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POSILLIPO -cucina meridionale-POSILLIPO -cucina meridionale-

THEME

A restaurant with a South Italian breeze where you can fully feel the ocean in Okinawa

A restaurant with a South Italian breeze where you can fully feel the ocean in Okinawa

POSILLIPO -cucina meridionale- was born on Senagajima Island, Okinawa. It is a small island with a 1.5km circumference and is also called "Kami no Shima" (God's Island), which comes from a Japanese myth. The cuisine offered at POSILLIPO -cucina meridionale- is South Italian with the HUGE essence and as the name suggests, it is reminiscent of Naples, Italy's port city. The dishes served are based on the Italian concept of "Slow Food" which diners can enjoy the well-established Naples food culture. It overlaps with the unique Okinawan food culture which makes the most of the ingredients' strength acquired from the Sun and Earth. Experience the crystal-clear ocean and clear-blue sky that surrounds your entire view with the Mare -Terazzo di Vista- rooftop bar.

ATMOSPHERE & SPACE

Where you view the vast horizon and become unified with the Okinawa Sea.

Where you view the vast horizon and become unified with the Okinawa Sea.

Senagajima is a peninsula positioned very close to the KERAMA islands, regarded as one of the world’s most crystal waters. POSILLIPO –cucina meridionale-is strategically located on a hill with a panoramic ocean view that spreads over 300 degrees across. The ceiling is encrusted with sapphire glass, and the floor combines faint green and blue colors to emulate the look of waves. At the Mare-Terazzo di Vista-rooftop bar, we have created an intimate atmosphere with a standing bar reminiscent to the one at RIGOLETTO in Roppongi. From the daybeds and sofa space guests can watch airplanes flying to and fro from nearby Naha airport, metaphorically freeing them from the stresses of everyday busy life. I would like to see our restaurant grow to be revered as reason enough to come to Okinawa.

Ayuko TakahashiPOSILLIPO -cucina meridionale- Ayuko Takahashi (Manager)
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FOOD

South Italian cuisine using ingredients with strong flavors

South Italian cuisine using ingredients with strong flavors

We use refined Italian cooking techniques to offer dishes that bring out the best of the ingredients which can be experienced in South Italy. We serve simple yet aromatic food using wood fire as well as dried pasta from Gragnano, the birthplace of pasta, and freshly made pasta using our original durum semolina flour blend. These pastas, which range from slightly thick and long pasta to short pasta, deliver a robust flavor such as that of home-cooked meals in South Italy. Additionally, we offer dishes using ingredients such as vegetables, seafood, olive oil and mozzarella cheese by preparing them using methods to bring out the best of the ingredients.

POSILLIPO -cucina meridionale- Recommendations

POSILLIPO -cucina meridionale- Recommendations

Antipasti  We have also prepared a wide variety of small-plate dishes at POSILLIPO -cucina meridionale- which are all priced at 500 yen each. In English, "Anti" means before and "pasto" means meal, and as the name suggests you can enjoy these dishes as entrees. Whether it is anchovies marinated in oil and vinegar to go with a glass of white wine or smoked swordfish, the chef’s specialty, pick your favorite as a dish to casually enjoy.

Antipasti

We have also prepared a wide variety of small-plate dishes at POSILLIPO -cucina meridionale- which are all priced at 500 yen each. In English, "Anti" means before and "pasto" means meal, and as the name suggests you can enjoy these dishes as entrees. Whether it is anchovies marinated in oil and vinegar to go with a glass of white wine or smoked swordfish, the chef’s specialty, pick your favorite as a dish to casually enjoy.

Image of Antipasti
Freshly made pasta  Pasta is made fresh every day at the dedicated pasta kitchen facing the main dining area. Our original durum semolina flour blend has a nice aroma with sauces to match. We carefully make pastas that go well with our homemade sauce such as spaghettoni, pasta that is slightly thicker than spaghetti, and casarecce, a Sicilian pasta.

Freshly made pasta

Pasta is made fresh every day at the dedicated pasta kitchen facing the main dining area. Our original durum semolina flour blend has a nice aroma with sauces to match. We carefully make pastas that go well with our homemade sauce such as spaghettoni, pasta that is slightly thicker than spaghetti, and casarecce, a Sicilian pasta.

Image of Freshly made pasta
Neapolitan pizza  We pride ourselves on the aromatic wheat we use in our Neapolitan pizzas which are baked in a pizza oven that was brought over from Naples. We make the dough and check their condition based on the temperature and humidity of each day, then bake the pizzas at 400 degrees Celsius. Our Margherita Ponticorvo, which directly conveys the deliciousness of the dough, uses mozzarella cheese shipped by air courier from Italy.

Neapolitan pizza

We pride ourselves on the aromatic wheat we use in our Neapolitan pizzas which are baked in a pizza oven that was brought over from Naples. We make the dough and check their condition based on the temperature and humidity of each day, then bake the pizzas at 400 degrees Celsius. Our Margherita Ponticorvo, which directly conveys the deliciousness of the dough, uses mozzarella cheese shipped by air courier from Italy.

Image of Neapolitan pizza
500 yen cocktails  Just like antipasti, all cocktails are 500 yen. Our cocktails use a variety of fruit including lemon, which can be associated with the robust South Italian area. Some of our cocktails can be also prepared without alcohol so that everyone can enjoy our cocktails.

500 yen cocktails

Just like antipasti, all cocktails are 500 yen. Our cocktails use a variety of fruit including lemon, which can be associated with the robust South Italian area. Some of our cocktails can be also prepared without alcohol so that everyone can enjoy our cocktails.

Image of 500 yen cocktails

STAFF

Futatsugi tsuyoshi(chef)

Futatsugi tsuyoshi(chef)

Enjoy the taste (UMAMI) of ingredients

Enjoy the taste (UMAMI) of ingredients

As head chef of POSILLIPO, I concentrate on the quintessential powers of simple ingredients such as olive oil, salt, and lemon, to bring out the vibrant flavors of our dishes. Starting with Caprese, we combine the choicest imported mozzarella with the freshest local tomatoes. Next, we grill rich RIBUAI using just these simple ingredients like olive oil, salt and a squeeze of lemon. Also recommend is our Napoli pizza served fresh from an oven brought over directly from Naples! Enjoy authentic Napoli pizza’s soft chewy texture the way it was originally intended. Other texture rich dishes include our homemade pastas. Again I can’t stress enough the power of a s recipe utilizes the use of simple high quality ingredients. This is undoubtedly the most essential point I continue to bring back from my visits to Naples and Sicily. This is why Southern Italy’s flavors never fade, continuing to tantalize your taste buds again and again. POSILLIPO’s unique dishes combine OKINAWAN food culture through it’s traditional ingredients with this simple recipe philosophy from Southern Italy.