OKINAWA
- Year Built 2024
- Length 59 ft.
- Designer Fountaine Pajot
- Cabins 5
- Maximum Guests 10
- Starting From $42,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
-
Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress
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Offered via rendezvous only
- 2 Guests: $42,000
- 3 Guests: $44,000
- 4 Guests: $45,000
- 5 Guests: $46,000
- 6 Guests: $47,000
- 7 Guests: $48,500
- 8 Guests: $49,000
- 9 Guests: $50,500
- 10 Guests: $51,000
WINTER 2026-2027: CARIBBEAN - Leeward & Windward Islands - DECEMBER – APRIL : 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 / 2026/27: 1-10 Guests $55,000 New Year's 2026/27: 1-10 Guests $62,000 (+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe) Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended) WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA) 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. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children 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 the Central Agent. SUMMER WEEKLY RATES 2026: Operating area: SOF, Corsica, Sardinia, Italy, Sicily MAY - OCTOBER: €29,000 + VAT & APA JUNE - SEPTEMBER: €29,000 + VAT & APA 1st -10th JULY : €36,500 + VAT + VAT & APA 11th JULY - 20th AUGUST: € 38,500 + VAT & APA 21st - 31 AUGUST : € 36,500 + VAT + VAT & APA VAT: 20% in France 22% in Italy WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100 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 the Central Agent.
Summer Base Port:West Mediterrannean
Summer Operating Area:W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Winter Base Port:CARIBBEAN
Winter Operating Area: Caribbean Leewards, Caribbean Windwards
Location Details:
Check Charter Availability by Month
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Yacht layout
Specifications
Locations
Martinique
Amenities
Water Sports
Other Toys
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 Fountaine Pajot
- Cabins 5
- Maximum Guests 10
- Starting From $42,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our 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.
Onboard Dining
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
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
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.).