Name: 創 sou
Address: 2-6-2 Kumoji, Kumoji Garden Building 3F 3-B, Naha City, Okinawa, 900-0015
Telephone: 0989880399

創 sou

【November Course Menu】
Beverage included
A course with freely enjoyable pairings

- Island Tofu Potage

- Four Appetizers
Monaka, Persimmon and Kandaba, Taanmu Fritter, Nmukuji Putturu

- Island Vegetable Salad

- Thinly Sliced Wagyu Beef

- Nakijin Mushrooms and Agu Bacon

- Local Fish with Muji-nu-jiru Style Sauce

- Okinawan Kuroge Wagyu Beef

- Roselle Rare Cheesecake

- Baked Sweets


Coffee or Herbal Tea


The course menu changes monthly.

【November Course Menu】Shima Tofu Potage, Island Vegetable Salad, Prefecture-produced Japanese Black Wagyu, and 9 Dishes in Total, Pairing Course

We offer a fusion course centered on carefully selected ingredients from Okinawa Prefecture, seamlessly blending techniques from French, Italian, Japanese, and South American cuisines. Each dish, woven from tradition and innovation, invites you to a new dining experience that can only be savored here.

Course Only

【November Course Menu】

- Island Tofu Potage
Okinawan Island Tofu Potage

- Four Amuse-Bouches
Monaka, Persimmon & Kandaba, Taanmu Fritto, Nmukuji Putturu
Appetizers 4 types 
Monaka, Persimmon & Kandaba, Okinawan Taro Fritto, Nmukuji Putturu 

- Island Vegetable Salad
Okinawan Island Vegetables Salad

- Thinly Sliced Wagyu Beef
Thinly Sliced Wagyu Beef

- Nakijin Mushrooms and Agu Pork Bacon
Nakijin Mushroom and Agu Pork Bacon

- Local Fish with Muji-nu-jiru Style Sauce
Local Fish with ”Muji-nu-jiru” Style Sauce

- Okinawan Kuroge Wagyu Beef
Okinawan Black Wagyu Beef

- Roselle Rare Cheesecake
Roselle No-bake Cheesecake

- Baked Sweets
Baked Sweets


 
Coffee / Herbal Tea
Coffee or Herbal Tea


※The course menu changes monthly.
Course menu is changed every month.

【November Course Menu】4 kinds of amuse-bouche, thinly sliced wagyu beef, local fish with mujinu soup-style sauce, prefecture-produced Japanese Black wagyu, and 9 dishes in total

Featuring carefully selected ingredients from Okinawa Prefecture, we offer a fusion course that seamlessly blends the techniques of French, Italian, Japanese, and South American cuisine. Each dish, woven from tradition and innovation, invites you to a new dining experience found only here.

Course only

【November Course Menu November Course Menu】

‐ Island Tofu Potage
Okinawan Island Tofu Potage

- Three Amuse-Bouches
Monaka, Turnm Fritto, Nmukuji Putturu
Appetizers 3 types 
Monaka, Okinawan Taro Fritto, Nmukuji Putturu 

- Island Vegetable Salad
Okinawan Island Vegetables Salad

- Thinly Sliced Wagyu Beef
Thinly Sliced Wagyu Beef

- Nakijin Mushrooms and Agu Pork Bacon
Nakijin Mushroom and Agu Pork Bacon

- Prefectural Kuroge Wagyu Beef
Okinawan Black Wagyu Beef

- Roselle Rare Cheesecake
Roselle No-bake Cheesecake



Coffee/Herbal Tea
Coffee or Herbal Tea


※The course menu changes monthly.
Course menu is changed every month.

【November Course Menu】Shima Tofu Potage, Thinly Sliced Wagyu Beef, Nakijin Mushrooms and Agu Bacon, and 7 other dishes

Featuring carefully selected ingredients from Okinawa Prefecture, we offer a fusion course that seamlessly blends techniques from French, Italian, Japanese, and South American cuisines. Each dish, woven from tradition and innovation, invites you to enjoy a new dining experience found only here.

創 sou

【November Course Menu】Shima Tofu Potage, Thinly Sliced Wagyu Beef, Nakijin Mushrooms and Agu Bacon, and 7 other dishes

Course Only

【November Course Menu】4 kinds of amuse-bouche, thinly sliced wagyu beef, local fish with mujinu soup-style sauce, prefecture-produced Japanese Black wagyu, and 9 dishes in total

Course only

【November Course Menu】Shima Tofu Potage, Island Vegetable Salad, Prefecture-produced Japanese Black Wagyu, and 9 Dishes in Total, Pairing Course

Course Only

Restaurant Information