A breakfast worth waking up early for
Hotel Gracery Naha
Breakfast Buffet at Restaurant Bonsalute
With the health and safety of our guests as our highest priority, we take comprehensive measures to help prevent the spread of infection.
Chef recommends breakfast menu
Agu Pork Sauté
Agu pork is an Okinawan brand of pork known for its tender texture, mild flavor, and lack of strong odor. Its high-quality fat gives it a light taste, making it pleasantly easy to enjoy.
Champuru
Enjoy the daily special of various Okinawan "champuru" dishes, including Goya Chanpuru made with bitter gourd and Somen Champuru featuring thin somen noodles.
Braised Soki Cartilage
Enjoy our daily selection of Braised Soki Pork Cartilage and "Raftae," a traditional Okinawan-style braised pork belly slow-cooked with awamori (Okinawa rice spirit) until irresistibly tender.
[Okinawan Cuisine] Umibudo (sea grapes)
Umibudo, or sea grape, is one of Okinawa's most famous marine products, known for its chewy texture.
[Signature Dish] Mapo Tofu
We even have a daily selection of Chinese dishes! Try our Mapo Tofu that has just the right amount of spicy kick.
[Okinawan Cuisine] Okinawa Soba Noodles
[Okinawan Cuisine] Okinawa Soba Noodles
Okinawa Soba is made with wheat-flour noodles, not buckwheat, served in a flavorful stock made with pork bones and dried bonito flakes.
For those who like it spicy, we have kōrēgūsu, a traditional Okinawan condiment made by steeping island chili peppers soaked in awamori (Okinawa rice spirit).
Okinawa Soba is made with wheat-flour noodles, not buckwheat, served in a flavorful stock made with pork bones and dried bonito flakes.
For those who like it spicy, we have kōrēgūsu, a traditional Okinawan condiment made by steeping island chili peppers soaked in awamori (Okinawa rice spirit).
Restaurant Bonsalute
- Business Hours
- 6:30 AM – 10:00 AM (Last entry at 9:45 AM)
- Charge
- Adults: 1,980 yen (tax included)
Children (elementary school students): 990 yen (tax included)
Preschoolers: Free
The menu is subject to change depending on the season, availability, and other factors.
