dining

      Okas

      Full course dining that weaves in
      new flavors with each dish

      Immerse yourself in the serene atmosphere of the deep, verdant forest, as the illuminated open kitchen shines before you like a stage. Every dish is crafted to be different than the last, inviting you to encounter fresh delights with each new day. Enjoy the thrill of wondering what flavors await as our master chef creates moments to savor interwoven with scintillating conversation.

      Exclusive restaurant for suite guests
      If space is available, villa guests may upgrade to dine at Okas for an additional 6,600 yen per person

      Highlights

      • Unique flavors with bounties from earth and sea
        woven together by a chef with refined sensibility

        Vegetables nourished by the island’s rich earth, ingredients grown on Sankara’s grounds, fresh seafood from Japan’s most diverse fishing waters, and carefully selected meats from Kyushu—Okas offers cuisine shaped by Yakushima’s natural abundance. Savor an exquisite dining experience, with flavors unique to the island and the moment.

      • New flavors born with each dish
        on an ever-deepening culinary journey

        Each night of your stay, you’ll be treated to a different full-course meal. Abundant culinary delights transform from one day to the next, ensuring even long stays remain fresh and exciting. We offer a special dining experience that leaves you looking forward to the next dinner to come.

      • Exquisite pairings
        tailored to every dish

        The fine wines meticulously stored in our wine cellar are the ideal accompaniment for exquisite moments. Alongside wines sourced from renowned European vineyards, our carefully curated selection of drinks includes unique spirits such as shochu and whisky, imbued with the essence of Yakushima. Our sommelier is ready to recommend the perfect pairing for your meal. Tea pairings designed to enhance the flavors and lingering notes of each course are also available.

      Chef

      Akio Suzuki

      神奈川県小田原市生まれ、神奈川県内のホテルやレストラン勤務を経てフランス 2つ星・3つ星レストランにて研修。箱根 宮ノ下富士屋ホテル「メインダイニングルーム ザ・フジヤ」に17年勤務。
      2022 年 Pâté en croute 世界選手権アジア大会 入賞
      2023 年 Pâté en croute 世界選手権アジア大会 入賞

      屋久島は雄大な自然に囲まれる海の幸、山の幸の宝庫です。地元生産者から調達する豊かな食材と国内外から厳選した食材。ホテルの敷地内で取れるハーブや柑橘、山菜などを最高の状態で料理できる環境に身をおける幸せを感じながら、ライブキッチンらしい、五感でお楽しみいただける一皿を心がけています。屋久島の食材や文化の本質と向き合いながら、ここでしか味わえない、料理と至福の時間をお楽しみいただきます。

      Basic information

      Location
      Main building, 2F
      Capacity
      26 seats (12 bar seats, 4 booths (2 seats per booth), 1 private room (up to 6 people))
      Service times
      5:30pm – 8:30pm (last order)
      For guests who have only booked breakfast with their stay, an additional fee of 18,000 yen per person applies for dinner at Okas.
      Other notes
      While we have no formal dress code, we kindly request guests to dress in smart casual attire.
      A member of staff will confirm your allergy information in advance.