Restaurants Discover the blessings of the heavens, the earth and the ocean

“10 days at sea, 10 days in the village and 10 days in the mountains” is a time-honored saying on Yakushima. Since time immemorial, the island’s residents have plowed the fields around the villages and embraced the natural blessings from the sea and mountains. At Sankara, we have taken the abundant blessings of the island as inspiration to create Sankara cuisine, a delectable culinary experience that can only be enjoyed on these shores.


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  • sankara suite
  • sankara junior suite
  • sankara villa suite
  • samudra villa
sankara hotel&spa YAKUSHIMA
553 Haginoue,
Mugio, Yakushima-cho, Kumage-gun, Kagoshima
891-4402 JAPANAccess

The ingredients of Yakushima
            Blessings from nature throughout the four seasons, supporting the people of Yakushima

  • SpringIn February, farmers begin harvesting tankan oranges, one of Yakushima’s most famous types of produce. Wild plants, such as bracken, fatsia sprouts, Japanese silver leaf and bamboo shoots, are ready to be picked, while the raspberries, plums and bayberries are ideal ingredients for syrup, jam or liquor. Farmers also start planting early harvest rice in their paddies around this time.

  • SummerTaking advantage of the warm climate, tropical fruits, such as bananas, mangos, pineapples, and dragon fruit, are grown on Yakushima. We use these fruits to make homemade fruit jam, which is served at breakfast.

  • FallThe sea around Yakushima is home to one of the most diverse fish populations in all of Japan. The area is a hotbed of fishing for gnomefish, Pacific barrelfish, greater amberjack, spanner crab and spiny lobster.
    Although flying fish can be caught all year around, fall is the best season. Fall is also the harvest season for produce such as anno imo and other sweet potatoes, which are used to make shochu.

  • WinterThe main stream of the Kuroshio Current flows into the sea around Yakushima, keeping the water at a relatively warm 19˚C, even in winter. This brings with it plentiful seafood from the south. Mackerel fishing in this area is mainly focused on blue mackerel, and kubiore saba (”broken-neck mackerel”) are particularly well known for being served as sashimi. The name comes from the way these mackerel are kept fresh by breaking their necks and draining the blood as soon as they are out of the water.

Two splendid restaurants
            Savor the blessings of the earth through the artistry of culinary excellence

  • ayana

    Enjoy prix fixe-style regional cuisine in a casual atmosphere, with simple, casual European-style dishes that cleverly incorporate the fresh ingredients and regional flavors of Kyushu.

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  • okas

    Savor cuisine naturelle in a serene atmosphere. Taking inspiration from Yakushima and its abundant nature, watch as the chef creates a delectable full-course French meal just for you.

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An authentic breakfast featuring freshly baked bread made with Yakushima water and Yakushima grown yeast, organic vegetables, seasonal fruits, Kagoshima pork ham, sausage and other locally sourced fresh ingredients. You can enjoy it.

Business hours 6:45~10:00 LO ( at restaurant Ayana)
*during low season, hours may vary.


sankara hotel&spa 屋久島 +81-800-800-6007 (phone number for reservations only)

553 Haginoue, Mugio, Yakushima-cho, Kumage-gun, Kagoshima 891-4402 JAPANGetting here