ANA InterContinental Manza Beach Resort
You can start your day with a generous breakfast spread of international dishes in the Aqua Belle restaurant. Afterwards, take a leisurely stroll around the coastline to see the spectacular rock formations, tidal pools and cliffs of Cape Manzamo. Not far away, at the Okinawa Craft Village in Onna, you can watch local artisans creating colourful, traditional Ryukyu glassware. And if you fancy making your own original piece, you can take part in a glass-blowing workshop.
After lunch, head back to the hotel and ask the concierge about a trip on Submarine Jr., so you can experience viewing tropical fish on an underwater journey. The concierge can also arrange trips on the hotel's glass-bottomed boat, jet skis and yacht cruises, as well as snorkelling and diving excursions. Alternatively, an hour's drive away, the Churaumi Aquarium is one of the largest in the world. Its centrepiece is a vast tank housing whale sharks, manta rays and dozens of other fish species.
As evening draws in, you can embark on a trip on the hotel's catamaran, taking in dramatic views of Cape Manzamo from the water, before enjoying the sunset over the East China Sea and a starlight cruise. For those in search of further adventure, night diving trips are also available. For a more leisurely evening, head to the refined Bar Wavy to sip a cocktail as you watch the sun set over the bay. Then dine on sushi and teppanyaki specialities prepared by our expert chefs in Unkai restaurant.
Agu Pork is believed to have been imported at the end of fourteenth century from China where was called “Min” at that time. It features long face and lop ears and resembles a boar. There were many Agu in Ryukyu Islands before World War Ⅱ, but the number significantly decreased because foreign pigs were introduced as Agu did not bear many babies. When it came down to only 18 Agu pigs left, they finally started to be protected and taken care of, and now the number recovered to 600. Agu pork is soft in texture, rich in fats yet only have a quarter of the cholesterol of normal pork. It is also high in collagen.