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Steamed Hot Dim Sum and Chinese Tea. Enjoy Dim Sum Lunch at “Kinshasa” at Hotel Nikko Alivila in Yomitan Village
post : 2018.03.05 18:00
“Some customers come here 4 or 5 times every month.”
Yuji Omichi, the manager of a Chinese Restaurant “Kinshasa” at Hotel Nikko Alivila, told me so. It is hard to say each dish is served for reasonable prices, but the lunch at this restaurant is very popular among local people and the restaurant is crowded with many customers every day.
Lunch is “semi buffet” style. Customers can pick among about 15 kinds of appetizers and stir-fried dishes to eat. Dishes include century egg and tofu, Chinese style fried fish in sweet and peppery vegetable sauce, fried minced fish and pineapple, fried rice cake with dried shrimp and pork, stir-fried seafood with pumpkin sauce, stir-fried Chinese pickled vegetable and pork, and Mapo tofu. You can also choose desserts to eat from 18 kinds of them and more than 20 kinds of dim sum dishes on the menu and order.
A variety of dishes are on the dim sum menu, such as xiaolongbao, steamed seafood dumpling, steamed dumpling with Chinese chive, dumpling with shark’s fin, pork shaomai, crab shaomai, taco shaomai, and dish of the month. Lee, a Chinese dim sum chef, makes each dish from dough, and the freshly made hot dishes are served to tables.
“I want customers to have another serving with no hesitation,” Omichi said. He also told me that some customers order 30 of xiaolongbao.
Yukihiro Hoshi took up the position of head chef of Kinshasa 11 years ago. He used to work as a chef at a Chinese restaurant at other resort hotel before. According to him, “I tend to change flavor of dishes because I want my customers to come to our restaurant constantly.” These dishes include simply salted appetizer with seasonal ingredients, semi-spicy mapo tofu, semi-sweet stir-fried dish, sweet and sour deep-fried dish with spicy sauce, and more. Each dish has different flavor, so customers never get tired of it even if they come every week.
Thanks to Head Chef Hoshi for his concern, so I feel like I can eat them endlessly even though I am filled.
12 kinds of teas including “Keika Oolong Tea,” “Toho Bijin,” and “Bunzan Hoshu Tea” are available at the restaurant, and customers can have them as much as you want. You can also ask for a recommendation to the staffs if you were not sure which one to drink.
Don’t you want to have a luxurious moment by looking a emerald colored beach through the window and enjoying dim sum? For your additional information, Chef Lee cooks dim sum dish in front of customers every Wednesday, so I hope you can watch it.
Address: 600 Gima, Yomitan Village Hotel Nikko Alivila
Business Hours: Lunch 11:30-14:00 (11:30-15:00 on Sat, Sun & Japanese national holidays) / Dinner 18:00-21:30 (final order 21:00)
Closed: Dinner time on every Wednesday
Okinawa CLIP photo writer Sachiko Tachi