Rosewood Miyakojima’s Japanese Restaurant CHOMA to Officially Launch Sushi and Teppanyaki on June 1

Rosewood, which operates 42 hotels, resorts, and residences across 25 regions worldwide, announced that CHOMA, the Japanese restaurant at Rosewood Miyakojima, the brand’s first property in Japan, will officially launch sushi and teppanyaki operations on Monday, June 1, following the soft opening of its yakitori and tempura counters in March 2026. To celebrate the grand opening, the restaurant will offer special hospitality to all guests dining on the day. The name CHOMA comes from the plant used as the source fiber for Miyako-jofu, a rare ramie textile handed down only in this region and regarded as a cultural asset symbolizing Japanese craftsmanship. Just as Miyako-jofu weaves generations of skill and ritual into a single cloth, CHOMA transforms the island’s ingredients, atmosphere, and climate into a unified menu. Under the concept of an “elevated izakaya,” the restaurant combines the warmth and intimacy of a Japanese izakaya with Rosewood’s aesthetic sensibility and Sense of Place philosophy. Skilled artisans specializing in sushi, tempura, teppanyaki, and yakitori stand at four dedicated counters. While each discipline follows its own culinary tradition, all counters share a sincere focus on island ingredients, refined technique, and the sensibility of craftsmanship. Rooted in Miyako’s abundant bounty, the menu also incorporates carefully selected ingredients from across Japan and around the world, paired with premium sake and spirits. The four counters include sushi, centered on exceptional local ingredients such as pole-and-line bonito landed in waters near Miyakojima, seasonal tuna, and fish speared by local fisherman Kazuhiro Takada. For seasonal white fish such as akajin mibai, the chef may use shikuwasa juice instead of vinegar curing, adding a crisp aroma while refining the umami. The teppanyaki counter highlights Miyako beef raised in the island’s gentle natural environment, with the even heat of the griddle drawing out the sweetness of its delicate marbling and creating an exceptionally tender texture. The tempura counter serves freshly fried kuruma prawns and island vegetables in a light batter, carrying forward the philosophy of the famed Showa-era restaurant Inagiku, which held that tempura is the highest expression of an ingredient. The yakitori counter uses Okinawa’s Yanbaru chicken, slowly cooked over charcoal, with touches such as the richness of Miyako miso and the soft sweet acidity of island pineapple adding tropical nuance. The CHOMA bar distills Miyako’s island culture into each glass. Over the course of a year, the bar manager traveled through the Miyako Islands, drawing inspiration from local festivals, folk songs sung by children, and the memories of people who weave Miyako-jofu. The original cocktail menu crystallizes those experiences, using island ingredients such as awamori, jasmine tea, shikuwasa, and brown sugar. Each drink becomes a vessel that places the island’s living culture in the hands of guests. Rooted in Miyakojima’s land and climate and refined through Rosewood’s global aesthetic, CHOMA presents a contemporary form of local gastronomy reimagined through the experience and sensibility of its artisans. Conversations across the counter, the timing with which dishes are served, and the Miyako blue sea and sunset unfolding before guests all come together as a single experience. Guests are invited to enjoy a moment touched by the memory of the land, surrounded by the light and breeze of Miyakojima. To commemorate the grand opening on Monday, June 1, all guests visiting CHOMA that day will receive a glass of sparkling sake selected by the sommelier to pair with the cuisine. Guests will also be able to watch a live demonstration of freshly landed fish from waters near Miyakojima being prepared, and each guest will be served a freshly prepared dish that showcases the freshness and umami of the island’s sea. CHOMA operating information: Restaurant hours are 5:30 p.m. to 9:00 p.m. last order. Main dining for yakitori and tempura offers a first seating starting between 5:30 p.m. and 6:00 p.m. and a second seating starting between 8:00 p.m. and 8:30 p.m., with courses from JPY 18,000 including tax and service charge. Sushi and teppanyaki offer a first seating at 6:00 p.m. and a second seating at 8:30 p.m., courses only: sushi omakase at JPY 40,000 and teppanyaki at JPY 40,000, including tax and service charge. The bar is open from 5:00 p.m. to 10:00 p.m., with cocktails from JPY 3,200 including tax and service charge. Restaurant reservations are required. Phone: 0980-79-8899, hotel main line. Reservations: https://www.sevenrooms.com/reservations/choma. Closed every Sunday and Wednesday. Seating: main dining area, 24 indoor seats and 47 outdoor seats; sushi counter, 6 seats; teppanyaki, 8 seats; bar, 18 indoor seats and 20 outdoor seats. Parking: 10 spaces plus 1 accessible space. URL: https://www.rosewoodhotels.com/jp/miyakojima/dining. Email: Miyakojima.Restaurantreservations@rosewoodhotels.com. Located on a scenic peninsula overlooking Miyakojima’s vast blue sea, Rosewood Miyakojima offers a new expression of luxury travel in Japan. Designed by renowned Dutch architectural designer Piet Boon, whose work embodies Rosewood’s A Sense of Place philosophy, the property harmonizes with its surrounding natural environment. Its 55 accommodations include ocean-view villas, beachfront villas, and three standalone houses of more than 150 square meters. Through diverse dining experiences, activities, and wellness services reflecting Ryukyu history, Rosewood Miyakojima embodies a deep fusion of spiritual harmony and cultural craftsmanship nurtured in a truly singular destination. More information is available at https://www.rosewoodhotels.com/jp/miyakojima. Instagram: @rosewoodmiyakojima. Rosewood is a global collection of hotels, resorts, and residences that continues to evolve through encounters with extraordinary places around the world. With 42 one-of-a-kind destinations globally, Rosewood celebrates the cultures and communities that shape each location and embraces hospitality as a mutually enriching relationship. More information is available at rosewoodhotels.com, with updates also available on Instagram and Facebook.