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

    Born in Odawara City, Kanagawa Prefecture, Akio gained experience at hotels and restaurants throughout Kanagawa before training at Michelin two- and three-star restaurants in France. He then spent 17 years at the Main Dining Room “The Fujiya” at Fujiya Hotel in Miyanoshita, Hakone.

    2022: Prizewinner, Pâté en Croûte World Championship – Asia
    2023: Prizewinner, Pâté en Croûte World Championship – Asia

    Yakushima is a treasure trove of ingredients from both sea and mountains, surrounded by magnificent nature. Working with abundant ingredients sourced from local producers as well as carefully selected items from Japan and abroad, he feels fortunate to cook in an environment where herbs, citrus, and wild plants harvested on the hotel grounds can be prepared at their peak. Embracing the spirit of a live kitchen, he strives to create dishes that engage all five senses. By deeply engaging with the ingredients and culture of Yakushima, he offers cuisine and moments of true bliss that can only be experienced here.

    Basic information

    Location
    Main building, 2F
    Capacity
    26 seats (12 bar seats, 4 booths (2 seats per booth), 1 private room(up to 6 guests; private room charge: ¥4,400))
    Service times
    5:30pm – 8:30pm (last order)
    For guests who have only booked breakfast with their stay, an additional fee of 20,000 yen per person applies for dinner at Okas.
    Other notes
    This restaurant is exclusively available to guests staying in Suite room categories.
    Subject to availability, guests staying in Villa accommodations may upgrade their dining experience at this restaurant for an additional fee of ¥7,700 per person.
    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.