OKINAWA
- Year Built 2024
- Length 59 ft.
- Designer
- Cabins 5
- Maximum Guests 10
- Starting From $47,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress
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Rendezvous Diving Only
- 2 Guests: $47,000
- 3 Guests: $47,000
- 4 Guests: $47,000
- 5 Guests: $50,000
- 6 Guests: $50,000
- 7 Guests: $51,000
- 8 Guests: $51,000
- 9 Guests: $52,000
- 10 Guests: $53,000
- 2 Guests: $47,000
- 3 Guests: $47,000
- 4 Guests: $47,000
- 5 Guests: $50,000
- 6 Guests: $50,000
- 7 Guests: $51,000
- 8 Guests: $51,000
- 9 Guests: $52,000
- 10 Guests: $53,000
Check Charter Availability by Month
October 2026
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June 2027
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July 2027
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August 2027
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September 2027
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November 2027
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December 2027
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January 2028
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February 2028
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May 2028
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June 2028
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August 2028
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September 2028
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October 2028
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Yacht layout
Specifications
Amenities
Water Sports
Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress
- Year Built 2024
- Length 59 ft.
- Designer
- Cabins 5
- Maximum Guests 10
- Starting From $47,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Onboard Dining
Sample Menu
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Breakfast-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana - Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach -regular waffle - Shakshuka with poached egg and sliced grilled bread - toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest - English breakfast: scrambled eggs, bacon, baked beans, sausage - Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach - croissant - chia pudding base - charcuterie platter (2 types of meat, 1 type of cheese) - fruit platter (3 different types)
Day 1
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Lunch- Roasted peppers with salsa verde, fried capers, aged cheese - Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette - red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze - coffee veils, almond cremoso, vanilla ice cream, pralines
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Dinner- tuna with wasabi emulsion, melon in lemon oil, tomato water - quinoa salad with edamame beans, soybeans, and miso dressing - Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori - Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb
Day 2
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Lunch-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup - Caesar salad - linguine pasta with lobster and caviar - quasi panna cotta with coffee, salted caramel, and granola
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Dinner-Grilled octopus with ajo blanco sauce and pickled red onion - lentil salad with rocket, sun-dried tomato, and vinaigrette - Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate - mint and white chocolate tart with crumble and cinnamon ice cream
Day 3
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Lunch-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar - cabbage salad with apple and roasted walnuts - ibérico pork with chimichurri, leeks, and celeriac brown butter cream - goat cheese mousse with strawberries in aged vinegar
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Dinner-beef tataki with garlic chips, fresh spring onion, and ponzu - Thai mango salad with coriander and cashew nuts - lamb rack with pistachio crust, mushroom foam, and sautéed celeriac - poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream
Day 4
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Lunch- carne salad with pickled kumquat, frisée salad, and limoncello dressing - Smashed cucumber asian salad with chili and ginger emulsion - Truffle risotto - deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
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Dinner- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil - potato salad with radish and pickled trout eggs, crème fraîche - beef filet with seasonal baby vegetables, hazelnut cream, and port glaze - chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Day 5
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Lunch- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing - frisée salad with capers, dried tomato, plums, and vinaigrette - Grilled veal and bacon skewers brushed with spiced miso paste - cheesecake with seasonal fruit
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Dinner- Lamb and beef tartare with miso dressing and crispy rice galette - tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil - paccheri pasta with sweetbread ragù - malt crumble with licorice mousse and tuile biscuit
Day 6
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Lunch- squid salad with white strawberries, celery emulsion, and pickled coriander seeds - pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette - medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad - chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
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Dinner- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber - watermelon salad with olives, feta, and basil -duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam - cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream
Day 7
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Lunch- carne salad with pickled kumquat, frisée salad, and limoncello dressing - Beetroot salad with goat cheese and roasted seeds - Pan-fried octopus with chickpea cream and confit cherry tomatoes - granola with poached blackberries, elderflower crème fraîche, and lemon oil
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Dinner- Fresh pea salad with pea granita and fresh cheese - endive and fennel salad with orange, olives, and orange dressing - monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce - tiramisu with caramelized chocolate and mascarpone ice cream
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
26 July 2026 Corsica
15-22 August 2026 Corsica
June 2026 (Top Yacht, excellent crew)
Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives
What a beautiful week! (July 2026)
Thank you for a fabulous week of snorkeling, dining, dancing and laughs
Grenadines April 2026
Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives
Grenadines march 2026
Thank you for a fabulous week of snorkeling, dining, dancing and laughs
Charter week 12/01 - 19/01/2026, Saint Vincent
The boat was lovely; The captain calm and experienced.
Xmas 2025 charter in Saint Martin
. American family.
Thank you for a spectacular week
August 2025
So many beautiful moments. What an amazing week aboard Okinawa
July 26- Aug 2
Thanks a for a lovely crew.
March 2025 Charter
Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special
February Charter
A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.
January 2025
Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders.
Happy sailing to you until we meet again.
Xmas charter 2025
Thank you for such a spectacular week.
NYE 2025/2026 charter
I cannot express how amazing our trip onboard Okinawa was for the week.
14/02 - 24/02/2026
10-day charter from/to Saint Martin.
Sardinia August 2025
The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.
In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).


















