Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
La BOMBANCE
(La BOMBANCE)- Location：
- 今帰仁村
- Categories：
- Budget：
-
Restaurant information
Details
| Restaurant name |
La BOMBANCE（La BOMBANCE）
|
|---|---|
| Categories | Creative |
| Phone number (for reservation and inquiry) |
090-7587-5770 |
| Reservation Availability |
Reservations available |
| Address |
沖縄県国頭郡今帰仁村古宇利2451 One Suite THE GRAND |
| Transportation |
Car (free transportation within Kouri Island available), driving agency available |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT1360003007641 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料なし、チャージなし、消費税のみ頂戴します。 |
Seats/facilities
| Number of seats |
40 Seats （ 8 counter seats, 32 dining seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables There is a smoking area outside the store |
| Parking lot |
OK Free shuttle service within Kouri Island, valet service available |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Couples seats,Counter,Sofa seats,Outdoor/terrace seating,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery,Ocean view,In hotel restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),BYOB,Sommelier |
| With children |
Available to children aged 13 and over. |
| Dress code |
resort casual |
| Website | |
| The opening day |
2021.7.21 |
| PR for restaurants |
LaBOMBANCE, which has received a Michelin star for 10 consecutive years, opens in Okinawa
Restaurants with an ocean view overlooking the East China Sea. You can also enjoy creative Japanese-style meal made with plenty of local ingredients, paired with rare sake and vintage wine. |
A trip to Okinawa for 2 nights and 3 days. On the second night, we went to "One Suite THE GRAND". The in-house Restaurants is ``La BOMBANCE Kouri Island.'' Cheers while solving the puzzles with the familiar riddle menu. For the pairing, I ordered 3 glasses, 2 glasses of white and 2 glasses of red with meat. Creative Japanese Japanese-style meal made with plenty of Okinawan ingredients. There are 5 types of appetizers. First up is the prawn and island carrot shirishiri. The prawns are from TAMAYA on Yagaji Island next door. Next clockwise is the grilled saminiku. The meat is Agu pork belly. The accompaniment is red cabbage. The snow crab jelly is a copy of the pineapple wrapped in red sweet potato. And giant clam with squid ink and vinegar miso. The fifth one is cherry blossom spring rolls. The spring roll wrapper is an ingredient used in tacos, an Okinawan soul food. The accompanying tartar sauce contains tonka. The light and sour sauce neutralizes the oiliness and is delicious. The snack is Sennen sea bream steamed with turnips and cherry sauce. A valuable sea bream that is said to be caught only once every 1,000 years. The plump and thick white flesh is very satisfying to eat. The bowl is green lettuce. A bowl of early-digged Kagoshima bamboo shoots and sea lettuce.The light soup stock will refresh your palate. Next is sashimi. Tuna, akamachi, and makubu. Akamachi and makubu are Okinawa's three major luxury fish. The pale white flesh is delicious. For the soy sauce, choose bubble soy sauce, salt from Yagaji Island, and wasabi. Pair from here. Orange wine from the Loire was recommended as it goes well with sashimi. Youthful and refreshing, but with just the right amount of oak. It's really perfect for white sashimi. The hotpot dish is Agu pork shabu shabu shabu. loin and roses. The vegetables are handmade bamboo shoots and wood ear mushrooms from Nakijin Village. Handama is slightly slimy and delicious. I guess I've been recommending it lately, but I received it this morning as well.The ponzu sauce is a special Shikuwasa ponzu sauce. Exhausted. The wine to go with is Condrieu. Viognier from the Rhône. It has a rich flavor that is different from Chardonnay. Even if it's slightly spicy, it's heaven when eaten with pork. And our specialty, bitter melon somen with sea grapes and mozuku. This time, we made a truffle with black truffles, truffle nuts, and even truffle oil. A luxurious version that also comes with a luminous shell. As expected, the finished product goes so well with the truffles and mozuku. The Meat Dishes is poiled domestic beef sirloin. There are two types of sauce: Chaliapin sauce, lily root sauce, and raspberry sauce. With wine, the taste changes. The wine is a red Bordeaux. A soft wine made from Cabernet Sauvignon and Merlot. The final step is, of course, the cooking. Rice with shungiku and cherry shrimp. The shungiku is made into tempura, and when mixed together, the right amount of oil combines with the umami of the sakura shrimp to create an indescribably deep flavor. The second cup is Ochazuke with Ochazuke（boiled rice with tea）. This is also unbearable. The Korikori pickles are also crunchy and the perfect way to finish the dish! The sweetness is strawberry Daifuku monaka and cherry blossom ice cream. Very satisfied with the rich ice cream and monaka. It was a course full of originality that was completely different from Nishiazabu and Kyoto. Thank you for the meal!