Wakaya is an intimate luxury resort on a private island in Japan

Located in the vast beauty of the South Pacific’s Lomaiviti Archipelago, Wakaya is a tiny, private island in the heart of Fiji. While the island itself spans over 3,200 acres, Wakaya Club & Spa’s footprint is intentionally small allowing for the majority of the island to remain an untouched paradise.

Wakaya is an intimate luxury resort that features just 10 free-standing waterfront Fijian “bures,” which include two palatial private residence villas whose surroundings blend seamlessly with the lush landscape of Wakaya Island.

Each of the seven Ocean View Bures offers 1,650 square feet of tranquility, complete with Fijian textiles, natural finishes and indigenous Yaka timber flooring. They feature locally made Fijian mattresses from Suva, a stunning bathroom suite with Jacuzzi bathtub, two vanities, an open-air lava rock shower, as well as a gracious living room that opens up to a private, secluded garden leading down to the beach with its own hammock.

Those who visit Wakaya are seeking the road less traveled. While the journey to Wakaya isn’t an easy one, Fiji Airways Business Class certainly makes the commercial flight a delight. With direct flights from San Francisco, I boarded a business class flight with a staff whose level of hospitality was second to none. From a three-course meal and full tuck-in before bed to the hot cup of coffee (in a real mug) handed to me upon sunrise, I couldn’t have been happier.

After about 11 hours, we landed at Nadi International Airport. We proceeded to board Wakaya’s own private Cessna aircraft which flew us for 45 minutes over the most insanely blue waters of Fiji. Upon landing, we were whisked away for one more short, albeit bumpy ride, through the wild jungle of Wakaya. None of us were quite prepared for the warm welcome that was waiting for us.

Wakaya is a truly special destination that gives guests a new sense of place and belonging. One of the biggest differentiators from other luxury properties is how incredibly gracious, hospitable and welcoming the staff of just 90 Fijians is. Once we got out of the van, we were welcomed with song and dance, coconuts and Fijian garlands.

“Wakaya is a safe, private resort with luxury accommodations and food. We have the friendliest people on earth here,” explains the recently promoted Monika Pal, Wakaya’s first female General Manager.

“We want to make sure our guests are coming to the best place possible. Wakaya is so private — you won’t get this anywhere. The moment you arrive it’s a 100 percent change. And once you meet the staff here, it changes your whole perspective coming from a first-world country to Fiji. Wakaya is incomparable.”

The Wakaya experience is all-inclusive, and while for many that conjures up images of subpar, all-you-can-eat buffets and cheap liquor, that couldn’t be farther from the case here. Over 60 percent of the ingredients used in the food here are grown on Wakaya.

On the property is a one-and-a-half acre organic farm and herb garden that grows everything from eggplant and Dilo spinach to soursop and guava. The culinary team forages from the freshest ingredients to serve at the property every morning.

Guests sit down to three unique, made-to-order meals daily. There’s no set menu at Wakaya, with each meal based on what’s fresh. The incredibly talented culinary team includes Sous Chef Siteri Adicakobau, Sous Chef Emiou Ruateke, Pastry Chef Kelera Cegu and Junior Chef Peniame Drova. Every morning, Chef Cegu floored us with her selection of incredible baked goods. The highlight was her decadently moist French toast, of which I’ll be longing for until I return to the island.

Overall, the cuisine is a fusion of Indian, Mediterranean and fresh Fijian flavors that incorporate both the bounty and game of Wakaya. The staff regularly hunts for deer during the seasons that allow it and goes spearfishing daily. The guests are also offered the option to catch their own fish for the meals of the day.

Standout dishes included Wakayan venison sashimi served alongside a hot Wakayan lava rock to cook it on; breadfruit curry, a starchy fruit that’s rare in most parts of the U.S.; kokoda, a Fijian ceviche made with coconut milk and so much more.
Guests of the island are also invited to take part in authentic Fijian culinary experiences that include a traditional lovo — an all-natural-underground oven that slowly cooks meat, fish and vegetables that have been meticulously wrapped in banana and palm leaves until tender and flavorful.

Each day the staff prepares a specially curated itinerary for its guests. From guided hikes to Chieftain’s Leap, the island’s highest point, and snorkeling to see the island’s rare giant clams, to glass-bottom kayaking over the vibrant coral reefs and experiencing authentic Fijian traditions that include kava welcome ceremonies, each day is an adventure.

When it’s time for rest and relaxation, the property has Breeze Spa, a serene hideaway that offers treatments that include the newly added Dilo Leaf body wrap which uses the Dilo Leafs grown on the property.

Whether a private Fijian bbq on one of Wakaya’s southeastern beaches to a beautiful meal set underneath handwoven cathedral ceilings looking out towards an incredible sunset, the level of curation and attention to detail that the staff offers its guests’ stays is simply unparalleled.

The property is situated in one of the most untouched marine wildernesses on the planet, and as such, sustainability and conservation are quintessential to the experience at Wakaya.

Currently, the property has a staff of eight fish wardens, trained by the Fijian Ministry of Fisheries, to protect the waters from poachers and other destructive forces.

While the work they do to protect the Wakaya Marine Preserve, which is home to everything from hammerhead sharks to green back turtles, is quite impressive, they believe this isn’t enough.

“We as a resort are practicing sustainability and are doing our share but we can do more,” says Pal. “We want to educate our guests and have them do their share of helping the environment before they leave, especially with planting new coral. This also gives them something to look forward to seeing when they return.”

In addition to protecting over 16,000 square kilometers of marine life and rehoming numerous species, particularly the giant clam, the property is undergoing plans for both coral restoration and manta ray conservation projects. This will see new marine biologists and environmentalist experts added to the marine staff.