Chef Gyoten will be returning to Soneva four times over the next 12 months
August 13 - 29, 2019
November 11 - 16, 2019
February 8 - 15, 2020
February 1 - 7, 2020
Chef Kenji Gyoten, the youngest three Michelin-starred chef in Japan and one of only four sushi chefs with three Michelin stars, will be using the rarely seen hontengaeshi technique to prepare his bite-sized sushi. His passion and dedication to the art of sushi can be seen in his dexterous movements and knife work, with each morsel served at just the right time and temperature to bring out the depth and complexity of its flavours.
Kenji’s restaurant in Fukuoka, Sushi Gyoten, currently has a waiting list of 12 months. For those who love fine Japanese cuisine, this is a rare opportunity to beat the queues and sample his creations surrounded by the natural paradise of Soneva.
He takes great care in sourcing only the freshest and best ingredients from around Japan, as well as Tokyo’s Tsukiji market for his omakase menus. Taking pride of place, as the foundation of sushi, is rice sourced from Kyushu that is simply seasoned with salt and red vinegar.
Chef Kenji’s sushi is known for the way in which the rice blends seamlessly with the topping, creating a symphony of flavours to delight the palate. We hope you will be able to sample his highly coveted craftsmanship and be part of a truly rare culinary experience at Soneva.