Monaco Grand Prix Yacht Charter 
OKINAWA Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht OKINAWA is a 61 ft sailing catamaran. The promiment features of OKINAWA are her absolute comfort and alfresco dining areas. OKINAWA spends the summer season in France. She was constructed by the well-known ship builder Fountaine Pajot in 2024. The ingenious yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
OKINAWA is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The immersive cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes connect you with the outside world.
What is the cabin arrangement of OKINAWA?
- 5 Double cabins
OKINAWA
-
Weekly price:
€39,000 - €55,000Low 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 | $39,000 | $39,000 | $39,000 | $39,000 | $41,000 | $43,500 | $46,000 | $47,000 | $48,000 | $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 | 78,000USD to 110,000USD | 15,600USD to 22,000USD | 93,600USD to 132,000USD | Discounts outside the main season are common. | |
| 7 day charter | 39,000USD to 55,000USD | 7,800USD to 11,000USD | 46,800USD to 66,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 19,500USD to 27,500USD | 3,900USD to 5,500USD | 23,400USD to 33,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days
(3). Boat policy might differ. 39,000USD / 6 * 3 days = 19,500USD |
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: USD39,000
High season rate: USD55,000
WINTER 2025-2026:
CARIBBEAN - Leeward & Windward Islands -
DECEMBER – APRIL :
2 - 4 Pax : $39,000
5 Pax : $41,000
6 Pax : $41,500
7 Pax : $43,500
8 Pax : $46,000
9 Pax : $47,000
10 Pax : $48,000
Christmas / New Year's 2025/26: 1-10 Guests $55,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
Xmas charter must end 26th Dec 2025, or a 10 days charter can be accepted at the NYE rate.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
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
Operating area: SOF, Corsica, Sardinia, Italy, Sicily
WINTER 2025-2026:
CARIBBEAN - Leeward & Windward Islands -
DECEMBER – APRIL :
2 - 4 Pax : $39,000
5 Pax : $41,000
6 Pax : $41,500
7 Pax : $43,500
8 Pax : $46,000
9 Pax : $47,000
10 Pax : $48,000
Christmas / New Year's 2025/26: 1-10 Guests $55,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
Xmas charter must end 26th Dec 2025, or a 10 days charter can be accepted at the NYE rate.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
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
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: Vincent Naulin
Captain Vincent Naulin
With over 30 years of maritime experience, Vincent Naulin is a highly skilled and versatile yacht captain who has navigated across the Mediterranean and Atlantic, commanding both sailing and motor yachts up to 90 feet. His career spans roles as captain, skipper, and sailing instructor, managing crews of up to 14 members and ensuring excellence in safety, performance, and guest satisfaction.
Vincent combines a strong background in high-level competitive sailing with deep expertise in yacht maintenance, charter operations, and crew management. He has in-depth knowledge of the Western Mediterranean, including hidden gems and exclusive anchorages, and excels at crafting bespoke itineraries that align with his guests’ preferences, always with a strong focus on safety, comfort, and memorable experiences.
Known for his professionalism, adaptability, and team spirit, he thrives in dynamic environments and is now seeking a new challenge at sea or within a prestigious sailing club.
Chef: Emiliano Tinello
Emiliano Tinello is a seasoned international chef with over 15 years of experience working in renowned kitchens across Europe, Australia, and the United States. His career includes roles in Michelin-starred and Relais & Châteaux establishments, where he developed a deep understanding of fine dining, precise execution, and high standards of kitchen management. Emiliano’s culinary expertise is rooted in Mediterranean and traditional Italian cuisine, but his passion for global flavors has led him to master a wide range of styles including South American, Pan Asian, French, and Nordic gastronomy. Known for his creativity and adaptability, he takes pride in designing menus that reflect both local ingredients and international techniques, consistently delivering exceptional dining experiences for his guests.
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
