OKINAWA Yacht Description
Presented by DMA Yachting, the breathtaking charter yacht OKINAWA is a 61 ft sailing catamaran. The promiment features of OKINAWA are her generous space and fantastic layout. OKINAWA spends the summer season in Corsica. She was completed by the famous yacht builder Fountaine Pajot in 2024. The well-planned yacht layout features 5 cozy cabins and comfortably accommodates up to 10 guests.
OKINAWA is classified primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where most of the delicious meals are served. The tasteful cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes provide a connection with the natural world outside.
What is the cabin arrangement of OKINAWA?
- 5 Double cabins
OKINAWA
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Weekly price: €42,000 - €62,000
Low Season | High Season
- Length: 59'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 15 Litres/Hr
- Cruising Speed: 8
- Built Year: 2024
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OKINAWA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $39,000 | $39,000 | $39,000 | $39,000 | $41,000 | $43,500 | $46,000 | $47,000 | $48,000 | $0 | $0 |
| Winter 2025 to 2026 | $42,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,500 | $49,000 | $50,500 | $51,000 | $0 | $0 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.OKINAWA Yacht Charter Price
| # of charter days | Base Price | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 84,000USD to 124,000USD | 16,800USD to 24,800USD | 100,800USD to 148,800USD | Discounts outside the main season are common. | |
| 7 day charter | 42,000USD to 62,000USD | 8,400USD to 12,400USD | 50,400USD to 74,400USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 21,000USD to 31,000USD | 4,200USD to 6,200USD | 25,200USD to 37,200USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 42,000USD / 6 * 3 days = 21,000USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD42,000
High season rate: USD62,000
WINTER 2025-2026:
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 / 2025/26: 1-10 Guests $55,000
New Year's 2025/26: 1-10 Guests $62,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
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.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
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 2025:
MAY - OCTOBER: € 34,000 + ALL
JUNE - SEPTEMBER: € 35,000 + ALL
1st -12th JULY : € 36,500 + VAT + ALL
13 JULY - 22 AUGUST: € 38,500 + ALL
23 - 31 AUGUST : € 36,500 + VAT + ALL
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.
Operating area: SOF, Corsica, Sardinia, Italy, Sicily
WINTER 2025-2026:
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 / 2025/26: 1-10 Guests $55,000
New Year's 2025/26: 1-10 Guests $62,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
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.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
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 2025:
MAY - OCTOBER: € 34,000 + ALL
JUNE - SEPTEMBER: € 35,000 + ALL
1st -12th JULY : € 36,500 + VAT + ALL
13 JULY - 22 AUGUST: € 38,500 + ALL
23 - 31 AUGUST : € 36,500 + VAT + ALL
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.
Operating area: SOF, Corsica, Sardinia, Italy, Sicily
OKINAWA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Stewardess/Deckhand
Captain: Cecile Tallon
Captain Cecile Tallon
With over 18 years in the yachting industry and 12 years as a professional captain, Cécile Tallon offers a rare blend of technical expertise and exceptional guest service. Having completed 12 transatlantic crossings and operated a wide range of luxury sailing and motor yachts (up to 100ft), Cécile brings confidence, calm, and capability to every voyage.
Her deep passion for sailing, meticulous attention to safety and maintenance, and warm, approachable leadership style make her a standout choice for private owners and charter guests alike. Whether managing a smooth ocean crossing or creating unforgettable charter experiences, Cécile ensures every detail is handled with precision and care.
Fluent in English and French, she is as comfortable navigating complex passages as she is delivering five-star hospitality. Cécile is dedicated to exceeding expectations and creating memorable experiences on the water.
Certifications: Master 200 GT, GMDSS, Chief Engineer 250 kW, Medical Care Level 3, Basic Safety Training
Chef: Antoine Cornilleau
Antoine Cornilleau is a dynamic and passionate chef with a flair for international cuisine and a strong foundation in seasonal, high-volume kitchens. With experience in French alpine resorts, coastal brasseries, and Mediterranean farm-to-table kitchens, Antoine brings a versatile and creative cooking style that adapts seamlessly to guest preferences — from refined French classics to plant-forward Mediterranean, Latin-inspired flavors, and world-fusion menus.
His background includes à la carte, buffet, and private chef work, as well as agricultural and garden-to-plate cooking through WorkAway experiences in France and Italy. Antoine thrives in fast-paced galley environments, maintaining high standards of hygiene, presentation, and guest satisfaction.
Deckhand: Fleur Azcuna
Fleur is a young and dynamic maritime professional with a strong background in the maritime industry. Her passion for the sea led her to pursue a Bac Professionnel CGEM at Lycée Maritime La Rochelle, specializing in yacht operations and navigation.
With several key maritime certifications, including safety, fire prevention, first aid, and radar operations. She is known for her discipline, adaptability, and excellent
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 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
Reviews
Happy sailing to you until we meet again.
Gallery
