OKINAWA Yacht Charter Experience | Luxury Crewed Yacht

SEASON	PASSENGERS
Winter 2025 to 2026	$42,000	$44,000	$45,000	$46,000	$47,000	$48,500	$49,000	$50,500	$51,000

the crew

Captain: Serge Milliard

Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.

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: Fleur Azcuna. Fleur is a motivated and enthusiastic young professional in the yachting industry, combining strong service skills with solid deck experience. Holding her Captain 200 diploma, she brings a high level of responsibility, safety awareness, and seamanship to her role onboard.
Having been a valued member of OKINAWA since January, Fleur is well-acquainted with the yacht’s operations and standards, contributing efficiently both on deck and in interior service. Her experience sailing in the Caribbean and throughout the Mediterranean has given her excellent adaptability to different cruising areas, guest expectations, and weather conditions.

Sample Menu

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 1Lunch– 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

Client Feedback

The boat was lovely; The captain calm and experienced.

Charter week 12/01 - 19/01/2026, Saint Vincent

Xmas charter in Saint Martin. American family.

Thank you for a spectacular week

So baby beautiful moments.

What an amazing week aboard Okinawa

Thanks a for a lovely crew.

July 26- Aug 2

Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special

March Charter

A l’équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.

February Charter

Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders.
Happy sailing to you until we meet again.

January 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.).

Sardinia August 23

Thank you for such a spectacular week.

Xmas charter 2025

I cannot express how amazing our trip onboard Okinawa was for the week.

NYE 2025/2026 charter