Chef Gyoten – The 3 Michelin-starred young sushi master returns to Soneva Fushi this August

Japan’s youngest three-starred chef to host lunches and dinners at So Hands On at Out of the Blue

Soneva, the world-leading luxury resort operator, is set to welcome back Chef Kenji Gyoten to Soneva Fushi from August 18 to 29 2018 as part of Soneva’s Festival of Colour. 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.

While at Soneva Fushi Chef Kenji will be heading up So Hands OnOut of the Blue’s sushi counter that seats a mere five diners at a time and will be serving lunches and dinners to guests

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 – 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 – February 2019.

Soneva Fushi launches overwater dining destination Out of the Blue

Out of the Blue has just opened – the latest dining destination at Soneva Fushi in the Maldives. A stunning two-storey, overwater f&b structure housing five brand new f&b experiences, Out of the Blue is comprised of both intimate settings of just a few diners presided over by famous chefs, to much larger, alfresco shared-dining areas for all to enjoy.


A move set to strengthen the highly lauded f&b credentials that Soneva already boasts, the star attraction of this new offering is arguably the eponymous Once Upon a Table. An unusual horseshoe-shaped table seating a mere eight diners, Once Upon a Table has no menu, and will have a chef cooking for guests directly – meaning dinners are always a surprise.


Central to this new offering is the eponymous 50-seater, all-day dining area Out of the Blue, which hosts a number of different kitchens with international dishes. So Hand’s On is the dedicated sushi counter, seating five diners for lunch and dinner. This outlet is already set to welcome notable young Sushi Master Chef Kenji Gyoten in August – an unmissable treat. In addition: the Chinese Kitchen will be serving modern Chinese cuisine; the Modern Japanese Kitchen, run by Soneva Fushi’s Chef Nikki, is set to serve Japanese delicacies; So Cheesy will be paying homage to all things cheese-related; So Hot, will be meats and vegetable based including the Tandoor Oven, Robata Grill, Josper Grill, Pizza Oven; and finally So Chilled, will be a reincarnation of Soneva’s well-loved chocolate and ice-cream parlour.

Finally, the first overwater organic greenhouse in the Maldives has been created – So Fresh. Allowing guests to hand-pick the ingredients they wish to have in their salad, So Fresh is yet another opportunity for Soneva guests to reconnect with nature.

Out of the Blue launching is a core component of Soneva’s year-long campaign ‘Festival of Colour’, which celebrates the diverse array of guest activities and experiences. Soneva Fushi will be offering a curated series of personal dining experiences with Michelin-starred chefs visiting from around the globe at Out of the Blue. Soneva has confirmed a huge line-up of additional visiting experts in their fields, including authors, wine producers, world-champion free-divers, astronomers, artists, wellness practitioners, tennis coaches and more.