Caribe-Mae Cuisine | Japanese-Caribbean Fusion in St. Thomas
Genesis of Caribe-Mae
Caribe-Mae is more than a culinary style—it’s a philosophy of food and culture created by Chef Nathan Ryan Neibaur, private chef in St. Thomas, US Virgin Islands. Inspired by the Japanese tradition of Edomae sushi and infused with the bold flavors of the Caribbean, Caribe-Mae represents a unique fusion of omakase craftsmanship and island-sourced ingredients.
The word Edomae refers to sushi crafted with fresh catch from Tokyo Bay. Similarly, Caribe-Mae pays homage to the Caribbean Sea, celebrating its tuna, wahoo, shellfish, fruits, and spices. This new culinary expression honors Japanese precision while embracing the local bounty of the Virgin Islands.
Chef's Vision
Chef Nathan Ryan’s culinary journey is deeply personal. Adopted as a child, his exploration of identity and heritage led him to create Caribe-Mae cuisine—a culinary philosophy that bridges cultures while championing sustainability, creativity, and community.
At its core, Caribe-Mae prioritizes locally caught seafood and farm-fresh produce. From tuna and wahoo to passionfruit and West Indian capers, every dish tells the story of island culture, migration, and tradition. By sourcing directly from Virgin Islands fishermen and farmers, Nathan reduces environmental impact while delivering authentic, unforgettable dining experiences for villa guests, yacht charters, and food enthusiasts alike.
The Caribe-mae Experience
Caribe-Mae is not just food—it’s a movement in sustainable fine dining. Whether through omakase dinners, kaiseki-inspired tasting menus, or culinary events in St. Thomas, Caribe-Mae cuisine encourages chefs and diners to connect more deeply with the land and sea.
Every plate reflects:
- Japanese culinary techniques blended with Caribbean flavors.
- Local sourcing that supports farmers, fishermen, and ecosystems.
- Creative storytelling through food, connecting culture, history, and sustainability.
By embracing Caribe-Mae, guests aren’t just enjoying sushi or seafood—they are experiencing a culinary philosophy rooted in place, heritage, and environmental stewardship.