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唐手の稽古は、滞在中に毎日、施設内の道場で行われる。稽古を担当するのは、読谷村で道場を構え今年で63周年を迎える名門「上地流空手道拳優会」の有段者の方々。上地流拳優会は心技両面を磨くことを大切にしており、海外にも200の支部を持っているのだ。

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稽古では身体を動かすだけでなく、唐手の歴史や大切な心得をじっくりと教わるのも特徴。基礎の型から学び、徐々に深く本格的な内容へ移るため、初心者でも参加可能だ。2日目には、唐手と共に発展を遂げ、両方を学ぶことで技が深まるとされる沖縄古来の武器術・琉球古武道の稽古も行い、唐手への理解も一層深まることだろう。

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また、日中の稽古を振り返って行う「動禅瞑想」の時間を設け、武道の所作を通して己と向き合う瞑想を実践している。砂浜で波音を聞きながら、自然の中でじっくりと自分と向き合う時間でもあるのだ。

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さらに、2日目と3日目の稽古の間は、「指圧」で身体を調えるべく、なんと、客室に国家資格を持つ指圧師が来てくれる。プライベートな空間でリラックスしながら、稽古で緊張した心身をほぐす極上の時間が味わえるのだ。

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Antipasto freddo ⾞海⽼と茄⼦の前菜
エビのスープのジュレとぷりぷりの⾞海⽼、クリーミーで濃厚な「ブラータチーズ」とアーサをあえた焼き茄⼦を合わせた。シンプルに仕⽴てた料理は、上にあしらった「海ぶどう」のぷちぷちとした⾷感とともに、涼やかに⾷材の豊かな味わいを堪能できる。

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Pasta シャコガイとパッションフルーツのカッペリーニ
極細のパスタに、⾙を煮詰めた濃厚なスープと、古代ローマ時代に⽣まれた⿂醤「コラトゥーラ」と「シャコガイ」を合わせ、ソースには爽やかな⽢みと酸味をもつパッションフルーツを使⽤。シャコガイのコリコリとした⾷感も楽しい、前菜として楽しむ⼩さな冷前菜。

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Stuzzichino ストゥッツィキーニ 東道盆 9種の⼩さな前菜
琉球王朝時代に宮廷料理で使われていた東道盆(とぅんだーぶん)から想を得た、前菜の盛り合わせ。もともとは漆器で作られていた蓋付きの器で、来客をもてなす際に様々な料理を少しずつ盛り合わせて振る舞われていた。シチリアと読⾕村の街並みが融合した⾵景を描いた鮮やかな焼き物の器の中に、⼀⼝サイズの料理をちりばめ、華やかにおもてなしを表現。

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Pasta 豚⾁サルシッシャとトラパネーゼ
トマト・アーモンド・ニンニク・バジルを合わせたシチリアの伝統的なソース「トラパネーゼ」のパスタに、沖縄のブランド豚「紅豚」のサルシッシャを合わせた。紅豚は希少な沖縄の在来種「アグー」の良さを受け継いだジューシーな味わいが特徴。ウコンとサフランを合わせた⾊合いも鮮やかなチュイルを飾り、熟成が進むごとに⾟味をます⿊胡椒の粒が⼊ったチーズを仕上げに削りかける。パリパリとした⾷感にスパイシーな⾹りが⾷欲をそそる一品。

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Pesce アカマチとクスクス
沖縄で三⼤⾼級⿂とされる「アカマチ（ハマダイ）」は、アカマチとトマトの旨味たっぷりのスープを含ませた、クスクスと⼀緒に。上にどっさりとのせたバジルに、熱々の胡⿇油を注ぎ⼊れれば、バジルのスパイシーな⾹りが⽴ち上がり、⾷欲をかきたてる。

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Carne ⽜フィレ⾁、カボチャのアロースト
⾹ばしく焼き上げた⾁厚の⽜フィレ⾁に、ソースには島らっきょうとパパイヤの⿊糖漬けを合わせた。付け合わせは、沖縄特有のカボチャ「島カボチャ」をまるごと蒸し焼きし、沖縄料理でも馴染みの深い豚の脂肪（ラルド）を合わせ、柔らかくねっとりとしたカボチャと濃厚な旨味が広がる。

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星のや沖縄総料理⻑を務める政井 茂さん。2001年リゾナーレ⼋ヶ岳（⼭梨県北杜市）の料理⻑に就任。素材の持つ可能性を最⼤限に引き出す調理法を⾒極め「この⼟地ならではの⾷材との出会い」を提供することを⼤切に、研鑽を積む。2021年、星のや沖縄 総料理⻑に就任。新たに出会う沖縄⾷材の可能性を⽇々探究している。

" } }