Revisiting “Halekulani Okinawa” celebrating its 2nd anniversary
Written by Takanori Nakamura
At Waikiki Beach in Hawaii100A prestigious brand with a history of more than 20 years,
A location facing the East China Sea that tickles your wanderlust
First of all, it's the location. Halekulani Okinawa is
One of the major features of Halekulani Okinawa is that the guest rooms are divided into two, the ``Beachfront Wing'' and the ``Sunset Wing.'' All of the 360 guest rooms on both sides have ocean views, but each of the two guest rooms has a different character, ease of use, and charm, so much so that you might think of them as separate hotels. Therefore, when making a reservation, I think it is best to make a selection based on your own purpose, preferences, and travel conditions.
The ``Beach Front Wing'' on the Shirahama Beach side has three pools and is designed and presented with an open feel. I think this wing more closely reflects the friendly atmosphere of Hawaii. Personally, I would recommend this side if you are spending time with friends or family.
the hotel is,
On the other hand, the "Sunset Wing" on the cliff top side,
The view from the lobby of the Sunset Wing is
Beautiful views and innovative dining experiences
When talking about the appeal of this hotel, the bar and restaurant cannot be overlooked. Halekulani Okinawa has one bar and four restaurants. At Sunset Bar Spectra, you can literally enjoy a cocktail while watching the sun set over the East China Sea, so be sure to stop by at least once before your meal. There are four restaurants to choose from, depending on your taste and mood, including all-day dining, steak, and Japanese cuisine. And I highly recommend the innovative ``SHIROUX''. The reason is that the restaurant is supervised by chef Hiroyasu Kawate of Florilege in Jingumae, Tokyo.
There is no need to explain ``Florerege'' again, but it is popular both domestically and internationally as an innovative French restaurant run by Chef Kawate. It holds two stars in the Michelin Guide Tokyo, ranks 50th in the latest 2021 ranking of Asia's 7 Best Restaurants, and is ranked 10th in the 5 ranking of the World's 50 Best Restaurants, which will be announced in Antwerp, Belgium on October XNUMXth. , is expected to be ranked in the world for the first time.
Depending on the season, the dishes include several types of amuse, appetizers, fish dishes, meat dishes,
The main meat dishes include Okinawan local pork and Motobu beef.
Innovative restaurant "Shiru"SHIROUX)
The chefs behind Halekulani Okinawa's restaurant.
When you hear about “innovative French cuisine” in Okinawa,
A travel story called Halekulani Okinawa that appears in Onna Village, Okinawa.
Lastly, what deserves special mention is the hospitality of the staff. In Okinawa, where new hotels are being planned one after another due to the tourism boom, it may not be easy to secure talented staff, but I honestly feel that they have managed to maintain this level of quality. At 360 rooms, the number of guest rooms is relatively small for a hotel of this type, and the way the staff in each position interact with the guests is just right. I think the longer you stay, the more you will appreciate the value.
A view of the Orchard Suite Balcony bedroom.
This is the living room of Halekulani Suite.
There are great expectations for Okinawa's tourism industry, but the challenge is the same as in other regions of Japan: how to make travel itself more upscale. It's not just a question of unit price, but one of the themes of how to create a story about a trip or a long-term stay. The existence of hotels is extremely important for this, and Halekulani Okinawa will no doubt become a touchstone in that sense as well. In this context, I have great expectations for the future maturity of this hotel.
Halekulani Okinawa
1967-1 Nakama, Onna Village, Kunigami District, Okinawa Prefecture
Profile
Takanori Nakamura
columnist. Born in Hayama Town, Kanagawa Prefecture. She is active in newspapers, magazines, and TV with themes of fashion, gourmet, wine, travel, and lifestyle. She currently serves as the Japan Council Chair for the World's 50 Best Restaurants. He is a 7th degree Kendo teacher. He is a tea ceremony professor at the Dainippon Tea Ceremony Society. His books include ``Pilgrimage training through famous restaurant recipes'' (Sekai Bunkasha) and co-authored ``The Cigar Life'' (Ota Publications).
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