Yanbaru chicken from the lush highlands of northern Okinawa is grilled slowly over charcoal, drawing out deep flavor and delicate texture from every cut. Accented with the richness of Miyako miso and the gentle acidity of island pineapple, each skewer carries a subtle expression of the island’s tropical character.

Tiger prawns and island vegetables are enrobed in a whisper-thin batter, served the moment they emerge from the oil. Guided by a philosophy honed at one of the foremost tempura establishments of the Showa era that regarded tempura as the highest possible expression of an ingredient, the master chef brings unique expertise to Miyako to continue that legacy.

The teppanyaki counter showcases Miyako wagyu beef, from cows raised on the island’s peaceful, nature-blessed landscape. The even, sustained heat of the teppan (iron plate) draws out the full sweetness of the beef’s delicate marbling, yielding an exceptionally delicate texture. The master chef’s precise movements, the sizzling of the iron plate, and the rising aromas compose an immersive experience that celebrates the pinnacle of wagyu-focused cuisine.

With a menu anchored in fresh fish found only on Miyakojima: line-caught katsuo (skipjack tuna) and maguro (bluefin tuna) that shifts character with the seasons, the sushi counter also boasts the finest daily catches from Kazuhiro Takada, a local spear fisherman. In a notable departure from tradition that speaks to the unique flavors of the region, white fish such as akajin mii-bai (coral grouper) is cured not with vinegar but with the juice of shikuwasa, a citrus native to Okinawa, bringing a bright citrus dimension to the umami of the sushi.

Yukuu in the Miyakojima dialect means relaxation—a concept woven into the culture of the island, it’s also the name of our poolside bar. Watch the sunlight dance on the water, sip on a refreshing shikuwasa sour or spritz cocktail, and surrender to the soothing pace of island life.

In Okinawa, salt is seen as a gift from the sea. Taking the Okinawan word for this life-giving element, Maas reminds us that the best ingredients are often the simplest. Here, the taste of fresh seafood intertwines with the salty breeze, inviting you to immerse your senses in the sea.

At Choma Bar, each cocktail tells a story.
Inspired by the eight islands of Miyako, each creation reflects their spirit.
As night falls, the bar glows softly, a place to listen, reflect, and be carried by quiet island stories.