RESTAURANTS & BAR
Introduction of Our Hotel’s Chefs
At the high-end auberge, Oriental Hills Okinawa, we have three head chefs dedicated to serving guests staying in our 14 villas. Each chef specializes in French cuisine, Teppanyaki, and Edomae sushi, respectively, and prepares dishes using carefully selected seasonal ingredients for our guests.
Head Chef of French Cuisine
Takayuki Kato
Originally from Niigata City, Niigata Prefecture, he began his culinary career in 1990 at a hotel in Osaka. He later moved back to Niigata to continue his career at a local hotel. After serving as the sous-chef of the hotel’s main dining room and as the chef of an external restaurant, he relocated to Okinawa in 2008 and joined Oriental Hills Okinawa. In 2009, he became the head chef of French cuisine at Oriental Hills Okinawa, and in 2019, he was appointed executive chef. From the kitchen of Oriental Hills Okinawa, he not only brings the joy of food to guests but also ensures a comfortable dining environment and excellent service.
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Providing cuisine that matches the quality of top-tier restaurants in metropolitan areas, even while being in Okinawa” is a concept that Oriental Hills Okinawa has cherished since its opening. We aim to offer dishes that simultaneously fulfill the seemingly contradictory desire of our guests to “experience the unique flavors of Okinawa since they are here.” We actively incorporate local ingredients and strive to create courses that are genuinely delicious, not just visually appealing. As a self-proclaimed “dashi enthusiast,” I hope you will also enjoy the sauces tailored to each ingredient.
Head Chef of Teppanyaki
Shinya Nakasone
Born in 1981 in Urasoe City, Okinawa Prefecture, he started his culinary career in 1999 after graduating from high school, working at a restaurant in Tokyo. He learned the basics of cooking and returned to his hometown of Okinawa in 2004. After gaining experience in hotel restaurants and other dining establishments, he joined Oriental Hills Okinawa in 2007 and was assigned to the teppanyaki department. Through continuous learning and experience, he became the head chef in 2018 and has held the position ever since.
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“Local Production for Local Consumption”
Among the three head chefs, one is a local Okinawan chef who is particularly dedicated to using Okinawan ingredients and cooking methods. Although Okinawa is often perceived as having little seasonal variation, we carefully select the freshest seasonal ingredients available at any given time to provide our guests with the most delicious dishes. No matter the season, we offer menus featuring Okinawan black wagyu beef, fresh fish, and vegetables. Please enjoy our carefully crafted dishes.
Head Chef of Sushi
Naoyuki Furuya
After completing his studies in 1989, he entered the world of sushi. Starting in his hometown of Yokohama, he sought training opportunities in Tokyo, honing his knowledge, skills, and philosophy towards sushi. He obtained a fugu (pufferfish) knife certification. In 2006, he moved to Okinawa to coincide with the opening of our hotel.He has combined the traditional techniques and values of authentic Edomae sushi with the unique climate and environment of Okinawa, using seafood sourced from Okinawa and across Japan. For 18 years since the opening, he has been managing the sushi counter with the concept of creating a space where guests can enjoy delicious and fun experiences.
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“We want you to enjoy the atmosphere and time as well.”
With our guests in mind, we create menus that incorporate seasonal and fresh ingredients. We carefully select and procure ingredients from markets such as Tokyo’s Toyosu Market and the Okinawa Prefectural Fisheries Cooperative Market, and we take great care in preparation to bring out the best in each ingredient. We strive daily to prepare sushi that will satisfy you, one piece at a time, with heartfelt dedication. Our goal is to create dinners that make you smile and say “delicious” and enjoy with joy.Please enjoy a special page of your extraordinary journey with us, gazing at the sparkling starry sky and the vast ocean from across the sushi counter.