Three Michelin-starred chef Kenji Gyoten to return to Soneva Fushi

Three Michelin-starred chef Kenji Gyoten is set to return to Soneva Fushi in August to showcase his culinary craftsmanship.

Guests at Soneva Fushi will get the chance to skip the young sushi master’s six-month long waiting list at his restaurant, Sushi Gyoten, in Fukuoka and dine with him for lunch or dinner during his two week residency at the luxury Maldives resort from August 18-29.

While at Soneva Fushi, Chef Kenji will be heading up So Hands On, the recently opened Out of the Blue’s sushi counter that seats a mere five diners at a time. He will be serving lunches and dinners to guests starting at USD 350 per person for lunch and USD 500 per person for dinner.

Aerial view of Out of the Blue. PHOTO/ SONEVA

Chef Kenji was born in 1982 in the Yamaguchi Prefecture and was influenced by his grandfather, a sushi chef, into becoming a sushi chef himself. After working underneath his mentors in Tokyo, the chef opened Sushi Gyoten in Fukuoka at the age of 26, and has received three Michelin stars in three consecutive years since 2014.

Chef Kenji is known for using the hontegaeshi (hand flip) technique of Endomae nigiri to prepare his bite-sized sushi – a technique that is rarely seen these days. At Sushi Gyoten the chef uses rice that has been sourced from a region in Kyushu, where there are extreme temperature differences between night and day for its unique flavour. He sources his seafood both locally and from the renowned Tsukiji fish market in Tokyo to ensure he only serves the very best.

Soneva Fushi welcomes two more Michelin-starred chefs in August as part of the Festival of Colour.

The three-starred Chef Christian Le Squer from France defines himself as a creator of flavours and composer of tastes, shaping and assembling ingredients in order to enhance them and obtain the most exacting flavours with perfect coherence.

Chef Kiko Moya, from Spain, has two Michelin stars. He offers gourmet travellers dishes full of delicacy, skill and traditional flavours. His dishes comprise of aromas and textures of game, handmade sausages, mushrooms, and fish such as sea bass, cod or tuna.

Both chefs will be cooking at Out of the Blue’s Once Upon a Table. Christian will be at Soneva Fushi from August 11-25, and Kiko from August 25 to September 1.

In February, Soneva launched its first ever year-long campaign known as a Festival of Colour to celebrate the diverse array of guest activities and experiences on offer this year. Soneva has confirmed a huge line-up of visiting experts, including chefs, authors, wine producers, world-champion free-divers, astronomers, artists, wellness practitioners, tennis coaches and more at all resorts.

Soneva’s Festival of Colour runs from February 2018 to February 2019.

Established in 1995, Soneva Fushi is the original Soneva. The No News, No Shoes blueprint for all desert island barefoot luxury hideaways is located within the Baa Atoll UNESCO Biosphere Reserve in the Maldives. Soneva Fushi inspires the imagination with 65 spacious beachfront villas, ranging in size from one to nine bedrooms, hidden amongst dense foliage.

The iconic resort has bagged several international awards for eco-friendly tourism and green initiatives, including the 2017 Green Hotelier Award for the Asia Pacific region and the Sustainable Hotel Award by the Hotel Investment Conference Asia Pacific (HICAP) as well as a spot in the Gold List compiled by Condé Nast Traveler China as the Best Hotel in the Maldives and amongst the best resorts in the world in the Condé Nast Traveler Readers’ Choice Awards 2017.

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