『石窯』だけの圧倒的な美味しさ

MOSS okinawaの中央に設えた、囲炉裏のような石窯を用いて焼き上げる自慢の料理たち｡

最新の調理器具にも劣らない優れた熱伝導が可能な石窯は、250℃程度の電気オーブンに比べて最高温度が約500度にも達し、肉や魚介、野菜などの食材の外側を、遠赤外線が生む輻射熱の高温で焼き上げます。

不用な水分の蒸発を防ぎながらじっくり内部の温度を上げていくため、外側はカリッと内側はしっとりとした仕上がりとなります。

旨味のもととなる「グルタミン酸」は遠赤外線を食材に照射することで増えると言われます。遠赤外線の効果によって食材のもつ旨味を最大限に引き出されるのも美味しさの秘訣です｡

Stone Oven Perfection: A Flavor Like No Other

At the heart of MOSS Okinawa is a special stone oven(石窯), designed like a traditional irori(囲炉裏), used to prepare many of our signature dishes.

This stone oven offers excellent heat conductivity, rivaling even the latest cooking equipment. While a typical electric oven heats up to around 250°C, our stone oven can reach temperatures as high as 500°C.

It uses radiant heat from far-infrared rays to sear the outside of meats, seafood, and vegetables at high temperatures. Then, by gently raising the internal temperature without drying the food out, it creates a perfect texture — crispy on the outside, moist and tender on the inside.

It’s also said that glutamic acid, the source of umami, increases when food is exposed to far-infrared rays. This effect brings out the natural flavors of the ingredients, which is one of the secrets behind our delicious dishes.