Private Diner Experience at Oceanos Villa by local chef Takayuki Nakai

Cooked with local ingredients source directly from local farmers, for the most authentic experience

Minami no Shima no Hitotoki

For a special occasion such as a honeymoon or anniversary, and from two guests, Takayuki Nakai can prepare one of the most local, iconic, and refined dining experiences on the island.
Dinner can begin at 6:00 PM, 7:00 PM, or 8:00 PM. Lunch can also be arranged upon request. The chef will arrive approximately two hours in advance and will use the villa kitchen to prepare your meal.

❋ Premium Full Course Plan

The tableware features yachimun pottery crafted by artisans from the Yaeyama islands, and each dish highlights local ingredients along with the stories of the producers behind them.

From ¥30,000 per person (tax and travel included) - For 2 to 10 guests

❋ A 9-course menu

Amuse-bouche
Cold starter
Hot starter
Soup
Fish dish
Palate cleanser
Meat dish
Bread
Dessert

❋ Children’s menu (up to 10 yo)

A children’s plate prepared with local island ingredients
¥5,000 per child (tax and travel included)

❋ Upgrade options available

Premium ingredients such as Ishigaki lobster and aged meats can be arranged. (Availability and pricing may vary depending on the season.)

For English speakers, reservations are to be made directly with us, by email.
A non refundable deposit of 10,000 YEN / Guest is required at least 2 weeks in advance.
Chef website, in Japanese: https://www.minaminosimano.com/

Private Chef Introduction
Culinary Researcher of the Southern Islands

Takayuki Nakai

In his twenties, he gained experience in a wide range of food establishments while also developing his management skills. In his thirties, he travelled across the Yaeyama islands, where he became deeply fascinated by Okinawan food culture and subtropical ingredients, encountering many moments of discovery, learning, and inspiration.

He has since stepped away from the day-to-day restaurant kitchen and now works as a “culinary researcher of the southern islands,” focusing on Okinawan ingredients and product development, while also providing consulting and menu supervision for restaurants.

Through his private dining experience, limited to one group per day, the many individual experiences he has gathered over the years come together as a continuous story, expressed through a form of hospitality that highlights the richness of Okinawan ingredients.

His goal is to offer new discoveries and memorable culinary experiences in Ishigaki, and to inspire people to visit the island through food.