Cruising Area of Okinawa

Pref. Pick-upMartinique, Windward Islands
Other Pick-upSaint Martin
Summer PortWest Mediterrannean
Winter PortCaribbean
Summer OperationsAmalfi Coast / Sicily, Riviera / Corsica / Sardinia
Winter OperationsCaribbean Leeward Islands, Caribbean Windward Islands

Accommodations

Guests10
Cabins5
Crew3
Double5
Showers5
Heads5
TP in Heads-
Electric Heads5

Okinawa Specification

Length59 Feet
Beam31.03 Feet
Draft5.41 Feet
Built2024
A/CFull
DeckshowerYes
HairdryerYes
Ice MakerYes
Internet AccessOnboard WIFI
Max Speed12
Cruising Speed8
Fuel Consumption25 Litres/Hr
Enginesgenerator fuel consumption: 10 l/h

Water Sports

Dinghy (Feet)1
Dinghy Hp60
Adult WaterskisYes
Sea ScootersYes
Snorkel Gear14
TubeYes
Wake BoardYes
Floating MatsYes
Standup PaddleYes
Other Toys
Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Board GamesYes

Cuisine

Special DietsInq
KosherInq
BBQYes
WATCH VIDEO

Okinawa Crew Profile

Crew Number3
Captain
CaptainLois Philippon
NationalityFrench
Born1968
SpeaksFrench, English, Spanish, German
Chef
ChefChrystelle Larroque
NationalityFrench


Captain Loïs Philippon

Master 500GT | Sail & Motor
A confident and adaptable sailing yacht captain with over a decade of global maritime experience. Loïs brings a unique blend of engineering expertise, multilingual fluency (French, English, Spanish, German), and a proven track record in charter and private operations aboard vessels up to 36m. From Polynesian catamarans to classic Mediterranean regattas, he combines technical competence with a warm, guest-focused approach.
Certifications:
✔ Master 500GT / 200GT (Sail)
✔ STCW 2010 (exp. 2030)
✔ ENG1 (exp. Nov 2025)
✔ SSO, Advanced Firefighting, ECDIS, Engineer 750kW

Stew/Cook: Chrystelle Larroque

Chrystelle brings a unique blend of culinary finesse and seafaring professionalism to the crew. A certified chef trained at the prestigious École Hôtelière de Toulouse, she also holds as well her maritime qualifications. Since 2020, she has worked as a chef/stewardess aboard a catamarans across the Caribbean, offering guests fresh, flavorful cuisine with Mediterranean, Asian, vegetarian, and Italian influences. With a strong background in hospitality management and a passion for gastronomy, Chrystelle ensures every meal is a highlight and every guest experience is seamless and memorable. Fluent in English and French, she is also an excellent communicator and valued team member.

Deckhand: Lucile Daligault

Lucile is an easygoing, proactive crew member with a passion for great service, outdoor adventure, and making guests feel truly welcome. With over 15 years of experience in luxury hospitality, watersports, and guest services, she brings a relaxed yet professional energy to every charter. She’s currently working onboard sailing catamaran Okinawa as a Deck/Stew, helping with everything from interior upkeep and guest care to tender handling and watersports support. Whether she’s mixing cocktails, setting a beautiful table, or leading a paddle session, Lucile is always happy to tailor the experience to guests’ preferences.
She holds STCW, ENG1, Powerboat Level 2, PWC (jetski) license, CFBS, and a professional French sport instructor certification, giving her both the safety awareness and technical skills needed to support a smooth and fun guest experience. Friendly, flexible, and a strong team player, Lucile loves being part of a positive crew and takes pride in creating memorable moments on board.

Okinawa Calendar

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Okinawa Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Aug 23, 2025Aug 30, 2025Booked: Olbia, Sardinia* to Olbia, Sardinia*
Sep 05, 2025Sep 07, 2025Unavailable: Olbia, Sardinia* to Naples, Italy*
Sep 08, 2025Sep 15, 2025Booked: Naples, Italy* to Naples, Italy*
Sep 21, 2025Sep 24, 2025Booked: Naples, Italy* to Naples, Italy*
Nov 01, 2025Dec 18, 2025Transit: France to Saint Marten, West Indies
Dec 19, 2025Dec 26, 2025Booked: Saint Marten, West Indies to Saint Marten, West Indies
Mar 21, 2026Mar 28, 2026Booked: Saint Vincent to Saint Vincent
Apr 11, 2026Jun 12, 2026Transit: Saint Marten, West Indies to Saint Marten, West Indies
Jun 17, 2026Jun 24, 2026Booked: Cannes, France* to Cannes, France*
Jul 11, 2026Jul 18, 2026Booked: Olbia, Sardinia* to Olbia, Sardinia*

Okinawa Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $42,000

High price: $51,000

Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax9 Pax10 Pax
2025/26 Winter$42,000$44,000$45,000$46,000$47,000$48,500$49,000$50,500$51,000


Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

ADDITIONAL RATE DETAILS


WINTER 2025-2026: CARIBBEAN - Leeward & Windward Islands
DECEMBER - APRIL

Weekly Rates
2 Pax : $42,000
3 Pax : $44,000
4 Pax : $45,000
5 Pax : $46,000
6 Pax : $47,000
7 Pax : $48,500
8 Pax : $49,000
9 Pax : $50,500
10 Pax : $51,000

Christmas / 2025/26: 1-10 Guests $55,000
New Year´s 2025/26: 1-10 Guests $62,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)

MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.

+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact us.

SUMMER WEEKLY RATES 2025
MAY - OCTOBER: € 34,000 + ALL
JUNE - SEPTEMBER: € 35,000 + ALL
1st -12th JULY : € 36,500 + VAT + ALL
13 JULY - 22 AUGUST: € 38,500 + ALL
23 - 31 AUGUST : € 36,500 + VAT + ALL

SUMMER WEEKLY RATES 2026
MAY - OCTOBER: € 34,000 + ALL
JUNE - SEPTEMBER: €35,000 + ALL
1st -10th JULY : €36,500 + VAT + ALL
11th JULY - 20th AUGUST: € 38,500 + ALL
21st - 31 AUGUST : € 36,500 + VAT + ALL

Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250

For other ports, please contact us.

Operating area: SOF, Corsica, Sardinia, Italy, Sicily

Okinawa Guest Reviews

March 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.

Okinawa Sample Menu

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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