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
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Building bonds with local suppliers, creating tastes unique to this island Chef’s message

Local production for local consumption is our most treasured concept. In the same way that each region of France has developed its own unique cuisine, we create our French dishes by applying our own creative flair to local ingredients that express the essence of Yakushima.

We always select ingredients that embody the character of the local area, an approach common to both French and Japanese cuisine. Ever since we opened our doors, we have formed close bonds with local suppliers. Through these relationships, we are now able to find fish not normally available on the market or consult with farmers about growing particular vegetables.

Unlike a big city, where most things can be obtained throughout the year, the ingredients available on Yakushima change with the seasons. Conditions at sea can also deprive us of ingredients we had been counting on. Coming up with ways to give our guests an outstanding experience even in these difficult situations is both the most challenging part of our job and a source of great pride in our work.

We continue to explore the myriad possibilities for new experiences to offer our guests, such as exploring new ingredients and finding new ways to make every stay even better. If you want to ask about food, or just talk about anything from fishing to scuba diving, don’t hesitate to let us know.

Executive chef   Chiharu Takei

Ingredients embodying the heart of Yakushima Chef’s message

Chef    Kenji Hayashi

We are lucky to be surrounded by incredible nature, and presenting dishes you won’t find anywhere else, made with flavorful ingredients that embody the essence of Yakushima is central to the creation of our menus. We have our own vegetable garden on the hotel grounds, and as a chef it is a privilege to work in an environment where I can just go out and pick leaves, seeds, and small fruits that are still growing to use in my cooking. Beyond the garden, Yakushima also boasts many wild plants, including bracken and Japanese silver leaf. We always bring our guests the ingredients that nature provides in each season, letting you feel the spirit of Yakushima.

Chef    Kenji Hayashi

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
    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.

    Learn more
  • okas
    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.

    Learn more
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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

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