The Ritz-Carlton, Okinawa reopened on July 17 following a renovation.
The hotel’s three restaurants and lobby lounge and bar have been revamped, and a new restaurant, Riva Ristorante, has opened. Shared spaces, including the entrance and front desk, have also been renovated, incorporating furniture and décor inspired by Okinawa’s traditional design and natural surroundings.
Riva Ristorante is themed around the food cultures of Southern Italy and Okinawa, offering a share-style dining experience with large plates. It features a pasta station, trolley service, and cocktails finished in front of guests, serving dishes such as paccheri pescatora and Florentine-style T-bone steak.
The renovated Teppanyaki Kise offers the Kise Course, featuring Okinawa-produced Japanese Black wagyu beef, seafood, vegetables, and spices. Gusuku has been redesigned as an Okinawan cuisine dining venue, serving shabu-shabu courses made with locally produced agu pork, Japanese Black wagyu beef, and fresh fish, as well as jimami tofu, Okinawa soba noodles, and stone-grilled taco rice.
Ryo Matsuyama has been appointed executive chef. He was a member of the opening team at Park Hyatt Niseko HANAZONO, has worked on new luxury hotel opening projects in Japan and overseas, and most recently served as executive chef at The St. Regis Osaka.
A dedicated Guest Experience Team for activities has also been established, offering more than 30 programs, including trekking and cycling in the Yanbaru Forest and tours introducing guests to traditional culture.
