【 Limited Time 】Teppan-yaki Seiga Renewal 2nd Anniversary Menu | Hotel with a spectacular view overlooking Miyakojima Maehama Beach Miyakojima TOKYU HOTEL & Resorts [Official]

Special Menu for our 2nd Anniversary Renewal

Anniversary Menu to Celebrate the 2nd Anniversary of Our Renewal

To commemorate the second anniversary of our renewal, we will be offering Miyako beef in all courses.
Enjoy our exquisite anniversary menu and limited-edition cocktails.

Event date: Limited time offer: 10 days only, from Friday, March 27, 2026 to Sunday, April 5, 2026.

open time: 17:30～22:00 （L.O.20:00）

place: Teppan-yaki Seiga

※: Only three courses are available: "Milky Way," "Southern Cross," and "Vega."
Reservations are required by 4:00 PM the day before. Please let us know your preferred course when making your reservation.

※: It is also available to guests who are not staying at the hotel.

Regarding cancellation fees for restaurant reservations

If you cancel your reservation, a cancellation fee (penalty) will be charged.

Contact between 3 and 2 days in advance: 20% of your reservation

Notification on the day before: 50% of your reservation

Contact on the day: 100% of the reservation

Course Menu

Milky Way

Fee: 26,000円

Sparkling wine for toasting
Ryukyu 3
Okinawa Vinegar
Tebichi (pig's feet) stewed
Ji Mami Tofu (Peanut Tofu)
Appetizers
Teriyaki conger eel with ducka balsamic flavor with carrot sashimi
Domestic beef shabu-shabu seaquasa sauce and snow salt jelly
Sautéed marinary tuna in Chinese style
Okinawa Fritted pork fillet Miyakojima black vinegar bean paste
Sashimi
Assortment of three kinds of local fresh fish
Japanese spiny lobster (half)
Miyako beef sirloin 80g
Seasonal grilled vegetables
White rice or garlic rice
Red miso soup and pickles
Anniversary dessert plate
Coffee or Tea

Southern Cross

Fee: 23,000円

Sparkling wine for toasting
Ryukyu 3
Okinawa Vinegar
Tebichi (pig's feet) stewed
Ji Mami Tofu (Peanut Tofu)
Appetizers
Teriyaki conger eel with ducka balsamic flavor with carrot sashimi
Domestic beef shabu-shabu seaquasa sauce and snow salt jelly
Sautéed marinary tuna in Chinese style
Okinawa Fritted pork fillet Miyakojima black vinegar bean paste
Sashimi
Assortment of three kinds of local fresh fish
Ezo abalone steamed in white wine
Miyako beef sirloin 80g
Seasonal grilled vegetables
White rice or garlic rice
Red miso soup and pickles
Anniversary dessert plate
Coffee or Tea

Vega

Fee: 19,500円

Sparkling wine for toasting
Ryukyu 3
Okinawa Vinegar
Tebichi (pig's feet) stewed
Ji Mami Tofu (Peanut Tofu)
Appetizers
Teriyaki conger eel with ducka balsamic flavor with carrot sashimi
Domestic beef shabu-shabu seaquasa sauce and snow salt jelly
Sautéed marinary tuna in Chinese style
Okinawa Fritted pork fillet Miyakojima black vinegar bean paste
Sashimi
Assortment of three kinds of local fresh fish
Miyako beef sirloin 110g
Seasonal grilled vegetables
White rice or garlic rice
Red miso soup and pickles
Anniversary dessert plate
Coffee or Tea

Miyako beef

During this period, all courses will feature Miyako Beef, a premium brand of wagyu beef that Miyako Island is proud of. Enjoy its fine texture and exquisite flavor, prepared using the unique techniques of teppanyaki.

Anniversary dessert plate

A dessert plate made with brown sugar from Okinawa and a fluffy chiffon cake with black honey. The rich and gentle sweetness of the chiffon cake is combined with a tart made with tropical fruits and ice cream to create a gorgeous dish, and it was made with the hope that you will celebrate the third anniversary with a new feeling.

Limited edition cocktails that pair perfectly with the food.

Sakurahae: 1,200円

In the Okinawan dialect, "south wind" is pronounced "hae." This spring-only short cocktail combines dry white wine with cherry liqueur and is finished with the refreshing acidity of orange juice. The vibrant aroma spreads along with the colorful mint cherry garnish. It's a light and elegant drink that complements the flavors of teppanyaki.

Sakura Mojito Miyako Island Style: 1,500円

This long cocktail combines rum with cherry blossom liqueur and cranberry juice, finished with a refreshing garnish of shikwasa and lime. The aroma of mint and salted cherry blossoms add a touch of spring color, making it a perfect complement to teppanyaki at a tropical resort.

March 24, 2026