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Pasta delicacies tantalize at Chula Teeda

Date Posted: 2007-12-21

It’s a culinary ballet, with chefs blending and mixing sauces, mushrooms, tomato and meat sauces, carbonara, basil, and Italian peperoncino tableside, in front of customers.

The Chula Teeda chefs orchestrate the pasta station’s luncheon buffet with finesse, whipping up fresh farfalle, a bow tie noodle, spaghetti or a host of other pastas as the customer observes. There’s nothing stale at this pasta heaven, where the toppings range from traditional tomato-based sauces to exquisite squid ink for the more adventurous diners.

Chula Teeda is the pride and joy of The Beach Tower Hotel in Mihama’s American Village, and the luncheon buffet defies comparison. Masami Matsumura, the restaurant’s manager, keeps close watch on everything happening on the buffet line. “We would like to give the very best hospitality to customers with a big smile, always,” he says, “and listen to what customers want or ask for.”

Matsumura literally beams as he talks of Chula Teeda’s buffet, which he considers well above the competition. “We have a special location, and the beach in front of the restaurant offers the most beautiful sunset view,” he explains, and the food…well…it simply can’t be beat. Although the pasta station is his pride and joy, he smiles as he talks of the four different curries offered at Chula Teeda.

There’s a Japanese style mild curry that even children love, a beef curry, a seafood green curry, and a tomato-based chicken curry. “We have a lot of foreign customers, Matsumura says, “and they love to eat our special curries. Sometimes they say ‘oh…yummy….’”. Homemade breads, dinner rolls and croissants are on the bread trays, side by side with Asian fruit jams such as mango, dragon fruit and hibiscus. Traditional fruit jams are also offered.

Dragon fruit makes its way across to the salad bar, as well, a tasty magenta dragon fruit dressing drizzled atop a colorful bed of lettuce. Matsumura notes every salad can be a custom crafted masterpiece, with shrimp olive oil that goes well over seafood and vegetables. A salad is begun with choices of lettuce, then customize with toppings from the well stocked table.

Okinawa’s traditional taco rice is popular at Chula Teeda, with customers flocking to the table to set plates with rice, then pile on fried meats, chopped tomato and other vegetables, cheeses and chili sauce. Once through the line, settle into a table in the dining room and relax. The restaurant seats 80, and offers a smaller room for private functions. On warm, sunny days, there’s outdoor seating on the terrace.

Leaving room for dessert is often a challenge for customers, given the scrumptious offerings. But desserts there are, including mini beni-imo and pumpkin pies, fruit tarts, a mixture of berry and almond jellies, tiramisu, and homemade cookies. Add to that the ice cream cart, which has everything from cookies n’ cream and conventional flavors, to exotic passion fruit.

Chula Teeda’s buffet runs daily 11:30 a.m. to 3 p.m, with last orders taken at 2 p.m. The buffet is ¥1,500 for adults, and ¥800 for children 6~11 years of age. The restaurant is just inside The Beach Tower Okinawa, on the first floor, adjacent to Sunset Beach. The restaurant is open for breakfast 7 ~ 11 a.m., and for dinner 6 ~ 11 p.m. For more information, call 921-7711. The restaurant is closed on Dec. 20 for inspection.

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