Rosewood, which operates 42 hotels, resorts, and residences across 25 regions worldwide, announced that CHOMA, the Japanese restaurant at Rosewood Miyakojima, the brand’s first property in Japan, will officially launch sushi and teppanyaki operations on Monday, June 1, following the soft opening of its yakitori and tempura counters in March 2026. To celebrate the grand opening, the restaurant will offer special hospitality to all guests dining on the day. The name CHOMA comes from the plant used as the source fiber for Miyako-jofu, a rare ramie textile handed down only in this region and regarded as a cultural asset symbolizing Japanese craftsmanship. Just as Miyako-jofu weaves generations of skill and ritual into a single cloth, CHOMA transforms the island’s ingredients, atmosphere, and climate into a unified menu. Under the concept of an “elevated izakaya,” the restaurant combines the warmth and intimacy of a Japanese izakaya with Rosewood’s aesthetic sensibility and Sense of Place philosophy. Skilled artisans specializing in sushi, tempura, teppanyaki, and yakitori stand at four dedicated counters. While each discipline follows its own culinary tradition, all counters share a sincere focus on island ingredients, refined technique, and the sensibility of craftsmanship. Rooted in Miyako’s abundant bounty, the menu also incorporates carefully selected ingredients from across Japan and around the world, paired with premium sake and spirits. The four counters include sushi, centered on exceptional local ingredients such as pole-and-line bonito landed in waters near Miyakojima, seasonal tuna, and fish speared by local fisherman Kazuhiro Takada. For seasonal white fish such as akajin mibai, the chef may use shikuwasa juice instead of vinegar curing, adding a crisp aroma while refining the umami. The teppanyaki counter highlights Miyako beef raised in the island’s gentle natural environment, with the even heat of the griddle drawing out the sweetness of its delicate marb