-rich kelp and sesame—it’s no wonder that islanders here are famous for their longevity.
Even classic pork dishes are slow-simmered in a way that removes fat.

※Our chefs sometimes draw inspiration from classic dishes of the Ryukyuan court, such as flavorful minudaru pork loin marinated in black-sesame sauce, creating new takes that elevate healthy eating to a state of fine art.

Guidelines

・Kindly note that use of the Poolside Bar is limited to registered guests of The Terrace Club, and registered guests of The Busena Terrace Club Villas who are over the age of 13.

・Operational hours are subject to change without prior notice.

Dress Code for Dinner

•Guests are requested to dress up for dinner. Men should wear shirts and pants that cover the knees, while women should wear festive dresses.
•Please refrain from wearing sandals, slippers, or similar footwear when visiting the restaurant.
*Casual garments, including camouflage prints, tracksuits, and summer-season yukata and short shorts, are not allowed.
*We may request that you change your clothes should they be too casual in style. Thank you in advance for your understanding.

For Those Guests with Food Allergies

With one week's advance notice, our chefs can prepare dishes without any of the eight most common food allergens (shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts) as well as 20 other allergens for which labelling is not mandatory in Japan. Werequest those guests with food allergies to communicate their needs to us one week prior to arrival by using our Food Allergy Notification Form. Please bear in mind that we are unable to make special arrangements for allergens other than the 28 listed onthe form.

Food Allergy Notification Form