Award Category 5
At Shirakachi meaning "Seragaki" in Ryukyuan language, indulge in the distinct dining concepts just as if walking down an alleyway on a journey in celebration of discovery.
Chef Jun Kakazu, certified in Traditional Ryukyu Cuisine, pays homage to Okinawan traditions with attention to detail, transforming locally sourced ingredients into inspiring dishes. From authentic kaiseki cuisine to a la carte dishes, embark on a unique culinary experience paired with Awamori, Okinawa’s local sake.
Hours 5:00 p.m. – 10:00 p.m. (L.O.9:00 p.m. )
Closed until July 20th.
*From July 21th, We will be open on Fridays and Saturdays.
Phone +81989604321
Email seragaki.regency@hyatt.com
Location The Island 2F
Shirakachi Japanese Cuisine offers an authentic Japanese menu that makes the most of Okinawan ingredients, as well as Ryukyu Japanese Kaiseki using court cuisine techniques by Head Chef Jun Kakazu, certified in Traditional Ryukyu Cuisine.
A private room overlooking the beach is available for intimate gatherings. The room can be divided to accommodate a variety of occasions including get-togethers with family and friends or business dinners.
Shirakachi's Executive Sous Chef Jun Kakazu, who is a certified Ryukyuan culinary master, has perfected this kaiseki course by combining traditional Okinawan food culture with his own ideas, and using seasonal ingredients not only locally but from all over Japan.
With this meal, enjoy local ingredients such as Okinawan suppon and irabu sea snake carefully selected by Chef Kakazu directly from local purveyors, as well as visually eloquent appetizers reminiscent of the court cuisine of the Ryukyu Dynasty. Ryukyu lacquerware, Ryukyu glass, and Japanese tableware add a unique charm of Okinawa to each course.
Inherited from Ryukyu cuisine registered as Japan Heritage, we hope you will enjoy this fusion of "ingredients", “vessels", and "techniques".
Jun Kakazu Executive Sous Chef
Born in 1973 in Naha City, Okinawa. After graduating from Okinawa Culinary School, he worked at various hotels in Okinawa Prefecture including ANA InterContinental Manza Beach Resort, where he served as Chef de Cuisine for Japanese cuisine restaurant Unkai and Ryukyuan cuisine restaurant, Orchid.
Kakazu joined the opening team at Hyatt Regency Seragaki Island Okinawa which opened in August 2018, and was appointed Executive Chef of specialty restaurant, Shirakachi in November of the same year. He is a certified “Successor of the Ryukyu Culinary Tradition" and an Awamori Meister.
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Shirakachi Teppanyaki
Luxury teppanyaki dinner meets Seragaki beach view for an enchanting evening. Seasonal vegetables, fresh seafood and rare Okinawan Wagyu beef are prepared fresh on a teppanyaki grill directly in front of you.
Shirakachi Robata
Along with stunning ocean views, enjoy simple grilled offerings and Okinawan cuisine produced by Michelin three-star chef Hiroyuki Kanda. Choose from a menu of à la carte dishes that are also offered as you indulge in slow sips of Awamori.
Shirakachi Sushi
Adjacent our Japanese dining area is small sushi bar. Omakase course ¥20,000(per person) .
