We visited Batida by invitation. The observations and opinions in this story are our own.
A different kind of Ishigaki restaurant
Batida is inside Seven × Seven in Maezato. It is a larger setting than many of Ishigaki’s independent restaurants: our table looked over the pool, and the open kitchen and pizza oven were part of the room. What stayed with us, though, was the conversation about learning to cook with an island’s ingredients.
Learning the island through ingredients
During our visit, the chef told us that he grew up in Brittany, France, began his professional life as a butcher and later worked in Japanese kitchens. He described moving to Ishigaki as a family decision too: he wanted his children to have some of the freedom and closeness to nature that he remembered from growing up in the countryside.
He also described arriving on the island and having to find out, step by step, what was actually available. He visited farmers and fishermen and built relationships with them. That process, he told us, became part of how he cooks at Batida.
Our conversation and meal were in 2025. We are keeping these details as his account of that visit, rather than presenting them as a current biography or a fixed description of the kitchen.
At the table
Guacamole prepared at our table during the visit.
We watched guacamole being made at the table: avocado, herbs and lime mixed in front of us, with tortilla chips baked in the pizza oven. The creamy avocado, crisp chips and a little sheep cheese made it a memorable start to the meal.
We also ate handmade tacos. The particular dishes, drinks and menu combinations in this article belong to our visit; they should not be read as a current menu.
A detail from Batida during our visit.
Batida’s own current information describes a poolside restaurant serving Latin-Italian cooking with Ishigaki ingredients, including oven-baked pizza and grilled dishes. The restaurant’s offering can change, so it is best to use the official page for present-day menus and arrangements.
Downstairs at Red
Bar Red during our visit.
After the meal, we went downstairs to Bar Red. Its dark, red-lit room made a clear contrast with the poolside restaurant above. It remains part of the hotel’s restaurant and bar offering, but its drinks, facilities and opening arrangement are best checked directly with Seven × Seven.
Looking back
Inside Batida.
We remember the meal, but especially the chef’s account of arriving on Ishigaki and learning the island through the people who grow, catch and make its food. That relationship between a kitchen and the people around it was the most lasting part of our visit.
Planning a visit now
This article describes our 2025 visit. Menus, opening arrangements, admission policies and dietary options can change. Check directly with the venue before relying on the details for a new visit.
Current information from Batida and Seven × Seven ↗
