JIVANA Miyako Island Launches Limited-Time Dinner Event with Michelin One-Star and Green Star Chef Kenya Akita: 'Local Terroir – Atelier Kenya Akita'

JIVANA (Jibana) Miyako Island, operated by Star Resort Co., Ltd. (Headquarters: Naha City, Okinawa Prefecture; President & CEO: Yuya Sasaki), which creates resort destinations in beautiful locations around the world, will launch a special limited-time dinner event titled 'Local Terroir – Atelier Kenya Akita' at its on-site restaurant, JIVANA KITCHEN, starting today, June 17, 2026, through September 30, 2026. The event welcomes Chef Kenya Akita, who has simultaneously earned both a Michelin one-star and a Green Star.

◼️ Special Dinner Event with Chef Kenya Akita

JIVANA Miyako Island is a small luxury hotel with only seven villas, located along the coastline of Iriomote Island. The decision to invite Chef Kenya Akita to JIVANA KITCHEN stems from a shared philosophy: his consistent commitment to using local ingredients to create dishes that can only be experienced in that specific region resonates deeply with our values.

Chef Akita began his career at French restaurants in Fukuoka and Kyoto Hotel Okura before moving to France in 2007. He honed his skills as a chef de partie and sous-chef at starred restaurants in the Loire Valley, including 'Domaine des Hauts de Loire,' and at the two-star 'Les Terrasses d'Uriage' in Savoie. He then served as sous-chef for about four years at 'Le Clos des Sens' in Annecy, which earned its third Michelin star in 2019 during his tenure. He also gained experience at renowned European restaurants such as 'Bror' (Copenhagen), 'pastoral' (Belgium), and 'krommewatergang' (Netherlands).

After serving as sous-chef at the two-star 'l'atelier d'edmond,' he returned to Japan in 2020 to become the chef of 'Noeud. TOKYO,' a restaurant dedicated to fully sustainable French cuisine. Within one and a half years of opening, he earned both a Michelin one-star and the Green Star, which recognizes sustainable gastronomy. Since 2022, he has served as head chef at 'Azumi Setoda' in Setoda, Onomichi City, Hiroshima Prefecture, and has been selected for '50 Best Discovery' and 'We're Smart Green Guide 2 Radishes.'

At the core of Chef Akita's culinary philosophy is a deep respect for local ingredients. This aligns perfectly with JIVANA Miyako Island's mission to offer stays that harmonize with the island's natural environment. This dinner event will be a record of dialogue—how Chef Akita interprets and transforms the ingredients of Miyako Island into exquisite dishes.

Course Details

The menu consists of 10 courses. While rooted in French culinary techniques, the dishes place Miyako Island's local ingredients at the center. The menu is reimagined daily based on the freshest seafood, island vegetables, fruits, and herbs available that day. Each dish naturally incorporates elements of Ryukyu food culture and the unique characteristics of Okinawan ingredients, offering guests a one-of-a-kind dining experience available only on that day.

Vegan and vegetarian course options are also available (advance reservation required).

The beverage pairing features seven selections, centered on natural wines and including local island spirits from Miyako Island. By integrating Okinawa's distinctive drinking culture, the pairing is designed to extend the lingering flavors of both the dishes and the land until the very end.

＜Event Overview＞

Event Name

Local Terroir – Atelier Kenya Akita

Period

June 17, 2026 (Wed) – September 30, 2026 (Wed) *Excluding Mondays and Tuesdays

Time

18:00 / 19:00

Venue

JIVANA KITCHEN (On-site restaurant at JIVANA Miyako Island)

Menu

10 courses (menu changes daily based on daily procurement)

Price

Guests: 19,800 JPY (tax included) / Visitors: 22,000 JPY (tax included)

Pairing

11,000 JPY (tax included) / 7 selections (including natural wines and island spirits)

Additional Notes

Vegan and vegetarian options available (advance reservation required)

Reservations

https://www.tablecheck.com/ja/ayanna-miyako-jivana/reserve/landing

TEL

0980-79-8090 (JIVANA Restaurant Reservations, 10:00–17:00)

*The event details are subject to change without prior notice.

■ Chef Kenya Akita Profile

Born in 1977 in Fukuoka Prefecture. After working at French restaurants in Fukuoka and Kyoto Hotel Okura, he moved to France in 2007. He trained as a department chef and sous-chef at 'Domaine des Hauts de Loire' in the Loire Valley and the two-star 'Les Terrasses d'Uriage' in Savoie.

He then served as sous-chef for about four years at 'Le Clos des Sens' in Annecy, which earned its third Michelin star in 2019 during his tenure. He also gained experience at European restaurants such as 'Bror' (Copenhagen), 'pastoral' (Belgium), and 'krommewatergang' (Netherlands).

After serving as sous-chef at the two-star 'l'atelier d'edmond,' he returned to Japan in 2020 to become chef at 'Noeud. TOKYO.' Within one and a half years of opening, he earned both a Michelin one-star and a Green Star. Since 2022, he has served as head chef at 'Azumi Setoda' in Setoda, Onomichi City, Hiroshima Prefecture, and has been selected for '50 Best Discovery' and 'We're Smart Green Guide 2 Radishes.'

■ Chef Kenya Akita's Comment

Miyako Island offers rich ingredients nurtured by the sea, earth, sun, and wind. At this 'JIVANA KITCHEN' event, I aim to engage with each ingredient—fresh seafood, island vegetables, fruits, and herbs—and express the unique terroir of Miyako Island through every dish.

While rooted in French techniques, I place importance on the character of the land and Ryukyu food culture, striving to naturally and simply draw out the inherent power of each ingredient. I hope guests will feel the bounty of Miyako Island's sea and land, and the unique sense of time that can only be experienced here, through their dining experience.

■ JIVANA Miyako Island General Manager Rikako Yamaji's Comment

We are truly delighted to welcome Chef Kenya Akita to our hotel. His consistent approach of crafting dishes using local island ingredients aligns perfectly with our philosophy of delivering stays that harmonize with the island's natural environment.

We look forward to showing our guests how ingredients from Miyako Island's seas and fields are transformed into exquisite dishes using French culinary techniques, offering a unique experience that can only be enjoyed during the summer on Miyako Island.

◼️ JIVANA Miyako Island Overview

'JIVANA,' meaning 'life' and 'existence' in Sanskrit, was named to reflect the intention of experiencing the natural forces of Miyako Island—gifts from the sea, bounty nurtured by the earth, and light and wind pouring from the sky—through one's stay.

A retreat experience that strips away the unnecessary and restores one's original senses. By harmonizing with the island's nature, we offer a retreat where guests can feel the unique cycle of life through food, scenery, and tranquility.

Name

JIVANA Miyako Island (Formerly: Ayanna Miyako Island)

Address

1130 Irimajiji, Iriomote, Miyakojima City, Okinawa 906-0502

Number of Rooms

7

Facilities

Restaurant 'JIVANA KITCHEN'

Opening Date

April 26, 2024

Expansion Completion Scheduled

June 2027

Access

Approximately 25 minutes by car from Miyako Airport, approximately 10 minutes by car from Shimoji Airport

Operated