Food

The Philosophy — Local Ingredients & Island Vision

The friendly staff welcome us with a cool refreshment. Sitting in one of the comfortable chairs with the French chef, I understand that Batida’s philosophy rests on the idea that food should reflect the island itself. Every ingredient tells a story: the morning’s catch, herbs from small farms, vegetables grown in Ishigaki’s rich red soil.

Born in Brittany, France, the chef began his career as a butcher before finding his path in Japanese kitchens. His move to Ishigaki island was a personal one — a wish to give his children the same freedom he once knew in the countryside: climbing trees and living close to nature.

When he begins working at Batida, he quickly realizes that he must start from scratch — learning what the island truly has to offer. Visiting farmers and fishermen, he built the relationships that now form the foundation of his kitchen. 

Drawing inspiration from his French roots while embracing Latin, Italian, and island influences, he creates a cuisine that feels both global and local.

He cooks with quiet confidence — no frills, no decoration for show, only what adds meaning and flavor. The result is elegant, refined yet relaxed and colorful with a connection to Ishigaki itself.