The most classic coconut cake at Florilege Restaurant in Halekulani Hotel is very delicious

The memorable points of Okinawa are between the blue sea and the sky and the lips and teeth. We booked the Florilege restaurant of Halekulani Hotel in advance, which is also the most anticipated meal of this Trip. Hiroyasu Kawate, the two-star Michelin chef of Florilege Restaurant, the third largest restaurant in Asia, is the consultant chef of Shiroux. Shiroux means white in Okinawa. Walking into the restaurant, it feels like being at the seaside of Okinawa, elegant, fresh and peaceful.

Okinawa's blue sea and mountains already have everything: Motobu Kuroge Wagyu, freshly caught red grouper, and various Okinawan vegetables. Many of the most common ingredients such as pumpkins, radishes, and purple sweet potatoes that were transplanted from Fujian in ancient times have also formed their own local characteristics after thousands of years of nourishment here.

Adhering to the consistent concept of Kawate, we eat innovative "French cuisine" with a strong Okinawan core. The simplest local ingredients are carefully prepared with French techniques. The precise presentation of the characteristics of the ingredients tests the chef's skills and also contains the chef's love for nature and the aesthetics of Japanese cuisine. The melt-in-your-mouth Honbu beef is our favorite. The only small regret is that we didn't get to eat the same purple sweet potato picked from the fallen leaves in Tokyo. I'll try the Tokyo store next time. When Traveling in Okinawa during the off-season, it's better to put down your phone and sit down to have a good meal.

🤍Tips:

1. The restaurant is at the Halekulani Hotel where we stayed. Remember to book Halekulani's most classic coconut cake. It's the best coconut cake I've ever eaten!

2. If there is no activity scheduled in the afternoon, the restaurant is recommended to be open at 17:30 sunset. Of course, this time is also the most difficult to book.