PAUL
Bise, Motobu, Japan
Hisayuki Matsuoka draws on years cooking in Europe and Peru at this Bise restaurant, but Okinawan ingredients set the direction. Produce from Yanbaru and a wood-fired grill shape a seasonal course menu served at a shared starting time. The setting works well as the centrepiece of an overnight stay in northern Okinawa. Book the full dinner experience, arrive punctually and mention dietary restrictions before committing, as broad substitutions may not be possible.