Nanju

NANJU is located in Gusukube Bora, in the nature-rich southeastern part of Miyakojima. It stands on cliffs 40 m above sea level along a coastline of Ryukyu limestone. Each of its five guest rooms offers an uninterrupted panorama of the Miyako-blue sea. Whether relaxing indoors or spending time on the terrace, guests are surrounded by the expansive views unique to this setting.

At BANTA Villa, guests can quietly unwind on the terrace beside a private infinity pool, looking out to sea, then spend the evening talking with someone dear beside the fire under a canopy of stars. Choosing to enjoy time in one's room, without deciding what to do next, can itself be a way to travel. Refined surroundings and exceptional hospitality invite guests to experience a quiet sense of luxury.

Architecture and Interiors Inspired by Miyakojima's Landscape

Landscape design draws inspiration from the contours and undulations of the Ryukyu limestone along the Gusukube Bora coastline. On the terraces, Ryukyu limestone walls are combined with planting, while interiors feature stone-based details and forms reminiscent of rocks. Doors are finished with naguri, a woodworking technique that carves textured indentations into the surface. Through these different materials, the guestroom interiors express the landscape of this place. Collaborations with artists from Miyakojima and Okinawa bring different artworks to each room.

A Journey to Miyakojima for Its Cuisine

Kenya Akita will take the position of Executive Chef at the signature restaurant Astérisques. With Miyakojima's seasonal vegetables at the heart of his cooking, he will draw on techniques developed in France and Japan to reveal the distinctive qualities of the island's seafood, vegetables, fruit and herbs.

Shaped through conversations with producers and composed anew each day, the tasting menu will showcase the abundance of Miyakojima's agricultural produce throughout the seasons. The stories of local farmers, craftspeople and producers will be woven into a succession of dishes that reflect the character of the land and the time of year.

Akita has long valued using every part of an ingredient. In his work with carrots, for example, he has used the leaves and stems as well, drawing different textures and aromas from a single vegetable. Which part of an ingredient holds which flavors and fragrances? Bringing this exploration of ingredients' possibilities to Miyakojima's seasonal produce, he will open a new chapter in his cooking.

The Connection Between People and Nature, Expressed in a Fourteen-Pointed Star

The name NANJU comes from the Japanese characters 南珠, "southern jewel," likening a star shining in the southern sky to a precious bead. The logo takes a fourteen-pointed star as its motif, forming a distinctive shape through an organic arrangement of the brand's initial, N. Its mysterious celestial form expresses the aspiration to create a special stay in this place. The 14 points extending in every direction symbolize hospitality that welcomes guests from around the world and responds to each person's wishes. The fourteen-pointed star also represents the collaboration of staff, producers, craftspeople and those involved in the architecture to create the hotel, as well as a commitment to cherishing the sun, stars, sea and the natural world. Silver was chosen as the signature color. A color that harmonizes with its surroundings while retaining its own brilliance, it embodies the wish for a timeless hotel whose appeal does not fade with the years.